barbedaykitchen | Entries tagged with type: soup

half a pound of ground meat
half an onion
can of mushroom pieces
half a pack of mini gnocchi
16-20 oz of beef broth
Penzey's Revolution spice
2 dollops of greek yogurt

Makes 4 hearty servings

Brown the beef, adding the onion partway through, and season all with Penzey's to taste. Add mushrooms, gnocchi, and broth with extra water if needed to thin it. Add both dollops of greek yogurt, stir well and simmer.

Serve with biscuits, rolls, or bread of choice.

senmut

Hurst Hambeens 15 bean soup (not the cajun)
One can of diced tomatoes
About 2 tbsps lemon juice
Salt back, ham seasoning pieces, or other salty pork
Onion to taste (I used a half, diced)
32 ounce chicken broth
Enough water to make sure the beans have enough liquid for simmering.
( recipe, so to speak )

ilyena_sylph

2 tbsp butter
1 large onion chopped
2 garlic cloves minced
1 tsp fresh thyme leaves chopped
6 large russet potatoes peeled and diced
4 cup low-sodium chicken broth
1 cup whole milk plus 2 tablespoons, divided
2 tbsp cornstarch
1/2 cup heavy cream
kosher salt
shredded cheddar for serving
Chopped cooked bacon for serving
Freshly chopped chives for serving

Set Instant Pot to Sauté, and melt butter. Add onion and cook until soft, 5 minutes, then add garlic and thyme and cook until fragrant, 1 minute.
Add potatoes and broth, and secure lid. Set to Pressure Cook/Manual on High for 8 minutes. Follow manufacturer’s instructions to quick release, then remove lid.
In a small bowl, whisk together 2 tablespoons milk and cornstarch to make a slurry.
Set Instant Pot to Sauté. Pour in slurry, remaining 1 cup of milk, and heavy cream. Let boil about 5 minutes, stirring constantly.
Season with salt (and pepper if you want it) to taste. Garnish with cheddar, bacon, and chives before serving.

senmut

This began as a recipe found here: Tumblr Post but as usual with me, it got a little changed to account for preferences.

Ingredients

8 oz chopped baby Bella mushrooms
1 large red onion chopped
4 tbsps salted butter
1 tsp dill (sub sweet basil if you don't like dill)
2 tsps smoked paprika
2 tsps thyme
1 tsp kosher salt
1/2 cup chardonnay
2 cups chicken broth
1 tbsp Worcestershire sauce
3 tbsps all purpose flour
1 cup half and half
1 tsp lemon juice
1/4 cup sour cream

Making

Melt the butter in your pot (a regular size cooking pot is big enough). Drop your onions and mushrooms in that, cook over medium heat until your onions are translucent (about 8 minutes).

Add all the seasonings, the wine, the worc, and the broth. Bring to a boil over high, then drop to a simmer over low and let cook until liquid reduces about a 1/3rd (recipe called for 10 minutes, I let it go 7).

While it's doing that, mix your flour and milk, whisking into a smooth roux. I swear to you! Half and Half makes roux better than milk; I was VERY happy with it.

Once the liquid reduces enough, add the roux, simmer to let the sauce thicken a bit (about 10 minutes for real here).

Add the sour cream and lemon juice, mix it in well. Serve with toast, biscuits, crackers... garnish with parsley if you want.

Makes four servings at least.

ilyena_sylph

Ingredients:
1/4 cup all purpose flour
Kosher salt and freshly ground black pepper
1 1/2 pounds beef stew meat, cut into 1-inch pieces
1 tablespoon olive oil
1 cup dark beer (KC Bier's Shwarzbier)
4 cups beef broth
1 teaspoon sweet paprika
1 large yellow onion, chopped
2 carrots, peeled and cut into 1/2-inch rounds
3 Yukon gold potatoes, peeled and cut into 1-inch pieces

