I just posted this info in another thread about soups but now that I see this thread, it seems more appropriate since it's about broths. So I'm re-posting it here: Just thought I'd add a few more ideas for broths since that seems to be the heart and soul of soups. I often use the water leftover from either boiling or steaming veggies that will be used for a side dish rather than in soup. It's remarkable how much that process can flavor a 'broth'. So I'm always seeing 'broth' potential when I'm cooking and treat it accordingly. In fact I've boiled/steamed veggies in a water/chicken broth combo with the intention of keeping it as stock afterwards. In that same vein, a little apple cider vinegar added to the water that is used to steam/boil/blanch greens (such as collard greens) leaves a nice flavor residue on the greens as well as a nice broth that's delicious in some soups. Of course I can't save it all, but here's how much I hate to see good veggie nutrients tossed down the drain - if I don't save the 'broth' after steaming veggies then I pour it on my potted plants after it cools or mix it in my pet's food. I mean SOMEone/thing should benefit! About salt levels: Some posters have commented on the high salt content of V8, however they may not know that V8 comes in a low sodium version as well. There are other brands that are cheaper or are organic tomato juices that also make delicious broths. I just happen to enjoy the spices and flavors of V8 and rarely feel the need to add more. Just heard in the news that the government FDA is going to begin cracking down on the levels of salt used in processed foods by slowly weening us off of it over the next decade or so (rather than doing it cold turkey).

Oh my, really soup weather here in Portland. Rained really hard yesterday and more forecast today after this drizzly morning. I went out and unclogged a downspout, put a tarp over some outdoor furniture, swept the branches and leaves from the bike lane in the street in front of my house. When the kids come downstairs I'll set them to building a fire. The next job is to make another big pot of soup. I'm thinking albondigas soup with lots of garlic and mint today. This is one of those soups that can be made with stuff that is usually hanging around the house. You need a little of this and a little of that, and the list is a bit flexible. (Base of the soup starts with stock, white wine, and water; a couple pounds of beef soup bones with the meat trimmed off and chopped up. That will cook for a couple hours, then all those solids will be strained out. Next will be aromatics - onions, garlic, carrots, celery - with some tomatoes and mint. The meatballs are a miss-mash of freezer finds - italian sausage, plain pork sausage, minced beef liver, uncooked rice, with garlic, onions, red pepper, and lots of mint. It will smell nice as it simmers. Add some uncooked rice 20 minute before serving. I wanted a redder color so I also added some beet juice.) What is everyone making, if it is a soup day for you? This post was edited by johnliu on Sun, Sep 29, 13 at 16:29

