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Thread: ***Soup Recipe thread***

  1. #121
    Cougar Patrol geogirl's Avatar




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    Quote Originally Posted by orpheus View Post
    I am thinking, lol, I am also a vegetarian, that this recipe can be done without the chicken & chicken broth? I am trying it! Tortilla Soup is awesome! :D
    Orphy, you could try it with veggie broth and that gardein stuff, but I'm not sure it would be quite right. The shredded chicken really makes the soup.

    If you do try it and it's good, let me know!

  2. #122
    what I am, you shall be nocturn's Avatar




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    Quote Originally Posted by Tracy M View Post
    Nocturn, you must be Canadian! LOL, as soon as it gets a bit colder I start making soups and stews. My hubby says "on no! its under 70 degrees, Tracy's going to break out the pots for soup and gravy!" hahaha

    Love love love your split pea pics. One of my favs and yours looks great. I live near a German meat market and they have ham hocks (without the bones) smoked and ready for any soup that needs that tender part. Check it out, its great.

    Made French Onion Soup Friday night and my recipe is exactly the same as yours except without panko. I'll try that for sure next time!

    I'll look for my recipe and share my Verde Pazole. The original recipe is from Food & Wine and I just tweaked it a little. Seriously the best I've ever had including restaurants. Worth the effort.
    Ha! Nah, not Canadian, SoCal-ian living in Virginia.

    Like I mentioned it the OP, I'm just a soup whore. I make broth based soups, both hot and cold during the summer months and thicker soups, chowders and stews during the winter. I have 4 or 5 "go to" soups I rotate thru every month. I mostly lean towards Asian soups like Miso's and variants during summer because of the clean and light tastes. My absolute FAV is the Tom Yum Gui (Thai) and its Shrimp and Beef variants. I mentioned in a previous post. Ingredients are hard to find but its the absolute pinnacle of soups. In fact, its the most widely made soup food in the world and is well known for being a Cancer Fighting soup. I fell in love with it when I stopped in Songkhla, Thailand in the mid 90s. It was a streetfood there and I was hooked! Any good Thai restaurant will carry one of the Tom Yums. I just prefer the Chicken base Gui (Guy).

    This weekend Ill be making a batch of She-Crab Bisque because I have about 2 dozen Blue Crabs in the freezer that need a home.

    Ill post pics as soon as shes done. I just need to find a fresh box of Tobiko eggs.

  3. #123
    fantastic hair. lunchbox's Avatar




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    since it's raining tomorrow, i will be making white chili. i know it's not a soup but it was mentioned a few posts ago.

  4. #124
    what I am, you shall be nocturn's Avatar




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    She Crab Soup didnt happen becasue I couldnt find the right roe to put in it. Masago is a inferior roe versus Tobiko and I didnt want to do all the work with crap ingredients.

    I did however put another crock of Split Pea Soup on this morning before work. I smell like a giant Garlic Clove now. lol.

  5. #125
    what I am, you shall be nocturn's Avatar




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    Can you SMELL IT? Can U???
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  6. #126
    fantastic hair. lunchbox's Avatar




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    Quote Originally Posted by nocturn View Post
    Masago is a inferior roe versus Tobiko and I didnt want to do all the work with crap ingredients.
    this is true. no japanese stores near you?
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  7. #127
    what I am, you shall be nocturn's Avatar




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    Quote Originally Posted by lunchbox View Post
    this is true. no japanese stores near you?
    Yeah, I do. When I went they had Masago and Tobiko but all they had Tobiko wise was Sake and Wasabi soaked. While delicious, Wasabi and Sake tobiko would probably be too gnarly in a delicate soup like She Crab Bisque. So I bought a block of Hamachi, 8 oz of Ikura for Sushi and some kamaboko to make Chawanmushi for dinner.

