These warm, hearty soup recipes from Food Network chefs make a perfect comforting dinner, from classics like Kardea Brown’s homestyle chicken noodle soup to unique flavors like Guy Fieri’s acorn squash soup and Ree Drummond’s white lasagna soup. #Soup #SoupRecipes #FoodNetwork
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Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin’ with some of the best chefs around the world. We’ll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
0:00 – Intro
0:05 – Kardea Brown’s Homestyle Chicken Noodle Soup
2:14 – Sunny Anderson’s Easy Chicken Tortilla Soup
6:22 – Ree Drummond’s White Lasagna Soup
10:10 – Molly Yeh’s Chicken Kreplach Soup
13:53 – Geoffrey Zakarian’s Cream-less Mushroom Soup
20:05 – Ina Garten’s Salmorejo Soup
27:10 – Ree Drummond’s Taco Soup
31:26 – Jeff Mauro’s French Onion Soup
37:30 – Anne Burrell’s Chicken Noodle Soup
41:44 – Ina Garten’s Italian Wedding Soup
48:40 – Ree Drummond’s Speedy Hamburger Soup
51:33 – Ina Garten’s Chicken Noodle Soup
54:53 – Ree Drummond’s Lasagna Soup
01:12:27 – Guy Fieri’s Acorn Squash Soup
01:15:45 – Ina Garten’s Lentil Vegetable Soup
01:19:17 – Alex Guarnaschelli’s Charred Tomato Soup
01:26:21 – Ina Garten’s Wild Mushroom Soup
01:30:24 – Guy Fieri’s Fully Loaded Potato Soup
01:33:19 – Ree Drummond’s Tomato Soup
01:36:25 – Ina Garten’s Split Pea Soup
Get the recipes:
Kardea Brown’s Homestyle Chicken Noodle Soup – https://foodtv.com/3zLgceZ
Sunny Anderson’s Easy Chicken Tortilla Soup – https://foodtv.com/3wtSZhM
Ree Drummond’s White Lasagna Soup – http://foodtv.com/2MjvKSr
Molly Yeh’s Chicken Kreplach Soup – https://foodtv.com/3zwxGMd
Geoffrey Zakarian’s Cream-less Mushroom Soup – https://foodtv.com/42PDuz7
Ina Garten’s Salmorejo Soup – https://foodtv.com/3yN4h0I
Ree Drummond’s Taco Soup – https://foodtv.com/2TCqEBa
Jeff Mauro’s French Onion Soup – https://foodtv.com/3wf7eZO
Anne Burrell’s Chicken Noodle Soup – https://foodtv.com/321RMRX
Ina Garten’s Italian Wedding Soup – https://foodtv.com/42X0DiW
Ree Drummond’s Speedy Hamburger Soup – https://foodtv.com/3QOYGkl
Ina Garten’s Chicken Noodle Soup – https://foodtv.com/3pppolw
Ree Drummond’s Lasagna Soup – https://foodtv.com/3R5Voqi
Guy Fieri’s Acorn Squash Soup – https://foodtv.com/3dtrwkS
Ina Garten’s Lentil Vegetable Soup – https://foodtv.com/3RTkNFh
Alex Guarnaschelli’s Charred Tomato Soup – https://foodtv.com/2HTjuGo
Ina Garten’s Wild Mushroom Soup – https://foodtv.com/2TAyxHw
Guy Fieri’s Fully Loaded Potato Soup – https://foodtv.com/34YXQJC
Ree Drummond’s Tomato Soup – https://foodtv.com/2XDqieu
Ina Garten’s Split Pea Soup – https://foodtv.com/2HQ5RYa
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Food Network Chefs’ Top 20 Soup Recipe Videos | Food Network
[Music] the first thing I’m going to make is chicken noodle soup I am shredding this entire chicken the wings the thighs the breast but I’m not using the skin especially like in soups and stews it makes it really fatty and there’s like a film that forms what I usually do is just eat it as I go I’m going to put 1 and 1/2 cups in this bowl for my chicken noodle soup now I’m going to chop up my veggies I have One stock of celery and I’m going to cut up this entire [Music] onion that’s pretty fine roughly chop some parsley if you use dried you want to use a lot less dried herbs are much stronger than fresh head over to the stove and get this baby started I’m going to add a little olive oil to get my onions and celery started add a little salt to help draw some of that water out of it I’m cooking my onions down until it becomes a little translucent a little soft so the onions are nice and translucent a little garlic powder some onion powder a little bit of the Italian seasoning it has basil parsley oregano last but not least the chicken buang I’m going to use just about a tablespoon because I am not using a chicken stock or a chicken broth I got to break this down with some water I’m using 5 cups of water I’m basically creating my own broth so my water and onions and everything has come to a boil now I’m going to add that shredded chicken so that’s about a cup and a half I’m going to also add my parsley now frozen peas and carrots they get used in my house they come in handy this is a 16 oz bag so leave about that much in there add a cup of my egg noodle Noles that’s about a cup bring it back to a boil and just cook it until the noodles get soft and their Al Dente and talk about easy and simple and inexpensive I’m just going to add in some veggies okay um but first just get a little bit of olive oil down all right into my pan here to sweat everything out the jalapenos and my onions I’m about to get in with some salt salt and then I like to hit it with lots of black pepper and the onions I like to kind of not Chop them down I I love how they can kind of you know be a texture moment in the soup and you pull up your spoon and there’s little pieces of onion hanging off the side you know so think about that when you slice them [Music] down and then get in a little bit of cumin let all of these spices Bloom SMA you already know this is my hot Hungarian paprika I haven’t seen it in a while it it has been in the pantry speaking of the pantry it’s a good time at the start of the year look through your pantry smell all of your spices if they don’t smell like what they should smell like just get rid of them this is going to get nice and tender to this I would add uh the can of diced tomatoes and green chilies that is always in my pantry for a good nacho dip yeah it’s all in the same can so SM yeah and sometimes you can get just the green chilies but I like the tomatoes and GRE salsa your chili once remember you made that that’s right it’s a great idea and then Jes see this luscious stock just pour that right over the top that’s at least what 2 and 1 half boxes of stock oh easily maybe more just shut up pot you know at least two boxes all right so after that is all in there you’re going to cover it up you’re going to cook it for about 15 to 20 minutes or so just to kind of make everything Merry and then it’s going to come out looking like this and then we’re not done yet to that you just add in some rotisserie chicken obviously you can buy shredded chicken now in the grocery store or your rotisserie chicken and do the work yourself uh but we’re we’re saving money here so I wonder if we did how much this would cost per person I probably like very inexpensive I would have to say so the chicken just so you know I put that in at the last minute maybe just 5 minutes before you serve it’s already cooked I don’t want to cook it super long and dry it out I just want to rehydrate it and bring it into the game so let me make a little Bowl game time it’s game time it’s game time giddy up G this is actually game time gy up giddy up that’s what you say when you ride a horsey I mean you got to have some toppings for that it’s all about very simple okay now this is what I’ve also found uh as I’m trying to get back into my jeans is the smaller you slice things up the more plentiful they feel so just get that on there we could used some of that leftover green tuara style sauce too actually really could that would be delicious and then oh here we go spoon and then this would be and kind of looks like sour cream but I’ve been replacing that in my kitchen with a little greek yogurt oh oh whole fat Rado right over the top did you fry those strips yeah those are fried 350 at uh with some oil you can do canola I usually do like a shallow fry too don’t worry about deep frying it just an inch in your pan Jeff that’s for Jeff and give it a go here pass that hot sauce down if you want you go you want hot sauce yeah I’ll have some hot sauce I love a spoon I can do this old timey style Lisa can I have some more tortillas to wow two spoons I’m going in there sunny I got some onion H over Jeffy simple you’ve got a good stock to start with so you don’t really have to go hard in the paint you know with the flavor the foundation is a good stock and it’s you know it’s it’s soup it’s soup consistency but it tastes thick on the palette you know what I mean it’s so luscious then you get the little crispy bits on top from those strips of tortilla the Greek yogurt brings the Tang like a crma or sour cream wood I love crma and the star of the show is that perfectly reinvigorated chicken you know that is just perfect DEA hot sauce per spoon and you got yourself meal number two from chicken number one so I’m going to cook the mushrooms first and I’m going to crank the heat up to high I started with a little bit of olive oil and I added a mix of sliced white mushrooms and sliced crini mushrooms and I’ll add some salt and let them start to cook it’s going to take 5 minutes to get these nice and brown okay it’s looking good look Alex I know it’s hard to see over there but I got these mushrooms going they’re starting to get kind of brown around the edges so I’m going to turn the heat to medium so things don’t get too crazy too fast and I’m going to add minced garlic and minced thyme this soup has such amazing flavor I absolutely love it so I’m going to get the garlic going and then have to smell it Italian seasoning a little more salt why not and then I want to make this a creamy base so I’m going to sprinkle just couple of tablespoons of flour flour I just kind of want to add enough to help the thickening process along without it getting too crazy and I’m telling you what this is the day of broth lots of liquid okay now I need to stir this until it starts to bubble and thicken up give me another 3 minutes okay I can tell it’s kind of starting to simmer around the sides so this is a good time to add lasagna now a lot of times when I make regular lasagna soup I will boil the lasagna noodles separately break them up boil them add them to the pot I’m going to use parboiled lasagna sheets which these are almost done so you can actually build lasagna with these without cooking them ahead of time so they’re no cooked noodles and I’m just going to break them into chunks and the great thing about adding them to soup is they just take a couple of minutes to soften and become soft pasta noodles oh it’s looking so good already so it’s a good time to season with salt and pepper yum yum and then it’s kind of a white/ creamy lasagna soup so while it comes to boil I’m going to add some cream and this is a personal preference you can add as little or as much cream as you want we can’t forget the spinach just going to go right in with it and the thing about spinach is it takes