Reader’s Digest - Taste of Home Soups Mini Binder

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Soup is a magic food. It has become a symbol of healing for both the body and the soul. The original melting pot, soup is a dish that brings friends and families together.

In every culture around the world, there has been a richly flavored pot simmering above a fire. For the home cook, the beauty of soup is its versatility. A soup is a great way to feed a large family or a party of two. Make a big pot of soup on Sunday night, and youll feast on the leftovers for the rest of the weekespecially since soups are often even better on the second day. Soup can lead off the meal as an appetizer, be a main course when served with a salad or a big hunk of crusty bread or even make a surprising appearance as a cool, sweet dessert. Now Taste of Home Soups brings you 100 recipes that let you explore a wide range of options, from elegant bisques to hearty stews to refreshing chilled delights.

Get ready to dive in, try new recipes and fill your bowl!

When it comes to pulling together a fantastic soup, having core ingredients on hand is essential. With these staples in the pantry, you can create your own masterpiece on short notice. BROTHS/STOCKS: Chicken, beef and/or vegetable HERBS/SPICES/SEASONINGS: Spices/Seasonings: Peppercorns, bay leaf, kosher salt, Worcestershire sauce Dried herbs: Basil, coriander, cumin, oregano, rosemary, sage, tarragon, thyme FRESH VEGETABLES: Carrots, celery, garlic, onions, potatoes OILS: Olive oil, canola oil CANNED GOODS: Tomatoes: Crushed or diced, sauce, paste Beans: Kidney beans, black beans, white beans (great northern, cannellini, navy) NONPERISHABLES: Dried lentils, dried beans, pasta, noodles, rice (long grain white and/or brown) A BIT OF HEAT: Hot pepper sauce, chili powder, cayenne pepper, red pepper flakes 5 TIPS FOR GREAT SOUP The flavors in many soupsmeat (especially meat on the bone), garlic, onion and bay leavesbenefit from long cooking times. Give your soup plenty of time to simmer. Some ingredients lose their flavor with extended heating. Add any ingredients with dynamic flavors, such as fresh herbs, later in the cooking process.

Salt teases out the ingredients' flavors, so add a small amount early in the cooking process. But cooking concentrates salt's flavor, so be sparing to start, and salt to taste just before serving. Dress up your soup with a garnish, such as chopped nuts or fresh herbs, slivered fresh vegetables, sliced green onions, croutons, shredded cheese or crumbled bacon. A drizzle of flavored oil makes a simple and elegant finish. Most savory soups are even better the next day.

Ive had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste. Ive had this chowder recipe for more than 30 years, and the whole family really enjoys its cheesy corn taste.