It took forever! I made the broth from scratch on Saturday using chicken feet and other things. Sunday, I put it all together, but I burnt my chicken while trying to create fond. So I had to start that step over. Finally finished it Sunday night, but didn’t eat any until today for lunch. It was wonderful! Sunday it didn’t taste that great but the flavors got better overnight and today it tastes a lot better!

Effectively, it’s pinto beans, collards, smoked turkey, and sausage all combined into one delicious Cajun conglomerate. It’s the best soup I’ve ever had and we paired it with cheddar jalapeño cornbread.

I think this might be as far as I can stretch the term soup, but I'll let the mods be the judge.

Chuck roast, seasoned and seared (salt, pepper, paprika, onion powder, and garlic powder)

1.5 onions and like half a bag of pre peeled garlic. Cup of red wine, bout 2.5 cups of beef stock. Also threw in rosemary and thyme. The recipe called for bay leaves and worstechire sauce, but I didn't do that. Cooked with a lid on on the oven for 4 hours. 30 minutes without.

Basic mashed potatoes. Boil em. mash em. salt, pepper, butter, and milk

Made this yesterday for football and topped it with fresh parm and a little squeeze of lemon.

Temps dropped enough here in south central Kansas that the wife asked for smoked split pea soup. Smoked the ham hocks on the offset also made the chicken broth from scratch last week when we meal prepped a few whole chickens.

First really cold day of the year and what could be better than this classic?

Soffritto, zucchini, potato, tomato, rosemary, bayleaf, little white beans and grey field peas simmering in a tomato based broth together with a parmigiano rind and small tubes of pasta. Topped with some parmigiano cheese. Absolutely great stuff! 🍝

Bacon, yellow onion, carrots, celery, Yukon gold potatoes, salt and pepper,We Dats Creole seasoning, chicken stock, garlic, flour, milk, shredded cheese, and green onions. All done in the instant pot.

Made some Pho Ga. Added some beef balls for added protein since my whole chicken didn’t have much meat on it.

I made lasagna soup with ground turkey, Italian sausage, and broken lasagna noodles. The soup has Rao’s tomato sauce, tomato paste, fresh garlic, chopped onions, Italian seasoning, chicken broth, and heavy cream, seasoned with garlic powder, onion powder, and garlic salt.
I topped it with a ball of ricotta, mozzarella, and Parmesan garlic cheese. It was hearty, creamy, and so comforting! Have you tried adding the cheese mixture on top as a ball before stirring it in?

Twas very yummy, first time making and will deffo make again! Thoughts? Never thought of using chorizo in soup but wow does it give it flavour!

Simple but a comfort food for me

2-3 bone in split chicken breast
1 cup flour
Garlic powder
Onion powder
1 stick butter (melted)
Milk

Boil chicken until cooked thoroughly in large pot. Remove from pot, debone and shred chicken. Add flour, garlic powder, onion powder and butter to shredded chicken and mix until chicken is evenly coated. Add chicken back to broth in pot along with milk on medium-low/medium until it starts to simmer then turn down to low and cover (stirring occasionally) for 30 more minutes. Be careful not to let the milk curdle. Salt and pepper to taste. For powders and milk I measure with my heart. Approx. a tbsp each of powder and 1/2 -3/4 a gallon of milk. Serve with saltine crackers and hot sauce if you’re so inclined.

Perfect flavor for spooky month! I also love the bright orange color. Comfort in a cup!

It’s mushroom soup. No pictures, it looks unappetizing but is delicious. Recipe is as I made it, completely improvised. It was a bit too salty as expected but not horribly over salted. Our local Costco has chanterelles for 15$/lb at the moment. The other mushrooms were from my pantry, you can use any kind you want, or none. Don’t break the bank, this recipe is very forgiving. I cooked it in a ceramic coated Dutch oven, any dish that can go in the oven and on the stovetop will work.

Ingredients: 1 package (one pound) chanterelles from Costco.