a lot because it shrinks so don’t be alarmed at the amount of spinach I just added all right with that the soup is done so I’m going to show you what it looks like all served up nice and piping hot you would probably not make this soup in the middle of summer look how just gorgeous and Rich and Magic IAL it is here is how I like to finish it little dollops of ricotta which kind of finishes off the lasagna Vibe of the soup you can kind of do little Globs here and there and then I’ll just use the end of the spoon pesto out of the jar M this looks good I’m not even going to pick it up cuz it’s too hot but I have to taste so I can tell you guys what it’s all about oh gosh that’s [Music] magical to get started I add some flour and salt in my food processor then for my wet ingredients I have water two eggs and some neutral oil okay so typically when you think of soup at a deli your mind goes to matab Bal soup which is totally fair because matab Bal soup is awesome but what’s unfair is that crep black is always the underdog and I don’t want them to be the underdog anymore because they are delicious okay I’m going to mix all this together and with the mixer running I’ll add the wet [Music] ingredients and it comes together just like that I know it’s ready when slightly sticky I’ll gather it into a ball I’ll wrap this up let it sit at room temperature for a few minutes just while I make the filling I’ve got a drizzle of olive oil heating in my Skillet and I’m going to add a chopped onion and I want to give this onion a good few minutes to allow that natural sweetness to emerge let a pinch of salt I’ll stir this around and just let it hang out while I get my chicken ready I’ve got some pulled cooked chicken here and I’m going to chop it into little pieces and this is a mixture of light and dark meat my chicken is finally chopped I’ll add it right into the skillet with my onions I’ll get some fresh grassy Dill in there and lemon zest to make the flavors come alive then a few passes of nutmeg just when you thought chicken soup could not get any Cozier nutmeg comes in and does the job a pinch of salt and pepper and that’s it I’ll set this aside to cool slightly while I prep the veggies for my soup [Music] okay I’ve got a carrot of parsnip and celery sauteing in my pot I’ll pour in about 6 cups of chicken stock homemade or [Music] store-bought I’ll add a tablespoon of kosher salt now it’ll likely need a little more salt later but this is enough to get it going I’ll let this simmer while I form my dumplings I’ve got a flour cheet tray and a rolling pin and my dough is well rusted by now [Music] okay I’m going to divide my dough into 12 [Music] pieces to form my dumpl Lings I’ll take a piece of dough and I’m going to nudge it into a circle which will help me roll it out more evenly I’ll dust my counter with a little flour and then I’ll roll out the dough this dough Circle looks good it’s about 4 and 1/2 to 5 in in diameter and then I’m going to add about 2 tbsp of my filling to the center [Music] this part is so satisfying to make I’ll pinch the edges together to seal and I totally just went on autopilot and pleaded these like a soup dumpling just like that I’ll place these seams side down onto my sheet tray and keep on forming these cute little packages my klock looks so happy they just want to spread joy in the world I’ve got a little filling left over that I’m going to dump right into the soup it’ll add more goodness and now I’ll simmer these guys for about 12 minutes until the dough is [Music] tender I’ll finish the soup with a little lemon juice for a pop of acidity and some freshly chopped Dill I’ll taste it oh yeah pure Nostalgia Jeezy how are you going to make creamy soup healthy please creamy soup yes but creamy soup without the cream what it’s my mushroom soup without cream I’m going to show you it’s a delectable title of that recipe it is what it is are you ready we’re going to use crini mushrooms everybody’s seen these right these are good they’re relatively inexpensive you can use white mushrooms button mushrooms crini mushrooms anything meaty I wouldn’t use chiaki for these they’re kind of Woody but anything fat and Meaty like this they’re they’re not expensive what baby Bellas you can but something like this that is sort of heavy and big and fat like that and um we’re just going to slice them up you know there’s a lineage of mushrooms right so you got the baby Bellas yes they grow up to become teenagers as crinis and those crinis become Porta Bellas they’re all the same it just gets bigger and I never knew that I knew baby Bellas are interchangeable with the same cre right and you can use Paris mushrooms which are the white ones which cheapest of all of them have the name Paris the white button yeah the white buttons okay so we’re going to get a some olive oil we’re going to put everything in here the mushroom sliced onion white onion very finely sliced are you guys particular about how you clean your mushrooms I’ve never clean them I’ll tell you how I CLE they’re covered in dirt I don’t know dirt’s good for you up from the dirt we shall return well we do it well we I’ll tell you what we do in a restaurant we take them and we take a damp a damp towel one by one and we wipe them if you submerge them in water so it up guess what if a sponge and it’s really not good and most of them are really clean so that’s that’s a tip for you okay so what I like to do is just put these over a very medium high heat and you got to leave these alone medium high to start and then medium pepper no salt why is that Jeff cuz it reaches out the moisture and it prohibits caramelization or the my effect so if you put salt it’s going to actually in in some cases if you’re making a bolog you want the salt but in this case you don’t so you want the liquid to stay inside the mushroom it won’t Brown as good so you see this nice brownish here see that there’s no salt in there yet okay that’s the that takes time then we’re going to add some salt okay and some pepper okay so to this at this stage next some you know you can use Cherry you can use vermouth I’m using vermouth and the secret to making it creamy is one of two things a little bit of fresh breadcrumb oh fresh thyme and we’re going to let that cook and then we’re going to add oh God I can tell you when Sherry hits or vermouth hits that it smells incredible made in heaven and then we’re going to add chicken stock beef stock I like more vegetable stock I like chicken stock unsalted all right vegetable stock if you wanted to make it vegetarian you can and you can buy mushroom stock now too yes you can we’ll let that simmer for another 20 minutes and then we have this this is basically your base so it looks like mushroom stock basically I don’t see any pink creamy yet relax it’s going to happen well do it dude sitting here the magic of a blender jeez Z with no drippage no drippage iron sh I did see one little bit drip I’m not going to call him out but I did I see one of the things I love to use with when I’m when I’m making something fresh and roasted I need to have sort of a balance and I love acid so a little bit of sherry wine vinegar at the end into this and then we’re going to blend it be very careful at this point because it’s hot if you put this on high it’s going to go everywhere so just real low to start all right and then we’re going to just turn it up you add like one piece of bread in there a lot you don’t need a lot you going to drizzle I’m going drizzle guess what I’m going to drizzle inside there e uh Evo extra virgin olive oil Rachel one of the things that makes it really creamy now we’re going to taste it be careful it’s still running it is still running it’s okay look at this guy living on the edge love it you know that’s pretty good oh go Chey all right so we need our um it’s almost thick you see it’s almost creamy right now just got a little olive oil not too much roll [Music] okay how much oil did you just put in there Jeffrey you know a healthy amount so I just want to show you the it’s the good F consistency tell me this looks like it doesn’t look like it has cream in it wow look like cha so I okay you ready to taste so what I have here is I’ve made a little bit of a tahini herb dressing I’m going to show you later how to make represent jez it’s my people yeah you always represent I like that okay so we’re going to put a little of this dressing on top okay okay jzy okay you get a mine in a bread bowl please just a tahini drizzle and then some of my favorite things are shallots that are fried ooh fried CH really and some fresh dill there you go creamless mushroom soup bring it cheesy keep making bowls of that Jeff and I want to try it now normally at home I would go and find a bubble tea straw yeah I was going to say I could see that I would make this happen I love a soup like this you put in an insulated cup and take it to work with you oh look at that plating Jeffers first of all this is the most well-balanced soup I’ve had in a very long time and why balanc I mean the Cherry that you added at the end you know this is a this is a mushroom so it’s from the earth you need to bring something to it that’s going to bring it up a little bit out of the dirt but what really works this is that tahini that sesame seed sauce that you made it it it’s like the Umami of your people you know what I’m saying and then the deal comes through with that bright note at the end as well with the Sherry this is just this is awesome can is it can I do this is yes you can look at thisy recipe and I actually expensive can we talk about salaro soup there are three things I love about it first it’s like gaspacho but a little more modern the second thing is that you make the entire thing in a blender or a food processor it’s that easy and the third thing is I serve it with topping so it’s a little like an ice cream sunday let’s go make some Sal Maro soup [Music] when my friend Miguel Flores Viana told me about Sal Maro i’ never even heard of it I thought now that sounds like something I’d like to make so it’s basically puree soup and it’s thicken with bread and lots of flavors like gacho so I’m starting with two lounds of tomatoes now there aren’t a lot of ingredients in this dish so you really want to start with good ingredients these are from a farm just choose the best ripe Tomatoes you can find they’ll really make a difference so I’m just throwing all the ingredients into the food processor or you can use a blender and then I’m just going to puree them all together I love this for