Fall is in the air, post your favorite soups here, or soups you've maybe been wanting to try. :o)

REC: Polish Mushroom Soup- I love this one!

Polish Mushroom Soup
Serves 4-6

2T unsalted butter, melted
3 cloves garlic, minced
1 small onion, diced
1 lg. Stalk of celery, diced
1 lg. Carrot, diced
1 lb. Sliced wild mushrooms (I used a 3-4oz. Combo of the Costco mushrooms from Rosie and the porcini from Randi)
½ tsp. dried thyme
1 bay leaf
2 T flour
6 cups chicken stock (I used smileys/bigeyes.gif
¼ tsp. sea salt (I used a bit more- my stock was low salt)
1/8 tsp. pepper
Dash of Tabasco (I used Texas Champagne- my fav)
About ¼ cup barley
½ cup heavy cream
3-4 T fresh chopped dill

If using dried mushrooms, pour boiling water over, cover and let steep for 15 min. Drain, reserving liquid. Filter liquid and save.

Heat butter in a large pot (I used my 8 qt) over medium heat. Add garlic, onion, celery and carrot and cook, stirring, until slightly softened, about 2 min. Do not brown. Raise heat to med. high. Add thyme and bay leaf, mushrooms and mushroom liquor. Cook until liquor is reduced to syrup. Add flour and cook 1 min. Add remainder of ingredients, except cream and dill. Bring to a boil and simmer 45 min. Add cream and dill, check seasoning, and simmer 5 minutes more.

 
REC: Maryland Corn and Crab Chowder

Maryland Crab and Corn Chowder

2 Tbsp. butter
1 ½ cups frozen kernel corn (or fresh if available)
1 med. Finely chopped onion
2 cloves minced garlic
14 oz. Can chicken broth
1 cup heavy cream
1/8 tsp. Salt
1/8 tsp.pepper
1 med. Potato peeled and finely chopped (1 cup)
¼ cup finely chopped red pepper
8 oz. Crab meat
Parsley for garnish
(I added some fresh thyme)

In 2 qt. Pan, cook half of onion, corn and garlic in butter until tender but not brown.
Add chicken broth and bring to a boil. Reduce heat and simmer 10 minutes.
Stir in cream, salt and pepper and simmer another 10 minutes or until slightly thickened.
Remove from heat and cool slightly.
Blend until smooth. Return to pan to keep warm.
Meanwhile, in small covered pan, cook remaining corn, potato onion and garlic in boiling salted water 2 minutes. Add red pepper and cook one minute more or until tender. Drain. Stir into soup. Add crab and heat through. Garnish with parsley.

 
Marg, this sound really wonderful. I usually do...

Julia Child's Potato-Corn chowder for Thanksgiving and offer up cups of it early as I'm finishing up dinner so that people aren't climbing the walls smelling all the food. I am going to do this instead this year. Can't wait to try it.

 
Here is what I like and have posted before just made the Sante fe and Black bean

I like to sometimes add chicken to the Santa fe sorry forgot to add the recipes done now

to the list. Of course I always add more of this and that taste buds do change.

Black Bean Soup

2 1/2 cups Dry Black Beans
2 Quarts Chicken Broth and 1 1/2 Quarts Water (can use veg broth)
1-2 Onions Chopped
3 Ribs Celery Chopped
3 Carrots Chopped
6 Cloves Garlic Minced
1-2 Jalapeno Chopped
5-6 Drops Liquid Smoke
1 tsp Pepper
1 Heaping TBSP Mexican Oregano
1 tsp Hungarian Paprika
2-3 tsp Cumin "I like the seeds and toasts then grind"
2 tsp Coriander " the same
3 Bay Leaves
1/2 tsp Thyme
1 tsp Sugar
2-3 TBSP Worchestershire
1 tsp Cider Vinegar
1 Lime

Saute Onions, garlic, carrots, celery and jalapeno about 5 mins. Add all spices saute about 3 mins. Add beans and broth, cook down. If like pull out some of the mixture and then puree the rest. Squeeze lime at the end. Add heat to your taste. Salt to your taste Enjoy!!!!!! Of course I taste and add what I think it needs


Sante Fe Corn Chowder

1 Onion Chopped
3 Ribs Celery Finely Chopped
1 Large Red Pepper Med Chopped
16 Corn Tortillas Chopped
3 Cloves Garlic Minced
1 Jalapeno Finely Chopped (No Seeds)
2 Large boxes or made Chicken Broth (32oz)
1 box Water (I use half)
1 8 oz can Diced Tomatoes
1 tsp basil
2 tsp Cumin
2 tsp Turemeric
2 tsp Asian Hot Sauce
2 1/2 lb Frozen Corn
1/2 cup Cilantro Chopped
Salt to your taste
1/4 cup Olive Oil
1/4 stick Butter
Saute onions, celery, red pepper and jalapeno in butter and olive oil 5mins. Add corn chicken broth, spices and chopped tortillas. Cook 15-20 mins. Remove one big bowl full of soup. Blend the rest with magic wand or blender. Add 1/2 cup Cilantro.