POTATO ARTICHOKE CREAM CHEESE SOUP 2 tablespoons extra-virgin olive oil 2 small yellow/white onions-chopped (you could use leeks too) 1 clove garlic, minced 2 medium potatoes, peeled and chopped 8 oz artichoke hearts 4 cups chicken stock ½ teaspoon salt ¼ teaspoon freshly ground black pepper 8 oz softened cream cheese 2 tablespoons chopped chives or scallions, for garnish Heat olive oil in a heavy, large pot over medium heat. Add the onions and the garlic; stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, cream cheese, and salt and pepper. Cook until the vegetables are tender, about 20 minutes. Using a handheld immersion blender, or in a blender in batches (only fill blender ½ way and make sure the lid is vented so it doesn't explode all over the kitchen :), puree the soup. Sprinkle with a little chopped chives or scallion and serve CREAM OF CRAB SOUP 1 cup onion, chopped ½ cup celery, chopped 1 stick butter Pinch black pepper Pinch garlic powder ½ cup chicken stock 14 oz crab meat 4 cup whole milk Cornstarch and water for thickening Melt butter and add onion, celery, pepper and garlic until onion and celery are soft. Add chicken stock and bring almost to a boil. Puree with "motorboat" or in food blender. Return to pot. Add milk and crab, cornstarch and water mixture and heat, stirring until a cream soup consistency. Salt and pepper to taste. CREAM OF BRIE AND LEEK SOUP ½ cup butter 8 large leeks, finely chopped (white only) 4 cups (maybe more) chicken stock ½ cup flour 4 cups half & half cream 1 ½ lbs Brie cheese, well chilled and cut into cubes Salt and pepper to taste 2 Tbs fresh chives, minced Melt 1/4 cup of the butter in a soup kettle over medium heat. Add leeks and saute until translucent, stirring frequently, about 4 minutes. Add stock and bring to a boil. Reduce heat, cover, and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter in a saucepan over medium heat. Add flour and stir 2 minutes. Blend in half & half; whisk until smooth. Add cheese in batches, stirring until cheese melts and mixture is smooth. Strain through fine sieve. Return to saucepan. Add leek puree and heat through. Season with salt to taste. Ladle into soup bowls and garnish with ground pepper and chives. Serves 6. AUTUMN CURRIED SOUP ½ stick butter 3 medium onions, sliced 4 cloves garlic, thinly sliced 2 Tablespoons chopped fresh rosemary 2 medium acorn squash, peeled, seeded and cubed 3 Pounds carrots, peeled/sliced 1 ½ Tablespoons curry powder 2 Teaspoons ground cumin 1 Teaspoon ground coriander ¼ Teaspoon ground cinnamon Salt freshly-ground black pepper 16 oz pumpkin puree 8 cups chicken stock/broth Grated peel of 2 oranges ½ cup orange juice 2 cups heavy cream (optional) In a large pot melt butter over medium heat. Add onions, garlic and rosemary, and cook until soft, about 5 minutes. Add squash, carrots and spices. Season to taste with salt and pepper. Cook for 15 minutes, stirring occasionally. Add pumpkin, chicken stock, orange peel and juice and cook until carrots are soft, about 20 minutes longer. Remove from heat and puree in batches until smooth. Return to pot, add cream if desired, and cook until just heated through. Adjust seasonings and serve hot. Yield 12 servings CREAMED BUTTERNUT AND APPLE SOUP Ingredients 5 pounds butternut squash, peeled and diced 1- ½ pounds apples, quartered 1 stick cinnamon ½ gallon chicken broth 1- ½ cups unsalted butter 1/3 cup pure maple syrup ½ teaspoon ginger ½ teaspoon salt ½ teaspoon nutmeg 1 pint light cream, hot Directions: Steam the butternut, apples, cinnamon and chicken stock together until the squash is soft. Run through a food mill and return to the pot. Add the remaining ingredients except cream and simmer fifteen minutes. Add the cream, strain, and serve. Yield: 8 servings Joe

Made this Hungarian soup for the first time, tonight. It sure won't be the last. Kohlrabi Soup 1 small cut up chicken 4 young kohlrabi 1 1/4 tbls salt 2 tbls chopped parsley 4 tbls butter or lard 3 tbls flour 2 egg yolks 1/2 cup cream Cook the chicken for 30 minutew in salted water to cover. Peel the kohlrabi and cut into fine strips. Add to the chicken with the salt and continue cooking untiol chicken and kihlrabi are tender. Wilt the parsley in the fat; add the flour and blend. Stir in a cup of the soup and continue stirring and cooking until thick and smooth. Thin with the remaining soup. Remove the chicken from bones and cut into bite-sized pieces. Return to the soup and heat to boiling. Mix the egg yolks with the cream, and stir into the hot soup. Serves 8 to 12. My notes: Used a family-sized package of 9 thighs instead of a whole chicken, which worked out perfectly. Had six kohlrabi left from a bunch bought at the market the other day, and used them all. Didn't seem to hurt. Was concerned that with no seasoning except the salt this would be overly bland. Bzzt! Wrong! Thanks for playing! It actually is a very tasty soup that doesn't even need pepper. Several things to keep in mind that are not specified in the recipe: 1. Lots of fat comes off the chicken. So skim, strain, or freeze and gather it before adding the chicken back in. I also pulled the kohlrabi until the fat was removed, then returned it and the chicken to the broth. 2. If you're unfamiliar with adding eggs to soups, be sure and temper them first. Mix the eggs and cream well. While stirring add about a half cup of the soup to the egg mix. Add a second cup. Then add that mixture to the pot. Adding eggs directly to boiling liquid can result in scrambled eggs.