entertaining because actually it’s even better if you make it a little in advance and leave it in the refrigerator all the flavors blend together and it’s so refreshing in the summer just when the tomatoes are ripest is when it tastes the best you need a big food processor for this so that’s the tomatoes now I’m just going to add some bread and it’s going to thicken a little bit so just one big slice of bread it’s about 2 and 1/2 o just chop that up too since it’s all going to be puree it doesn’t matter how you cut it just pile that in whoa this is a big one okay and then half a cup of Cho Red Onion give it a little heat and then one diced red pepper I’m using a Holland bell pepper little sweetness is this all going to fit in I think it is and four cloves of garlic and you don’t even have to cut them up because it’s going to get puree okay I’m just going to puree this all together I’ll show you what happens is there an easier dish to make whoa just want to make sure everything’s puree the garlic and the Red Onion Peppers just until you can’t see very many pieces in it okay now I’m going to pour it into a bowl I’m going to add olive oil and vinegar seasonings just pour right in here look how great this looks gorgeous okay I just add a little bit of tomato puree maybe about a/4 of a cup just to sort of enhance the rich flavor 3 tbspoon of cherry wine vinegar just give it a little Edge and 34 of a cup of olive oil it’s a lot of olive oil so use good olive oil it’s really like a salad like a vinegret and a salad okay I’m just going to whisk this in just like that it’s going to stay whis in smells great this is a great first course for a summer dinner just light and refreshing chilled then I’ll show you I like to serve it with all kinds of t toppings just looks like summer doesn’t it okay now I just have to season it so I’m going to put in two teaspoons of salt really depends on the tomatoes so season it and then taste it it’s the only way to know but that’s true with everything one teaspoon of pepper just whisk it together just give it a taste this is the good part of cooking you have to taste everything that’s really good needs a little more salt but then I think everything needs more salt okay now I’m going to chill this for a couple of hours and it’ll get nice and cold all the flavors will blend in the meantime I think I’ll take a walk in the garden [Music] so I need some fresh basil for my Sal Maro you think I have enough basil here that’s like crazy basil but good oh the sounds of Summer little police action in East Hampton oh you know what would be nice I have yellow tomatoes over there think maybe I’ll put them on since it’s a tomato soup be nice to have some contrasting tomato thing so just a couple of them the plant doesn’t look so good but the tomatoes are delicious let’s see four maybe five of them I love these little pear Tomatoes okay I’ve got everything I need okay that’s 2 hours and the Sal maros really chilled and if you’re OCD like me I chilled the bowl too so everything stays really cold I’ll show you how I serve it just put some Sal in the bowl doesn’t this look good so thick just so flavorful and then I’m going to do lots of toppings on top so the first thing I’m going to do is put croutons on because I like something crunchy with something smooth and all I did was take a white country bread did Big cubes you can use something from the freezer that you’ve got left over olive oil in the pan really hot toast the croutons Salt and Pepper easy and they’re so good I like that crunch with something that’s smooth okay then I thought tomatoes basil why not I know Sal Maro is Spanish but this be Multicultural Salam Maro Little Italian influence little Julian basil leaves I mean really you can just decorate it with anything you like but I just think this looks really pretty okay and then since there are tomatoes in it I thought I’d put some little yellow pear tomatoes that I had in my garden in it just wanted to look delicious and fresh you can put shrimp on it if you want to make a meal out of it just couple little pear tomatoes and then of course Salt because of course everything has to have salt and the last thing is a little drizzle of olive oil just gives it a richness as though there’s not enough olive oil in it already but this looks really gorgeous now how’s that that’s like soup that’s an entire meal in one bowl and it’s so delicious [Music] it’s so much better when it sits for 2 hours and that looks gorgeous that’s like crazy delicious that’s such a good soup I’ve got some ground beef that I’ve totally browned in a pot with onion and garlic and I’m going to add a bunch of tomato paste I love the kind in a tube cuz it’s just like toothpaste basically I’m going to do probably two heaping tablespoons cuz this adds such richness in a pretty short amount of time so I’m going to turn the heat way up and I want to smush the tomato paste into the ground beef and try to kind of get it can you see that page get it on the bottom of the pan and just kind of get the flavors of that tomato paste going start just kind of release the magic of the tomato paste okay so I’m going to add some salt and pepper because the ground beef really needs it and I need a little exercise today and then taco seasoning you can’t have tacos without some kind of taco seasoning okay so this is a shortcut taco soup which means you don’t stop and let things cook a million times so I’m going to add a can of tomatoes with green chilies which is a staple around these parts and then fire roasted corn and a can of black beans and I am being very radical and I am not draining the beans or the corn and that’s just fine cuz this is going to cook so fast and over really high heat so it’s going to be so good and it already looks amazing so then for the liquid I’m just using vegetable stock you can use beef stock chicken stock whatever stock and then some hot sauce your favorite hot sauce of your choice and then honestly talk about a one pot Wonder right here now all I need to do is bring this to a boil and let it cook really fast for about 10 minutes look how violently it is bubbling away and that’s the secret when you’re making a quick shortcut soup you want to just really bring it to a boil and let it just violently cook for you know 10 15 minutes whatever you got available in your schedule okay believe it or not this soup is ready to serve and the thing is this soup is perfect as it is so you can just serve it without any adornments but as you know I like fixings otherwise known as fixings so I’m going to go ahead and show you how to finish this look this bothers me though I have to fix this before we continue yeah that was bothering me I have I can’t deal with stuff like that it keeps me awake at night okay so here Paige I’ll just put this here so you can really get a good look of the serving you can also use ground turkey for this delicious soup but it has such great texture it’s just a Triumph basically so whatever you put on tacos you can put on taco soup so I’m going to add some cheddar cheese and a good old dollop of sour cream which I love because you can kind of get little bitty bits of sour cream as you eat it and it just kind of mixes look at all that I added a lot and then watch this this is super fun corn chips ready and then just sprinkle oh my gosh and then cilantro of course just to give it a little freshness I mean that took approximately 45 seconds to make that whole sup at least it seems that fast it’s perfect for teenagers college students middle age moms not naming any names but I love this [Music] soup watch this you always do the eye roll okay I like the crunch oo hot this is good stuff four tablespoons of butter okay melting it nice got my wooden spoon here and we are going to add these onions okay about a pound of onions in there and this will cook down tremendously to this we’re going to add some salt a little kosher salt not too much just to kind of lightly help start weeping it all out but again salt is the enemy of caramelization because it draws out all that moisture and we want to really focus on developing the sugars in these onions and to help kind of expedite that process give it a little extra just a little couple pinches of sugar with the onions controvers right all right next we let this go for about 45 minutes could take longer could take less when you are caramelizing your onions you do not want to disturb it too much but if you open the pot and you see a lot of the you know tasty bits the fond sticking to the bottom of the pan keep a little water give it a little splash of water and with your wooden spoon so we can get some and people neglect that kind of what I like to call side fond or wall fond that creeps up the side of the pot that’s all flavor too don’t neglect that that’s what we’re looking for like that’s color don’t let don’t don’t don’t you got to let it go people are they get they anxious they get antsy would you put that broth in there it’s over there’s zero more caramelization once you start like deglazing too much through the process it really does kind of slow down the process as well and we want to embody the spirit of this soup which is flavor and technique and a little bit of cherry help de glaze it towards the end right and you scrape up all that stuff on the bottom turn up this a little bit now we can start adding we got some warm stock here and for some herbs we got a bay leaf and a bundle or a sachche excuse fresh time it’s a Bou gar buet Gar a sachche is in cheesecloth usually correct that we get a little bit but it’s easier to pick out it’s not just for looking pretty it’s for function too just like you Jeff very nice nobody’s like that guy’s pretty nobody said that about me jokes even with the Necker Chief so again we want to kind of cook out that alcohol let this intensify let all those onions soak up that cherry next some warm beef stock look at [Music] that boom same thing right I should have poured it from the side like get some ice water at the saloon so we’re going to let this come up to a simmer look how simple this is right it’s all time and technique and cutting the onions right just putting enough of everything not too much of everything in there and what we’re left with after about another 30 40 minutes is the base of a great french onion soup what we want to do is fish out leou G yeah into theowl all right this is ready to go Katie I will bring the horse to the water if you will okay and our toast are little done our little crostini there M I like to give a