Oodles of Noodles Soup -- pg. 19

This soup is just ramen with a lot of work.  You chop up chicken, carrots, onion and celery.  Cook it and put it in your ramen.  That's about it.  Not impressed.   My family liked it only because they already like ramen.  So, just make a package of chicken ramen and save yourself some time.  Two spoons.

Tomato & Creamy Mushroom Soup -- pg. 109

Uhhh -- I didn't name this soup -- obviously it should be Creamy Tomato-Mushroom Soup because mushrooms are rarely creamy.  But in the end it doesn't really matter because this soup will never be made again.  It sounded like it would be good.  But it was just weird.  The flavors really didn't work together.  I used blue oyster mushrooms, and sauteed them.  They tasted good.  I chopped up the usual suspects (minus potatoes) and they usually work together -- so where did it go wrong?  Maybe that it called for beef broth, mixed with tomato sauce.  I don't know for sure, but I do know that no one liked it very much.  It was edible, though, so 2 1/2 spoons.

Asparagus Chicken Chowder -- pg. 172

Finally a modest hit!  Everyone loved this soup.  I'm a little nervous about the fat content, however, as it has 1 1/2 cups of heavy cream in it.   But, that's for 18 servings...still... Maybe next time I'll try it with evaporated milk or maybe half and half.  Pretty simple, too, so four spoons.  Steve said four and a half, but the consensus is four.

Hungarian Goulash -- pg. 54

It must stink to be a Hungarian.  Particularly if this goulash is the best you get to eat.  1.  I didn't like the pork and beef stew meat.  I'd do just beef.  2.  I think that it needs tomato sauce.   I think the Hungarian goulash I ate as a child had tomato sauce in it.  This recipe only has paprika and marjoram, and a lot of sour cream.  It was pretty bland, and did I mention the two different meats didn't work?  When I got a piece of pork it tasted wrong.  In a nutshell, it was a very bland beef stroganoff, with no mushrooms...and weird pork pieces.  I'd give it three spoons, for variety and it was very easy to make.  I think picky eaters would like it just fine.

Canadian Cheese Soup -- pg. 85

This soup is kind of like Americans view Canadian food...bland, eh.  Nothing special about this soup.  The family liked it only because I had grated cheese, crackers and bacon bits on the side.  It didn't taste bad.  It's just that if you're going to go through the effort of  making a soup, I'd make something else.  2 1/2 spoons

Heartwarming Chili -- pg. 216

I was so ready to have fun with this post.  You're just asking for it when you name anything "heartwarming".  Like Jaws is a heartwarming tale of a rogue fish trying to survive in a vast ocean...  But, the family loved this chili, so all my plans are for naught.  I'm scratching my head as to why this chili was "...the best chili I've ever eaten" -- Steve.   There are only three things different from the chili I used to make all the time:  1.  Green pepper, which I reluctantly added to be true to the recipe, because Steve claims to hate them (Is it clear that I added them because the recipe called for it and not because Steve hates green peppers?  I don't want to come off as a psycho wife.)  2.  It was half ground beef and half ground pork, and I usually only use ground beef because Steve is Jewish (just kidding on that one)  3.  I used the "Hot" chili seasoning packet and not the mild this time because Steve likes his food spicy (This is actually true.)  I doubled the recipe, and used one "hot" packet and one "mild" packet.  In the end, I think it has to be the hot seasoning because the pork didn't seem to change the texture that much and I actually disliked the green peppers (which I, too, am not overly fond of).  So because Keeley and Steve think this recipe is awesome, and it was super easy to put together, I have no choice but to call it indeed, heartwarming, and give it four spoons.

Broccoli Potato Soup -- pg. 106

Blah.  I will admit this was a very easy soup to put together.  It was just kind of lackluster.  I don't know what I'd add to make it better.  Salt for starters.    My daughter recommended bacon, but she puts bacon in everything.  But, it wasn't gross, so two spoons.

Country Mushroom Soup -- pg. 104

Please tell me why there are so many "country" recipes?  I mean, do you ever see Suburbs Clam Chowder... or City Stew?  But, for what it's worth -- I'd drive to the country for this soup.  It's very good and very easy.  Pretty much just chicken broth, a bay leaf, flour, onions, celery, salt, pepper, mushrooms and half & half.  I really couldn't believe it had this much flavor.  I have to give it four spoons.

Sausage Soup -- pg. 24

The soup is as simple as the name is.  It has turkey sausage, onions, potatoes, water, chicken bouillon, corn and evaporated milk, oh and it called for red peppers as garnish.  But, I diced the red pepper finely and added it to the soup.  It was really good!  Not take to a potluck good, but dinner good.  3 1/2 spoons!

Guess What?

Yup -- it's soup season again folks -- look for more postings soon!

Curly Noodle Soup -- pg. 41

Keeley has a cold and I needed to make her some chicken soup.  So I whipped out the soup book and found this recipe.  Very easy to put together.  It tasted good, nothing special, unless you count the colorful rotini as special.  I think 3 spoons should do it -- 2.5 for taste and a bump up for easieness.

