Here are the soup recipes that we have listed on Recipes Galore. They are tasty, quick and easy to make soup recipes that should leave your friends, family and guests with a content look, after they have had a perfect course of soup.

Chicken Soup

Cut up the chicken; cut each joint, and let it boil an hour; make dumplings of a pint of milk, an egg, a little salt and flour, stirred in till quite stiff;

Drop this in, a spoonful at a time, while it is boiling; stir in a little thickening, with enough pepper, salt and parsley, to season the whole; let it boil a few minutes longer, and take it up in a tureen.

Chopped celery is a great improvement to chicken soup; and new corn, cut off the cob, and put in when it is half done, gives it a very nice flavor.

Tags for this recipe :

Cream of Onion Soup

Take

4 medium-sized onions,
4 Tb. butter,
2 Tb. flour,
2-1/2 c. milk,
1 tsp. salt and
1/8 tsp. pepper.

Slice the onions and brown them in a frying pan with 2 tablespoonfuls of the butter. Make white sauce of the flour, the remaining butter, and the milk.

Add to this the browned onions, salt, and pepper.

Heat thoroughly and serve.

Tags for this recipe :

Soup Recipe – Cream of Rice Soup Recipe

Two quarts of chicken stock (the water in which fowl have been boiled will answer),
one tea-cupful of rice,
a quart of cream or milk,
a small onion,
a stalk of celery and
salt and pepper to taste.

Wash rice carefully, and add to chicken stock, onion and celery. Cook slowly two hours (it should hardly bubble). Put through a sieve; add seasoning and the milk or cream, which has been allowed to come just to a boil.

Tags for this recipe :cream of rice soup, Soup Recipes stalk of celery

Soup Recipe – Cream of Celery Soup

We need

A pint of milk,
a table-spoonful of flour,
one of butter,
a head of celery,
a large slice of onion and
small piece of mace.

Boil celery in a pint of water from thirty to forty-five minutes; boil mace, onion and milk together.

Mix flour with two tablespoonfuls of cold milk, and add to boiling milk. Cook ten minutes. Mash celery in the water in which it has been cooked, and stir into boiling milk. Add butter, and season with salt and pepper to taste.

Strain and serve immediately. The flavor is improved by adding a cupful of whipped cream when the soup is in the tureen.

Tags for this recipe :cream of celery soup, pint of milk, Soup Recipes, tureen, vegetarian soup recipe whipped cream

Soup Recipe – Cream of Barley Soup

Here are two cream of barley soup recipes:

Wash a cup of pearl barley, drain and simmer slowly in two quarts of water for four or five hours, adding boiling water from time to time as needed. When the barley is tender, strain off the liquor, of which there should be about three pints; add to it a portion of the cooked barley grains, salt, and a cup of whipped cream, and serve.

If preferred, the beaten yolk of an egg may be used instead of cream.

Cream of Barley Soup – Recipe 2

A tea-cupful of barley, well washed; three pints of chicken stock, an onion and a small piece each of mace and cinnamon.

Cook slowly together five hours; then rub through a sieve, and add one and a half pints of boiling cream or milk.

Add also two tablespoonfuls of butter. Salt and pepper to taste. The yolks of four eggs, beaten with four tablespoonfuls of milk, and cooked a minute in the boiling milk or cream, makes the soup very much richer.

Tags for this recipe :barley soup recipe, barley soup recipes, chicken stock, cinnamon, salt and pepper, Soup Recipes whipped cream

Next Page »