Soup Season, anyone got any upcoming soup plans?

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,269
Location
near Montreal, Quebec
Hi @Uncle Bob! Good to see you!

I made that vat of mushroom barley a week ago. Froze a quart to take to Goober, which we delivered today. Once we're back in MA, I'll make a couple of big pots of freezable soup so that I have quick meals to pull out. I have some shrimp to use, and while the recipe calls for small ones, I'll just cut the bigger ones up into three segments: Original Shrimp Soup

We also like a butternut soup that I make that calls for chicken or veggie soup. I like it with chicken, but the neighbor can't eat chicken anything (nor eggs). I've been looking for a butternut soup with mostly coconut milk but no curry seasonings. No luck yet.

Others on the list will be cheesy broccoli soup, cream of mushroom, cream of chicken and wild rice (Himself's maybe? favorite), along with others.
Which one of those shrimp soups will you be making? The link shows me thumbnails with links of four different shrimp soups: Cajun Shrimp Soup, Old Florida Style Shrimp Soup, Hawaiian Shrimp Soup,and Brazilian Shrimp Soup.
 

cookiecrafter

Senior Cook
Joined
Aug 10, 2021
Messages
304
Location
Chicago
I make lentil, split pea, black bean, Thai-style butternut squash, French onion, vegetable, corn chowder, Tom khar gai all the time.

so I plan to branch out by cooking myself through The New England Soup Factory cookbook this winter. Their soups are always interesting and delicious. I highly recommend the cookbook. The owner/author started/invented Boston Chicken.

im also going to dig up Charlie’s borscht recipe. And find a good Polish dill pickle soup recipe, too.
Couple years ago I bought a similair cookbook and decided to make all the soup recipes. I remember there being like 80 soup recipes. I decided to have all the ingredients on hand and made a shopping list. There were 8 or 10 spices that I did not already have. I stocked most of the ingredients from frozen, etc.

A lot of the soups were good, some were weird, and some were a big nothing - with a picture to match.
 

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,445
Location
Long Island, New York
Oddest soup I make is "Spinach Malanga" soup.
The Malanga (Sometimes sold as Coco Malanga) is like a potato or taro from South America ( I think)
Its cubed malanga, spinach , garlic, Mushroom powder and dried bits of mushrooms and broth ( I used a chicken imitation broth).

I got the recipe from some exotic fruit and vegetable cook book I had.
Not that the flavor is all that unique , but its relatively simple and good.
The flavor the malanga is a little sweet, similar to a chestnut (IMO), the texture is smoother than a potato, and can be over cooked easily (breaks down quick). I usually make this soup when I have a lot of chard available in the garden.
 

Cooking Goddess

Chef Extraordinaire
Joined
Jul 21, 2009
Messages
16,097
Location
Body in MA ~ Heart in OH
Which one of those shrimp soups will you be making? The link shows me thumbnails with links of four different shrimp soups: Cajun Shrimp Soup, Old Florida Style Shrimp Soup, Hawaiian Shrimp Soup,and Brazilian Shrimp Soup.
You need to click the link and scroll down a little further. I'm making the "Original Shrimp Soup". Very basic. I have both veggie and lobster Better Than Bouillon at home, and make a broth with half of each. Potatoes, celery, onion, shrimp - not much else, but very tasty to us. Maybe it's because we've been to that restaurant a few times with FL family and have good memories. Or maybe the soup is just that good.
 

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,445
Location
Long Island, New York
@jennyema Once you find that borscht recipe from Charlie, would you please share the link here?
 

Kaneohegirlinaz

Wannabe TV Chef
Joined
Aug 2, 2014
Messages
7,903
Location
Central/Northern AZ, gateway to The Grand Canyon
@Cooking Goddess I just made a Roasted Butternut Squash Soup where the recipe called for a can of "full fat" Coconut Milk, but I left it out and called it my own.
It's delicious even without the Coconut Milk although it is pretty thick I gotta say it could use some thinning out ...
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,269
Location
near Montreal, Quebec
You need to click the link and scroll down a little further. I'm making the "Original Shrimp Soup". Very basic. I have both veggie and lobster Better Than Bouillon at home, and make a broth with half of each. Potatoes, celery, onion, shrimp - not much else, but very tasty to us. Maybe it's because we've been to that restaurant a few times with FL family and have good memories. Or maybe the soup is just that good.
That does sound good, and I found the recipe on that page.
 

taxlady

Chef Extraordinaire
Moderator Emeritus
Joined
Sep 13, 2010
Messages
29,269
Location
near Montreal, Quebec
Thank you.
 

Aunt Bea

Master Chef
Joined
Mar 14, 2011
Messages
7,867
Location
near Mount Pilot
I made a small pot of pea soup this morning.

1 can no salt added peas.
1 can water
I packet GOYA ham flavored bouillon.
Chopped celery, carrot, and onion.
S&P to taste.

Simmer 15 minutes, blend with stick blender. I like to reserve a cup of the soup and add it back to the pot after blending.

Serve as is or add a dollop of sour cream, a sprinkle of cheese, etc…

Adding a small chunk of chopped ham, kielbasa, or hot dog wouldn’t hurt.

Experiment with variations of this quick inexpensive soup using canned carrots, pumpkin, corn, tomatoes, etc…

Try seasoning canned carrots or pumpkin with a little curry powder or ginger.
 
Last edited:

larry_stewart

Master Chef
Joined
Dec 25, 2006
Messages
5,445
Location
Long Island, New York
Had mushroom barley soup last night for dinner using the mushrooms I've collected over the past few months ( dried and froze). I did kinda stage the pic a bit by making sure some of the mushrooms were visible on top of the bowl. The bread is a Potato/ Onion bread I got at a bakery up un Massachusetts a few weeks ago.
 

Attachments

  • MBS3.png
    MBS3.png
    1.5 MB · Views: 2
  • MBS 1 .png
    MBS 1 .png
    1.3 MB · Views: 2

Latest posts

Top Bottom