Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Oct 11, 2006 03:52 AM

Soup recipes

I have 3 daughters. I've always encouraged them to cook- not because it is the female thing to do, but because it is the fun thing to do.
My youngest(11yo)has decided she wants to learn soups- not my strong suit. We have done gumbo and chicken tortilla.
ANy other ideas and recipes that might inspire her?

  1. Click to Upload a photo (10 MB limit)
  1. It's a great time to cook soup, and good for your daughter for wanting to learn!

    Here are a few easy ones for both you and her to try...

    Butternut Squash Soup

    1 medium butternut squash
    1 onion, diced
    1 inch of ginger, sliced into thick coins
    chicken or veg broth
    1 tsp cumin
    1/4 tsp red chile flakes
    1 cup orange juice
    salt and pepper to taste

    Quarter the butternut squash and remove the seeds. Place in a baking dish and cook at 350 x 30 minutes or so. Or, place in a microwave safe dish and microwave on high for 5 minutes, then turn and microwave on high for 2 minute intervals until soft(although not necessarily all the way done). Cool squash until you are able to handle it safely. Then scrape the flesh out of the skin and set aside for use in your soup pot.

    In a soup pot, saute the onions in a little oil until transluscent. Add the remaining ingredients, and bring to a boil. Reduce heat to simmer, cover and cook 20 minutes. Remove ginger coins. Using an immersion blender, blend soup until smooth. For a richer soup, slowly incorporate a few tablespoons of butter while blending into the hot soup.

    Chicken Noodle Soup

    1 onion, diced
    3-4 carrots, peeled and sliced
    1-2 ribs celery, sliced
    3 cloves garlic, sliced or minced
    1-2 cups chicken meat, torn or sliced
    2 cups cooked pasta noodles, such as rotini or egg noodles
    6-8 cups chicken broth or stock
    Herbs to season, such as thyme, pepper and fresh italian parsley

    In a soup pot over medium heat, saute onion in a little oil until translucent. Add carrots and celery and cook 2-3 minutes, stirring occasionally. Add garlic and cook 1 minute. Add chicken meat and broth and bring to a boil. Add seasonings and noodles, and return to boil. Serve immediately with a garnish of fresh herbs.

    1. The soup recipes in Joy of Cooking are consistently reliable -- that's how I learned to make and appreciate soups like Split Pea, Senate Navy Bean, etc.

      2 Replies
      1. re: Sarah

        similarly the Fannie Farmer cookbook. Teach her how to make a simple cream soup base, and you can do anything "Cream of...


        You get the idea.

        1. re: Sarah

          I agree and the mushroom barley soup recipe is superb...add more mushrooms (different varieties) and one secret to keeping the soup from getting too thick - cook the barley separately and add at at the end. it will thicken it but not too much!

        2. I'd go for a good old vegetable soup...with big chunks of veggies.

          1 Reply
          1. re: melly

            Fall is a great time to make beef vegetable soup. The farmers markets are full of end-of-the-season veggies that are cheap, and soup and warm bread taste very good on crisp evenings.
            I start with a beef roast. You just cube, flour and brown it, add stock, onions, celery and tomato juice and simmer for 3-4 hours. Approx. 3 hours before service add peeled potatoes and other small or soft veggies and correct(salt, pepper, thyme and marjoram)seasoning. the longer you simmer the beef and stock mixture the better it tastes. You can add any veggies that you like.

            Garnish with a pinch of parsley per bowl.

          2. Marcella Hazan has a yummy and easy split pea/potato soup.

            Mushroom soup: chop a bunch of onions & a bunch of mushrooms, ugly ones are ok, and if you can get some of the frou frou type they make it extra yummy. Saute the onions in butter or olive oil til soft, add the mushrooms and saute, brown a little if you can. Throw in some thyme if you have it. Add a little brandy or white wine and let cook, then cover with chicken broth and simmer. You can puree (the wand blenders are great for this, just handle carefully to avoid a soup explosion) or you can leave chunky. You can also add some barley, rice, or orzo noodles, in this case obviously don't puree.

            Also, the page is devoted to soup recipes, and is indexed by ingredient and by nationality of soup.

            1 Reply
            1. re: Louise

              I make a similar mushroom and barley soup. In fact, I made it this morning before work (and I"m not a morning person).

              2 slices of bacon, chopped into 1/2 inch pieces
              1/2 cup diced carrot
              1/2 cup diced celery
              2 shallots
              1 clove garlic
              a mix of button, crimini, and shitake mushrooms, sliced (I don't know, maybe 2-3 loosely packed cups)
              4 cups of beef stock (or 2 cups stock and 2 cups water, depending)
              1/2 cup pearled barley

              I sauted the bacon, poured off the excess grease, sauted the veggies ex mushrooms for about 5 minutes, added the mushrooms and sauteed another 2-3 minutes. Poured in the stock and barley, brought to a boil. I put in the fridge at that point...I figure the barley will cook/get soft during the day and I can eat it sooner when I get home from work. Otherwise, I would have simmered about 45 min. I'll add some thyme or whatever and possibly more water if there's not enough broth tonight.

              Now the trick to this is finding a good beef stock. I often make my own from frozen beef bones, and then it's REALLY good, but if you can find a commercial beef stock you like, it's still good.

            2. My favorite soup cookbook is Moosewood's Daily Specials. The recipes are from around the world so learning about different herbs and spices could be educational. If the recipe calls for tofu, I just use chicken or turkey. There are also several recipes using grains. For someone like me who was raised on meat and potatos, this cookbook is an adventure. Keep some canned vegetable and chicken stock on hand and discuss seasonal vegetables and good buys at the grocery store. The cookbook has a different minestrone for each season based on what vegetables are in season. I buy my herbs and spices at the food coop or health food store where we can measure out just what we need so it's a lot cheaper. I have been surprised by the flavors in Moosewood recipes. They are wonderful. Most recent recipe was butternut squash with tomatoes, onions, corn etc with cumin and jalapeno for flavor. I have made soups out of leftover veggie platters. My next favorite source of soup recipes is Cooking Light Magazine. It is fun to try a new recipe out of each issue.

              2 Replies
              1. re: dfrostnh

                The original Moosewood cookbook has some good soup recipes in it too. I love the Hungarian Mushroom Soup recipe and the Cauliflour Cheese soup recipe. Also has a great vegi/barley chili recipe.

                1. re: Jeanne

                  O yes. Everyone must make Hungarian Mushroom Soup.

                  The old American Wholefoods Cooking book (Nikki & David Goldbeck) has a lot of really good soup recipes in it, too.