1 piece of lobster mushroom, the size of a stick of butter

1 medium carrot, roughly chopped

1 small bulb of garlic, or 8 small cloves, peeled and trimmed

2 Roma tomatoes, roughly chopped and trimmed

Olive oil and salt for the pot to cook the veggies

4 dried morels, soaked, drained per your best practice, chopped 1 shot of sherry 1 quart chicken stock

Mama Lil’s peppers, 1 big forkful (I know, I know) and their juice

1/4 cup flour

1 teaspoon Oregon Flavor rack herbs de Provence-I use this brand because I can’t detect any lavender

1 packet savory choice chicken bouillon-I use this brand because I can’t detect any onion

1 teaspoon fish sauce Butter or olive oil as needed

1/4 cup half and half

Prep Soak chanterelles and lobster mushroom in a bath of water and 1 T salt, for 5 minutes, to drive out any critters. Drain.

Roughly tear any big pieces of mushroom. Trim any bad spots and throw into pot. Throw carrot and garlic and tomatoes into pot. Add enough olive oil to lightly coat, and 1 teaspoon kosher or smoked salt. Stir it all up. Cook covered in oven at 400 f, convection roast setting, for 45 minutes. Uncover and roast for 15 minutes.

Remove from oven and pour into blender.
Add half the chicken stock to blender. Add the Mama Lil’s and their juice to blender. Purée how you like it and cover the blender.

Deglaze the pan with the sherry over heat. Add the flour and cook a bit.
Add the veggie purée and stir. I had to add a couple T butter at this point. Add the rest of the stock, the spice mix, the bouillon and the fish sauce, stir. Simmer low for 30 minutes. Stir in the half and half, keep stirring until it’s hot. It’s done!

Served with Brazi bites and instant mashed potatoes from Costco.
I will be using the leftovers as sauce for a chicken pot pie made with Costco cooked rotisserie chicken breast meat.

And you are right, there aren’t any onions in this recipe. They aren’t needed.

This came out really tasty and was pretty cheap.

1 quart (4 cups) rich homemade chicken broth + ½ cup heavy cream

4–5 medium red potatoes (chopped into bite-sized cubes, skins left on)

1 can (15 oz) cannellini beans (drained and rinsed)

4–6 strips of bacon (chopped), 1 small yellow onion (diced), 2 cloves garlic (minced)

Toppings: Shredded sharp white cheddar, the reserved crispy bacon, and optional green onions or chives
herbs:

Crisp the Bacon & Build the Base
In a large soup pot or Dutch oven over medium heat, cook your chopped bacon until completely crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel (this stays crispy for your topping!). Leave about 2 tablespoons of the rendered bacon fat in the bottom of your pot.

Aromatize
Toss your diced onion into the hot bacon fat. Sauté for 4–5 minutes until soft and translucent. Stir in the minced garlic and cook for just 1 minute until fragrant.

Simmer the Potatoes
Add the 1 quart of homemade chicken broth, Add your cubed red potatoes. Bring the soup to a boil, then reduce the heat to medium-low, cover, and simmer for 12–15 minutes until the potatoes are easily pierced with a fork.

Add the Beans
Stir in your rinsed cannellini beans and simmer uncovered for another 3–5 minutes so they heat through and absorb the broth flavor. Turn the heat down to low, add fresh herbs (thyme)

Purée with immersion blender
Season with salt, black pepper to taste (your homemade broth and bacon fat may provide enough salt naturally, so taste it first!).

Serve and Pile on the Toppings
Ladle the hot, creamy soup into bowls. Add a dollop of heavy cream and stir. top with a generous handful of your shredded white cheddar so it melts from the soup's residualheat. Finish it off with a heavy scatter of your reserved crispy bacon

Shallots, celery, garlic, tomato paste, lobster mushrooms, bay leaf, thyme, s&p, chicken broth, brandy, cream, chives.