It's Soup Weather! Share Your Favorite Recipes Here!

[ValerieJ]

Ma use to make it with trout

I have made it with Steelhead, but it was wild caught Sockeye this time around.

 

[NanaK]

Seattle Salmon Chowder

Ma use to make it with trout

I've had similar made with rock fish (striped bass).
It was very good!

 

[cavemanrich]

This is one of our favorite soup recipes:

Mushroom Barley Soup

2 Tab. butter
1 large onion, thinly sliced
2 ribs celery with leaves, diced
2 Tab. parsley
1 carrot, peeled and sliced
3 cloves garlic, chopped
1 lb. fresh mushrooms
1 Tab. flour
2 Quarts beef broth
1 Cup whole barley
2 tsp salt
pepper

* Melt the butter in a large skillet & sauté onion, celery, parsley, carrot, garlic and mushrooms until soft, about 5 min.
* Lower heat and add flour, stir often for about 5 min. or until thick.
* In soup pot heat the broth. Add the mushroom mixture a cup at a time, stirring after each addition.
* Turn heat under pot to medium-high and add barley. Stir well and add salt and pepper.
* Simmer covered, about 1 hour or until barley is tender and soup thick. Stir often.

Served up with a loaf of crusty bread and you have a nice hot, filling meal!


View attachment 2382046

I just ran across this thread by coincidence. DW makes a similar, mushroom barley soup. I will be making a Chili soup in a few days, so here is advance warning.
Just an idea on how to use up all that leftover turkey. I also use some surprising bean combos.

 

[FrostRanger]

I just ran across this thread by coincidence. DW makes a similar, mushroom barley soup. I will be making a Chili soup in a few days, so here is advance warning.
Just an idea on how to use up all that leftover turkey. I also use some surprising bean combos.

Good idea, I might do that with our leftover turkey although I only cooked half the bird as it's just for myself and my father

 

[cavemanrich]

Good idea, I might do that with our leftover turkey although I only cooked half the bird as it's just for myself and my father

I often do small batches with left over rotisserie chicken carcasses. This way, I scrape all the small tidbits of meat off the bones, and the cooked broth,, I use to cook the beans in. This way all the fantastic flavors are in my finished soup. The bare bones are discarded with nothing left on them.

 

[ValerieJ]

I often do small batches with left over rotisserie chicken carcasses. This way, I scrape all the small tidbits of meat off the bones, and the cooked broth,, I use to cook the beans in. This way all the fantastic flavors are in my finished soup. The bare bones are discarded with nothing left on them.

I just did that with my turkey carcass to make a flavorful broth. I even included the skin since I brined the turkey. I'm hoping for something amazing.

 

[MotherofOrpies]

This is one of my favorite saurkraut soups: it really hits the spot when it is cold outside

Ingredients
1 tbsp olive oil*
1 red onion, diced
100 g bacon, cut into strips
1 red bell pepper, diced
1 yellow bell pepper, diced
1 garlic clove, chopped
400 ml chopped tomatoes (canned)
500 g sauerkraut
200 ml coconut milk
600 ml water
3 pinches of salt
5 pinches of pepper
1 tsp paprika powder
1 tsp oregano
1 tsp caraway seeds
4 Mettwurst sausages (approx. 400 g)


Instructions
Heat the olive oil in a large pot. Fry the onion and bacon, stirring, until both have browned slightly. This takes about 10 minutes.


Add the diced bell pepper and chopped garlic clove to the pot and stir. Fry for another 5 minutes, stirring occasionally.


Now add the tomatoes (with their juice), sauerkraut, coconut milk, and water and mix together. Bring everything to a boil.


Meanwhile, cut the Mettwurst sausages into slices about 1 cm thick and add them to the soup along with the spices.


Once the soup is boiling, reduce the heat so that the soup simmers gently. Cover the pot with a lid and simmer for 45 minutes.


Done. Serves 4

Coconut milk really works, don’t use the one to drink but the ones in a can for cooking