little kind of centrifical stir here so I can scoop up and get an even ratio of broth to onion I think the onions are the true star of this but man you want we want to structurally build this so might need a little more in there these are big old Crocs but you need the handle on here you can use a Ramin at home you can use like an oven save bowl or I’m sure you can find these online for it’s kind of like a Moscow Mule you need the vessel you need the vessel right just feel like you’re doing you find on sale and when you find it buy it even if you’re not planning on making the French onion soup right away just buy it there’s also a certain I also put like cheese sauces in there like I do nacho sauce like individual nacho sauce you can reuse those French I think there’s a look to French engine soup that’s almost as important as the actual soup yeah it’s got to look like you’ll he’s going to do it I know what he’s going to do you know you got to complet mess on the edge yeah you can’t do it Half Baked there you know we’re going to full bake we go look this coup really important right here right without submerging like that that guy went for a dip I’m going to change him out I did not he was he just ate you gota wait an hour hey I don’t blame him he wanted to get in there in that soup that’s right yeah yeah Jeff I got to do two shet layer of cheese you need it right on there it’s a must what kind of cheese anybody want to guesser of course you could substitute nothing [Laughter] career is available everywhere right the deli sliced or the sheets of it that come pre- shingled if you will uh totally worth it because it’s going to make your life easier and an even melt which let’s check on these huh where do you put it what kind of oven why so we are going to put it on a sheet pan as many bowls as you need at a time don’t just Loosey Goosey this to the oven okay you want to keep it on a sheet I’m going to need another rag give give me that man I thought I was going to be all swole and showing off for you guys but this is a two-handed job you’ll see why oh B ah that is it that’s the promise yeah look at that I’m just going to look at that look at that maybe I don’t want to man there’s no more room I have all the pots going thank you very much Katie but look at this this is what we wanted that smell That’s Italian no kidding come that’s a more that’s a this is a soup that makes you want to smile well yeah and pull out a fork too you know what I mean yes you got to get in there yeah again cotone red wine burgundy must right I like that your you know what I mean I got culture WR with this I like to try the BR first I mean yeah I I like I I like exactly what I did I tried to get the cheese the bread the broth I feel like I’m at Cafe floor um sitting there on s gerain watching the world go by I’m going to rock out my celery carrots onion for the flavor base of my chicken soup [Music] I’m ready with my th bundle you know why because we don’t have time for time these little leaves will add their timey goodness without having to add the little stickage action in there so I’m going to go ahead and get this in look at my vegetables my flavor bases onions carrots celery and garlic with a little salt and Crush red pepper are doing their sweaty goodness so have they done their sweaty lovely workout thing given out their lovely uh Aromas and they’ve softened a lot and now they’re ready for chicken I have chicken thighs and legs here I’m a dark meat kind of girl go ahead and get all that in there now we’ve got chicken in there give this a little sprinky dink of salt but what are we missing in our soup the soupy part so let’s add some water so I’m a water kind of girl here and we’re really developing beautiful lovely flavors so we’re going to put this back on the burner btb bring to boil and reduce to simmer for about 30 minutes or so before we move on to our super SE secret flavor weapons of our soup that’s going to make it our special chicken soup I’ve got my aromatics my bay leaves we’re going to add two of those babies all right there we go all right now we’re going to put that on high and as I said btb bring to boil reduced to simmer I btbd brought to boil RTS reduced to simmer and now I’m ssing skimming the scum so now it’s time for my super secret flavor weapons so I’m going to add some lemon and a little bit of cinnamon and Nutmeg I know not normally what you’d see in a chicken soup lemon juice lemons right in the pot it will give us a lemony chicken freshness a little bit of cinnamon so lemony freshness and a little bit of warm goodness here warm cinnamony and you know I’m not a super fan of woo Super Fan of nutmeg but a couple grates of that is just a really lovely super secret thing so a little bit of nutmeg little bit of salt yeah yeah now it’s going to taste even more better now I have my pasta water going so I’m going to grab my noodles we’re going to Salt this a lot I know I’ve got a pound of little shells here you know you can use any shape that you want and I’m going to throw some beans in there I like something starchy in My Soup to help like you know stick everything together so I have chicken legs and thigh size I like the dark meat it’s a little richer a little more flavored definitely more fat all good stuff so I’m going to go ahead give my hands a rinsed all right let’s get uh let’s get my my lemons my aromatics bay leaves and stuff taken out of here all right so let’s get our chicken back in there my white beans pasta let’s drain this and I’m keeping it on the side and just putting it in the bottom of my bowl and ladling hot hot soup over it later on so this prevents my noodles whatever shape I want to use from overcooking perfectly tender and delicious and still nice and Tome and not big and swollen all right I’m grabbing a little cilantro my last super secret flavor weapon first of all it’s beautifully green bright and fresh and uh you know I love to finish soup like that let’s go ahead put a little uh pasta in the bottom of our soup that cinnamon and lemon and everything they smell so good and really add just a beautiful flavor profile to this soup that cilantro hits the soup and I can smell it got my spoon but you know what I’m going to go ahead and do a dunk that crunchy salt I love it and really Olive oily it’s Jeffrey and my 40th wedding anniversary I can’t believe it and I thought for main course it’ be really nice to have Italian wedding soup big steaming bowls of soup with fresh spinach and chicken meatballs and so it involves chicken we do know about Jeffrey and chicken so the first thing I’m going to do is make the meatballs so I have 6 oz of ground chicken and 4 ounces of ground chicken sausage it’s actually the sausage is out of the casings it’s a great combination the chicken’s sort of sweet and the sausage is a little spicy great thing about these meatballs is they’re baked I don’t have to stand there and roll them around in butter and oil and just make them all put them in the oven and they’re done and they have so much flavor okay so I need about a thir of a cup of fresh breadcrumbs I’m going just cut off the crust give it a Bzz in the food processor so that’s a third of a cup of fresh breadcrumbs this is actually better than dyed breadcrumbs that you can get in a can cuz it’ll make the meatballs softer that should do it okay next garlic it’s one big clove of garlic Ty wedding soup is this wonderful chicken stock based soup it’s just delicious I think Jeffrey will love it fantastic right into the meatballs and I love fresh herbs so I’m going to put in two tablespoons of fresh parsley just chop it up I actually use parcel a lot I think it’s got a great flavor what I don’t use it for is garnish okay that’s about 1 and 1/2 tablespoons okay next for some good cheese so I want 2 table spoons of peino which is a really sharp Italian cheese just going to grate it and the next one is just to combine the flavors and get the best of all of it is 2 tablespoons of grated Parmesan I use regano but if you want to use grana Padano it’s not technically parmesan but it has just the same flavor and it’s quite a bit less expensive okay that should do it it’s going to be good chicken sausage parmesan how big can these meatballs be okay now I’m just going to add an egg to bind it all together heat it up pour it in half a teaspoon of salt 1/4 of a teaspoon of pepper get a stir okay I’m ready to make the meatballs just a rounded teaspoon and that makes the perfect size meatball I’m going to bake these nobody needs to stand over the stove and fry them how great is that Jeffrey’s got so much work to do he’s stuck at his desk but at least I know I’ll have a good dinner tonight okay these are going to go into the oven 350° 30 minutes and I’m going to start working on the soup so while the meatballs bake I’m going to make the soup make the stock so I always like to have lots of flavor in the stock and the best way to get that is to just sauté some vegetables first before I to put the chicken stock in just about half a cup of chopped onion I just say Jeffrey and I like very quiet birthdays and anniversaries we like to keep it very low key nice dinner is exactly what we like and neither of us like surprises so I’ve got a little olive oil in here let’s do some chopped onion and some Cho celery One stock some tears from the onions all part of the charm and one carrot people always say what’s the secret to a good marriage I don’t know I I would hate to have a marriage where you have to work at it that’s what you’re supposed to do we just have a good time together he wants me to be happy I want him to be happy so simple okay one very l large carrot just give that a stir it’s going to cook for about 8 to 10 minutes until the vegetables are really tender and flavorful then I’m going to finish the soup and make some compari spritzers so we can really celebrate our anniversary so I’ve got the vegetables and been sautéing and they’re really soft and flavorful now I’m going to add five cups of chicken stock so this is the base for the T wedding soup and later I’m going to put the chicken meatballs in I really do like homemade chicken stock if you don’t have it you can use good canned chicken stock but this makes all the difference in the world and I like to add a/4 of a cup of white wine just gives it real depth of flavor the alcohol’s going to burn off Jeffrey is working so hard but he’s the smartest guy I know I think that’s why it works so well cuz I’m the Practical one in the relationship this smells wonderful now what I’m