<p>Hope this isn’t a duplicate.</p>
<p>[Corn</a> and Kielbasa Chowder recipe - Every Day with Rachael Ray](<a href=“Everything to Make Rachael's Favorite Recipes | Rachael Ray”>Everything to Make Rachael's Favorite Recipes | Rachael Ray)</p>
<p>Another quick and easy soup; blends some interesting flavors. I don’t bother with the puree step as it’s a thick soup anyway and I usually don’t add the dill, just not my preferred herb…</p>
<p>Hanna - I made your cabbage soup last week - we all loved it!
Thanks!</p>
<p>I’m so glad! My grandmother would be proud.</p>
<p>Earlier in the thread people were talking about Italian Wedding Soup–I made this one yesterday and it was simple and tasty.</p>
<p>[Italian</a> Wedding Soup (Zuppa di Matrimonio all`Italiana)](<a href=“http://www.barillaus.com/recipes/Italian_Wedding_Soup.aspx]Italian”>http://www.barillaus.com/recipes/Italian_Wedding_Soup.aspx)</p>
<p>I made an easy soup this weekend for all Trader Joe’s people, all ingredience are from there:</p>
<p>–2 containers TJ’s chicken broth
–1 bag mixed fresh greens (chard, kale and some others)
–large onion, chopped
–4 cloves garlic, chopped
–1 can TJ’s whole tomatoes
–1 pack fresh poultry herbs (thyme, rosemary and sage) plus dry herbs</p>
<p>Saute onion, garlic and dry herbs, add chicken broth, bag of greens, tomatoes which you break up as you add with the juice and fresh herbs. Let simmer 45 minutes. Adjust seasonings</p>
<p>Next time I’ll add some meat.</p>
<p>Just made an easy soup that was very good. My DH gave this one high marks:</p>
<p>Dice the following: 2 peeled eggplants, one medium yellow onion, 2 zucchini, 6-7 large plum tomatoes.</p>
<p>Then added peeled and cut in half 6-7 large cloves of garlic.</p>
<p>Tossed all of those veggies in olive oil and baked at 350, stirring until it looked like it was all browning.</p>
<p>Used 8 cups of chicken broth and 1/2 cup of red wine and brought to a simmer. I added the browned veggies, and then added 12 oz. precooked chicken breast (from TJs), and 1/2cup or so of orzo pasta, S&P to taste. I let everything simmer for around 30 minutes. </p>
<p>In the meantime I took a vegtable peeler and shaved a bunch of pieces of Asiago cheese to put on top of each bowl of soup. Yummm!</p>
<p>This soup was not difficult to make and pretty good. Next time I might add some more Orzo. I did not want to overdo it because I wanted soup (not stew), but it did get a bit lost in the mix.</p>
<p>I made a good one over the weekend.
3 medium sweet potatoes
1 large yellow onion
handful of mini carrots
half a large container of fresh mushroom
1 pint chicken broth</p>
<p>I sauteed the hard vegetables, chopped into large pieces, in olive oil. Add all the rest of the veggies. Season with salt, pepper, fresh parsley, several garlic cloves. Cover with broth and simmer for 30-40 min. until veggies are tender. Add 4 Tbsp. butter and 1-2 cups milk (heavy cream is even better). Puree with an immersion blender. </p>
<p>Yum!</p>
<p>Those last 2 are amazing, don’t know which to try first!</p>
<p>Over the weekend I made a great everything-in-the-refrigerator beef vegetable soup. I was making it during a snowstorm when I really couldn’t get out to get additional beef broth that it really needed. I had a can of french onion soup so added that to my one can of beef broth, one can of prepared beef vegetable soup, various veggies from the refrig and freezer - most fresh veggies, a can of diced tomatoes and a small amount of Costco beef strips that I had left from sandwiches earlier in the week. Best vegetable soup ever!!! I think the french onion soup really gave a great flavored broth!</p>
<p>I have a really easy French onion soup that H & I love to have on cold winter evenings. Take several large onions and slice in into thin half rings. Saute in equal parts butter and olive oil (1-2 Tbsp. each) until soft. Add 1-2 tsp. sugar to carmelize. When onions are translucent, add 2 Tbsp. flour and stir until thickened. Immediately dilute with chicken broth and 1 cup white wine. Salt & pepper to taste (I like white pepper). Add a bay leaf and simmer for about 30-40 min. I serve it over sliced French bread with grated cheese. </p>
<p>You can also make a heartier version by using beef broth and red wine.</p>