Wasn't there a recent soup post?

last year

Sorry, but I have tried searching here to no avail. Having lunch guests this week and am thinking of soup.

So far this is a contender, below, but I could have sworn there was a recent post on this with a lot of great ideas. I had it in my mind that I was making one of them.

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Funkyart

last year

@MtnRdRedux I think one of your menu threads had a large number of soups?

Kswl, I have been making a mushroom and wild rice soup also-- different recipe that I have shared here a few times. I just love it and whenever I make a different soup, I enjoy it but it just doesn't stand up to the mushroom and wild rice lol. It is so simple but earthy and satisfying.

Creamy Wild Rice Mushroom Soup - Iowa Girl Eats (I make it without the milk and flour)

I have a pot of stuffed cabbage soup that is ok but not loving it. I think the changes I made to the soup were improvements, but it still doesn't wow me. I am glad to have it but next time will likely go back to my own instincts rather than the eating well recipe.

I look forward to hearing how you like the tortellini soup --you had me at lemon and spinach!

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Comments (12)

Kswl
last year
last modified: last year
America’s test kitchen has a great recipe for wild rice and mushroom soup. It’s very hearty and you could add chicken if you wanted, or float a crostini with melted cheese on the top.
mtnrdredux_gw thanked Kswl
Sherry8aNorthAL
last year
https://www.gardenweb.com/discussions/6333122/cold-weather-cooking-latest-edition#n=40

Here are a bunch of others.

https://www.gardenweb.com/discussions/cooking/query/soup/nqrw?sort=relevance
mtnrdredux_gw thanked Sherry8aNorthAL
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petalique
last year
Mnt, that looked good, so I looked it up ;)

https://www.bonappetit.com/recipe/lemony-tortellini-soup-with-spinach-and-dill

Let us know.
mtnrdredux_gw
Original Author
last year
Yes, I just decided to make that tonight - seems easy. Still thinking about soup for my guests
mtnrdredux_gw
Original Author
last year
last modified: last year
@petalique I made it for dinner; we all liked it very much. I posted it below because I don't subscribe. A few comments.

I made half and it was plenty for 3 for dinner with bread and salad.

I'd imagine the quality of stock is very important ( I used Aneto) and the use of fresh made tortellini (bought locally).

Some errors in the recipe? Unless i am confused, it seem as if the first time it mentions the stock it says "Return broth to a gentle simmer." What broth? I cooked the tortellini in the broth instead of the water. Also, I think the recipe means 1 tsp salt and pepper? not 1 Tbsp

I think it was a tad too lemony, id taste it and then adjust. I also think you may want to decide for yourself how much spinach; i eyeballed but could have used more. Maybe also peas or zucchini?

I grated fresh parm on top. Easy, good, filling. I will make it again.

Lemony Tortellini Soup With Spinach and Dill

Servings: 4

Ingredients
- 1 bunch Mature Spinach
- 1 small bunch Dill
- 8 cups Vegetable Stock
- 300 grams Cheese, Spinach or Mushroom Tortellini
- 1-2 Lemons
- 4 large Eggs
- 1 tbsp Salt , Pepper and Olive Oil
Instructions
- Prep your green things: Trim roots and leggy stalks spinach. Wash well and spin or pat dry; coarsely chop. Coarsely chop leaves and tender stems from 1 small bunch dill to make ½ cup. Set a few tender sprigs aside for serving; reserve remaining dill for another use.
- Bring 8 cups water to a boil in a medium Dutch oven or other heavy pot. Add tortellini and cook 3 minutes (or according to package directions), then remove from heat.
- Cut 1 lemon in half and squeeze juice through your hand or a fine-mesh sieve into a small bowl. You should have ¼ cup; repeat with another lemon if you need a little more juice.
- Whisk lemon juice, 4 large eggs, and 1 tsp. freshly ground black pepper in a medium bowl or large measuring glass to combine.
- Return broth to a gentle simmer. Scoop out about 1 cup and very gradually drizzle into egg mixture, whisking constantly. The egg mixture should be quite warm to the touch—if not, whisk in more broth.
- Whisking constantly, gradually pour warm egg mixture into broth in pot. Cook, whisking often, over medium heat, until slightly thickened, 5–7 minutes. (Do not let broth come to a full boil.)
- Remove from heat and add spinach and chopped dill (the spinach will wilt immediately.)
- Ladle broth into bowls with tortellini. Drizzle with extra-virgin olive oil and shave or finely grate Parmesan over. Sprinkle with a little pepper and top with remaining dill sprigs.
ajuju
last year
More soup recipes on this post as well: https://www.houzz.com/discussions/6337809/easy-company-worthy-dinner-for-a-cold-night#n=35
mtnrdredux_gw thanked ajuju
mtnrdredux_gw
Original Author
last year
Guests just left, I ended up making this:

https://www.facebook.com/profile.php?id=100063519881854

Only alteration was I used bone in skin on chicken, and Aneto chicken broth.

Very good.
Tina Marie
last year
Looking forward to cheesy chicken corn chowder tomorrow night. It's supposed to cool down (we;ve had a few warm days this week) and should be a good night for soup. Yum!
Funkyart
last year
Love pastina ... but I think the link may be wrong, @mtnrdredux_gw?
Annie Deighnaugh
last year
I've added this thread to the meta thread...
mtnrdredux_gw
Original Author
last year
LOL, Funky. A friend is going to Santa Fe and I recc that coffee shop. Here is the soup. If anyone needs the recipe and does not have access LMK

https://cooking.nytimes.com/recipes/1022969-brodo-di-pollo-con-pastina-chicken-soup-with-pastina?action=click&module=Collection%20Page%20Recipe%20Card&region=Our%20Greatest%20Chicken%20Soup%20Recipes&pgType=collection&rank=20

Wasn't there a recent soup post?

Funkyart

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