Tomate Bisque

1 Onion Chopped
3 Ribs Celery Chopped
6 Carrots Thinly Sliced
3 Cloves Garlic Minced
1 1/2 Large cans Chicken Broth or made (can use veg broth)
3 28 0z Can Diced Tomatoes
3 Cans Water
1 Cup Flour
1 1/2 Cup Water
2 TBSP Pure Maple Syrup (more if the tomatoes are bitter)
1 Cup Cream
1 tsp White Pepper
2-3 tsp Salt
Fresh Basil
1/2 Cup Butter

Saute onion, celery and carrots in butter for 5 mins. Add garlic cook 1 min. Add diced tomatoes, water, chicken broth, salt and pepper. Cook for 30-40 mins until veggies are very tender. Blend with magic wand til smooth. Return to stove. Mix 1 cup flour with 1 1/2 cups water. Through a strainer pour into soup and stir continously til soup thickens. Stir in 1 cup cream, 2 TBSP maple syrup, chopped basil Adjust salt and pepper. If it still taste tang add more cream

When serving add a swirl of pesto thinned down with olive oil.

 
good old fashioned split pea soup---but add a can of LeSeur peas at the end for a lovely "pop" in

each bite. Our specialty food market deli does this and it's their secret ingredient.

 
Rec: Mediterranean Kale & White Bean Soup with Sausage from Fine Cooking

This is delicious and so quick and easy.

Mediterranean Kale & White Bean Soup with Sausage

1/2 lb. sweet Italian sausage (about 3 links)
2 Tbs. olive oil
One-half small yellow onion, cut into small dice
1 medium carrot, cut into small dice
1 rib celery, cut into small dice
5 large cloves garlic, minced (about 2 Tbs.)
1/8 tsp. crushed red pepper flakes
Kosher salt and freshly ground black pepper
6 cups lower-salt chicken broth
1 lb. 3 oz. can cannellini or white kidney beans, rinsed and drained, or 2 cups cooked dried beans
1 lb. kale, rinsed, stems removed, leaves torn into bite-size pieces (8 cups firmly packed)
1 Tbs. fresh lemon juice
1/2 tsp. finely grated lemon zest (optional)

Remove the sausage from its casing and tear it by hand into bite-size pieces. Heat 1 Tbs. of the olive oil in a 4- or 5-quart heavy pot or Dutch oven over medium heat. Add the sausage and cook, stirring occasionally, until lightly browned, about 5 minutes. With a slotted spoon, transfer the sausage to a plate, leaving any rendered fat in the pot.

Add the remaining 1 Tbs. olive oil to the pot, increase the heat to medium high, and add the onion. Cook, stirring frequently, until fragrant and beginning to soften, about 2 minutes. Add the carrot and celery and cook, stirring frequently, until they begin to soften and brown, about 2 minutes more. Be sure to scrape any brown bits from the bottom of the pan. Stir in the garlic, pepper flakes, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, stirring, until the garlic is fragrant, about 1 minute more. Add the chicken broth and bring to a boil over high heat.

When the broth reaches a boil, reduce the heat to medium, add the sausage along with any collected juices, and half the beans. Mash the remaining beans with a fork or wooden spoon and add them to the pot, stirring to distribute. Stir in the kale, adjust the heat as necessary to maintain a gentle simmer, and simmer until the kale is tender, 15 to 20 minutes. Stir in the lemon juice and lemon zest (if using) and season to taste with salt and pepper.

 
Rec:: Pasta Fagioli

* Exported from MasterCook *

Pasta Fagioli

Amount Measure Ingredient -- Preparation Method

2 Tablespoons chopped onion
1/4 cup olive oil
3 tablespoons chopped carrot
3 tablespoons chopped celery
1 cup diced ham (or a ham bone with some meat on it)
2/3 cup canned Italian tomatoes, cut up -- with juice
1 can cannelini beans -- drained
3 cups beef broth
salt
pepper
6 ounces elbow macaroni
2 tablespoons grated Parmesan cheese


Saute onion in a stockpot with the oil over medium heat until pale gold.

Add the carrot, celery and ham. If using a ham bone, cut meat off and add both the meat and bone to the pot. One half of a ham steak works very well also as an alternative. Saute ham and vegetables for about 10 minutes, stirring from time to time.

Add the chopped tomatoes and their juice, turn the heat down to medium low, and cook for 20 minutes.