Directions:
In a large bowl (or ziploc bag), combine the flour, 1 teaspoon of salt (I used garlic salt because I love garlic), and several grinds of pepper. Add the beef and toss to coat well.
Warm the oil in a large, heavy pot over medium-high heat. Add the beef and cook for about 5 minutes, turning to brown all sides evenly.
Take all the meat out of the pot.
Pour the beer into the empty pot and use a wooden spoon to scrape up any browned bits. Most stew recipes use wine, but the beer in this recipe gives it a nice earthy, malty flavor.
Return the browned beef to the pot and add the broth and paprika.
Adjust the heat to low, cover, and cook at a simmer until the meat is very tender. 1.5-2 hours.
Add the onions, carrots, and potatoes to the pot, and continue to simmer until the vegetables are tender, about 30 minutes.

senmut

3 medium-small onions, peeled and chopped
2 tbsps (ish) wine of choice
olive oil (to cover bottom of pot)
garlic salt (to taste)
tablespoon (ish) tomato paste
teaspoon of Worcestershire sauce
teaspoon of same wine
32 ounces of beef stock

In a large pot, heat oil until one onion bit dropped in sizzles. Put the onions in and saute for several minutes until softened but not translucent yet. Add the wine and garlic salt, continue cooking with intermittent stirring. (I cannot stress enough, set timers, in decreasing increments, starting at 5 minutes, for this part. It will save you from burning the pan or onions.)

In a small prep bowl, mix the rest of the wine, the tomato paste, and the Worcestershire sauce. You want it well blended so the tomato paste is nice and ready to dissolve out into the main soup when you add it.

Once the onions are translucent and beginning to glaze up (or even once they fully caramelize; your choice on how attentive you want to be), add the beef stock. Once the stock is up to bubbling, add the tomato paste mix, blend well, and then turn the heat way down. Cover, and simmer for ... I think I had this one on heat for 4.5 hours?

ilyena_sylph

last two drumsticks from the weekend's 40-clove chicken
1/2 yellow onion, thinly sliced
splash of canola oil
iunno, 1/3 cup each of celery and carrot, diced
leftover sauce from the 40-clove chicken, re-melted and strained of fat
fresh stock from making stock last night
tiny shake of marjoram
orpington farms chicken broth base
bit of squeeze-garlic

debone, remove skin, and dice chicken, set aside.
slice onion, drop into hot canola oil over med-low heat. let that go for 10min or so
separate as much fat as possible from gelatinized sauce, melt, separate
pour sauce into pot with onion
stir
dump in chopped celery and carrots, stir
add chicken
add fresh stock
taste
add OF broth base a bit at a time
taste
add marjoram, taste, add garlic, taste
allow to simmer for a couple hours.
in separate pot, make rice to your specification. each person can combine soup and rice to personal preference.

Fucking INCREDIBLY delicious if I do goddamn say so myself.

ilyena_sylph

2 tsp butter
2 tsp minced garlic
6 c chicken broth
10 oz can tomatoes with green chiles
3-4 c frozen corn
3-4 tsp kosher salt
1 tsp dried oregano
1 tsp ground cumin
1/4 tsp paprika
1/4 tsp ground pepper
1/4 tsp cayenne pepper
3 c chicken cooked, chopped
3/4 c heavy whipping cream
colby jack cheese

Add butter and garlic to a large pot. Simmer for a few minutes. Add stock, tomatoes, corn and all spices. Bring to a boil.
Reduce to a low simmer. Add your chicken and let it warm up for a few minutes. Stir in your heavy cream until all mixed. Cook for 5 more minutes.
Serve into bowls and sprinkle cheese on top.

ilyena_sylph

Lentil Soup

2 TBSP Olive Oil
2 Cup or a whole 16 oz/1 lb bag Lentils (picked over and washed, I use the entire bag which is a little over 2 cups)
1 Chopped Onion (medium or large depending on your love of onions)
2 Cups chopped baby carrots
¼ C parsley (I use dry when fresh isn't available)
2 cloves garlic, minced
¾ tsp Salt (I use sea salt)
½ tsp Pepper
½ tsp Thyme (dry)
6 Cups Water or Vegetable Broth
2 cans Italian diced Tomatoes
2 TBSP White or Red Vinegar

