It’s cold here. Can we share soup recipes again

My recipe is: Go to Costco and buy theirs. I've had such a hard time making anything since my husband died! It's so hard to cook for "just one." I had this problem as the kids left home years ago. To be cooking for 6 and all of a sudden you are cooking for two is just hard!! Now I don't even have an appetite. The good part is--I'm not overweight anymore.

asweetlife.org/chile-relleno-chicken-soup/

This soup is amazing! Very thick and creamy!

I can't remember where I found this recipe so I have to post it as opposed to giving the link.


Beef and Balsamic Soup

Ingredients

3 tablespoons olive oil
2 ½ (1.2 kg) pounds top sirloin steak, cubed
1 teaspoon kosher salt
½ teaspoon freshly ground pepper
2 – 8 ounce (227 grams) packages sliced mushrooms
1 small yellow onion, chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
1 – 32 ounce (900 grams) container beef broth
1 – 2 pound (900 grams) bag Yukon gold potatoes, halved
1 – 10 ounce (283 grams) package frozen pearl onions, thawed
1/3 cup balsamic vinegar
Tablespoon fresh thyme leaves
Garnish: sour cream and thyme leaves

Instructions
In a large Dutch oven, heat olive oil over medium –high heat. Toss beef with salt and pepper. Add beef to pot and cook, stirring frequently, until browned, 7 – 8 minutes. Remove with a slotted spoon and set aside.
Add mushrooms and chopped onion to pot; cook stirring occasionally until under, about 5 minutes. Stir in garlic; cook for 1 minute. Stir in flour and cook for 2-3 minutes. Gradually stir in broth, potatoes and reserved beef; bring to a boil. Reduce heat and simmer until potatoes are tender, about 25 minutes.
Stir in pearl onions, vinegar and thyme; cook 10 minutes more. Garnish with sour cream and thyme leaves if desired.

P o s o l e

Ingredients

(15 oz) can yellow or white hominy, drained
1 (14-1/2 oz) can Mexican-style diced tomatoes
2 (10 oz) can green enchilada sauce
2 carrots, diced
1 medium onion, chopped
3 garlic cloves, minced
5 chicken thighs (1-1/2 lbs), skin removed (or breasts)
Chopped cilantro (optional)
Lime wedges (optional)
Tortilla chips (optional


1. Combine hominy, tomatoes, enchilada sauce, carrots, onion, garlic and cumin in a 4 quart slow cooker. Add chicken and stir to combine. Cover and cook on HIGH 3 to 3-1/2 hours until chicken is cooked through and vegetables tender. Skim and discard any fat from the surface.

2. Remove chicken; pull meat off bones into large shreds. Stir back into slow cooker. Stir in cilantro, if using. Serve with lime wedges and tortilla chips if desired.

That looks so good!  Great thread!

I’ve made this several times for company (and they aren’t vegan) and it’s a nice hearty soup with a little heat. vegan Coconut Lentil Soup

www.bonappetit.com/recipe/vegan-coconut-lentil-soup

This isn't a thick, chunky soup, but I'm making it tonight because I'm getting braces again (hooray) and I know my mouth will hurt. It's a popular soup at a local Portland deli called Elephants Delicatessen. It might sound odd, but it's delicious. You do need to use fresh orange juice for the best results; however, you can use evaporated milk if the cream is too heavy for you.

Elephants Deli Tomato Orange Soup

Ingredients
1/2 cup unsalted butter (1 stick)
1/2 medium onion, diced
2 (14 1/2 ounce) cans diced tomatoes
1 teaspoon salt
1/2 teaspoon cracked black pepper
1/4 teaspoon baking soda
1/2 teaspoon dried thyme
1 cup fresh orange juice
1/2 cup heavy cream

Preparation
In a saucepan, melt butter; add onion and sauté until translucent. Add tomatoes, salt, pepper, baking soda and thyme. Bring to a boil, reduce heat and simmer uncovered about 15 minutes or until slightly thickened. Puree in a food processor or blender; strain through a sieve or food mill. Return to saucepan and stir in orange juice.

At this point, the soup can be refrigerated until ready to serve. At serving time, add the whipping cream and heat gently, stirring constantly, bringing to a simmer and adjust seasonings if necessary. Extra cream may be drizzled on top of the soup immediately before serving for decorative effect.

Thanks for sharing. I have a tried and true lentil soup recipe, but will try this one next time I make some

bookmarked 2 of these!! my kids don't really like soup. when they are at their dad's, nice to have soup and a salad for a quick easy dinner!!

i did have an amazing sausage tortellini recipe i got off the old site years ago... throw in the crock pot mild italian sausage, beef stock, canned tomatoes, cheese tortellini, zucchini, italian seasoning, red pepper flakes to taste that i made for years.

need to pull out my old external hard drive to try to hunt that down.

This one can be vegan but I add some chicken to it.  It is complicated but then it is from American's Test Kitchen.

Wild Rice Mushroom Soup

INGREDIENTS

¼ ounce dried shiitake mushrooms, rinsed
4 ¼ cups water
1 sprig fresh thyme
1 bay leaf
1 garlic clove, peeled, plus 4 cloves, minced
Salt and pepper
¼ teaspoons baking soda
1 cup wild rice
4 tablespoons unsalted butter
1 pound cremini mushrooms, trimmed and sliced 1/4 inch thick
1 onion, chopped fine
1 teaspoon tomato paste
⅔ cup dry sherry (Seriously, this makes the soup)
4 cups low-sodium chicken broth or vegetable broth
1 tablespoon soy sauce
¼ cup cornstarch
½ cup heavy cream
¼ cup minced fresh chives
¼ teaspoon finely grated lemon zest


BEFORE YOU BEGIN

White mushrooms can be substituted for the cremini mushrooms. We use a spice grinder to process the dried shiitake mushrooms, but a blender also works. To make this dish vegetarian, use vegetable broth in place of chicken broth.
1

INSTRUCTIONS

Adjust oven rack to middle position and heat oven to 375 degrees, or use Instant Pot. Grind shiitake mushrooms in spice grinder until finely ground (you should have about 3 tablespoons).



Bring 4 cups water, thyme, bay leaf, garlic clove, ¾ teaspoon salt, and baking soda to boil in medium saucepan over high heat. Add rice and return to boil. Cover saucepan, transfer to oven, and bake until rice is tender, 35 to 50 minutes. Strain rice through fine-mesh strainer set in 4-cup liquid measuring cup; discard thyme, bay leaf, and garlic. Add enough water to reserved cooking liquid to measure 3 cups.  You can also make this the in Instant Pot.



Melt butter in Dutch oven over high heat. Add cremini mushrooms, onion, minced garlic, tomato paste, 3/4 teaspoon salt, and 1 teaspoon pepper. Cook, stirring occasionally, until vegetables are browned and dark fond develops on bottom of pot, 15 minutes. Add sherry, scraping up any browned bits, and cook until reduced and pot is almost dry, about 2 minutes. Add ground shiitake mushrooms, reserved rice cooking liquid, broth, and soy sauce and bring to boil. Reduce heat to low and simmer, covered, until onion and mushrooms are tender, about 20 minutes.



Whisk cornstarch and remaining ¼ cup water in small bowl. Stir cornstarch slurry into soup, return to simmer, and cook until thickened, about 2 minutes. Remove pot from heat and stir in cooked rice, cream, chives, and lemon zest. Cover and let stand for 20 minutes. Season with salt and pepper to taste, and serve.

I never find it filling either. That is to say, I find it filling in the moment, but I am hungry again a short time later! We always have some sort of bread with soup.