This is an old Gourmet Magazine favorite of ours and no it’s not Fabio from the romance books!
I substitute chicken or veggie stock for water and forget the crushed cookie on top - unless you’re into it.
http://www.epicurious.com/recipes/food/views/Fabios-Creamless-Creamy-Squash-Soup-104547
This recipe is similar to the one I made years ago and it was delicious: :yes:
http://www.epicurious.com/recipes/member/views/SOUTHERN-LIVING-S-BAKED-POTATO-SOUP-1227306
SOUTHERN LIVING’S BAKED POTATO SOUP
Ingredients
4 large baking potatoes
2/3 cup butter or margarine
2/3 cup all-purpose flour
6 cups milk
1/4 tsp. salt
1/2 tsp. pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled, and divided
1-1/4 cups (5 ounces) shredded Cheddar cheese, divided
1 (8 ounce) carton sour cream
Preparation
Wash potatoes and prick several times with a fork; bake at 400° for 1 hour or until done. Let cool. Cut potatoes in half lengthwise; then scoop out pulp.
Melt butter in a heavy saucepan over low heat; add all-purpose flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 6 cups milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Add potato pulp, salt, pepper, 2 tablespoons green onions, 1/2 cup bacon, and 1 cup cheese. Cook until thoroughly heated; stir in sour cream. Add extra milk, if necessary, for desired thickness.
Serve with remaining onion, bacon, and cheese. Yield: 10 cups.
OMG Texas Rose. Do you hang out with Paula Deen?!? Looks DELICIOUS and FATTENING. Copying for a cold, comfort food kind of day.
[QUOTE=Leprechaun;5920167]
OMG Texas Rose. Do you hang out with Paula Deen?!? Looks DELICIOUS and FATTENING. Copying for a cold, comfort food kind of day.[/QUOTE]
:lol: Too funny, Leprechaun! :lol: How I wished I were her neighbor!! I LOVE her comfort food cooking and oh my goodness YES, all DELICIOUS and FATTENING!! :yes: Below are more of her soup ideas:
http://www.pauladeen.com/search/recipe_search/search&keywords=soup/
It’s chilly in Texas right now, 58 and overcast, and a perfect day for soup!! Yummy!! :yes:
I’m usually more of a Barefoot Contessa recipe kind of girl but either Paula or Ina clearly lands you in the same place. LOL!
I think the COTHER’S should start a permanent recipe forum. Can’t tell you how many I’ve given out and printed in the past.
Brunswick Stew…made not with rabbit or squirrel, but with chicken thighs!
[QUOTE=Leprechaun;5920248]
I’m usually more of a Barefoot Contessa recipe kind of girl but either Paula or Ina clearly lands you in the same place. LOL!
I think the COTHER’S should start a permanent recipe forum. Can’t tell you how many I’ve given out and printed in the past.[/QUOTE]
That would be a fabulous idea
[QUOTE=Leprechaun;5920248]
I’m usually more of a Barefoot Contessa recipe kind of girl but either Paula or Ina clearly lands you in the same place. LOL!
I think the COTHER’S should start a permanent recipe forum. Can’t tell you how many I’ve given out and printed in the past.[/QUOTE]
I agree Leprechaun, the Barefoot Contessa also has FABULOUS recipes, and that we need a CoTH permanent recipe forum! :yes:
I realize you are going to have your hands full, but, if you were thinking about including a side dish, I found this recipe that I have been wanting to try. DILL AND CHEESE BEER BREAD (served with course ground mustard [or a flavored butter]) to perhaps dip in a hot bowl of soup?
Something you can do and I HIGHLY recommend is taking the beef stew and serving it in the smaller pumpkins. Clean the innards out and either use for pumpkin pie or you can add into the soup. Scoop the soup into the pumpkins after they have been baked for about 20 minutes or so. Obviously not an idea for the hunt but fabulous fate for the pumpkins left over from Halloween that aren’t over ripe yet.
30 minute Chicken Soup
1 precooked rotisserie chicken(Kroger, Randalls etc.) de-boned
1 bag of noodles (Raman noodles will work.
1 can or carton of chicken stock (water and bullion cube works too.)
1 crock pot (to dump the contents of soup pot into to make everyone think it cooked all day.)
1 bag of mixed vegetables or canned
SunkenMeadow-
I was going to add Chicken tortilla soup ! You beat me to it 
Excellent choice !
Cheeseburger soup is also another really great comfort choice.
Def. a splurge for those on a diet though!
Ohh, what about ham and bean soup ? Might be an “older crowd” type soup though!
You guys are great.
I’m leaning toward the potato soup. I’m mostly Irish after all. Actually a friend of mine has a jalapeno, bacon, cheese potato soup. Now I just have to bribe her for the recipe.
I think if you cook anything involving potatoes, bacon, cheese and sour cream, you can’t go far wrong.
Especially since their having a bourbon tasting at the same time. Rich food and Kentucky’s finest product next to the Thoroughbred. You just gotta love it.
I’ll throw in a few easy recipes…I love soup and made the chicken soup last week. Yum…wish I had some now!