Heat Olive Oil in a soup pot and sauté (stirring regularly) the lentils, onion, carrots, parsley, garlic, salt, pepper and thyme for 15 minutes over medium heat. Add both cans of tomatoes (do not drain) and mix them into the other ingredients. Add the water (or vegetable broth) and simmer, covered, for 1.5 hours. Add the vinegar and simmer 30 minutes longer. Great served on brown rice with parmesan cheese sprinkled on top.

ilyena_sylph

So first I made this stock:
1 5lb cut-up frying chicken
4 quarts water
1/2 onion, roughly sliced
double-handful of carrot chips
thyme
celery seed

I figure most of you know how to make stock, but on the off chance -- and because I'd like to actually remember what I did this time -- I stuck a whole, cut-up chicken (look, it's what was on sale) into a gallon of water in my biggest stock pot along with the onion, carrot chips, thyme and a scattering of celery seed and brought it up to a boil. Then turned the heat down and let it talk to itself for about an hour and a half.

Then I shut the burner off and fished all of the meat out of the pot with my big set of kitchen tongs, setting it (and the bits of onion and carrot) all off in a glass mixing bowl to cool down.

Did you know that by the time you put a gallon of chicken stock through a three-cup broth separator, the chicken you fished out of it will be cool enough to pick off without burning the hell out of your hands? I didn't, but I currently consider it a very wonderful thing.

Once I had the broth all strained off, it was time to pick off the chicken.

*sighs* Picking off chicken is never my most favorite thing, but it's a little easier when you're cubing it as you go. Also easier if you have a cat to clean up anything you drop and a plastic bag to drop bones and skin into along the way. You do wind up with an incredibly greasy-handled knife by the end of it, though.

That done, it was time to actually start cooking the soup.
Soup:
olive oil
1/2 large onion, finely diced
diced carrot chips
1 1/2 cups raw rice
8 cups chicken stock
4 large eggs
1/3 cup lemon juice

As with most things I cook, this started with adding the olive oil, onion, and carrot chips to the bottom of the (wiped-out) stock pot and sweating them for a while. Despite the fact that nowhere in my recipe did it say to do so, about the time the onion was starting to go clear I threw 1/2 a cup of the uncooked rice into the bottom of the pan to saute along with the onion and carrot.

Oh, yeah. Somewhere in there garlic powder and a scattering of oregano went in, too.

When the rice smelled right, I threw the stock in and set the timer for twenty-odd minutes, intending to start said timer once it came to a boil.

However, after I threw in... probably a couple cups? of diced chicken, it was decided that half a cup of rice was not enough and I put another half-cup on in water to cook.

While that was all going, I cracked four eggs into a bowl and beat the hell out of them, added the lemon juice and beat it some more. Once it was well-frothed, I ladled off a couple of cups of the soup (as much broth as possible) into the eggs to temper them.

The rest of the rice and the egg/lemon mix went in at pretty much the same time, the heat got turned off, and it was soup.

ilyena_sylph

1 1/3 cup white rice, sauteed for a while in olive oil in large skillet
~1/3 cup chopped carrot pieces, added to the rice
ground rosehips and hyssop, to taste, added to the sauteeing rice and carrots
1 can mushrooms, drained and thrown on top of the rice mixture
1 can chicken, drained and added to everything else
2 2/3 cups water added to skillet
~2 tsp chicken bouillon powder/soup base

Reduce heat to med-low, simmer 30 minutes. Rice was still crunchy. Add another cup of near-boiling water, turn heat up to med-high. Realize that you meant to add lemon juice, drip it all over the skillet, then boil rice until water has dissipated out of it.

