DIY DRY SOUP MIXES RECIPES

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HEARTY HAMBURGER SOUP RECIPE - FOOD.COM - RECIPES, FOOD ...



Hearty Hamburger Soup Recipe - Food.com - Recipes, Food ... image

This is a much played with recipe. I like a nice hearty, chunky soup. Lucky me, that I hadn't posted this one yet when the RSC #9 ingredients list was revealed. Because this already had 5 ingredients from it! My work was done for entry #1. This became my most popular recipe in the contest. Spot 6 when sorted by rating. Hope you try it and love it too! **Several reviewers have used broth in place of the water which will give you a more intense flavor...The reason I didn't have it in the ingredients is because most onion soup mixes have beef bouillon in them.**

Total Time 55 minutes

Prep Time 10 minutes

Cook Time 45 minutes

Yield 12 serving(s)

Number Of Ingredients 19

2 lbs lean ground beef
1 white onion, peeled and diced
1/4 teaspoon ground black pepper, more to taste
1/2 teaspoon dry oregano, more to taste
1/2 teaspoon dry basil, more to taste
1/4 teaspoon seasoning salt
1 (1 1/2 ounce) envelope onion soup mix
6 cups water, more to desired consistency
1 (8 ounce) can tomato sauce
1 tablespoon soy sauce
1 (15 ounce) can diced tomatoes, undrained
1 (15 ounce) can corn, drained
1 cup celery, sliced
1/4 cup celery leaves, coarsely chopped
1 cup fresh carrot, sliced
1 cup white potato, peeled and cut into small cubes
garlic salt, to taste
shredded parmesan cheese, to serve
sour cream, to serve

Steps:

  • Brown ground beef and onion in a large pot. Drain if needed.
  • Add spices and onion soup mix.
  • Stir in water, tomato sauce and soy sauce. Bring to a boil; then reduce heat, cover, and simmer for 15 minutes.
  • Add the rest of the ingredients up to the potatoes bring to a boil; reduce heat, and simmer uncovered until potatoes and carrots are tender about 30 minutes. (Add more water if needed).
  • Season to taste with garlic salt.
  • Serve with shredded parmesan cheese and sour cream.

Nutrition Facts : Calories 210.7, FatContent 8.3, SaturatedFatContent 3.2, CholesterolContent 49.1, SodiumContent 571.2, CarbohydrateContent 17.1, FiberContent 2.8, SugarContent 4.7, ProteinContent 17.9

ASPARAGUS SOUP | WILLIAMS SONOMA



Asparagus Soup | Williams Sonoma image

For an ultrasmooth soup, strain it through a chinois, a conical strainer that is a favorite in restaurant kitchens. A pestle is used to push the food through the fine-mesh perforations of the chinois.

Provided by WILLIAMS-SONOMA.COM

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 1/2 lb. asparagus
4 Tbs. (1/2 stick) plus 2 tsp. unsalted butter
1 yellow onion, diced
3 garlic cloves, minced
1/4 cup dry vermouth
3 cups chicken stock, plus more as needed
Salt and freshly ground pepper, to taste
3/4 cup heavy cream

Steps:

  • Snap off the tough stem ends from the asparagus spears. Cut the tips off 8 of the spears into 2-inch lengths. Set the tips aside. Chop the remaining asparagus into 1-inch pieces.
  • In a heavy soup pot over medium heat, melt the 4 Tbs. (1/2 stick) butter. Add the onion and garlic and sauté, stirring occasionally, until tender and translucent, 3 to 4 minutes. Add the vermouth and cook until most of the liquid has evaporated. Add the chopped asparagus and the 3 cups stock. Season with salt and pepper. Bring to a simmer, then reduce the heat to medium-low. Cover and cook until the asparagus is tender, about 20 minutes.
  • Using an immersion blender, puree the soup until smooth, about 2 minutes. Pass the soup through a chinois into a clean saucepan. Stir in the cream plus more stock if needed to reach the desired consistency. Season with salt and pepper. Set the pan over low heat and reheat the soup to serving temperature.
  • In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.

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ASPARAGUS SOUP | WILLIAMS SONOMA
For an ultrasmooth soup, strain it through a chinois, a conical strainer that is a favorite in restaurant kitchens. A pestle is used to push the food through the fine-mesh perforations of the chinois.
From williams-sonoma.com
Reviews 4.8
Total Time 50 minutes
  • In a small sauté pan over medium heat, melt the 2 tsp. butter. Add the reserved asparagus tips and cook until just tender, about 2 minutes. Ladle the soup into warmed bowls, garnish with the asparagus tips and serve immediately. Serves 4.
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