(I'm late getting this up. Sorry but the last couple of days have been frantic.)

Welcome to Thursday Coffee Hour. This is an open topic thread so help yourself to the goodies and sit a spell and let us know what is new with you. With the weather changing it becomes soup season in my house. I have so many different recipes for soup I thought I'd post this in two parts. More Soups will be coming up during Sunday All Day Brunch.

I love soups. When I’m not feeling well the thing I crave most is soup. Soups have been traced to around 6,000 B.C. Almost every culture has a version of soup. Soup can be hot or cold or a broth or a heavy combination of vegetables both with and without meat or even fruits. Soups can be a starter course or a main dish. The combination of soup and sandwich is a popular lunch item and many restaurants feature that combination on their menus.

Chicken soup is served all over the world. Scientists are admitting that chicken soup is actually good for you and not an old wives tale. A friend of mine has a recipe that has been handed down from her Russian Jewish grandmother for Chicken Soup with Matzo Balls.

There are many Native American soups. Three Sisters Soup uses a combination of beans, corn and squash. Soups made with squash are plentiful in Native American recipes. Corn is another widely used ingredient. Native American cultures used the fruits of the land in their cooking. If it wasn’t for their help the white settlers would never have survived their first winter.

Another popular vegetable in soups is of course onions. There are hundreds of recipes for French Onion Soup. Some recipes take days to complete and some are quick versions that you would be better off opening a can version since the taste is just about as tiny. Almost all versions call for caramelizing the onions, which brings out their sweetness. It takes time but it is worth it.

There are a lot of different types of soups to be found in Oriental cooking. Some of the soups are a clear broth with maybe a mushroom or two that essentially clean the pallet between courses. My two favorite Chinese soups are Hot and Sour Soup and Sizzling Rice Soup. There is also a very exotic Chinese soup called Bird’s Nest Soup, which actually has a type of bird’s nest as an ingredient. Won Ton Soup is very popular with the pasta-enclosed won tons containing vegetables and sometimes meat as they float in a broth.

A couple of ingredients that are used in African soups are sweet potatoes and peanuts. Another common ingredient in African cooking is okra. It is used as a vegetable and as a thickener in soups and stews. The slaves brought with them these ingredients and introduced them to Southern cooking.

Soups are popular in all part of Europe and Russia. Beets are the main ingredient in Borsht. Scandinavian cooking uses meat, poultry, or fish as ingredients as well as peas, potatoes, and cabbage. Their soups have a tendency to be very hearty. The Scots have a wonderful soup called Cock-a-leekie Soup or chicken and leeks for the non-Celts. A lot of countries use potatoes as part of their soups.

South of the border has many wonderful and spicy soups. There are probably as many recipes called Mexican Soup as there are French Onion Soups and all of them are different. Squash blossoms are an ingredient in some soups. Chilies and beans are also popular ingredients. Black Bean Soup is very popular and delicious.

So this is a very brief history about soups. I would have to do an entire book to do this delicious food justice. Here are a few of my soup recipes. Please add your own recipes or tell us about some good soups you have tasted. If you have some interesting history to add about soups I would love to hear about it.

Asian Beef and Noodles
Serving Size: 6
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
¾ pound beef loin -- sliced thin
8 ounces crimini mushrooms -- sliced
6 whole green onions -- sliced
3 medium tomatoes -- diced
2¼ ounces black olives sliced
5 ounces water chestnuts -- sliced
5 ounces bamboo shoots -- sliced
3½ ounces Chinese noodles
3 tablespoons low sodium soy sauce -- divided
1 tablespoon sherry
1 tablespoon ginger root -- minced
1 tablespoon hoisin sauce
1 tablespoon plum sauce
2 teaspoons Asian seasoning
3 tablespoons vegetable oil

Mix meat 1 tablespoon soy sauce and sherry together. Let meat marinate for 15 minutes.

Heat 1 tablespoon oil over medium in wok or large frying pan. Cook mushrooms until they start to brown and release moisture.

Add another tablespoon of oil and add tomatoes, onions, olives, bamboo, and water chestnuts. Stir fry for 2 minutes.

Push vegetables to side and add remaining oil. Cook ginger for 30 seconds. Add meat and cook for about a minute or until lightly browned.

Push meat to sides. Add remaining ingredients except noodles and heat until boiling.

Add noodles and combine sauce, noodles, meat, and vegetables together.

Per Serving: 351 Calories; 23g Fat (53.7% calories from fat); 14g Protein; 30g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 538mg Sodium. Exchanges: 1½ Grain(Starch); 1½ Lean Meat; 2½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates.

Baby It's Cold Outside Soup
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces no salt added tomato sauce
8¼ ounces beets, low sodium -- sliced and drained
16 ounces baked beans
4 ounces mushroom caps -- sliced
1 cup frozen green beans
14½ ounces no salt added diced tomatoes with basil, garlic & oregano
1 cup frozen corn
6 ounces no salt added tomato paste
1 small onion -- diced
1 clove garlic -- minced
¼ teaspoon crushed red pepper
1 tablespoon low sodium Worcestershire sauce
2 cups low sodium chicken broth
14½ ounces canned potatoes -- drained and sliced

Put everything in a large saucepan or Dutch oven. Heat to boiling. Reduce heat to low.

Simmer for 15 minutes.

