Annual Soup Party is tomorow!

16 years ago

After a week of snow and freezing rain, it looks like the weather is going to calm down and cooperate for our annual soup party and bonfire. Yay!

On the soup menu...

Marilyn's Lasagna Soup

Sherried Mushroom Brie Soup

Cajun Shrimp Soup

Pork Stew with Butternut Squash.

I'll also make up some breadsticks & cheese straws, and a couple of friends are bringing breads, crackers and pumpkin bars, and possibly a veggie tray.

I think I'll make my Red Apple Sangria, too. YUM!

Am I forgetting anything?

Linda

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Comments (15)

lowspark
16 years ago
last modified: 11 years ago
Am I forgetting anything?

Umm... yeah... I don't think you sent my invitation!!

LOL, sounds wonderful. We JUST got another bit of cool weather this morning. We were back in the 90s earlier this week, and this morning was around 58-60. Soup sounds realllly goooood.

Have fun!!
User
16 years ago
last modified: 11 years ago
I can't believe it's already that time again! I remember when you posted about it last year.

I thought you might be missing dessert, but re-read and saw the pumpkin bars. I think the offerings sound delicious.

Enjoy!
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OK, I'll weigh in here, I've had Christmas Eve dinner for 40 for about 25 years in a row now, LOL. I agree with Chase, you'll need more lasagna. And, unless your family is much different than mine, you won't need two green salads, I always have salad left over no matter what kind I make, plus it's messy to try to eat leafy greens while standing. I'd go with the caesar, a fruit salad, cut out the pasta salad and have more lasagna. It's easier to make a lot of one thing, instead of a bunch of smaller things. The cookies can be made ahead and frozen, so can most cakes, just don't frost them. Breads can also be made and frozen, I've even frozen bread dough for up to 3 months and then thawed it and baked it, ditto cookie dough. The kids will go for the mac and cheese, the lasagna and those "pigs in a blanket" or chicken fingers type of dish. You could do an assortment of chicken wings or strips if you want to add chicken. The best advice I can give you is to make everything ahead that you can, even lasagna can be made ahead and frozen. Good luck, relax and have fun. And make sure everyone knows about that peanut allergy if they are providing food and that includes the catered portion. Annie
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Westsider40, very good question. Me, I wouldn't care if the two soups "tocuhed", but you know some people would. I think I will get extra bowls for the fussy ones. HA! Or, like you mentioned, some people might just go to the sink and rinse their bowl. That's fine...this is a casual party. Hmmmm, I was thinking of having a vegetable platter along with curry dip for appetizers...also would have a couple of calorie laden choices, too. Maybe I could skip the green salad. I will consider that idea. Thanks. Ahhh, tea cups would be cute...but maybe a little delicate. I will check on that. And as I think I mentioned earlier, I am out-of-town and not been able to get to any store to check out these ideas. When I see things in person, I think it will be become more clear what will work the best. Thanks. Hey, you guys want to come over for a soup party? Come on....but please bring your own bowl. HA!!!!!! pup
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ltcollins1949
16 years ago
last modified: 11 years ago
The Sherried Mushroom Brie Soup sounds wonderful! Do you have the recipe?
lyndaluu2
16 years ago
last modified: 11 years ago
Oh Man!!!!
Wish I lived closer!!! LOL
Please share recipes....

Linda
sheshebop
16 years ago
last modified: 11 years ago
I hope to be there Linda. I might, however, be a little late.
Sherry

(like a couple years late...since there was NO invitation!!!)
doucanoe
Original Author
16 years ago
last modified: 11 years ago
May and Sherry, you know you don't need a special invitation to come to my place! LOL

I am at work right now, but would be happy to post the recipes when I get back home and have access to my "important" files!

Linda
donna_loomis
16 years ago
last modified: 11 years ago
A soup party! I love that idea. I feel a party coming on, but I think it will have to wait until the weather cools down a bit more. The CA central valley is still nice and warm.
User
16 years ago
last modified: 11 years ago
Like Sherry and May it would appear that my invite got lost in the mail.... : (

Have a great time Linda....soups all sound wonderful. Woulad laso be interseted in the mushroom brie soup recipe.
ruthanna_gw
16 years ago
last modified: 11 years ago
That sounds like a perfect balance of soup varieties. I hope it's as successful as ones in the past.
jessyf
16 years ago
last modified: 11 years ago
I'm just glad to hear you are going to have time to enjoy good food, good friends, and forget about your (car) trials and tribulations for a few hours.
doucanoe
Original Author
16 years ago
last modified: 11 years ago
Oh fer cryin' out loud...You all are invited, and that includes this party and all future soup parties, too! LOL

Yep, it's gonna be a fun night. Here are the recipes for those that reqested them.