going to do is add half a cup of pasta just very small pasta Tu betini or stars and what that’s going to do is going to puff up in this but it’s also going to thicken it the starch and the pasta it’s going to thicken the soup just let that cook for about 6 to 8 minutes okay the next part of this Italian wedding soup is putting the meatballs in so theyve come out of the oven just going to put them right in I love this it’s a really hearty soup it’s really great for a main course fantastic the chicken sausage and Parmesan right in okay next thing is a little fresh dill I love the fresh herb flavor know the soup has a very complex flavor but there’s nothing you can’t find in a grocery store it’s a handful of fresh dill just stir it in and then the last ingredient spinach and you’re not going to believe how much it is but it’s it’s going to cook down in a second so I’ve got big pile of baby spinach leaves all washed and clean it’s going to look like it’s going to fill the pot but in 2 seconds it’s going to cook down into the soup so isn’t this interesting it’s chicken meatballs and fresh spinach and all kinds of vegetables two bowls of Italian wedding soup coming up this is my idea of the perfect anniversary quiet cozy Just the Two of Us little bit of fresh parmesan on top give it a little extra bite it is Italian after all now who wouldn’t want this for dinner I’ve started by Browning a bunch of ground beef the star ingredient and now basically everything goes in got some minced garlic and I’ll add a good amount of tomato paste I love the tomato paste it gives it just a nice rich Tangy flavor and I’m going to stir the tomato paste in just to give it a chance to start frying a bit of course lad loves the soup so that checks a very important box for me the tomato paste is stirred in so I’m going to add a can of diced tomatoes with the juice and this is part of what makes it a quick and easy version of hamburger soup I’m going to add a bag of potatoes O’Brien which is basically potatoes peppers and onions it’s a really great shortcut ingredient and once the soup is all done you would never know you have shortcut potatoes in there yum yum it’s looking good already it kind of looks like a thick chili at this point which by the way would be delicious but I’m going to turn it into soup by adding a bunch of beef stock this is just out of the carton and then some sliced carrots and the carrots are sliced pretty thin so it won’t take long for them to cook so I’ve kind of figured out ways to turn this hamburger soup into a really really quick proposition so now I need to add some seasonings got some oregano Yum Yum Yum and I like to give it a little bit of spice with some cayenne pepper salt and pepper of course and then it all gets stirred together and it is already looking absolutely fantastic but I need to bring this to a boil and then I’m going to put the lid on lower the heat and simmer it for about 10 minutes right this Speedy hamburger soup is done and boy does it look incredible it is so so thick so I’m going to get it served into a bowl if you like a little more broy soupin you could add more of the beef stock so to garnish I’m going to add some minced parsley and to me this is the perfect thing to serve on a week night in the fall or winter with a loaf of crusty bread and this is definitely a standby soup I love it ooo M never lets me down [Music] can’t make good chicken noodles sou with that good homemade chicken stock fortunately I had two quarts in the freezer so I’m going to heat that up I’m going to put in one cup of chopped carrots right into the chicken stock one cup of chopped celery and two cups of noodles I just use regular egg noodles you can probably use any kind of but chicken noodle soup has to be egg noodles two cups right in give it a big stir this going to cook for about 10 minutes and actually it’s nice cuz the starch and the noodles is going to get into the soup gives it a little body which is great and then I need to add chicken and I just cook the chicken exactly the way I usually do I take two chicken breasts bone in skin on put them on a sheet pan pan rub them with olive oil sprinkle with lots of salt and pepper and roast them at 350° for 35 to 40 minutes I mean that’s it so I’m just going to take the skin off and then with a knife just cut around the bone so all I really want is the meat you can really just peel it off with your hands if you want to and because you’re going to dice it or shred it it doesn’t really matter what it looks like and just need large pieces of chicken it’s amazing how the olive oil and the skin and the seasoning really gets into the chicken and it keeps it absolutely delicious so much more flavorful than boiling it which I think takes all the flavor out of the chicken and you can either shred it like this or you can dice it but this time I feel like dicing it so just nice big bite-sized pieces this looks so wonderful it’s so moist this way and that’s what I want from Miguel’s chicken noodle soup you can use dark meat for this but it’s sort of more traditional to use white meat Big Dice perfect okay let’s see how the soup is doing it’s just 10 minutes smells fantastic how good does that look wow okay Chicken in little parsley and it’s almost done so if you’ve got chicken stock in the refrigerator or the freezer this is really fast to [Music] do4 of a cup of parsley it’s always good to have a fresh Herb in there just really brings out the flavor makes the whole whole thing tastes really fresh you can do Dill if you like Dill whatever you have around nothing too strong though not Rosemary into the pot this is a really good chicken noodle soup so depending on how salty or peppery the stock is I’m going to add some more seasoning but first I have to taste it this a tough job [Music] oh it’s so good it’s got so much chicken flavor needs a little more salt the strange thing about chicken soup is it can taste like dirty dish water or it can taste like really delicious chicken soup and salt is the only ingredient that’s different okay one more [Music] taste that is so delicious hi guys it’s red drumond The Pioneer Woman and today you are going to make my lasagna soup and I promise you won’t regret it it is so delicious I’m going to start by breaking up some lasagna noodles and I’m going to put them into a bowl and then they’ll be ready to drop in the boiling water later I’ve already got boiling water going there’s nothing worse than having a soup or sauce all ready and then you realize oh no I’ve got to bring a big pot of water to a boil I’m just breaking them into random pieces so you don’t have to follow any sort ofu size got those on standby and now I’m going to slice up an onion you just cut off the tip and then peel off the outer layer this soup is one of my family’s favorite things right now it’s kind of a mashup of lasagna and soup which makes perfect sense and I love things like that where you take something like lasagna that you’ve made for years and years and then you turn it into a completely different dish so once you cut the onion in half just lay it on its side and you can cut nice Half Moon Slices I call them this is so much easier than slicing a whole onion because you have this flat surface that kind of stabilizes the onion I don’t have the fanciest knife skills out there so I need all the little tricks I can get okay I’ve just got the little bit so the onion is sliced I’m separating the onion slices now of course any lasagna recipe has to have plenty of garlic so I’ve got four cloves and the easiest way to break open a clove of garlic is just to take the knife smash it with your hand you can sort of think about the things that you’re frustrated about this week whack a clove of garlic everything instantly seems better you know in the supermarkets they sell bags of peeled garlic now which is really a timesaver if you use a lot of garlic in your cooking I do confess to buying bags of peeled garlic cloves so I’m actually a little rusty right now peeling garlic I forgot how all right I’m just mincing the garlic and it just kind of takes Gathering it up holding the knife and just kind of rocking it back and forth this is one of those things you can’t rush the more you mince it up the more garlic flavor is going to wind up in your dish are you having fun yet I am thank you for cooking with me it’s always more fun to cook with a friend than by yourself okay the garlic is nice and minced so I’ve also got a couple of fresh herbs and they’re two of my favorites oregano and Thyme and I’ll just strip the leaves off of the stock and I’ll do the same thing to the thyme just hold the top and then take your fingers and just peel off the leaves they come off so easily sometimes time is so delicate that you can actually just chop up the stock along with the leaves so I’m going to mince these up together there is no better smell than fresh herbs I live in Oklahoma and we have four season SE so when I don’t have herbs growing in my garden I’m just not as happy an individual okay got all this ready now I’m going to get over to the pot and get things going I’m going to add plenty of olive oil and I’ve already got the big Dutch oven preheated I just added about A4 a cup of olive oil and then you want to grab these beautiful sliced onions who and this is why I wear floral or otherwise patterned tops so if I spash a little olive oil on myself nobody will know and then the garlic goes in it smells amazing already it’s crazy how quickly that happens and then all of these beautiful fresh herbs go in oh I’m going to grab a spoon so you just want to stir the onions and garlic with the herbs and get those softened oh just glorious this is a great way to start any soup recipe at all so these are getting off to a good start so I’m going to add the meat I’m doing a mixture of ground beef and then just some regular pork sausage you can use Italian sausage this is one of those recipes you can just open your fridge if you have some ground beef that you need to use if you have a whole bunch of sausage you can just omit the beef entirely do a sausage version you could even do ground turkey all of the recipes that I make are incredibly versatile meaning if I’m out of something I can swap in so many other things I think that is the case because I live in the country and I’ve learned the hard way that if I run out of something I need I’m out I can’t take the time to drive to town and go to the store okay so you want to crumble up the meat just kind of break it up with a spoon and this is a