    I wish I had another Asian Market to go to. Im kind of in the "Asian grocer" boonies here in Virginia. My local market is 35 minutes away and the next best one is over an hour away :(

    I probably could have just used the Masago but it just doesn't have the "punch" that the Tobiko has. I could eat Tobiko like a bowl of ice cream, lol.
    Last edited by nocturn; October 18th, 2012 at 05:06 PM.
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  8. #128
    what I am, you shall be nocturn's Avatar




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    Anyone have a good Cream of Mushroom soup recipe I could pilfer? I want to attempt to make a CoM soup with Shiitake.

  9. #129
    what I am, you shall be nocturn's Avatar




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    Ohhh! I think I found a Cream of S'hroom recipe I'm going to try this weekend! I got it off of allrecipes.com. Ive never had a bad soup from there.

    (Adjusted for 12 servings)

    Cream of Shiitake Mushroom Soup

    3/4 cup butter
    3 cups chopped shiitake mushrooms
    3 cups chopped portobello mushrooms
    6 shallots, chopped
    1/4 cup and 2 tablespoons all-purpose
    flour
    3 (14.5 ounce) cans chicken broth
    3 cups half-and-half
    salt and pepper to taste
    3 pinches ground cinnamon (optional)

    DIRECTIONS:

    1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
    2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.



    I'll probably add a dash of Thyme in lieu of cinnamon. Thyme goes well with the earthy taste of Mushrooms. A little off topic but has anyone grilled Large Portabellas with Blue Cheese and Thyme??? HOLY S**T MAN! Geogirl, unless you dont eat cheese also, the Grilled Portabellas w/Blue cheese would be right up your alley:

    Grilled Portabella and Blue Cheese:

    4 large Portabella Mushrooms cleaned and without the stem part
    EVOO
    Dry, freshly crumbled, top shelf Blue Cheese, either a Bleu d'Auvergne, Roquefort, Stilton depending on how sharp you like it. Most of the sharpness will "bake out" of it so dont be afraid. Use the best grade BC you can find also. Not cheap "salad" or Maytag type stuff. Trust me, the Sharper and saltier, the better!
    Fresh Thyme
    Fresh Rosemary

    Adjust amounts to whatever works for you.

    Brush the Portabellas "Cap" with the EVOO. Just the cap and not the underneath the cap. Place the cap face down on foil.

    Finely chop the Thyme and Rosemary and mix well with the crumbled Bleu Cheese.

    Pile the Cheese mixture into the Mushroom and place the mushroom/cheese on a high heat grill (400+ deg) for 7-10 minutes or until the cheese has melted and is browning.

    Serve HOT= MIND BLOWN!
    Last edited by nocturn; October 18th, 2012 at 07:42 PM.
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  10. #130
    fantastic hair. lunchbox's Avatar




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    Quote Originally Posted by nocturn View Post
    Yeah, I do. When I went they had Masago and Tobiko but all they had Tobiko wise was Sake and Wasabi soaked. While delicious, Wasabi and Sake tobiko would probably be too gnarly in a delicate soup like She Crab Bisque. So I bought a block of Hamachi, 8 oz of Ikura for Sushi and some kamaboko to make Chawanmushi for dinner.

    I wish I had another Asian Market to go to. Im kind of in the "Asian grocer" boonies here in Virginia. My local market is 35 minutes away and the next best one is over an hour away :(

    I probably could have just used the Masago but it just doesn't have the "punch" that the Tobiko has. I could eat Tobiko like a bowl of ice cream, lol.
    me, too! when i get tobiko sushi, i will try and eat every last drop of roe possible. i just really like the texture whereas the masago is just too fine.
    and ya, i see what you're saying about the flavored ones.
    too bad about the proximity of stores to you... there are a few japanese food marts here (2 in the next town over - costa mesa), but that's southern california for you... looks like you found a good soup substitute at the store anyway though.


    good cream of mushroom recipe. it's one of my favorite soups. i make it from scratch when i do green beans with cream of mushroom sauce and it's similar to that. i wouldn't be likely to add that cinnamon in though.
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