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    You are in: Home / Cookbooks / More and Merrier—Soup
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    More and Merrier—Soup

    [Cover photo by LEEZAH 4.] Cooking for a crowd—one of a series of More and Merrier cookbooks, which also include Appetizers , Beverages , Breads , Breakfast , Desserts , Main Dishes , Salads & Relishes and Side Dishes .
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    This recipe is from my mom and dad....we've had it for years and it is requested at all family gatherings during the Spring and Summer! Cook time is refrigeration time.

    Recipe #182297

    A delicious conglomerate of beef and vegetables in a rich tomato soup. I made this regularly when my kids were growing up. We ate a lot of ground beef because it was economical. This was an invention of mine while looking for another way to cook hamburger. I served it with cornbread or crackers. It was great!

    Recipe #119216

    This comes along with clean out your freezer week. I made this soup for my family this weekend and it went over bigtime. Young and old liked it and I made it vegetarian style. It can be made with meat (chicken or beef) but due to Lent it was veggie. (makes a huge amount) Freezes well. Recipe can be reduced proportionately.

    Recipe #162903

    This is a really good soup I love it. If I could, I could eat it 24/7, but my mom says I can't live only on soup. Try it out it's so good. Great for freezing.

    Recipe #145267

    Another wonderful recipe from my favorite Middle Eastern deli. Recipe from the "Specialty of the House" column of the (Raleigh NC) News & Observer

    Recipe #161516

    2 Reviews |  By River

    This recipe is entirely my own. I created it last year to use up the trim (backs, tails, fins, cheeks, etc.) from two very large Copper River King salmons. It's a very Northwest chowder, and has received raves from everyone who has tasted it. It also makes a LOT of chowder; you will have leftovers for days, or enough to feed a party. Tips: You will need two heavy 8-quart or larger stockpots for this, unless you have a heavy one at least 16-20 quarts in size. I recommend allowing one day to cook the stock and one day to make the chowder rather than trying to do it all at once, because long, slow simmering really brings out all the flavors here. An oloroso sherry may be substituted for the Madeira. The butter may be omitted and skim or low-fat milk substituted for the half and half if you want a lower-fat version. Do not defat the stock. The stock fat is rich in beneficial Omega-3s and much of the taste of the chowder depends on the oiliness and flavor unique to Copper River King salmon. If using other wild fish, defat the stock or not as you prefer. I strongly recommend using only wild fish for this recipe. You may be able to obtain salmon trim at no charge if you live on the West Coast of the U.S. and know a fishmonger. Kids love the taste, even though it contains lots of fish. We've tried it on a three-year-old and a six-year-old. Don't be daunted by the number of ingredients, the number of steps, or the fact that it takes two days to make this. It's actually *really* easy; the hardest parts are chopping the vegetables and picking the meat off the bones.

    Recipe #108589

    This RUSSIAN/DOUKHOBOUR BORSCHT originated with my Russian Grandmother who was a vegetarian. Traditionally, the Russian/Doukhobours used about 1 pound of butter and at least 3 cups of whipping cream. I finally was able to make numerous adjustments to the ingredients and then reduce the amount of butter and whipping cream so that the Borscht tastes just as good, but not as rich. The procedure is rather lengthy, but is worth every bit of that time. The Borscht may be canned or frozen in containers. The original Russian Borscht had meat in it and also they used many red beets.

    Recipe #19176

    I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.

    Recipe #58316

    My DD#1 was craving some of my homemade potato soup but wanted me to add vegetables to it too. Since she hadn't been feeling well and was working way too hard, I decided to see what I could come up with for her and this is the results.

    Recipe #85838

    This recipe was given to me by a bachelor who enjoys cooking, and making large quantities when he does.. It freezes well, and he makes up many individual servings for himself. I was never very fussy about clam chowder, but have to admit, I love the flavor of this one. I think the spicey clamato juice is the key to awesome flavor.

    Recipe #157050

    21 Reviews |  By LAURIE

    Perfection simplified. A rich tasting soup that everyone will think you slaved over. Better than that you get at the fanciest place! The house will smell great too! Slightly freeze the onions for ease in slicing and less tears.

    Recipe #51538

    I really liked this soup! The only change I made was to halve the recipe, and to add a couple teaspoons of curry powder. I also used a stick blender instead of a food processor. The squash by itself straight out of the oven was delicious, and the soup even more so. I served this in hollowed out roasted mini pumpkins, and it made a stellar presentation. I will definitely make this soup again for myself. I think it would also be very good drizzled with some yogurt and sage. [Bon Appetit, November 2005]

    Recipe #145767

    This is a chili-like meal that I make when I want to use left over barbeque chicken (or pork chops or beef steaks, for that matter). My husband and I like it soooo much better than the ground beef versions.

    Recipe #148764

    Hearty and makes a large batch. Yummy!

    Recipe #136713

    This recipe works for a crowd. Great for church dinners or school functions.

    Recipe #142268

    This has a mild tomato taste and lot's of colorful veggies.

    Recipe #125338

    Here is a great soup to serve for a large gathering.

    Recipe #125315

    This is something for the huge gathering, serve it up with some buns and desserts and your set.

    Recipe #110122

    This is my mothers recipe with little variation, it's stand-up spoon thick with vegetables and potatoes. Because I cook in quantity, It is made for 120 portions. This is a excellent soup, for a large group. Plus it is very eye apealing.

    Recipe #85493

    This is a wonderful soup. I like to use this recipe when the day is just so busy and the last thing I want to think about is 'what do I cook for dinner?' This soup can be put in the crock pot first thing in the morning and simmer all day until dinner time. I keep a supply of this on hand as well as my family just loves it. Serve this soup with some crusty bread or thick cut country biscuits for dinner, a sandwich for lunch or just by itself for a snack or one of those 'grab and growl' dinners.

    Recipe #84481

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