Super Soup Recipes

French Onion Soup

6 pieces bacon, chopped
butter
6 medium onions, sliced thinly
1/2 teaspoon French Dijon mustard
4 cups beef broth
salt and pepper to taste
6 pieces of French bread
Parmesan cheese, finely grated

Heat up a large saucepan and place bacon in bottom of pan and sear until fat drips out of bacon. Add a dab of butter and onions and cook over low heat until onions are browned.Add mustard and beef broth. Bring to a boil, then reduce heat and simmer for about an hour. Onions will get very soft. Add salt and pepper.

Toast bread, then spread butter on top then add cheese. Pour soup into individual bowls that are ovenproof. Place toast so it floats on top of soup. Put soup bowls under the broiler ovenand broil (grill) until cheese is melted. Serve while hot.

New England Clam Chowder

1 10-ounce can New England clam chowder
1 10-ounce can cream of celery soup
1 10-ounce can cream of potato soup
1/2 cup whole milk

Combine all ingredients in sauce pan. Heat and stir. Serve while hot on a cold day.

This recipe was submitted by Megan, age 12, of the United States.

Stockpots on Sale

Carla, age 12, from the United Arab Emirates recommends this soup for when you're sick.

Sick Soup

2 cups water
3 chicken soup cubes
1 cup macaroni (any type)
<1/2 cauliflower cut in small pieces
2 lettuce leaves cut
1/4 teaspoon soy sauce
1 teaspoon mixed herbs
1/4 teaspoon Japanese rice vinegar1 teaspoon Nandos chilli pepper

Pour the water in the pan and set it to medium heat. Pour in macaroni and stir. while macaroni is boiling, cut cauliflower and lettuce leaves. Add soy sauce and mixed herbs. Add Japanese vinegar. Add salt and 3 soup cubes and stir.


The yeast flakes and potatoes make this a thick, hearty vegetable soup that kids will love.

Dad's Hearty Vegetable Soup

2 1/2 quarts water
7 small potatoes, diced
1 large carrot, peeled and cut in 2" pieces
1/2 tomato, finely chopped
1/2 onion, finely chopped
1 large clove garlic, minced
1 tablespoon yeast flakes
1 teaspoon thyme
1 teaspoon rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon soy sauce
1 tablespoon extra virgin olive oil

Bring water to a boil in a large sauce pot or casserole. Add potatoes, carrot, tomato, onion, and garlic. Cook until potatoes are nearly cooked (test with a fork).

Add yeast flakes, thyme, rosemary, salt, and pepper and boil for 2 more minutes. Next add soy sauce and boil for one more minute, then add olive oil. Serve hot.


Creamy Mushroom Soup

8 ounces mushrooms
2 tablespoons butter
3 tablespoons water
4 tablespoons flour
5 cups chicken broth
1/2 cup cream
salt and pepper to taste

First clean mushrooms by brushing with soft vegetable brush. Next chop the mushrooms. Melt butter on skillet and add mushrooms, stirring until tender. Simmer for a few minutes. Blend mushrooms in blender or food processor.

Bring chicken broth to a boil, adding mushroom mixture and flour. Reduce heat and simmer for 5 minutes. Add cream and simmer for another 5 minutes, stirring constantly. Salt and pepper to taste.

Serve this soup hot with sandwiches on a cold day.


Nothing beats chicken soup on a cold day. Chicken soup is a nourishing meal for any sick child.

Easy Chicken Soup

8 chicken wings (free range recommended)
3 quarts water
1 clove garlic, minced
1 California leek, sliced
1 tablespoon vegetable oil
1 tablespoon fish sauce
1 teaspoon pepper

Heat stock pot on medium heat, then add oil. Saute garlic and leeks for 1 minute. Add chicken wings to pot and brown. Stir and add water. Bring to a boil, then reduce heat to low and cover. Simmer for 30 minutes. Remove wings from pot then remove chicken meat. Chicken should slide off bones. Add chicken back to soup. Add fish sauce and pepper. Serve hot.