Country Fish Chowder -- pg. 174

Everyone liked this one.  It was just about as good as the "gold" standard Seafood Chowder from page 176.  It's a lot cheaper, though.  It only has clams and flounder as the seafood, and the other one has scallops and shrimp.  Way good.  I'm giving it 5 spoons, because although it may lack a little of the extras of the Seafood Chowder, it's a lot less expensive and lower maintenance.

French Onion Soup -- pg. 120

What can I say?  It's French onion soup.  I like it.  It was easy to make.  Everyone ate it.  French onion soup is not one of my favorites, though.  So, I think I have to give it three spoons.  If you're a fan of French onion soup, and want an easy recipe, make this one.

Potato Clam Chowder -- pg. 185

Not so great.  Now, my family likes bacon.  A lot.  They liked that there was bacon in this soup.  To me, clam chowder shouldn't have bacon in it.  True...bacon usually makes everything better.  I just don't think a battle between the clam taste and the bacon taste is a good one.  I will give it two spoons.

Artichoke Beef Stew -- pg. 265

It's still in the crockpot.  I just wanted to get the post started so I don't forget like last time.  So far, so good, I'd say.  I've tasted it, and the beef is tender.  I just added the mushrooms and the artichokes.  It seems like a variation of beef stroganoff, since it's served on noodles.  I'll let you know how it goes.  Okay, it was pretty good.  It was a lot like beef stroganoff, but with artichoke hearts.  I'd give it 3.5 spoons.

Easy Seafood Bisque -- pg. 149

We have another winner!  I actually thought I had already blogged about this, but I've made twice now!  (If I have blogged about it, please disregard this one.  Nah--I'll delete it if I have...)  Anyhoo -- I know soup-within-a-soup = bad, but I am changing my slogan to soup-within-a-soup = good when it tastes good and is super-fast!  I used krab (imitation crab) and cream of potato (instead of cream of shrimp -- who has that lying around?) and cream of celery soup. It's very good.  I haven't even had leftovers of it...  So, for easiness and tastiness, four spoons!

Slow-Cooked Chowder -- pg. 183

Okay guys -- this is one to bookmark.  Not because it is great by itself, but because it is a great base chowder recipe.  I mean, think about it -- if you put this in the crockpot, you can add whatever you want to make it, say asparagus corn chowder...clam chowder...chicken mushroom...I know!  Call this one FILL IN THE BLANK CHOWDER!  As is, though, it tastes like a chowder that's missing something.  By the way, I actually made this about a week and a half ago, and forgot to blog about it...I'm giving it four spoons because I believe it's great if you add stuff to it.  Create you own chowder...

5 cups water           
5 tsp. chicken boullion
8 medium potatoes, peeled and cubed
2 medium onions, chopped
1 medium carrot, chopped
1 celery rib, diced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 12-oz can evaporated milk
1 tbsp. minced fresh parsley

In a 5 quart slow cooker, combine the first nine ingredients.  Cover and cook on high for 1 hour.  Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender.  Stir in milk and parsley; heat through.  Yield:  12 servings

Mushroom Bisque -- pg. 136

I really wanted this one to be good.  It was easy to put together.  I love mushrooms...and bisque.  But, no go.  My husband came down to give me his "honest critique" of the soup.  Then I knew it was bad because I have to ask him if it's good and he volunteers his opinion when it's bad.  I think the problem was the creamy part of this soup came from sour cream.  Had it been some half and half it might have worked.  I like sour cream, and thought it might be good, though.  It wasn't that good.  I think I had a red flag with the 1 cup of minced parsley.  I mean -- who puts that much parsley in anything?  I think with half and half and some salt and pepper, it could be a three spooner.  But, as is, I guess two spoons.

Quick Chicken Dumpling Soup -- pg 37

Of all the adjectives you might like to describe your dinner, which come to mind as best?  I'm thinking, "tasty, delicious, mouth-watering, even yummy", and, yes, quick would be good, too.  Then, why not call it Quick and Tasty Chicken Dumpling Soup?  Simple.  It was just quick.  If I used another adjective, it would be "edible" or "bland".  This soup has three ingredients:  1) The dreaded "make a soup with a soup" 2 cans of cream of chicken condensed soup.  2) 3 1/3 cup milk, divided, and 3)1 2/3 cup making mix.  So, you mix the cans of soup with 1 2 2/3 cup milk and boil it.  Then mix 2/3 cup milk with the baking mix and drop spoonfuls into your boiling soup.  Turn the heat down, cover and simmer for 10 -15 minutes.  That's it. That being said, I cheated.  I added some white chicken meat to it.  I just couldn't bear it.  If I had to make over this soup, I'd add de-boned rotisserie chicken and some carrots and celery at least.  But, if you're into bland, moist biscuits and gravy, leave it alone.  It is edible.  My husband liked it.  Go figure.  I think 2 spoons.  Hey, it was quick...

