I make a lot of soup

(Warning: wine-soaked posting ahead, so no actual conclusion to be found.) I've been off-world for a bit. Hi. I'll try to catch up tomorrow. In the meantime, I swiped this from gaelbrady  : Your Word is "Why" You see life as complicated and intriguing. The only thing you know for sure is that you haven't figured it all out yet. You question everything and believe very little. And whatever you believe is likely to change. You are interested in theories, philosophies... read more

This is my adaptation of a recipe from Soup and Bread by Crescent Dragonwagon. I had some baked sweet potatoes and wanted a simple easy meal tonight. So here's what I came up with. The original looks delicious too, I just didn't have everything needed on hand, so I adapted. 1/4 C dark raisins in a bowl with enough warm water to cover. Let these sit at least 30 minutes to soften. 4 T butter (half a stick) 1 onion, diced 2 tart apples, diced 1 t curry powder 1 T garam masala sprinkle cinnamon and...

So it finally cooled down enough that spending time in the kitchen screwing around with recopies on the fly actually sounded like fun so I hit the market and tossed the following into a pot (at appropriate times of course.) 2 boxes of chicken broth, 1 small carton of heavy cream, a dash of each of; sea salt, garlic Salt, black and red pepper, 4 red potatoes sliced thin, 1 lb cubed chicken (pre seared in an iron skillet in good Italian extra virgin olive oil), 3 chopped green onions, ½ of a caramelized...

Warning: I measure nothing when I make shit up, so everything ends with "to taste" because I have to guess on actual quantity. Sweet Potato, Turnip and Ginger Soup About a # each turnips and sweet potatoes, peeled, cubed in 1" pieces Chicken or veggie stock, something with a good robust flavor 3 whole large carrots, peeled, cut into large pieces 1 large or 3 small red apples, something that is firm and has a nice red peel color, cored, cut into quarters 3 cloves garlic, cut thick Fresh ginger...

2 cans cream of chicken soup 1 package frozen broccoli or California 8 oz American process cheese Water In a crock pot, empty the two cans of soup and add equal amounts water. Place the frozen broccoli in with the soup and water. Cook on HIGH for two hours or LOW for four. After time has passed, take a potato masher and mash up the vegetables. Add the cheese, cut into chunks and stir.Once the cheese has melted, it's ready to eat!

by quackington I haven't tried making this yet, but it seems simple and delicious! Moroccan Pumpkin Soup: Equipment You Will Need: Large Pot and maybe a blender (optional) Ingredients You Will Need: 1/4 cup vegetable oil 2 leeks (white and light green parts only, washed and chopped (or 2 onions washed and chopped) 8 cups vegetable stock 2-3 pound of pumpkin or other winter squash, peeled and cut into 1 inch cubes (5-6 cups) 3 cups cooked chickpeas or 1 cup dried yellow split peas 2...