Marilyn's Lasagna Soup

1 pound ground beef (sirloin or chuck)
1 large onion; chopped
5 cloves garlic; minced
4 cups beef broth
15 oz. can crushed tomatoes
15 oz. can diced tomatoes
1 can Campbells tomato soup
1 teaspoon dried basil
4 oz. fresh baby spinach leaves
1 tablespoon extra-virgin olive oil
1 1/4 cup mafalda pasta (mini lasagna noodles)
Salt and pepper to taste
1 cup shredded mozzarella cheese
1/4 cup freshly grated parmesan cheese

Brown ground beef in a large soup pot over medium heat. Add onions and continue to cook until onions are tender, stir in garlic and sautÃ© for another minutes. Add broth, tomatoes, soup and basil; bring to a simmer and cook covered for 30 minutes to blend flavors.

Meanwhile cook pasta until al dente, drain and toss with olive oil. Add spinach and pasta to the soup and simmer uncovered until spinach wilts, 1 or 2 minutes. Taste soup and season with salt and pepper.

To serve, place 1/4 cup mozzarella cheese in the bottom of bowl and ladle hot soup on top to melt cheese. Garnish top with parmesan cheese and serve immediately. Serves 4 generously.

Recipe inspired by Lasagna Soup from Cuisine at Home magazine.
Marilyn
Big EdÂs Cajun Shrimp Soup From allrecipes.com 1 tablespoon butter 1/2 cup chopped green bell pepper 1/4 cup sliced green onions 1 clove garlic, minced 3 cups tomato\-vegetable juice cocktail 1 (8 ounce) bottle clam juice 1/2 cup water 1/4 teaspoon dried thyme 1/4 teaspoon dried basil 1/4 teaspoon red pepper flakes 1 bay leaf 1/2 teaspoon salt 1/2 cup uncooked long\-grain white rice 3/4 pound fresh shrimp, peeled and deveined hot pepper sauce to taste Melt butter in a large pot over medium heat. Saute green bell pepper, onions, and garlic until tender. Stir in vegetable juice, clam juice, and water. Season with thyme, basil, red pepper, bay leaf, and salt. Bring to a boil, and stir in rice. Reduce heat, and cover. Simmer 15 minutes, until rice is tender. Stir in shrimp, and cook 5 minutes, or until shrimp are opaque. Remove the bay leaf, and season with hot sauce. Yield: 6 servings
Sherried Brie and Mushroom Soup
Makes 8 cups

1 pound Brie cheese
2 cups dry sherry
1 1/2 tablespoons unsalted butter
1 pound crimini mushrooms, sliced
1/2 cup minced shallots
1 tablespoon freshly squeezed lemon juice
2 tablespoons flour
4 cups low-sodium beef broth
1 3/4 cups half and half
1/2 teaspoon freshly ground black pepper
1/2 cup roughly chopped fresh chives, for garnish
Kosher salt and freshly ground black pepper to taste

Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside.

In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside.

in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook for 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated.

Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes.

Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. Taste for salt and pepper.

To serve, ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.

Linda
ltcollins1949
16 years ago
last modified: 11 years ago
Thank you so much for the recipes and invitation!
sally2_gw
16 years ago
last modified: 11 years ago
It all looks good! Have fun; I'm sure all will enjoy the soups.

Sally
blueiris24
16 years ago
last modified: 11 years ago
ohh, mushroom brie soup?!?! Oh that sounds wonderful! Thanks for posting the recipe - I don't eat red meat so I would have to substitute the beef broth - I wonder if that would not give it a rich enough flavor?... enjoy your party!
ltcollins1949
16 years ago
last modified: 11 years ago
Well, I haven't made it . . . YET, but I plan on doing so soon. I was thinking about substituting the beef broth for chicken broth, but I bet you could do a vegetable broth and still get a wonderful soup!

Annual Soup Party is tomorow!

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Annual Soup Party is tomorow!

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