Tell everyone to add cheese and salt to their own specifications and declare it done.

ilyena_sylph

3 frozen chicken breasts
~1 cup water
~1/4 cup minced onions
~2 Tbsp. garlic powder
and a couple of generous shakes of McCormick's 'Smoky Mesquite' seasoning mix,

which all went into the Instant Pot for 12 minutes (poultry setting, slightly shortened) to thaw and cook the chicken.

I pulled it open as soon as it would let me, took scissors and a fork to the chicken to turn it into bites, and dropped it back in.

To the chopped chicken and onions I added:

~a few handfuls of dried apple slices, cut into bites
~a good handful of dried pear bits
~two InstantPot cups of rice
~more water
~a couple of tablespoons of chicken soup base.

That all went back into the Instant Pot for another 10 minutes (rice setting), and when it went off again there was food.

ilyena_sylph

large sweet onion
1 stalk celery
half a bag baby carrots
1 small can water chestnuts
1 can baby corn
~2 diced cooked chicken breasts
frozen peas
maifun noodles

chop about 1/3 of a very large sweet onion into a fine dice.
chop 1 stalk of celery into an equally fine dice.
run roughly half a bag of baby carrots through a julienne slicer/mandoline (please don't cut yourself. try and avoid losing bits of fingernail, too).
dice 1 small can sliced water chestnuts.
rinse, then cut 1 can baby corn into about 1/4 - 1/2 inch long pieces.
toss all the above into a large soup/stock pot on medium, drizzle with olive oil (or whatever your preferred oil is) so that there's enough oil that they don't stick.
shake garlic powder over it until there's a fine layer acrosss the whole thing.
add a little celery seed.
add just a touch of chinese five-spice powder.
add paprika (less than the garlic powder, more than anything else).
add a little salt.
about the time the onion goes transluscent, add ~1 cup water, let that work with the veggies and oil for a couple of minutes.
taste-test the broth and add whatever you think it needs to taste better for you.
add whatever your preferred equivalent of two diced, pressure-cooked chicken breasts is (canned, baked, steamed, I don't care and the soup doesn't either.)
add 5 pints water+chicken bouillon/soup base and/or chicken stock to the pot.
Bring it to a nice full boil, and throw in a couple handfuls (whatever looks good) of frozen peas.
Wait for the boil to come back, and drop in 1/2 package broken-up maifun noodles.
Boil 2-4 minutes, remove from heat, serve.

ilyena_sylph

6 cups fresh corn kernels (about 8 cobs)
something like a pound of tomatoes
6 cloves garlic, roughly chopped
olive oil, as much as necessary
1 1/2 medium onion, any color, diced (I used candy onions)
1 med-large butternut squash, cut into pieces
2 cups shredded chicken
8 ounce jar roasted red bell peppers, drained
64 ounces chicken broth (6 cups)
smoked paprika
paprika
cumin
thyme
mullein
hyssop
kosher salt

Start out by cutting the kernels from the corn, without cutting into the cob itself. (I did this last night and stored them in the fridge, because I only have so much ability to prep/cook at any given day.)

Preheat oven to 400 degrees while slicing cherry tomatoes (or big ones) in half. Also cut the butternut squash into roughly bite-sized pieces at the same time (I roasted mine with the skin still on and cut the skins off after. You may just want to peel it when you cut it.)

Arrange tomatoes on foil-lined baking sheet, cut-side down. (Next time, 2 baking sheets, it wound up being too dense on one.)

Pack corn kernels in around the cut tomatoes, toss garlic in overtop of that. Drizzle with some olive oil and sprinkle lightly with salt. Bake for 15-20 minutes (um. more like 40, because of how thick the layer of corn/tomatoes was) or until tomatoes are crinkled and burst.

On another foil-lined baking sheet, arrange the butternut squash peel-up. Drizzle some olive oil over it, flick some salt at it, and bake for 20-25 minutes, or until the flesh is nice and soft.