Meanwhile, cook the elbow macaroni in boiling water according to package directions. Do not overcook. Set aside.

Add the drained beans to the ham mixture. Let the beans cook in the tomatoes for 5 minutes, stirring thoroughly, then add the broth and bring to a moderate boil. Add the cooked pasta to the soup. You may not need to use all of the pasta. Just add pasta until it looks like enough. Rreduce heat to low, and allow to stand for a few minutes to blend everything together. Taste for seasoning and add salt and pepper to taste.

Just before serving, stir in the Parmesan cheese.

Note: This soup can be prepared ahead up to the point where the pasta is added. When ready to serve, heat the soup and add the pasta and cheese.

It can also be frozen. You may need to add a little broth or water if it thickens too much.

Source:
"The Classic Italian Cookbook by Marcella Hazan"
- - - - - - - - - - - - - - - - - - -

 
Rec: Butternut Squash Soup with Cider Cream and Sauteed Chanterelles

I believe this may have come from Bon Appetit about 10 years ago.

Butternut Squash Soup with Cider Cream and Sauteed Chanterelles

Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method

5 tablespoons butter
2 1/2 pounds butternut squash -- peeled, seeded, cut nto 1/2-inch pieces (about 6 cups)
2 cups leeks -- chopped (white and pale green parts only)
1/2 cup carrot -- peeled and chopped
1/2 cup celery -- chopped
1 teaspoon garlic -- chopped
1 1/2 teaspoons dried thyme
1/2 teaspoon crumbled dried sage leaves
5 cups chicken stock or canned low-salt chicken broth
1 1/2 cups apple cider
2/3 cup sour cream
1/2 cup whipping cream
Garnish
1 2/3 tablespoons olive oil
7/8 pound chanerelle mushrooms -- trimmed and cleaned
5 tablespoons shallots -- minced
7/8 granny Smith apple -- peeled, cored and cut into 1/2-inch dice
3 1/3 tablespoons unsalted butter
3 1/3 tablespoons fresh chives -- chopped
5 ounces pancetta -- diced and sauteed until crisp
10 small sprigs of parsley or chervil

Melt butter in heavy large saucepan over medium-high heat. Add squash, leeks, carrot and celery; sauté until slightly softened, about 15 minutes. Mix in garlic, thyme and sage. Add stock and 1 cup cider and bring to boil. Reduce heat to medium-low. Cover and simmer until apples are tender, stirring occasionally, about 30 minutes. Cool slightly.

Working in batches, purée soup in blender. Return soup to pan.


Boil remaining 1/2 cup cider in heavy small saucepan until reduced to 1/4 cup, about 5 minutes. Cool. Place sour cream in small bowl. Whisk in reduced cider. (Soup and cider cream can be made 1 day ahead. Cover separately and refrigerate.)


Bring soup to simmer. Mix in whipping cream. Ladle soup into bowls. Drizzle with cider cream. Top with chives.

To make garnish, heat olive oil in skillet, stir in chanterelles, shallots and green apple. Sauté until all liquid from chanterelles evaporates and the mushrooms are cooked, about 3 minutes. Stir in butter and chives and remove from heat.

To serve, pour soup into six soup plates. Divide garnish among the plates. Drizzle with cider cream. Sprinkle with pancetta and top with a sprig of chervil.

 
Rec: Cuban Black Bean Soup

I make this exactly the way he wrote it. It's delicious!

Cuban Black Bean Soup
The Frugal Gourmet

1 pound dried black beans
10 cups water
1 teaspoon salt
1 large green bell pepper, cut in half
2/3 cup peanut oil, or salad oil
1 large yellow onion, peeled & sliced
4 garlic cloves, minced
3 teaspoons salt, or to taste
1/2 teaspoon freshly ground black pepper
1 bay leaf
1/4 teaspoon whole cumin seed
1 teaspoon sugar
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons olive oil

Rinse black beans and soak overnight in the 10 cups of water, with 1 teaspoon salt, and the green pepper.
In a large heavy-bottom soup kettle, bring the beans, soaking water, and green pepper to a boil. Simmer until tender, about 45 minutes. Remove the pepper pieces and discard.
Heat the peanut oil in a deep frying pan or heavy saucepan. Saute the onion and garlic until soft. Remove 2 1/2 cups of the bean broth and add it to the frying pan. Simmer this mixture for 10 minutes. Strain the onions and garlic from the broth and discard. Add the seasoned broth to the soup pot. Add the salt, pepper, bay leaf, cumin, and sugar. Bring to a boil and simmer, covered, for 1 1/2 hours, or until it thickens. You may have to add more water if too much of the liquid cooks away.
Before serving add the vinegar and olive oil. Mix well.

 
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