Soups! Need help figuring out new soups to make.?

You should def. try asian soups. Most are very healthy,tasty and light. I love Japanese miso soup. You can find great recipes at: www.food.com Japanese miso soup consists of dashi broth, seaweed and tofu. It's perfect for summer and you can add anything you want to it: mushrooms, noodles, shrimp etc... I'm South East Asian from Laos and I love to cook soups too! Try also Chinese egg drop soup (super easy to make) or from Vietnam, Pho soup. Pho is a popular noodle soup right now. Asians have tons of noodle soup recipes also. One of my fave noodle soups is Japanese Ramen. You can find all of the ingredients for asian soups at any asian grocery store or shop. Don't be afraid to ask someone who works there for recipes too. Good luck. Happy soup cookin!

Well grilled steak soup is good. Basically when grilling if you grill a couple extra steaks on the bbq set them aside and cut them up adding them to your favorite soup recipe. Adds lots of smoky flavor. It is awesome in loaded baked potato soup.

8 potatoes, peeled and cubed

1/2 cup butter

1/2 cup all-purpose flour

8 cups milk

1/4 cup chopped onion

1 (8 ounce) container sour cream

1/2 cup shredded Cheddar cheese

salt and pepper to taste

Directions

Place cubed potatoes into a glass dish, and cook in the microwave oven for 7 to 10 minutes, or until soft.

While the potatoes are cooking, melt the butter in a large pot over medium-high heat. Whisk in flour until smooth, then gradually stir in the milk. Bring to a boil, then reduce heat to medium, and simmer for 5 to 10 minutes, or until slightly thickened.

Stir in the potatoes and onion,(this is where you add the grilled steak you cubed and cut up) and cook for 5 more minutes. Stir in the sour cream and Cheddar cheese until melted and well blended. Season with salt and pepper.

Soup:- Potato, Carrot & Parsnip

1/4 cup (1/2 stick) butter

2 large onions, halved and sliced (about 5 cups)

4 carrots, peeled, cut into 1/2-inch pieces (about 2 cups)

4 parsnips, peeled, cut into 1/2-inch pieces (about 1 cups)

2 14 1/2 ounce cans (or more) low-salt chicken broth

3 large red potatoes, cut into 1/2-inch pieces (about 2 1/2 cups)

1/4 cup chopped fresh parsley

1 teaspoon fresh thyme

1 1/4 cups half and half

1/4 cup Sherry

Melt butter in heavy large pot over medium-high heat. Add onions and sauté until golden, about 15 minutes. Add carrots and parsnips and cook 10 minutes. Add 2 cans of broth, potatoes, parsley and thyme. Cover and simmer until potatoes are tender, stirring occasionally, about 30 minutes.

Puree half of soup in processor. Mix puree into remaining soup in pot. Stir in half and half and Sherry. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bring soup to simmer, thinning with additional broth, if desired. Ladle into bowls and serve.

I, too, make a clam chowder to die for. I make and love Greek lemon chicken soup (avgolemono), a white chicken chili, a cheesy ham/rice soup, homemade mushroom, both an onion and a French onion, beer cheese soup is a blast, various chilis . . . um . . . yeah, I love soup.

If you want a recipe, contact me!

Mine is clam Chowder. As to restaurant made, I like Jerry's famous deli's noodle soup. There use to be a muslim Chinese place that makes A beef noodle soup. I think it's made with 5 spice. I use to like turtle soup as well. Pho is tasty as well.