While the vegetables roast away to themselves, heat a stock pot to medium high heat on stove top. Add a bit of olive oil and all the diced onion. Saute until tender (however long that takes, about 15 minutes here). Add roasted bell peppers, chicken broth, smoked paprika, chili powder, and cumin (spices to taste, I honestly have no idea how much. About equal amounts of paprikas, and about a third of that in cumin). Add a light sprinkling of salt to the mix, and throw in the two cups of chicken meat.

When the corn/tomato mix and then butternut squash are done roasting (and you've peeled the squash if you roasted it peel-on), add them to the pot, making sure to scrape off all of the bits on the pan.

Stir together thoroughly, wait 3 minutes, and taste. Add hyssop, mullein, and thyme a little at a time, tasting until the notes suit you. Bring soup to a low simmer and cover. Simmer for at least 20 minutes, up to 3 or 4 hours (basically, until the rest of dinner is done).

Taste, and add any additional salt (and/or pepper, and/or chipotle chili powder if you want a little more heat) to taste. Dip out into bowls and serve. Collapse

ilyena_sylph

1 stew bone
1 finely chopped (frozen) onion
4 cloves fine-chopped garlic
4-to-6 Tbsp chopped celery
pinch thyme
pinch oregano
pinch basil
pinch hyssop
all the leftover roast
1 1/2 c. cut potatoes
1 c. carrots
1 can mushrooms
1 c. frozen corn
1 can beef stock
1 small can tomato paste
1 butternut squash, chopped and roasted

start oven heating to 425F.

Lightly braise stew bone with onion, celery, and garlic in bottom of stock pot, add enough water to cover and herbs (also 1 tsp better than boullion). Simmer (not boil), 1 hour.

Peel squash, remove seeds, chop into bite-ish pieces, olive-oil cookie sheet and place squash on it, salt lightly, add the carrots, push into oven for half an hour. (I think next time the other onion needs to be sliced thick and added to this.)

While that is simmering, pull everything out of the freezer to start thawing. Peel and chop four potatoes, chop one fresh onion lengthwise (doneness didn't suit me), cut meat across grain into small pieces.

(Next time, sautee mushrooms in butter and add separately, they were a little rubbery.)

Add potatoes at 3/4 of an hour. After 1 hour, add vegetables, and 1 can beef stock (or more if that doesn't turn out to be enough), bring to boil, check flavors. Add 1 small can tomato paste, (1 bouillon cube, more hyssop and some paprika, a little more maple steak seasoning, and garlic powder) cook 20 minutes. Remove soup bone and trim meat off, return meat, serve.

ilyena_sylph

1 onion
celery
carrots
fingerling potatoes
beef stock
garlic
hyssop
2 lbs ground venison
1 bag frozen corn
1 bag frozen peas
1 bag frozen green beans
2 large cans tomato juice
2 cans mushroom pieces and stems
paprika

( i was apparently very sarcastic the day i wrote this... )

Profile

Barbed AY Kitchen

March 2025

S	M	T	W	T	F	S
						1
2	3	4	5	6	7	8
9	10	11	12	13	14	15
16	17	18	19	20	21	22
23	24	25	26	27	28	29
30	31

Syndicate

Page Summary

Style Credit

Style: Chaise longue for Funky Circles by ninetydegrees
Resources: again... what?!

Expand Cut Tags

No cut tags

Page generated Jun. 9th, 2025 01:29 pm

Barbed A Y kitchen

And friends

Entries tagged with type: soup

Beef, onion, and 'shroom soup

15 bean soup

Instant Pot loaded baked potato soup.

Hungarian Mushroom Soup

Heroes' Feast Traveler's stew

Onion Soup

40 clove chicken soup

Mexican chicken and corn soup

MD's Lentil Soup

Ostara avgolemono

Chicken-rice risotto-thing

apple chicken soup

Maifun noodle soup

Roasted Sweet Corn, Tomato, and Butternut Squash Soup with Chicken

Equinox soup

venison vegetable soup

Profile

March 2025

Syndicate

Most Popular Tags

Page Summary

Style Credit

Expand Cut Tags