Anyone have a good recipe for Wonton Soup?
jerzeegirl (FL zone 9B)
4 years ago
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annie1992
4 years agojerzeegirl (FL zone 9B)
4 years agoRelated Discussions
tested, good cabbage soup recipe?
Comments (8)I wish I could remember who posted this on the daily recipe thread. I made it and its good! Cabbage Roll Soup 1 lb ground beef 1 onion Put in soup pot & brown hamburger & onion. Then add: 6-8 cups beef broth 1 can diced tomatoes oregano or Italian spice to taste 1/2 cup rice 1/2 cabbage, shredded. Simmer for at least an hour When I make this recipe, I usually at least double it or more then freeze in individual servings to take on lunches I love cream of Cabbage soup....I am the only one here that does though. Creamed Cabbage Soup Serves: 8 2 (14 1/2-ounce) cans chicken broth 2 ribs celery chopped 1 medium head cabbage, shredded (3 pounds) 1 medium onion, chopped 1 carrot, chopped 1/4 cup butter or margarine 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon pepper 2 cups half and half 1 cup milk 2 cups cubed fully cooked ham 1/2 teaspoon dried thyme Chopped fresh parsley In a large soup kettle or Dutch oven, combine broth, celery, cabbage, onion and carrot; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Meanwhile, melt butter in a medium saucepan. Add flour, salt and pepper; stir to form a smooth paste. Combine cream and milk; gradually add to flour mixture, stirring constantly. Cook and stir until thickened; continue cooking 1 minute longer. Gradually stir into vegetable mixture. Add ham and thyme and heat through. Garnish with parsley. ** I leave the thyme and parsley out...See MoreGood freezable soup recipes?
Comments (13)My Chicken Soup kosher chicken pullet water to cover 8-10 carrots -- sliced thin 2 leeks -- white part only 1 large onion 2 turnip 2 parsnip kosher salt and pepper -- to taste 3 celery ribs 2 shallots bunch of fresh Italian parsley bunch of fresh dill Peel and wash the vegetables. Rinse and clean the chickens. Put the chickens in a stock pot with the vegetables, and add enough cold water to cover it all. Bring to a boil. Skim the foam off the top. Lower the heat to medium. Keep it on medium for 30 minutes. Add salt and pepper to taste. Simmer soup for three hours or more on low heat. The longer it simmers, the better the flavor. Remove the chicken and vegetables from the soup. Keep the carrots and chicken meat. Discard the other vegetables. Pour the soup through a fine mesh strainer. Put the carrots and chicken in a separate container. Skim the fat when it cools. To serve, heat the soup with the carrots and chicken and add egg noodles or matzo balls. This soup freezes well. ========================================= Sausage Lentil Soup (Stephanie's) 1/4 cup olive oil 4 ounces prosciutto, cut into tiny cubes 6 sweet Italian sausage, casings removed then broken into small pieces 1 large Spanish onion, chopped 4 large garlic cloves, minced, 3 celery ribs, chopped 3 large carrots, peeled then chopped 1 red pepper, diced 1 green pepper, diced 2 1/2 cups mixed red and green lentils 10 cups chicken broth 2 cups tomato puree 2 bay leaves 1 teaspoon thyme 1 teaspoon oregano 1 teaspoon paprika 1/2 teaspoon cayenne pepper (to taste) 3 drops Tabasco sauce (to taste) 20 sprigs Italian parsley, leaves only, chopped Salt and pepper In a 5-quart pot, heat the oil, and then add the proscuitto and sausage. Cook over medium heat until well browned. Add the onion, garlic, celery, carrots and peppers. Stir well to combine, then lower heat and allow vegetables to cook until onions are tender and translucent. Add the lentils, broth, tomato puree, bay leaves, thyme, oregano, paprika, cayenne and Tabasco. Bring contents of the pot to a boil, then lower to a simmer and cook until lentils are tender. Add the parsley, season well with salt and pepper. ======================================================= This is really delicious, I froze it without adding the cream. Roasted Tomato Soup Recipe courtesy Tyler Florence -- posted by Maggie 2 1/2 pounds fresh tomatoes (mix of fresh heirlooms, cherry, vine and plum tomatoes) 6 cloves garlic, peeled 2 small yellow onions, sliced Vine cherry tomatoes for garnish, optional 1/2 cup extra-virgin olive oil Salt and freshly ground black pepper 1 quart chicken stock 2 bay leaves 4 tablespoons butter 1/2 cup chopped fresh basil leaves, optional 3/4 cup heavy cream, optional Preheat oven to 450 degrees F. Wash, core and cut the tomatoes into halves. Spread the tomatoes, garlic cloves and onions onto a baking tray. If using vine cherry tomatoes for garnish, add them as well, leaving them whole and on the vine. Drizzle with 1/2 cup