How to Make the Best Soup Ever

It took me a long time learn how to make good soup. One reason was because my kids didn't like soup unless it came from a can or package.  They told me they didn't like "fresh vegetables" in their soup. Of course, that's when they were little, and now they're having the same problem with their kids. Do we have to grow up before we realize how important nutrition is? Evidently. 

Now that I'm older, I get to make soup whenever I feel like it. However, soup sounds so much better when it's cold, than it does when it's hot, and now is the perfect time to share my soup recipes with you.

The Secret to Making Good Soup

There is a trick to making good soup and it has a lot to do with following a recipe the first time you make it, especially if you are new to it. This isn't just for soup. Unless you have been cooking for more than 50 years like I have, I suggest you follow the recipe at least once.   After you have the base down, you can create other soups.

  • Never cover a cream soup while it's cooking and make sure you watch it closely. Cream soups burn easily. 
  • In the broccoli soup, I cook my carrots and celery before hand because they will take a long time for them to cook in the cheese sauce. I boil the potatoes for my Cheesy Potato soup, too. It's just easier.
  • Be careful not to add too much cheese to the cheese soups. It will thicken as it cooks. 
  • It you salt a soup too much, add a sliced potato while it cooks. Be sure to remove the potato before you serve it.

FYI - Roux and Slurry

The base of a sauce made with flour is a roux and one made with cornstarch is called a slurry. To make a slurry and a roux, whisk equal parts of cornstarch and a cold liquid (like water or broth) in a small bowl to create a smooth paste, ensuring no lumps. Then, gradually whisk the slurry into the simmering hot liquid you want to thicken. 

The mixture will thicken as it heats, but a cornstarch slurry doesn't brown or add the nutty flavor of a traditional flour roux and should be added to the hot liquid near the end of cooking. Many cream soups are made with a slurry and gravies are made with a roux.

To make a roux, you want to mix equal parts of fat and flour, such as the drippings from fried chicken or pot roast. Many meats are lean these days (not much fat), so you might want to substitute a beef or chicken stock or liquid smoke.

Chicken Noodle

Ingredients:

  • 2 chicken breasts, cut into 1-inch chunks
  • 4 cup chicken stock (can make it yourself)
  • 2 cups diced celery
  • 2 cups baby carrots (chop into smaller chunks)
  • 1/2 diced onion
  • 1 tsp salt and pepper
  • 2 tsp minced garlic
  • 2 tsps oregano
  • 1 tsp rosemary
  • 2 cups egg noodles

Directions:

Bring the chicken stock to a boil; add chicken and cover - reduce heat and cook until done. Add the veggies, along with the spices and cook until the veggies are tender. Add the noodles and cook on medium until the noodles are done. 

Broccoli Cheese

Ingredients:

  • 1/4 cup butter or margarine
  • 1/2 diced onion
  • 2 tsp minced garlic
  • 1 tsp pepper
  • 1 tsp salt
  • 1 cup diced carrots, cooked
  • 1 cup diced celery, cooked
  • 1/4 cup cornstarch
  • 1 cup chicken broth
  • 3 cups milk
  • 8 oz processed cheese (like Velveeta)
  • 8 oz shredded sharp cheddar cheese
  • 2 cups broccoli florets

Directions:

Sautee onions in butter or margarine over medium heat with minced garlic, salt, and pepper. When onions are tender, add the cornstarch and stir well, adding the chicken broth until smooth. Add the mil, stirring constantly. If the mixture is too thick, add a little more milk. If it appears too thin, it will thicken up with the cheese. Add the carrots and celery.

Once mixed, add the processed cheese and half of the cheddar. Last of all, add the broccoli. Simmer uncovered for 20 minutes. Add milk if the soup appears too thick.

My Mom's Chili

Ingredients:

  • 1 pound ground beef
  • 1 pound pork sausage
  • 1 onion, chopped
  • 1 green and/or red pepper, diced
  • 1 large can diced tomatoes
  • 2 cans chili beans (don't drain)
  • 1 tsp each of chili powder, black pepper, garlic and onion powder, and salt
  • Grated cheese for garnish

Directions:

In a Dutch oven, cook ground beef and sausage together with onions and pepper until done. Drain and return to pan. Add tomatoes, beans, chili powder, black pepper, onion and garlic powder, and salt.

Bring to a boil for 15 minutes, uncovered. Reduce heat, cover, and simmer for 30 minutes. Sprinkle individual servings with cheese and serve with crackers or cornbread.