I love soups, and one of my favorites is wonton soup. This version was printed in Saveur magazine. In China this dish is considered a snack rather than one course of a meal. If you have a choice, try to find a good quality, thinner, wonton wrapper at your Asian food market.
The steps look long, but I've broken them down in many simple steps for clarity.
A great sounding recipe that comes from Nebraska's KFOR 1240 AM Problems & Solutions Cookbook Featuring Winter Favorites. My fall 2008 cookbook swap partner KGCOOK sent me the cookbook along with many other wonderful cookbooks to read. Can sizes are approximate sizes, recipe calls for small cans of peas and mushrooms.
This is my Mom's recipe. Very easy, very good. I had a successful mail-order business years ago packaging the spices, pasta, cheese and recipe. The veggie measurements are "guesstimates" as I don't usually measure! I also vary the veggies according to what I have on hand - the only thing I've ever used that didn't work was beets.This also freezes well.
I got this recipe from my mom. It's a great cold weather comfort food. So yummy! I make this when my family is craving Panera Bread's baked potato soup. I'm not claiming that it's exactly the same, but it's close enough for us! The recipe calls for baking the potatoes, but most of the time I choose the faster way of cooking them in the microwave. I also use red potatoes most of the time as well.
As with most chowders, this is much better served the second day. Let it sit in the fridge overnight, reheat and serve! Sometimes I will add some crushed red pepper when I saute the onion. The Maine shrimp can be substituted with other small shrimp.
Very refreshing soup that can be served even in the summer. You can add more vegetables according to taste. I like to roast the chicken breast on a pan before adding to the soup, as I find it adds a bit more flavour.
This recipe comes from the cookbook "Don't Panic - Dinner's in the Freezer" . It is really delicious. Good with crusty bread and a green salad. I must admit to using the pre-cooked bacon crumbles (about 1/2 cup) instead of cooking and crumbling the bacon. Sometimes it is just easier! Make sure it is real bacon though, not the imitation bacon bits! Enjoy.
The most charming place I have ever eaten was the Inn On Brushy Creek in Austin when I lived there in the mid 80's. It was a small house converted into a dining room and kitchen that only served 12 tables at a time and they were only open on the weekends. It was BYOB and the family cat was always basking on the hearth of the fireplace but would occasionally patrol the room looking for attention. The proprietors were a charming elderly male couple who would visit you tableside to make sure dinner was perfect, which it always was. You never knew what was on the menu for the evening because they changed the menu every weekend but the meals were always world class. You would have your choice of the fish, chicken, or beef. But- they always served this soup as a first course. After months of pleading and an impromptu performance of "Stand By Your Man" to a stunned but enthusiastic dinner crowd, they gave me the recipe and a standing ovation. Delighted but humiliated, I asked what the name of the House Soup really was, and they said, "Two Old Queens Soup!" The dining room roared with laughter. That was the most enjoyable meal I ever had.
This is the classic, adapted from "Mastering the Art of French Cooking." A wonderful dish, raising the simple stew to an art form and quite simple to make -- even though the instructions look long. Use Simple Beef Stock, the recipe for which is posted on this site. Use a wine that you would drink -- not cooking wine. And the better the cut of beef, the better the stew.
As the beef is combined with braised onions and sauteed mushrooms, all that is needed to complete your main course is a bowl of potatoes or noodles and lots of good bread for the sauce.
Delicious soup that is a family favorite. Found it in the newspaper a few years ago. Usually use Progresso Italian bread crumbs.
For color I grate one or two carrots into the pot when I pour in the broth. Servings are main-course servings.