Home Forums Hunting & Shooting Hunter's Campfire Do you have a favorite Soup ???

My wife makes killer soup, but my favorite soup is actually a bone in ribeye, very rare.

Thanks for everyone’s input. There is some serious chefs here! I’m pretty much a out of a can guy. But I have been inspired !!

Any, But a good tomato based shrimp and corn soup is killer

Albondigas

The moose marrow soup is definitely a rare treat, but there's lots of grouse around here. Limit in most areas is 10 to 15 a day.

OK, here's a weird one, sounds horrible but gets standing ovations from guests. A Polish soup with prunes, sometimes called czernina soup. Original recipe called for duck or goose blood...yuk, so I substituted pork shoulder or country style spare ribs. I know, this sounds nutso, prunes or plums in soup, and vinegar...but don't let your mind decide, let your tastebuds decide. Google Polish prune (or plum) soup. If you don't want to make the kluski noodles just use plain Gnocchi which is made with potato flour like Kluski. I'm getting my courage up to try the original recipe calling for blood of duck, goose or pig blood.

Flintlocke, your soup sounds good ! Pork and a sweet fruit go together. Apple, pineapple , prunes , etc. I’ve had a duck soup once . Loved it! Always enjoy reading your posts. Cheers! Alan

My chicken soup may seem a little odd, and it evolved over many years, but many of the recipients have told me that it is the best soup they ever have eaten.

CHICKEN SOUP
1-1/2 ounces arugula, spinach, chopped
1 Roma tomato, chopped
1/2 cup walnuts, chopped
Optional: 1/4 red onion; and/or 1/4 red pepper
48 oz chicken broth
500 ml Chardonay
1 Yuengling Light Beer
1/2 cup olive oil
1/2 stick butter
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 tablespoon Montreal Steak seasoning
1/2 tablespoon Lawry’s Seasoned Salt
1 cup carrots, chopped
1 cup frozen corn
8 ounces of sliced mushrooms
2 pounds skinless, boneless chicken thighs, chopped
8 ounces noodles

Blend the arugula, tomato, and walnuts (and red pepper and onion) in several small quantities mixed in with some of the broth into molecule-sized particles in a blender.
Low-boil all ingredients except for chicken, mushrooms, and noodles for 50 minutes.
Add mushrooms at 50 minutes.
Add chicken at 60 minutes.
Add noodles at 70 minutes.
Finish at 80 minutes.

Salvador restaurant right around the corner from my house serves the best soups in three counties Just like these pictures..

Pepper pot

I don’t have the discerning palette that some of you guys do.

For store bought I’m going with Campbell split pea. That with a grilled cheese is damned hard to beat.

My wife makes a damn good potato soup, and hamburger soup. Used leftover taco meat a few years ago and now that’s how she makes it every time. That and a buttered roll. Hmmmmm

you lucky Bastid'...

This "recipe" is a cry for help.

No.

That dish would shame Martha Stewart!

Chunky cheesy potato soup

1 bag of Hashbrown Obrien's
1 jug of chicken broth (large)
1 can of cream of chicken soupl
1 package of cream cheese
1 package of ranch seasoning
1/2 Vidalia onion
1 cup of mild cheddar cheese
and about two cups of bacon bits.

Cook in a crock pot overnight, stirring occasionally.

My nephew and his wife brought a pot of this to a family dinner back in deer season. It was more than edible, the wife and I love it. It's been offered, with minor variations, on FB quite a bit this fall. Filling, like any potato soup. Easy to fix, too, just dump everything into the crock pot, and cook slow and low for at least six hours.

Don't knock it until you try it !
The tastiest, healthiest soup you'll ever eat

Homegrown banana taters have that semi sweet flavor that complements the fish head n tail, other veggies thicken the soup for a fantastic meal for those cold -40 F winter days

LIKE!

Made a copy of a famous restaurant's Italian Lintel and Sausage Soup, it taste is very similar to the restaurant's version, that they serve on Thursday.
I add Thai Bird peppers to my bowl.

Most of my soups are a meal in a bowl.