I had Brunswick Stew from Whitt's Barbecue for lunch today and liked it very much. I have sorta gotten on a soup/stew kick and also had recently a tortilla soup as well as one from the Olive Garden (can't remember the name but it seemed like it was a Manhattan chowder derivative). But my favorite by far is gumbo. I need to try some bisque as well as New England clam chowder. I thought about doing a poll but there are so many soups and stews out there, that I wouldn't even know where to start in listing the choices. But if there was a poll, I would have to go with gumbo as my favorite followed by Brunswick stew and then Egg Drop Soup (great soup from American Chinese restaurants). What are some favorite soups and stews out there for clutchfans?
Lobster Bisque Shrimp Etouffee Clam Chowder (New England style) Chicken and Dumplings Chili (Texas style) Menudo Mole I don't think I've ever had soup that I disliked.
This is so chinese, but, when I was a kid, my mom used to make meatball soup with sliced winter melon..... it was sooooooo good.
Broccoli & cheese, onion, sweet & sour, egg drop (w/ those 'fried noodles'), and lobster bisque. The best soup I ever had was at this Indian/Chinese restaurant, I think it was called Manchurian something-or-other soup. It was red, very rich, spicy, and unbelievably good.
Tortilla Soup from El Rey (you have to try it...best in town) Guiness Beef Stew from Idle Rich in Dallas Wonton Soup at PF Changs (the only think I really like there) Split Pea Soup from Central Market
The Soup Nazi's Mulligatawny Soup Recipe 4 quarts water (16 cups) 6 cups chicken stock 2 potatoes, peeled & sliced 2 carrots, peeled & sliced 2 stalks celery, with tops 2 cups peeled & diced eggplant (about 1/2 of an eggplant) 1 medium onion, chopped 1 cup frozen yellow corn 2/3 cup canned roasted red pepper, diced 1/2 cup tomato sauce 1/2 cup shelled pistachios 1/2 cup roasted cashews 1/2 cup chopped fresh Italian parsley 1/4 cup lemon juice 1/4 cup butter 3 tablespoons sugar 1/2 teaspoon curry powder 1/2 teaspoon pepper 1/4 teaspoon thyme 1 bay leaf dash marjoram dash nutmeg 1. Combine all ingredients in a large pot over high heat. 2. Bring to a boil, then reduce heat and simmer for 4-5 hours or until soup has reduced by more than half, and is thick and brownish in color. It should have the consistency of chili. Stir occasionally for the first few hours, but stir often in the last hour. The edges of the potatoes should become more rounded, and the nuts will soften. Serve hot. Makes 4-6 servings.
Pho is my favorite that can be purchased. Pho Binh on Mangum is my hangout of choice. My mom lives on a farm in Iowa and makes her own vegetable soup with veggies from her garden and cans it herself. I get a case of it whenever I see her. It kicks ass.
There's this hominy plus chili plus red beans plus cheese plus vegetables soup that Mrs. SwoLy makes that is [mmmmmmmmmmmmm!] just delish. I have to find it from allrecipes.com and get back to y'all. This has become my favorite. I keep thinking if anyone says "Chili" someone's going to ask "How long has it been since you've had a bowl of Wolf Brand Chili? ... well, that's too long. " Gazpacho, por favor...!
tomato basil ftw. It's easy as hell to make too. Just tomato soup from campbells, basil, cream, and a bunch of butter. i throw cheese in the end and some other spices to give it some kick. mmm and yeah, pho is pretty awesome too.