good time to add some kosher salt this is the not the last time you’re going to see me grab the black pepper I’m a big black pepper fan and then it’s just about stiring stir in and cooking this until both meats are totally browned so get up to that point and then we’ll keep moving forward all right the meat is totally browned it took about 5 minutes this hot Dutch oven it doesn’t take long now depending on how lean your ground beef is it’s always a good idea to drain any excess grease so I just kind of tilt it the goal for me is never completely removing all the grease because there is Flavor in there I just kind of get out the big pools of it but you want to leave a little bit behind because it does add to the overall flavor of the soup I think that’s good enough and there’s still a little bit in the bottom of the pot and that’s what you want so now that the onions and garlic and meat are cooked I’m going to start adding the other soup ingredients add some tomato paste and you want to stir the tomato paste in and let it really get against the bottom of this hot pan it almost kind of fries the paste and deepens the flavor kind of wakes it up in a way and you just want to stir it around for about 30 seconds before you start adding the other things and by other things I’ve got a little CFT of hard stuff it’s actually not hard stuff it’s just white wine you can use red wine white wine whatever you have handy and it’s good to use something that you already have open you don’t have to use fine wine when it comes to making a soup like this oh the smell of wine wafting out of a pan I think that’s one of the smells in heaven along with Citrus lavender I have list of smells in heaven okay so now that the wine has partially evaporated you want to add a can of whole tomatoes and you can do diced tomatoes stewed tomatoes you can even do tomato puree if you’re somebody that doesn’t like to have big chunks of tomatoes when I make my regular lasagna recipe it always has Big Tomato chunks so I kind of wanted the soup to be similar now some fancy chefs get in there and squeeze the tomatoes with their hands I’m just going to use the spoon every time I try to squeeze a tomato with my hand it either squirts me in the eye or winds up in my hair and I’m trying to look nice for you guys so I’m just going to let the spoon do all the squishing and mushing I really love this soup I have two teenage boys still at home my daughters are out of the house now so the meaty hearty really home style recipes are really front and center in my house these days both of my boys play football so having a soup like this ready to go when they get home from practice is just my favorite category of things to cook for them okay all the tomatoes are broken up so the liquid for the soup comes next I’m using four C cups of vegetable stock you can use beef stock beef broth chicken stock chicken broth really you just kind of want a flavorful liquid of any kind you could even use bullan cubes and dissolve them in some boiling water in a pinch I’ve done that for sure give it a stir and then I’ve got some fresh parsley I already pulled some of the leaves off of some parsley stems and there’s nothing complicated about this I am not precise when it comes to picking the leaves off of herbs I don’t have time to be precise in my life if there’s a little stem in there it’s not going to matter and then with parsley I like to chop it up I call it kind of halfway because I still like to see those pretty little flat leaves you don’t have to mince the heck out of it all right that looks fantastic now I’m going to save some of this parsley for another little component I’m going to make in a minute but I’ll add some of it to the soup give it a quick stir and then I can’t forget about my lasagna noodles this is a good time to pour those in all right you need to bring the soup to a boil and then reduce it to a simmer and let it cook for 20 minutes you need to cook the lasagna noodles so take care of that and I’ll see you back here in a bit so how does your soup look mine looks pretty darn good it’s been simmering away it got a little bit richer in color looking great I drained the lasagna noodles you want to do that about 10 minutes in you don’t want to cook them all the way because they’re eventually going to go back into the soup and you do not want a mushy lasagna noodle I’m going to wait on that because I’m going to make a really delicious ricotta mixture it starts with ricotta cheese and you want to add some grated Parmesan and the rest of the minced parsley that you cut up add that in and then add some salt and pepper this is very very simple in regular lasagna you would make a ricotta mixture to put in between the layers of sauce and noodles I’m going to turn these into little dollops I kind of call them ricotta dumplings that go on top of the soup once you dish it up oh and this happens all the time I totally forgot to add the basil no harm no foul it’s not too late I’m going to pick off a few leaves talk about an herb that I love oh gosh there’s no replacement for Basil it is delicious and this is one of the herbs that is the hardest for me to get in the winter time in Oklahoma so for that reason in the summertime I really go crazy I plant so much basil to the point that it’s just coming out of my ears basically now you can just kind of roughly chop the basil I just rolled it up in a really rough ball and I don’t know if I can even call this chiffonade I just kind of cut it into strips and then you want to add the basil to the ricotta mixture and now now I can Stir It Up now that I’ve added everything sometimes when you forget an ingredient it’s no big deal like with the basil even if you forgot it in the ricotta you could sprinkle it over the soup the worst thing to forget when you’re in the kitchen is some kind of a baking ingredient I have a chocolate sheet cake that I make and even after all these years of making it from memory every now and then I’ll forget to add the baking soda and I don’t realize it until I pull the cake out of the oven and it’s basically a little flat chocolate pancake instead of a cake those are some very dark days all right so it’s good to have the ricotta mixture all ready to go going to get back over here to this beautiful soup and I’m going to turn the heat way way down now I cannot leave well enough alone this soup would be delicious as it is now but if you add a little bit of heavy cream to the pot it doesn’t turn it into a creamy tomato soup at all it just kind of takes the edge off of all of that tomato and all of that richness trust me it is really good with the cream if you want to omit the cream that’s totally fine too again this is one of those recipes that’s totally versatile you can add a bunch of cream if you want you can add a bunch of Parmesan to the soup you can keep the parmesan limited to the rotta mixture there are no rules in my kitchen hopefully it’s the same in your kitchen now it’s time for the broken up lasagna noodles those just go right in and they’re just under the alente stage you want to have a little bit of room for forgiveness because when it the noodles simmer in the soup they will keep cooking how beautiful does this look now I’m actually going to get a few more leaves of Basil just cuz I feel like it this time you can just tear them right in no need to use the knife sometimes when I do things like this I tell myself I’m being rustic but I’m actually just being lazy I don’t want to chop it up how pretty does this look all right now just wait till you see it in the bowl okay okay when you serve up this soup you want to have a bowl that has somewhat of a wide rim so you can see all the gorgeousness and I really like food to look pretty so I make sure I get chunks of tomato plenty of Basil of course lasagna I’m a lifelong pasta lover Okie do and then I’m going to add a little bit more basil to the top you can keep adding basil or not I don’t think you can ever have too much and then I’m going to grab a little spoon and this is how the ricotta mixture plays out you just scoop a little bit of a round dollop and drop it right on you can just do one or you can do two get on there or if you’re me you can do three if one is good three is better that’s my motto and then as this sits in the soup it’s just going to get creamier and creamier look at this I have a little extra parmesan left in the measuring cup little more basil I told you I can’t stop look at this soup guys I’ve been smelling it and now I cannot wait to taste it oh it is even more delicious than the last time I made it it’s so rich and meaty and Hearty honestly that cream really sends it over the top it just kind of adds a richness I taste the basil I got a little piece of the ricotta it’s perfect lasagna soup a hearty warming puree of roasted acorn squash shallots and herbs and a swirl of heavy cream topped with a peppery pistachio parmesan Christini each bowl full looks great and it even tastes better I’ve got some acorn squash in the oven kind of roasting down I’m going to start some shallots with a little bit of this olive oil kind of caramelize these bad boys up it’s going to be the basis of the soup okay so I’m going to get these down that pan was super hot so put my butter in yet but let me throw a little butter in now some great flavor out of this okay we’ll just reduce the heat a little bit Dutch oven was waiting for me to hurry up and let them kind of go low and slow I really want to pull some of the flavor out of this and let these caramelize let’s take a look at that squash that’s what I’m talking about look at those bad boys all roasted up the garlic in there even little bit of moisture inside of it that’s all flavor my shallots look really nice in here now it’s time to De glaze the bottom of this pan we’ll grab a little chicken stock for that so that’s what we’ve got we’re letting the uh Acorn uh squash kind of cool down before we scoop it out get into here I’m going to De glaze with the chicken stock this will be the base of the soup outrageous I think it’ just be great like this but we’re making this dynamite soup and I got some shallots and chicken stock doing thy over here simmering nicely and inside of the squash in the cavities I put some uh shallot so that roasted with them those are going to go right into the soup actually everybody’s going to go into the soup let me see I’ve got the shallots some roasted garlic that’ll be really nice and then the uh squash meat itself goes right in that’ll make it nice and creamy just a touch