Soup Recipes 4 U


“Too many cooks spoil the broth.”

Nothing furnishes a better foundation for soup than a shank of beef; if veal is added the flavor will be more delicate. The bones (broken in small pieces) are a valuable addition.

Always put meat to boil slowly on the back of the stove, remove scum that rises to the top and add a little cold water occasionally to keep it from boiling until it has thoroughly been skimmed and your soup will be clear. Be careful about adding too much salt.

A skillful cook will be careful that no pungent flavor predominates, but all are blended as not to suggest anyone in particular except in cases where only the flavor of one vegetable is desired.

When you can make a good stock you have the foundation of all soups and can have a new soup every day by adding different flavorings or vegetables.

  • 1 shin of beef
  • 5 quarts of cold water
  • 1 onion
  • 1 carrot
  • 1 turnip
  • 2 bay leaves
  • 1 sprig parsley
  • 10 cloves
  • 1 stalk celery
  • 1 T. salt.
  1. Simmer the meat 4 hours, add vegetables and simmer 1 hour longer. Strain stock through fine sieve. Add salt and let stand in cool place.
  • 1- pint oysters
  • 1 pints cold water
  • 1 pint sweet milk
  • butter
  • salt and pepper.
  1. Put oyster in cold water and boil well for 20 minutes. Season and add milk. Let all become hot, but do not boil after adding milk. This will serve 4 persons.
  • 1 can of corn
  • 2 cups of boiling water
  • 1 large onion cut up fine.
  • Simmer for 20 minutes then press through sieve.
  • 2 tablespoons flour
  • 2 tablespoons butter.
  1. Blend flour and butter together. Add two cups milk and add to the above.
French Onion Soup
  • 4 lb onions
  • 4 any type cloves garlic
  • 2 tbsp butter
  • 2 bay leaves
  • 1 tbsp vinegar any type
  • optional tsp salt
  • pepper
  • 8 cups water
  • 6 slices bread
  • 1.5 cups cheddar grated
  • beef or chicken stock instead of water
  • red wine
  • chili flakes
  • fresh thyme
  1. Chop each onion in half lengthwise, peel them, then cut them into half-moon slices. These big slices are fine since you’re cooking the onions for so long. Slice the garlic as well.
  2. Melt the butter in a large pot on medium heat. Add the onions, garlic, and bay leaves. Cover the pot with a lid and leave it for 10 minutes. When you come back, the onions should have released a lot of moisture. Give them a stir. Pour in the vinegar and put the lid back on.
  3. Cook for 1 hour, stirring every 20 minutes. When the onions at the bottom start to stick and turn dark, add a splash of water to unstick them. Don’t worry, the onions aren’t burning, just caramelizing. The water helps lift off the sticky, delicious, sweet part!
  4. Once the onions are very dark and about a quarter the volume they once were, add all the water and a bunch of salt and pepper. Cover the pot again, turn the heat down to low, and let it simmer for another hour. Taste and adjust salt and pepper as needed.
  5. Ladle the soup into bowls.
  6. Now it’s time to make cheese toast! If you want classic French onion soup— with the toast directly in the soup, which makes it a bit soggy—place a piece of bread on top of each bowl of soup, sprinkle with cheese, then heat the bowls under your oven’s broiler until the cheese is bubbly.
  7. If you don’t like soggy toast, just make the cheese toast on its own and serve it on the side to dunk.
Turkey Soup
  • 4 Tbsp. butter
  • 1 medium onion
  • 4 carrots
  • 4 celery sticks
  • 3 cloves garlic
  • 1 1/2 lbs cooked turkey
  • 64 fl oz chicken broth
  • 1 1/2 cup diced parsley
  • 2 Tbsp. fresh thyme
  • Salt
  • Pepper
  • 8 oz egg noodles
  1. In a large pot, over medium heat, melt butter, add onion, carrots, celery, garlic, and cook until vegetables are softened, but not brown.
  2. Add turkey, then chicken stock, parsley, thyme, salt, and pepper. Bring liquid to a boil, then simmer for 30 minutes.
  3. Add egg noodles, and simmer for 10 minutes. Stir occasionally.
  4. Serve hot.
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