Italian Chicken Soup
2 large cans (the really big ones!) of chicken broth/stock
1 good sized frying chicken
1 whole celery bunch sliced thin
1 small bag of matchstick cut carrots (or any diced/sliced carrot)
1 15oz size can of stewed tomatoes
one or two potatoes chopped very fine for thickening
add seasonings of
Salt, pepper, garlic, a few shakes of Tabasco, about 1 tblsp of either whole or ground tyme (this is a MUST have!), basil, a few bay leaves and Italian Seasonings.
Add water if necessary to make enough broth. Bring to a boil and reduce to a simmer for approximately 2 hours or until chicken is tender and falling off the bones. Remove bones and skin if desired.
Serve over macaroni salad noodles which are little short noodles if you can find them. Serve with grated parmesan cheese and crusty Italian bread.
Nacho Beef Soup (this is wonderful and super quick and easy and kids and adults alike love it!)
2 lbs ground beef
2 cans beef broth
3 cans Campbell’s Fiesta Nacho Cheese Soup
1 15 oz Ranch Style Beans or Pinto Beans
1 15 oz Picante Sauce (mild or spicy is nice!)
Dump everything in one pot and chop up the beef. It doesn’t need to be precooked or drained. Simmer on low until the beef is cooked and serve over Dorito’s or any tortilla chip.
This is different and killer good. It also holds well.
3 c fresh or frozen corn
1 sm. potato, peeled and chopped
1 small yellow onion chopped
2 slices fresh ginger
4 c.chicken stock
11/2 c milk
1 tbs cornstarch dissolved in 2 tbs milk
1 1/2 tsp salt or to taste
2 tsp chile oil
1 tsp sesame oil
1/2 c sliced scallions
Combine 2 c corn with potato, onion, ginger and chicken stock. Bring to a boil then reduce heat and simmer until potato is soft. Remove from heat and discard ginger.
Process in blender or with stick blender. Return to pot and add milk and remaining corn.Bring to a boil and add cornstarch/milk mix.Cook 4-5 min until thickened. Add salt.
Top with chile oil, sesame oil and green onions…mmmmmm.
Gumbo. Got to walmart, get a couple boxes of Zatarains Gumbo mix. The mix, not the broth base and follow directions.
Going to try Pumpkin Soup this weekend, as I have 2 pie punkins I haven’t cooked yet. And squash soup…mmmmmm (insert drooling a la Homer Simpson)
Printer humming along! Thanks everyone! Been living on soup for a couple of weeks now. So easy and perfect for this time of year. First tried a borscht recipe from the Parade magazine no less. Was really good, but too timid to offer it here. Friends screwed up their faces at the idea.
Chicken Gumbo
Chicken Gumbo with Okra
Okra is the seasonal star in this delicious rendition of chicken gumbo with a simple roux, but zucchini can be substituted with success if you prefer. For convenience, this can easily be made in a slow cooker. Add a fresh green salad and crusty, hot whole wheat rolls for a pleasurable dining experience that heralds autumn.
• 4 TB canola oil, divided
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• sea salt, to taste
• ground pepper, to taste
• 4 TB unbleached flour
• 1 cup onion, diced
• 1 cup green pepper, diced
• 1/2 cup celery, diced
• 2 cups fresh okra, sliced or 16 oz. frozen
• 2 cans (15 oz) natural chicken broth
• 1 can (28 oz) diced tomatoes
• 1 can Rotelle original
• 1 can corn
• 3/4 lb cooked chicken sausage, sliced into 1/2-inch rounds
• 12 pieces raw frozen peeled shrimp (optional)
• Handful barley
In a large skillet over medium-high heat, heat 1 tablespoon of oil and add chicken pieces. Season to taste with salt and pepper. Brown the chicken on all sides, about 5 minutes total. Remove with a slotted spoon and set aside.
Add the remaining 3 tablespoons oil to the pan, and heat until hot. Add flour and cook, stirring constantly, until golden brown, 3 to 4 minutes. The mixture should be about the color of peanut butter. It is extremely hot, so be careful not to splatter. Add the onion, green pepper, celery and okra. Carefully stir in the chicken broth. Return the chicken and any juices to the pan. Add the chicken sausage, bay leaves and the tomatoes and corn. Cover and simmer over low heat for 30 minutes. If desired, add the shrimp to the top of the pan and continue to cook another 5 minutes or until the shrimp are done. Serve over rice.
To make this recipe in a slow cooker, after browning the chicken, place in slow cooker. Scrape up any brown bits from the pan and add to the cooker. Add remaining 3 tablespoons oil to the pan, and heat until hot. Add flour and cook, stirring constantly, until golden brown, 3 to 4 minutes. The mixture is extremely hot, so be careful not to splatter. Add the onion, green pepper and celery, and cook until the vegetables start to wilt, about 2 minutes. Add the chicken broth and stir until smooth and incorporated. Pour mixture into the slow cooker. Add the okra, bay leaf, tomatoes , corn and hot sauce. Cover, and turn cooker to low. Cook for 7 to 8 hours, adding another 1/2 cup chicken broth or water if necessary. Thirty minutes before serving, add the sausages and turn cooker to high. Five minutes before serving, add the shrimp.
chiming in!
Recently learned a recipe that works for me…
Go to Harris Teeter grocery store
Buy some Bear Creek brand bag soup
Cook it
Serve it!!
I recommend the Wild rice & Mushroom one - Highly recommend it! Highly!! :yes:
Second the ham/bean soup; always a hit with the foot pack. Lentil soup too!
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