of cayenne not too much about 1/4 teaspoon and about the same on the white pepper little dried Sage we all know what that’s like the rub Sage okay and then some Savory which you don’t hear a lot of times and this has kind of got like a little lemony uh almost dried arugula idea but a little bit more citrusy okay some werer sauce a tablespoon of that in okay so let me just give this a quick little buzz these immersion blenders I love them because you don’t have to take all the soup out and hit it into the blender right now and then pour it back in CU I want to continue cooking I just sit here and do this kind of get all the big pieces ground up Let it continue to simmer over to this acorn squash soup little olive oil goes in some grated Parmesan cheese Just a Touch adds a little bit of salt to that but this was seasoned really nice so we’ll stir that around okay now look at these crustinis I got sit over here chopped up some pistachios hit a little parmesan cheese buttered up that baguette popped it in the oven and look at that this is not your everyday soup but tell me that’s not going to be nice and Hardy on a cold winter day especially during the holidays I’ll just put a little you see here I’ll use my uh spoon so it doesn’t just kind of Clump right in the middle here we go I like that one float that bad boy right on top of there and now let me get a taste of that the roasted acorn the garlic was roasted with it the shallots the chicken stock the Savory I decided I’m going to make Robin John one of my all-time favorite soups lentil vegetable soup it’s a really rich hearty soup with lots of chunky vegetables thing I need is four cups of chopped onions that’s about three large onions okay next thing is leaks so onions and leaks leaks are milder than onions about four cups of leaks right into the pot next thing is garlic three cloves of garlic just roughly chopped okay that’s about 1 tbspoon of garlic right into the pot now lots of seasonings one tspoon of salt I use kersa salt half a tablespoon which is one and a half teaspoons of pepper and lots of flavor with fresh thyme about a tablespoon just run your finger down the stem then the leaves come off they’re tiny so there’s really no need to chop them love the smell of fresh time but it’s strong just about a tablespoon then add a teaspoon of cumin cumin is used in a lot of ethnic cooking middle eastern Indian it’s not something I use often but in the lentil soup it really sort of brings out that earthy flavor of the lentils which is great give it a big stir and just cook that over medium heat for about 20 minutes until the leaks and the onions are just beautiful and tender and not browned it’s going to make one big pot of soup next is lentils can’t make lentil soup without lentils I like to use the french green lentils you can find them in specially food stores I just think they have better texture so I need two cups of lentils just cover them with boiling water and let them soak for about 15 minutes and then they’ll cook faster in the soup okay everything into the pot three cups of carrots 3 cups of celery this is one big chunky pot of soup I’m just going to cook that at medium heat for about 10 minutes until the vegetables start to become tender 3 quart of chicken stock this makes a lot of [Music] soup if you want to make this vegetarian you can always use vegetable stock but I really like the depth of flavor that comes from chicken stock4 of a cup of tomato paste I actually love these tubes it’s a great way to store it in the fridge what’s left over just squeeze it in give it a big [Music] stir and next the lentils just going to drain the lentils they’re softened now from being in the boiling water and they’re going to go right in French lentils are really firmer than regular lentils just have a much better flavor and better texture this is really the most flavorful lentil soup the guys are going to love it bring it to a boil and then lower the heat and simmer it for about an hour uncovered so it gets really thick and absolutely delicious it’s actually quite a lunch a Hardy delicious lentil vegetable soup drizzled with olive oil and sprinkled with lots of Parmesan cheese today I’m making some classic pub food a little meal of my favorite things some soup with some blistering tomatoes and melted mozzarella cheese oozing over the top and with it the hamburger now I start by blistering some fresh tomatoes in a little bit of canola oil so I cut an X in the bottom and I core the top that allows air to pass from one end of the Tomato to the other which means while I’m blistering them the skin is going to come off a little bit get charred and give my soup this added intensity I’m going to use my trusty cast iron skillet and I’m going to get it roaring hot I think food is a lot about the weather if it’s cold outside or it’s rainy makes me want to make a soup that feels like I’m putting on a jacket so I can hear that crackling sound of the skin let’s give him a little flip and see what’s happening now the really cool thing about this technique is it stems from watching my mom Char peppers on the burner she would just throw a pepper right on the burner turn it up high Char the whole thing and that wonderful Smoky smell of the skin charring was so appetizing to me this soup recreates that feeling but chars the skin of tomatoes instead so once the skin starts to come off the tomatoes and peel away and Char a little bit that’s when I add 1 tbspoon of regular sugar tomatoes that are fresh like this have more acidity but they need that little secretarial assistance that Pinch of Sugar for added sweetness now to cook them and finish cooking them until they’re tender I want to add a little bit of liquid but a liquid that’s dry that’s going to really add flavor 1/4 cup of dry vermouth now when adding this I just shut off the heat so I don’t have to worry about a five alarm fire once I’ve added the vermouth I’ll just let it simmer on the stove over a nice low heat and just kind of let those Tomatoes get nice and soft and tender I always like to add that fresh element that really takes the soup the extra distance so I’ve peeled a few shallots one of my favorite vegetables cuz they just have a natural sweetness but they also bring that little oniony bite to the table they’re really versatile I have to tell you I grew up in Midtown Manhattan and on the corner there was a pub it was called Mulligans it was kind of dark and scary and gloomy and it had all these amazing smells brisket cooking stroganof braised chicken scary yes exciting yes to a young girl walking by something strangely enticing about the pub and I think that’s where I developed my association with pub food the weather a certain mood so with the three shallots I’m chopping up 10 cloves of garlic and I’ll just take that swoop it right up and go into the pot add a pinch of chili flakes 1/4 teaspoon and that’s just enough to give it a little kick without being spicy and a tablespoon of oregano a pinch of white pepper and a pinch of salt just to start drawing the water out of those garlic slices and shallots little stir with a wooden spoon shallots the garlic take a little nose bath take a minute to smell the flowers and enjoy this once this starts to kind of caramelize and cook down get a little translucent and a little brown that’s when I want to add the canned tomatoes and I just add one can of peeled tomatoes so the peeled tomatoes are cooked already so they have a developed sweetness from being cooked that the fresh don’t have that’s why I like to use half and half the acidic freshness of the fresh tomatoes and then the more developed sweetness of the can whenever I make a soup like this there’s never enough liquid let’s add a little water and to this I’ll add a little bit less sugar one teaspoon so now I have the two halves of my soup cooking now this is the kind of soup that I’m going to put in a Croc after I’ve poured this delicious combination of fresh and canned tomatoes into my Croc I want there to be that extra layer of bone warming comfort so I always turn to a loaf of sourdough bread for that and I just tear a piece of the sourdough bread and it has to be enough so that it can perch on top and overlap just a little bit I’m going to just toast those pieces of bread at 375° until they get all crunchy I’ll pop these in the oven dry I don’t want to put any olive oil or butter anything on that bread cuz I want to maximize the crispiness by making it dry cuz I want to top it with some fresh mozzarella that I will just break into small pieces I like to use some fresh mozzarella for this it has a really clean taste which picks up on the fresh tomatoes we use in the base of our soup and when the toast is ready and that soup goes in these ramkin the cheese melts we are going to be transported to a Midtown Pub for the ultimate Comfort moment so I’ve let these Tomatoes cook down on the stove until they’re nice and tend and you can see that wonderful fresh tomato pulp there combined with the charred aspect of the skin now as you crush these you’ll see you’ll get this wonderful liquid that comes combination of the juice from the tomatoes the cooking liquids some seeds some charred skin this is an essential part of this soup’s uniqueness once these are crushed up a little we come to the other part of The Soup part two the sliced garlic the shallots and the canned tomatoes this is sort of like the Roaring ocean and this is the nice calm Bay and we’re combining them I’m only going to puree the fresh tomatoes so that that wonderful charred taste goes all through the soup pop that in the blender now for that combining of the two parts and this is really the final step in this soup just stir that right in there and then taste it I get that charred taste that hint of chili flake sometimes I add just a touch of olive oil at the end just to round it out a little bit just pour that olive oil right in just a little bit I kind of don’t want it to get completely mixed in just leave it a little bit separated so it has that wonderful Rich gloss on [Music] top in the meantime I had this wonderful charred tomato soup that bread that I so delicately and precisely measured and then that cheese perched on top and now I’ll just pop these in the oven under the broiler and let that cheese get all melty and fantastic I thought I’d make cream of wild mushroom suit to start because I can make the whole thing in advance and then just heat it up before dinner I’m starting with 5 oz of each of three mushrooms portabello crini and chiaki if