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