Best Soup Recipes

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Soups are among the easiest recipes to prepare, but you have to get everything right for them to taste well. Here are some popular soup recipes that promise never to fail:

French Onion Soup

  • Onions = 2 pounds
  • Garlic = 1 clove
  • Cheese = 1 ounces, Gruyere cheese is the best
  • Butter = Three and a half ounces
  • Bouillon = 7 cups
  • French bread = Quarter loaf
  • Salt and Pepper to taste

First, slice the French bread into as thin pieces as you can. Take a pan, slightly grease it, and toast the bread. At the same time, begin preheating your oven to 450 F. Shred the cheese and keep it aside. Slice the onions and the garlic. In a pot, melt the butter. Next, add the sliced onions and garlic to it. Keep these on a flame till the onions get the color of a golden brown. When that happens, introduce the bouillon into the pot and continue cooking for 15 minutes more. Add the salt and pepper-a dash of both would be sufficient. Finally, transfer the soup into four baking bowls. Sprinkle the cheese and toast on them and bake until the cheese melts (about 5 minutes). Remove and serve.

Chicken & Vegetables Soup

  • Chicken = 3 and a half ounces, diced (about one inch cubes) and cooked, must be fat-free
  • Chicken stock = 5 cups
  • Carrots = 3 and a half ounces
  • Celery = 2 ounces
  • Onions = 1/3 ounce
  • Salt and pepper to taste
  • You can add other vegetables such as capsicum, cauliflower and even mushrooms to the soup.

Dice the carrots, onions, celery and other vegetables into cubes of one inch in size. Put the vegetables and the cooked chicken cubes into a food processor. Process them for about 10 seconds. Then, put these shredded chicken and vegetables into the chicken stock and cook it till it starts boiling. Add about a teaspoonful of salt and a dash of pepper to taste. Serve piping hot.

Mushrooms & Bamboo Shoots Soup

  • Mushrooms = 4 and a half ounces, diced and boiled for an hour
  • Bamboo shoots = 3 and a half ounces
  • Chicken stock = 4 cups
  • Cornflower = 2 tablespoonfuls
  • Milk = 1 cup
  • Butter = 2 tablespoonfuls
  • Ajinomoto salt = quarter teaspoon
  • Salt and pepper to taste

Take the boiled mushrooms and keep them aside. Now, dice the bamboo shoots into small pieces. Put the cornflower in water to make it a solution. Take a pan and put the butter in it. Add the mushrooms and fry them for a while. Add the stock and Ajinomoto to the pan and then add the milk. Let the mixture cook for a while so that the mushrooms get the tastes of the various ingredients. Next, add the bamboo shoots and let it boil again. Finally, add the cornflower water, mix it and then add the salt and pepper. Take into separate bowls, add cream to it and serve.

Egg Drop Soup

  • Egg = 1, slightly whisked
  • Onion = 1, sliced minutely
  • Cucumber = 1 small, sliced minutely
  • Chicken stock = 6-7 cups
  • Tomatoes = 4 big ones, peels and quartered
  • Sesame oil = 1 tablespoonful
  • Salt and pepper to taste

Take a big enough pan and fry the onions slightly. When done, add the cucumber and the stock and bring to a boil. Add salt and pepper while boiling. Let the boiling continue for 10 minutes, stirring continuously. Then add tomatoes. Let it stand for 5 minutes. Turn off the flame. Finally, drop the egg in it and serve immediately.

Omelet Soup

  • Eggs = 2
  • Chicken or Mutton stock = 4 cups
  • Noodles = 3 and a half ounces, cooked
  • Onion = 1, vertically sliced
  • Ginger = Half an inch
  • Salt, pepper, parsley and a quarter teaspoonful of sugar

First, whisk the eggs. Add salt and pepper and prepare the omelet. When it cools, cut long strips from the omelet. Boil the stock and add to the sugar, salt, and pepper to taste. Add the ginger slices and the noodles. Allow it to boil for a while and then add the omelet strips. Turn off the gas, add the onion and parsley, and serve.


Last Updated: January 20, 2012
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