you can’t find all three just pick one okay nice clean mushrooms so the next step is to separate the mushroom stems from the Caps that one’s just caps take off the stems I love the Nutty sort of meaty flavor of the wild mushrooms I’m going to chop the stems just a rough chop because it’s all going to get cooked together and then for more flavor going to chop a carrot any kind of vegetables you have that will flavor the stock it’s a great way to use them up okay so now going to heat the pan a tablespoon of olive oil tablespoon of butter and go the onions [Music] carrots and the mushroom stems these just going to cook for about 10 to 15 minutes until they get really nicely caramelized and okay Big Spring of th right in just going to let that cook I’m going to get the rest of the soup ready so the first thing I’m going to use is a leak I know you’ve seen it at the grocery store but people don’t use it so much here [Music] so need some butter and oil again just so that you get the best flavor of the butter and the best burning temperatures of the oil leaks go into the pan and those are going to sauté for about 15 to 20 minutes until they have great flavor in the meantime I’m going to pour some water into the stock I need six cups of water so it’s just going to simmer away for about 30 minutes until it gets a really rich mushroom stock and then later I’m going to add it to the soup okay so the next thing I want to do for the soup is cut up the mushroom caps like4 half inch slices okay that’s it for the mushrooms I’m just going to go into the pan with the leaks and the butter just give them a stir and those are going to cook for about 10 minutes until all the moisture from the mushrooms gets out into the soup okay now I’m going to strain the stock [Music] want to get every last bit okay so the next thing is going to add a little flour to these mushrooms it’s amazing how much they’ve cooked down so I need 1/4 of a cup of flour what this is going to do is thicken the soup just add it right to the mushrooms cook it for a minute perfect now I need a cup of dry white wine whatever we have in the [Music] refrigerator oh that smells great okay some fresh CH leaves about teaspoon give it a stir and now I’m going to add the stock look how gorgeous that is just from the stems [Music] okay last ingredients so one cup of cream and then a cup of half and half and a half a cup of fresh parsley give it a stir so I’m going to chill this and then I’m going to heat it up just before dinner this is fantastic thank you actually this is the best soup I’ve ever had it is delicious thank you really going to make this outstanding baked potato soup oh yeah bacon flavor in and chunks o bacon on top this is all in my tribute to Louisville getting the lardon of bacon out apple wood smoked bacon use the kind you like I just like the thick bacon off to the side Heat’s coming up nice this time I’m actually going to use a measuring cup not cuz it’s necessary just cuz I hate getting the flour out of my out of my bling about a half cup of some flour into that Bacon Fat okay give this little stir we do want to make sure that we cook all that flour flavor out of there okay looks like I’ve got a good good look there okay now in with some more milk nice and easy see how that starts to foam up like that just want to get it nice and easy and not let that flour turn into dumplings we’re almost at the glory moment here taking this roasted potatoes or these baked potatoes it’s not all the way baked yet they’re still a little little firm but that’s fine cuz they’re going to cook out in this soup keeping the skins from going in okay we go get the rest of these in Skins are off nice and firm look at that awesome I think I’m going to go with the white sharp cheddar into this about a [Music] cup give this a stir also so salt cracked black pepper and yes the bacon the bacon shall go I’m going to put in about 2/3 of it and reserve the rest to be able to crumble up on top along with some Parmesan cheese so stir that in nice right give the taste look at that it’s like cross between fondue and baked potato at this [Music] point touch some salt I cook the bacon save the Bacon Fat the renderings in there add a little flour to it hid in some chicken stock HD in some milk then come back in with some some uh some potato that I cooked down then back in with the bacon that was there that all comes together now I get to top it off some of the bacon we used huh little cheddar cheese we’re going to get fancy on this one folks we hit Little sour cream ches over the top it doesn’t look like a baked potato in a bowl but this is going to be easy because it’s already ped together you don’t have to sit there and mix it inside the potato skin look at [Music] that the sour cream right at the end that cool a little bit of that acid coming through I’m going to whip up the best tomato soup ever I love this soup my friend Cathy has been making this soup for years and every time I try it I like it a little bit more than the time before now I’ve got some diced onion sautéing in 3/4 of a stick of butter and I’m going to throw in two cans of diced tomatoes this is a really easy soup which makes it even better and then a big old can of tomato juice you can use flavored tomato juice but I like to just do it plain the beauty of the Tomato flavor really shines through all right now I’ll just give this a stir now I’m GNA add two or three tablespoons of sugar it doesn’t make the soup sweet it just offsets the acidity of all the Tomato products in here three all right stir that in and then I’m going to add plenty of freshly ground black pepper I don’t always use freshly ground black pepper because it takes time energy muscles to crank this grinder but Kathy always used fresh ground black pepper in hers and I do it the same as she does all right now I’ll throw in three chicken bulon cubes they just add extra flavor to the soup this soup is really big on flavor and that’s why I love it so much okay now I’ll stir it around I’m going to crank up the heat and let it come to a boil now I’m going to add the special ingredient that makes this soup extra delicious Cherry I’m going to pour in about a cup the Cherry just gives it a wonderful flavor and I add it after it boils because I don’t want it to all disappear that’s a cup and then I always do this because I can and now I’m going to add a cup and a half of heavy cream did I mention this soup is delicious the cream just gives it a wonderful richness you’ll get that wonderful light pink color so delicious now I’ll stir this around oh my goodness it smells so good I smell that cherry already looks wonderful now I’m just going to add some herbs I’ll start with about a/4 a cup of parsley and I’ll just give it a rough chop this soup really doesn’t need much help but I love the little green Flex in the soup it makes it really really pretty all right I’ll throw that in and then a few basil leaves I’ll I’ll just roll them in a [Music] bunch and then slice [Music] it and then the basil goes in I’m going to do a little bit more freshly ground black pepper you can’t have too much in a soup like this all right now I’m just going to give it a stir and I hate to tell you but that’s it the soup is that easy now it’s just about keeping it warm and then I’m going to gobble it down for lunch later I cannot wait I’m going to make some split pea soup okay 2 tbspoon of olive oil and a cup of onions about one yellow onion I always put the onions in first cuz they don’t burn as easily as the [Music] garlic just mince the garlic finely you know there’s no real secret to mincing the only thing you want to do is hold the tip down with one finger and then move the handle up and down otherwise the knife jumps all over the board and it’s hard to control [Music] okay Garlic’s ready okay now some flavors definitely need salt and pepper one and 1/2 teaspoons of salt I use cusher salt 1 teaspoon of pepper and half a teaspoon of dried oregano can’t get that and just stir that around let that cook with the onions wonder how TR is getting along with this assignment sounds like a secret mission I think the onions and garlic are done hope Tira likes this soup it’s nice to have something that’s actually delicious and good for you I’m going to add two cups of carrots chopped like big chunks you want this to be really good hearty Chunky Soup okay and a cup of diced potatoes nice thing about the potatoes is you don’t have to peel them you don’t have to bother peel tastes just fine it’s going to cook for a long time and don’t want to peel anything that small anyway okay right into the pot eight cups of good chicken stock this is homemade if you can make it homemade it’s really worth it but if not you can find a good chicken stock in the grocery store door okay and now we’re going to put in split peas so going to use about a pound of split peas which is about two cups of split peas total but I’m going to only put in about 1 and 1/2 cups to start with so it makes a really thick soup and then I put the rest [Music] in right about halfway through through the cooking so you get really chunky just a bite of split peas also so I’m just going to let this simmer for about 4 minutes this going to be a really nice soup to come home to so split pea soup is half done looking pretty good so at this point halfway through the cooking I’m going to add another half a cup of split cheese and what that does is then the split piece that are already in there get really soft and make the soup really rich and thick and then these split peas will cook a little less so they’ll have a little bit of bite to them which is really good I like both textures continue to let the soup simmer and just cook it for another 40 minutes it’s going to be rich and delicious and so good for you
16 Comments
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Sorry Ree, I HATE mushrooms !!
Hahaha I also don't like mushrooms
Ree, check out Becky at Acre Homestead, she has Green Stalks !! You can plant your herbs right on your deck, outside of your kitchen !!
The smell of mushrooms 🍄 🤢
Thank you. Going to make that chicken noodle!
Just here for Ina and Ree!
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That taco soup is a good idea
Hahaha whoever said they didn't like mushrooms and don't add it to the recipe is that simple ergo find another recipe you like because there are people out here but they are willing to explore and try different things that they haven't had before
❤❤thích
❤mushrooms and onions soups Jeff looks fantastic