Here I am to make things even more complicated...:D When I set out to make a good beef stock for the freezer, I roast some of the bones and vegetables and leave some raw. I think I get a more balanced, complex flavor to my stock by doing so. At the moment, it happens I've got a batch going. The house has become quite "beefy" in aroma, and makes the chicken I'd planned for dinner pale somewhat in comparison to my mental visions of rich, hearty beef barley soup or roast beef and gravy, but oh well.

Joe I would love a copy...thought I had asked but can't find my post! Another seniors moment! Very nice of you to go to all this trouble, thanks lots! sharonhoward at cogeco dot ca or send it through Garden Web which ever is easiest for you. Thanks Sharon

We love soup! I honestly don't think I can name a favorite. Some long time favorites are chili, vegetable beef with barley (lots of barley - makes it thick like stew), chicken noodle, potato... and on and on... I do a lot of soups that I make up or put together as I go. Last year, when I had Monday's off, I usually made one or two big pots of soup each Monday and we'd have soup several times a week, either by itself, or with a meal. One idea that I got from a restaurant was really popular. It was a tortellini soup. I use a chopped tomato base (canned tomatoes with Italian seasoning are excellent), and add chicken or sausage, or both. From there, it's anything goes as long as I think it sounds good. I tend to use lots of onion and garlic. Sometimes I add cannellini beans. Sometimes french style green beans. Sometimes zuchinni or summer squash. And of course tortellini (I use the frozen) added a few minutes before it's ready. And plenty of basil and other good italian herbs. Served with crusty bread rolls or garlic bread, there's absolutely nothing better! This year, I tried a cajun version where I used canned corn instead of cannellini or green beans, hot italian sausage, frozen shrimp, and plenty of cajun seasoning. That was good too, although I did find that the shrimp got a little chewy when we warmed up the leftover soup. This past week, I've been experimenting with Mexican soup recipes and that's turning out to be a lot of fun. I'll definitely try that Reuben soup too. It sounds delicious and we all love saurkraut and corned beef (whether in Reubens or any other way).

I've also made chicken soup my whole life, but it never seems to be the same twice, because I use what I have. I start with onion, celery, carrot, chicken parts, salt and pepper. Never any lemon because Mother is allergic. I love parsnips and often add them, but don't always have them on hand. Sometimes I add noodles, sometimes rice, sometimes just lots of vegetables. Peas at the last minute or everything just tastes like peas. Fresh herbs if it's summer here and I have them, I especially like tarragon in chicken soup. Salt to taste. Simmer for several hours, until it tastes good and the chicken falls apart. And now I'm thinking about Maurice Sendak: "In May I truly think it best To be a robin lightly dressed Concocting soup inside my nest Mix it once, mix it twice Mix that chicken soup with rice." So see? You can have soup all year, Maurice Sendak says so, LOL. Annie