Fall Soups

[Quartermaster James]

I just made a vat of posole rojo.
So, right now, posole is my favorite soup!

[Riley/MN]

Mary made us a nice beef/barley soup the other night... very simple. It uses V8 juice as a base, and Mary gets the spicy-hot variety... Gettin hungry readin this thread, ya know.

[Bigsmoke]

I just made a vat of posole rojo.
So, right now, posole is my favorite soup!

You do it the way where you use the split pig's head and feet, or opt out for convenience of pork neck bones?  Did you use canned hominy or process the corn yourself?

I hear this is supposed to be pretty good, but have never tried it myself.

[BEAVERMAN]

The gnocchi worked great in the soup!, nice soft little dumplings in the chicken veg, mmmmmmm mmmmmmmmmmmmm!!!!!!!!!!!

[snake eyes]

Hmmm....Chicken and Dumplings, a great "oldie but goodie" that seems to have somehow got lost in today's kitchens. Uncle Russ...

   You are right on.....except in my home we have it
 I would guess at least once a month or so. Chicken and noodles
also.Use to make my own noodles until some years ago I found
Reem's frozen noodles.They are just as good as homemade,at
least mine,and not anywhere near the time or mess.
Course I learned all from my mother.
Another great comfort food I got from Mom was cabbage rolls.
Damn I just got off work and am making myself hungry
snake-eyes

[Osprey]

I've still got to get and pick out a bushel of crabs so I can make a big batch of crab soup for the freezer.  

Made a stew last week that was the best so far,  General venison stew (cubed venison, bell pepper, onion, corn, 2tsp beef bullion, 2 cups water) but used a cubed white sweet potato instead of normal white potato.  Gave it a great sweetness, of course using sika venison didn't hurt either!

Got a buddy that grows red and white sweet taters, the white ones ain't easy to find but they suuure are good.

[melsdad]

My wife makes a "stuffed pepper soup" that is simple, and delicious. I will get the recipe from her, and post it later.

[Quartermaster James]

I just made a vat of posole rojo.
So, right now, posole is my favorite soup!

You do it the way where you use the split pig's head and feet, or opt out for convenience of pork neck bones?  Did you use canned hominy or process the corn yourself?

I hear this is supposed to be pretty good, but have never tried it myself.

Nothing so fancy for me!
Pork butt or shoulder and canned hominy.
Process my own corn? I wish! But that's a bit tough in a small apartment  

And chiles. Lots of chiles! Think of it as enchilada soup and you wont be far off!