Hey Everybody, due to the increasing demand for soup, we have opened up a general forum for LU and alumni to post their favorite soup recipe.

I have two.

Egg Drop Soup - Level 1 Soup
Chicken stock, heat to near boiling, stir, while stirring crack an egg and drip it in and watch the egg cook while stirring.

the Burnash- Level 2 Soup
named after my friend who invented it-

chunks of tomato
Rice
corn
chunks of chicken
Pepper based chicken stock.

serve hot, and enjoy

-Brex

p.s. Please post your soup ideas with recipes!

Septet's Simple Split Pea Soup

Have a Ranger forage you

1 large onion(white or yellow)

3 medium size carrots( baby carrots easier to cut in same size pieces)

12 Oz-16 Oz worth of split peas

Get a Gnome to tinker you

1 PSI cooker

1 Chicken boullion

1.5 - 2lbs of smoked pork neck bones.

This recipe calls for 3 quarts water.

Steps

Mince  Onion.( the onions should liquidate and be gone by end of  cook)

Chop carrots. ( you may prefer round slice)

Add to psi cooker

1 chicken boullion

minced onion

chopped carrots

3 quarts water

 smoked pork neck bones

split peas

set cooker for 1 hour.

Meat should readily fall off bones. Remove bones. ( or leave if you like to suck on them)

add salt to taste. Tasty with side of Garlic bread.

https://www.amazon.com/photos/shared/cSogIIeOSd-NkHvh62OExw.93qUMqFmkNKLcGmzbo_Goe

https://www.amazon.com/photos/shared/NhVbWHZuSjuM-gfuivkKGw.9SJa-CgJzR_v2XH90yC_r-

Nizamar's Chicken Barley

Make your own stock!  Water, onion, carrot, celery, salt, pepper, smoked paprika, bay leaves for Veggy Stock.  Add chicken or turkey bones for chicken or turkey stock.  Boil and simmer for a few hours, then drain all the shit out.

Start your soup -

Chop and grill your chicken to get a nice crust for tastiness!

olive oil, salt and pepper into a pot.  onion, carrots and celery in to soften up.

Add stock and chicken, simmer for a few hours.

Add Barley, simmer for a few hours.

15 mins before eating, add chopped red peppers, frozen peas and frozen corn.  I like something with a crunch.

Homemade Olive Garden Zuppa Toscana

Ingredients:

5-6 washed medium potatoes, russet or red, sliced thin -1/4 inch thick or less- (I use a mandolin slicer), I don't peel the skins off, but you can.  

1 pound of hot italian sausage, break it up while cooking

1 medium yellow onion, diced

10 cloves of garlic, minced (basically use an entire head)

bacon, I usually use about a pound, diced

32oz chicken broth or stock, one of those vacuum sealed tetrapak cartons with the twist-off cap or you can make your own (see Nizamar's post above) if you're ambitious

6 cups of water

1 bunch of kale, torn into pieces. I like to use a bag of pre-washed kale, you can put as much or as little as you want

1 cup of heavy cream (you can use dairy, personally I use coconut cream, just a can of coconut milk with the water drained, turn the can over and open the bottom, you can just pour the water out and use it for something else then spoon out the cream)

salt and pepper to taste

parmesan cheese for garnish, if you like that sort of thing

red pepper flakes if you like it spicier

Directions:

1) cook the bacon in a large dutch oven or stock pot over medium to medium-high heat, then remove it to a paper-towel lined plate and leave some of the bacon grease in the pot

2) cook the sausage in the bacon grease until browned over medium to medium-high, let it get a little texture, it's ok if some of it is "burned" on the bottom of the pan, remove the sausage to a paper-towel lined plate, again leaving some of the grease in the pot

technically you can cook the sausage first and then cook the bacon in the sausage grease, it really doesn't matter what order, just don't cook them together

3) saute the onions in the bacon/sausage grease until translucent, then add the garlic for about a minute

4) add the broth and water, bring to a boil then put in the potatoes and boil them until fork tender (10-15 minutes)

5) add the sausage, kale and cream and bring it back to a boil

6) reduce heat, add the bacon, season to taste and serve

7) if you plan to freeze it to use later, don't add the bacon, kale and cream, they should be added after reheating just before serving

Chicken Booyah (big batch 12 qt kettle needed)

5lbs chicken

5lbs potatoes

5 onions

3 C chopped carrots

3 C chopped celery

2 C corn, green beans, (whatever u like)

2 16 oz cans diced tomatoes

2 bay leaves

8 C water

Start with 2 TBSP olive oil and chicken. Cook it a bit till it's starting to brown on the outside. Then add the water. Cover and cook at a slow boil for 2 hours. Then add the rest of the ingredients and let it simmer for another 4 hours. Add whatever additional seasoning you like. You may also do some beef to replace a portion of the chicken. 

This is simply a starter for an aspiring booooyah chef hehe. Many tweaks can be made. 

Important to note that this is best cooked over a wood fire while having guests over. Consuming alcohol is pretty much a prerequisite while simmering this. Enjoy!