Split Pea & Ham Soup -- pg. 84

If you like split pea soup, this is the best recipe I've made for pea soup.  It doesn't over-do any spices, just the usual suspects, peas and ham.  Really good.  Split pea is not favorite type of soup, but I'm going to give this one four spoons for being better than the other recipes.

Hot Dog Stew -- pg. 240

Yep, you read it right...hot dog stew.  It was super-easy.  I'd call it "tricked-out beanie weanies".  A can each of tomato soup, bean with bacon soup, and pork and beans; a package of hot dogs, and a few spices, and you got yourself a stew.  I'm heating it in the crock pot now.  Spoon rating to come...  Okay -- everyone really liked it.  It was actually good.  So, to sum up, if you like bean with bacon soup or beanie weanies, you'll probably really like this one...three spoons, for taste and easiness.

Turkey Dumpling Stew -- pg. 255

Okay I have to rate this without trying it due to the family eating it before I could taste it.  But just from that, I think it deserves like four spoons.  I mean, if your family eats it all before you get any, that has to be a good sign.  And, they said they liked it better than the herbed beef stew and dumplings I recently made.  I think my family just loves dumplings.  I could probably make tuna casserole and put dumplings on it, and they'd love it.  It did smell good and was easy to put together.

Creamy Tomato Bisque -- pg. 141

This one was yummy, mostly because I like tomato soup anyway.  I think the previous tomato bisque I posted was a lot easier and so, for that reason, I will give this one less spoons.  So I give it three spoons.  That is all.

Creamy Spinach Potato Soup -- pg. 132

Man, I am getting a string of so-so soups.  This soup was super-simple -- 5 ingredients (frozen creamed spinach, a can of sliced potatoes, 3 cups of milk and 1/2 tsp each of garlic salt and basil).  But, it just wasn't that great.  Not bad...not great...so 2.5 spoons. 

Sausage Kale Soup -- pg. 80

If you like Olive Garden's soup, you'll like this.  They are very similar.  It was pretty easy to make, and I happen to like Olive Garden's soup, so I give it 3.5 spoons.  I'm not sure I'd crave this soup, but I'd definitely eat it if you put it in front of me.

Corn Chowder -- pg. 170

Ehhhh.   I thought this one would be way better than it was.  The family liked it.  It wasn't super-easy, or anything that would qualify as a mitigating factor in its rating, either.  I think it called for too much celery.  I have to give an average 2.5 spoons.  I would probably not make it again.

Tomato Bisque -- pg. 135

Mrs. B.B. Mallory of Irving, Texas won a blue ribbon in the fair for this soup...Wow...I thought there'd be more competition in the Dallas metro area.  I mean, aren't Southerners known for their fiercely competitive cooking?  Well, that being said, it was a good soup.  My husband said it's the best tomato soup he's ever had.  I disagree.  I thought it was good, and for the effort put into it, possibly great.  Yeah, I'd say for the easiness of the soup, it was probably the best tomato soup yet.  Most of the recipes I really love for tomato soup are a lot more involved.  But, I digress... I can't put my finger on what didn't make this recipe perfect, but something was off.  I like basil, onion and pepper, so that leaves either the bay leaf (unlikely) or that one of the cans of diced tomatoes I used was stamped "Good through August 2003".  Hmmm, does eight years after the expiration make it not as good?  They smelled fine.  The other can was Italian-seasoned diced tomatoes.  But, the seasoning was basil, onion and something else...Let me go dig it out of the trash...BRB...ahhh no onion, but garlic and oregano.  I like both these spices, but maybe that threw it off just a little.  While I was upstairs checking the can in the trash, I tasted the soup again.  I think it's better than I thought.  But, since I will make this again, I will buy new cans of diced tomatoes, with no added seasonings, and let you know if that was it.  The recipe called for four cups of milk, and I used 1%, which made it plenty creamy.  Four spoons...I'm on a roll!

Herbed Beef Stew and Dumplings -- pg. 252

Everyone loved this one!  Yessssssss.   I even used the parsnips (which I have never tried because they look like anemic carrots).  The dumplings had to cook way longer than the recipe stated.  I think that could be because I doubled the recipe.  I would omit the cinnamon next time I make this.  It wasn't horrible to have in there, but I definitely think it'd be better without it.  I'm not a fan of adding cinnamon to savory things.  I sometimes can handle the nutmeg in soups, but not always.  Anyway, the family said five spoons.  I am giving it four, because of the cinnamon.  So now, maybe I can make a few soups again...Oh yeah -- and it's pretty to look at, too!

Tortellini Soup - p. 71

Really easy to make.  I think it was a little bland.  My husband said bland in a good way?!  Everyone liked it.  I think that if you sub Italian sausage for the ground beef and use Italian-seasoned diced tomatoes instead of plain ones it could make all the difference.  That is all.  Oh-- I guess three spoons.   Oh yeah -- my family has asked me not make any soup for a while :-(  So I don't know when the next post will be.