of olive oil and season with salt and pepper. Roast for 20 to 30 minutes, or until caramelized. Remove roasted tomatoes, garlic and onion from the oven and transfer to a large stock pot (set aside the roasted vine tomatoes for later). Add 3/4 of the chicken stock, bay leaves, and butter. Bring to a boil, reduce heat and simmer for 15 to 20 minutes or until liquid has reduced by a third. Wash and dry basil leaves, if using, and add to the pot. Use an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Season to taste with salt and freshly ground black pepper. Garnish in bowl with 3 or 4 roasted vine cherry tomatoes and a splash of heavy cream. ============================================= Creamy Chicken Tortilla Soup (Marilyn's??) 2 tablespoons olive oil 1 large onion; chopped 2 tablespoons minced garlic 4 corn tortillas (regular or fried) 1 (14 oz.) can diced tomatoes with chilies 4 cups chicken broth 1 teaspoon ground cumin 1 teaspoon dried oregano 1 teaspoon turmeric 2 cups chopped, cooked chicken 1 1/2 cups frozen corn kernels 1/2 cup heavy cream 1 cup shredded Monterey Jack cheese(optional) 1 tablespoon chopped cilantro juice from 1/2 fresh lime 1 cup diced, seeded Roma tomatoes or 1 cup salsa Sour cream for garnish Heat oil in a large saucepan over medium heat; sauté onions and garlic for 3 minutes. Slice or break tortillas into small pieces and add to onions and garlic; sauté until they are soft. Add tomatoes, broth and spices and bring to a boil. Remove from heat; allow to cool for 5 minutes. Puree soup base in batches in a blender or food processor until smooth, return soup to pot. Add chicken, corn and cream and return to a boil then simmer for 5 minutes or until it starts to thicken. Reduce heat to medium-low and sprinkle in cheese and cilantro; stir to melt cheese. Add lime juice and season with salt and pepper to taste. Serve topped with tomatoes and a dollop of sour cream. MY NOTES : I didn't use tumeric or cilantro, I didn't have any. I used frozen roasted corn kernels, Muir Glen Fire-Roasted Diced Tomatoes with Green Chilies. and fresh corn tortilla from Trader Joe's....See MoreRECIPE: Wanted: Broccoli soup recipe(no canned soups added)
Comments (4)CREAM OF BROCCOLI SOUP (serves 2) 1 medium head broccoli 1 medium potato, thinly sliced 2 TBL butter 1/2 medium onion, coarsely chopped 2 TBL flour 1 cup warm chicken broth 1 cup warm milk 1/4 cup warm heavy cream Salt & pepper to taste 1 tsp dried basil Cook the broccoli & potatoes in salted water until tender. Set aside 4 flowerets of broccoli for garnish. Heat the butter ina saucepan & add the onion. Cook stirring until the onion is transparent, but not brown. Add the flour & cook, stirring until smooth. Place the remaining broccoli & potatoes in a processor or blender & puree the vegetables. Gradually add the broth & milk. Add the cream a little at a time until the soup is of the right consistency. Return the soup to the saucepan. Add pepper, salt & basil & reheat. Garnish each bowl w/the reserved flowerets of broccoli & serve.~~Simply Superb...See MoreAnyone Have a Good Recipe for Cabbage and Ramen Noodle Salad?
Comments (6)Napa Salad 1 large head of Napa cabbage, washed and shredded 2 packages of Ramen Noodles, crushed and uncooked (discard flavor packet or use later) 1/2 cup slivered almonds 1/2 cup butter (1 stick) 1/2 teaspoon sesame oil or roasted peanut oil (optional) 1/2 cup vegetable oil 1/2 cup seasoned rice wine vinegar 1/2 cup sugar 2 tablespoons soy sauce Sauté in large pan Ramen Noodles, almonds and butter until lightly browned. Mix oil, vinegar, soy sauce and sugar to make dressing. Twenty minutes before serving, mix cabbage, dressing and noodle mixture together and toss. Note: We buy the Chicken flavored Ramen Noodles and add the flavoring packet to our rice on Chinese night. Napa Salad is our most requested side dish when having a crowd over. It's also great for taking to a covered dish event. To travel, prepare cabbage, dressing, noodle mixture separately and combine when ready to serve. Linda...See Moreannie1992
4 years agoLars
4 years agolast modified: 4 years agojerzeegirl (FL zone 9B)
4 years agoannie1992
4 years agoplllog
4 years agoLars
4 years agoLouiseab
4 years agolast modified: 4 years agoUser
4 years agolast modified: 4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agolast modified: 4 years agojerzeegirl (FL zone 9B)
4 years agolast modified: 4 years agocookebook
4 years agoUser
4 years agolast modified: 4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoplllog
4 years agosleevendog (5a NY 6aNYC NL CA)
4 years agoLars
4 years agolast modified: 4 years ago
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annie1992