Pre-Made soups
The weather here in Boston has been acting funky these days, one day snow, one day 70 degrees, but we all know the inevitable 5 month cold front is right around the corner, and I want soup!
I'm all for homemade soup, when I go home I plan on making a lot to freeze, but now at school, in a dorm it's just not happening. I don't really like canned soup, but there must be something good out there?
So what's your favorite kind of soup, be it dried (add water/milk) or canned, brand and flavor?
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9 Comments:
Wolfgang Puck canned soups aren't too bad. I really like the Chicken and Egg Noodle one.
saj1139 at 11:27AM on 10/22/09
I second Wolfgang Puck's canned soups -- lentil is my favorite in his line, even though it's easy to fix up a batch of lentil soup from scratch.
I can't rem the name of the co that makes this canned lobster bisque, but it always sits on the top shelf at the grocery store.
Harry & David's dried soups are all right -- it's too salty for my taste since I prefer sodium free dishes. My husband likes their corn chowder where you add milk and cooked bacon.
What is missing from your dorm room -- a stove or fridge/freezer space?
Cassaendra at 11:49AM on 10/22/09
if you have a way to heat stuff up, then you can do all kinds of soups!
i recommend googling "gifts in a jar soup"
pick out the kind you like and make up a couple of them in mason jars.
then when you get the hankering for some, all you have to do it add water and heat it up.
here's just one sample recipe to give you an idea:
Creamy Wild Rice and Mushroom Soup:
1 (2.75 ounce) package country gravy mix (regular or no-fat)
1 tablespoon chicken bouillon granules
2 teaspoons dried minced onion
2 teaspoons dried celery flakes
1 teaspoon dried parsley flakes
1/4 cup uncooked wild rice
1 cup uncooked white rice
2 tablespoons coarsely chopped dried mushrooms
(shiitake, chanterelle or oyster)*
Pour gravy mix into wide-mouth pint jar. In small bowl, stir together bouillon granules, onion, celery and parsley. Pour into jar to make second layer. Add layers of wild rice, white rice and mushrooms. Seal with lid. Attach gift tag (below) and decorate jar as desired.
Attach a gift tag with the following instructions:
Creamy Wild Rice and Mushroom Soup:
Empty contents of jar into a large saucepan or Dutch oven. Add 7 cups water; heat to boiling. Reduce heat; cover and simmer for 25 to 30 minutes or until rice is tender, stirring occasionally. Garnish with chopped fresh parsley.
Makes 6 servings.
gastronomeg at 12:18PM on 10/22/09
Every once in a while we really only have time/energy for pre-made soups, so I stock up on the Trader Joes boxed soups...just had the Creamy Tomato with a grilled cheese last night....have had a lot of luck with the butternut squash and corn chowder too...
cookinmama at 12:33PM on 10/22/09
I third Wolfgang Puck suggestion.
I don't mind the Knorr varieties either.
My favourite soups to make:
- Baba's Borscht
- Beef and Wild Rice
- Shrimp with Soy Knots, Bok Choi and Shrimp
hungrychristel at 1:44PM on 10/22/09
old cape cod makes some nice chowders.
yayfood at 3:11PM on 10/22/09
I also second the Trader Joe's boxed soups..I love the Roasted red pepper and tomato soup and the butternut squash soup is great...I also like the Progresso Macaroni and Bean soup and the Progresso Chikarina soup (NOT to be confused with the Italian Wedding Soup-yuk)
Italiancupcake at 3:19PM on 10/22/09
i second the chowders from cape cod. i like them condensed, adding milk.
as a quick snack, though, the lipton cup of soups (spring or chicken w/noodles) are acceptable. and dont require a stove if you have a electric tea kettle.
if you have a dorm stove, the kind in a big open space everyone passes by, if you get a chance, make a serious soup, with dried veggies and rice or barley or noodles... cause you will have people inviting themselves to your meal when they walk by. :)
blizcheetah at 5:55PM on 10/22/09
Snow's NE Clam Chowder is passable for sure. Nothing to add.
tmj529 at 5:33AM on 10/24/09