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wishingstars Multi Soups Recipes

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  • wishingstars Multi Soups Recipes

    wishingstar Posted February 15, 2006 09:11 AM
    Wonton Soup

    Okay ...I dont think I would use chickenbacks but a huge can of chicken broth instead!!! but here is the recipe.

    1 (14 ounce) package wonton wrappers
    1 (5 piece) package chicken backs
    1/4 lb ground pork
    1 small onion
    2 cloves garlic
    1/2 teaspoon black pepper
    2 tablespoons garlic salt
    1 tablespoon msg
    2 tablespoons oil
    1 egg white, for sealing the wonton wrap

    1. Heat oil; cook garlic until light brown. Add onion and ground pork; cook for 15 minutes and set aside.

    2. Spread the wonton wrapper and put 1/4 teaspoon cooked pork in the middle and fold in half and seal it with egg white. Repeat until you use the wrapper.

    3. Boil the chicken in 4 quarts water for 1 hour.

    4. Remove the bones and drop the wonton into the broth.

    5. Add garlic salt, pepper and monosodium glutamate. Add more salt to taste. Cook wonton for 30 minutes.

    Tortellini Soup

    1 lb hot Italian sausages
    1 medium onion
    2 cloves garlic, minced
    2 packages tortellinis (fresh, dried or frozen)
    1 can chicken broth
    1/4 cup chopped fresh basil
    1 package chopped frozen spinach
    1 cup cherry tomatoes, halved
    parmesan cheese
    salt and pepper

    1. Brown sausage.

    2. Pour chicken broth into large pot.

    3. add onion, garlic and spinach.

    4. cook over med-high heat for 15-20 minutes .

    5. add tortellini.

    6. When pasta is almost done, add sausage and basil.

    7. Cool for another 10 minutes or so.

    8. Pour into bowls and top with couple tomato halves and cheese.

    Ravioli Soup

    1 lb Italian sausage
    1/4 cup grated parmesan cheese
    3/4 teaspoon onion salt
    2 teaspoons minced garlic
    1 tablespoon olive oil
    1 (28 ounce) can plain crushed tomatoes
    1 (6 ounce) can tomato paste
    1 (14 1/2 ounce) can beef broth
    1 cup water
    1/2 teaspoon sugar
    1/2 teaspoon dried basil leaves
    1/4 teaspoon dried thyme leaves
    1/4 teaspoon dried oregano leaves
    1 (12 ounce) package frozen plain ravioli

    1. Brown the sausage in a large pot.

    2. Combine remaining ingreadient except ravioli.

    3. Bring soup to boil, cover and simmer 40 minutes.

    4. Cook ravioli seperately, add to soup.

    5. Serve with grated paramesan cheese.

    V8 Soup

    1(14 1/2 ounce) can diced tomatoes
    1(14 1/2 ounce) can crushed tomatoes
    32 fluid ounces V-8 juice (or other canned/bottled vegetable juice)
    16 fluid ounces vegetable broth or stock
    2-3 large potatoes, peeled and diced
    1-2 large vidalia onions, diced (or other sweet onions)
    1/4-1/2 cup milk
    6 tablespoons Worcestershire sauce (or to taste)
    1/2-1 tablespoon unsalted butter or margarine
    freshly ground black pepper

    1. Place potatoes and onions in soup pot and just cover with water.

    2. Add butter and boil until potatoes are tender but not too soft.

    3. Add the canned tomatoes, broth or stock, Worcestershire sauce, and V8 juice.

    4. Bring to a boil, and then reduce heat to low and cook for 15 minutes.

    5. Just before serving stir in milk and salt and pepper.

    Jambalaya Soup

    3 (14 1/2 ounce) cans chicken broth
    1 (14 1/2 ounce) can diced tomatoes with juice, undrained
    4 cloves garlic, crushed
    1 teaspoon dried thyme
    1 teaspoon dried marjoram
    1/2 teaspoon cayenne pepper
    1 1/2 cups chopped onions
    1 cup thinly sliced celery
    2/3 cup long grain rice (white or brown)
    1 (3 ounce) fully cooked andouille sausages or chorizo sausage, diced
    8 skinless chicken drumsticks (about 2 LBS.)
    1 red bell pepper, diced
    1/2 lb cleaned medium shrimp (optional)
    1/2 lb fresh okra, sliced 1/2 inch thick (optional)

    1. In a saucepan,bring broth,tomatoes,garlic,herbs and cayenne to a boil.

    2. In a 5-or6-qt slow-cooker, mix onion,celery,rice and sausage.

    3. Add broth.

    4. Tuck in drumsticks,meaty side down,to cover.

    5. Scatter bell peppers on top.

    6. Cover;cook on low-heat setting 7-8 hrs,or on high for2 1/2-3 hrs,until rice has softened and chicken is tender.

    7. Uncover then turn to high.

    8. Add shrimp and okra;cover.

    9. Simmer 5 minutes,until shrimp are cooked and okra is crisp tender.

    10. Remove drumsticks;remove bones,if desired.

    11. Ladle in soup bowls and add chicken to each bowl.

    12. NOTES:You may add or subtract to your liking.
    You can use chicken thighs and chicken breasts and also use smoked sausage.
    Use more or less seasonings or add different ones.
    Can also make this in my dutch oven on the stove top.
    If you do it this way cook everything but the shrimp and okra for about an hour&10 min,then add shrimp and okra and simmer for about 5 more minutes.
    I personally would not add shrimp!!