Mmm this page is a definite keeper :) Thank you all I'll definitely be trying a few of the recipes out.
At the moment I'm looking for a soup to make with dried wild mushrooms but NOT with cream.
My two favourite winter soups -
Mums broth - make stock or use cubes (for mine I usually boil up a chicken bone, a few bay leaves and few balls of allspice with a parsnip, carrot, onion or leek and a piece of celeriac, salt/pepper) Once I've got my stock liquid I add yellow lentils, lots of grated carrot and some sliced too, diced potatoes and leek or onion. Sometimes I have it just like this or I add chopped bacon and ham to it. Home made dumplings are delish in it too but I only make enough for the first 'cook' as they don't keep well in the soup to reheat.
Garlic soup - I add to 1.5 litres of stock 5/6 large carrots chopped, 5/6 medium/ large potatoes diced, I chop and slice 2 onions and crush 2 full garlic bulbs (we love garlic but you can use less) gently fry the onions and garlic then add to the stock, catch the carrots when they are done and remove one or two for later (optional to chop very small and add back to the soup after blending) When the pots and carrots are soft then blend.
I make croutons to sprinkle on the top or slice up some baguette, sprinkle with cheese and melt in the oven for a few minutes. Yummy!
Hubby likes me to make spicy tomato soup served with rice but its not my fav :)
Stock
2 tins of chopped toms
8/10 fresh very ripe toms chopped small (Its personal preference whether you leave skins on, I do)
Chilli or cayenne powder (however strong spicy you want, add to your taste)
2 onions cut in half and thinly sliced (I fry mine off first but you don't need to)
Boiled rice, I prefer wild or basmati but any will do - I don't add it to the big pan of soup as it's not nice when left a few days so I make it seperate and what I don't use goes in the fridge to be added to the soup I'll reheat that day.