Per Serving: 188 Calories; 1g Fat (3.3% calories from fat); 10g Protein; 40g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 523mg Sodium. Exchanges: 1½ Grain(Starch); ½ Lean Meat; 2 Vegetable; 0 Other Carbohydrates.

Cheeseburger Soup
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound extra lean ground beef
1 small onion -- chopped
1 medium carrot -- diced
1 stalk celery -- diced
1 teaspoon dried basil
1 teaspoon fresh parsley -- diced
1 tablespoon low sodium Worcestershire sauce
4 tablespoons unsalted butter -- divided
3 cups low sodium beef broth
1½ pounds Yukon Gold potatoes -- diced
¼ cup all-purpose flour
2 cups low sodium cheddar cheese -- cubed
1½ cups 2% milk
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup low-fat sour cream

In large saucepan or Dutch oven brown ground beef. Drain and set aside putting beef on a paper towel lined plate.

Melt one tablespoon of butter and add onion, carrots, and celery, and cook until tender about 10 to 15 minutes.

Add broth, potatoes, beef, and basil. Heat to boiling.

Reduce heat and cover and cook until potatoes are tender about 18 minutes..

Melt remaining butter in small saucepan and add flour. Cook until bubbly.

Add flour mixture to soup and bring back to a boil. Cook and stir until thickened.

Reduce heat to low.

Remove from heat and add milk slowly stirring to combine each time. Return to heat.

Add salt, pepper, parsley, Worcestershire, and cheese. Cook and stir until cheese melts.

Remove from heat and add sour cream. Stir to combine.

Per Serving: 443 Calories; 26g Fat (53.1% calories from fat); 26g Protein; 25g Carbohydrate; 2g Dietary Fiber; 88mg Cholesterol; 244mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; 3½ Fat; 0 Other Carbohydrates.

Chicken Noodle Soup

Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons unsalted butter -- divided
1 cup celery -- diced
1 cup carrots -- diced
1 small onion -- diced
1½ pounds boneless skinless chicken breasts
½ teaspoon poultry seasoning -- see recipe
1 teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 teaspoon low sodium Worcestershire sauce
¼ teaspoon celery seeds
48 ounces low sodium chicken broth
½ cup white wine
4 ounces egg noodles

Melt 2 tablespoons of the butter in large saucepan. Add chicken and cook until golden on both sides.

Pour out excess chicken fat and melt remaining butter. Cook onions, celery, and carrots until softened.

Add broth, wine, poultry seasoning, salt, pepper, Worcestershire sauce, and celery seeds. Heat to boiling.

Reduce to a simmer. Cook for 15 minutes.

Shred chicken and return to pot. Add noodles and simmer for another 10 to 15 minutes or until noodles are tender.

Per Serving : 328 Calories; 8g Fat (23.3% calories from fat); 40g Protein; 20g Carbohydrate; 2g Dietary Fiber; 99mg Cholesterol; 807mg Sodium. Exchanges: 1 Grain(Starch); 5 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.

Chicken and Dumplings
Serving Size: 10

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1½ pounds skinless boneless chicken breasts
2 tablespoons unsalted butter
2 tablespoons olive oil
4 ounces mushroom caps -- sliced
½ cup carrot -- diced
½ cup celery -- diced
1 small onion -- diced
1 clove garlic -- minced
1 cup frozen peas
64 ounces low sodium chicken broth
¼ cup sherry
½ teaspoon seasoned salt
¼ teaspoon seasoned pepper
1 cup low fat evaporated milk
1 teaspoon poultry seasoning
Dumplings
2 cups all-purpose flour
½ cup yellow cornmeal -- finely ground
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1½ cups buttermilk

Melt butter with olive oil in large Dutch oven and heat to medium-high. Add chicken and brown on both sides. Remove chicken to plate.

Drain excess fat. Add mushrooms, celery, carrots, peas, and onion. Cooked until softened and starting to brown.

Add garlic and cook for 30 seconds.

Add sherry and cook stirring up all the browned bits.

Add salt, pepper, poultry seasoning, and broth to pan. Bring to a boil. Reduce heat. Add chicken and cover pot and cook for 20 minutes or until chicken is cooked through.

Remove chicken to a plate to cool and shred chicken into bite size pieces.

To make dumplings sift together dry ingredients. Add buttermilk and stir gently to combine.

Add chicken back to pot along with milk. Stir to combine. Bring back up to a simmer. Reduce heat.

Drop dough on top of soup. Wrap a kitchen towel around lid and partially cover and simmer for 35 minutes.

Per Serving: 338 Calories; 7g Fat (18.4% calories from fat); 31g Protein; 36g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 864mg Sodium. Exchanges: 1½ Grain(Starch); 3 Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.

NOTES : The towel will absorb the steam condensation so it doesn't drip back on the dumplings.

Chunky Potato Soup
Serving Size: 8

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large shallots -- finely minced
2 cloves garlic -- finely minced
½ cup celery -- finely diced
½ cup carrots -- finely diced
5 medium potatoes -- golden, cubed
28 ounces low sodium vegetable broth
12 ounces fat-free evaporated milk
2 cups cheddar cheese, low sodium -- shredded
8 ounces low-fat sour cream
⅛ cup chives -- minced
2 tablespoons unsalted butter
½ teaspoon salt
¼ teaspoon white pepper
¼ teaspoon paprika

Heat enough water to cover potatoes until boiling. Add potatoes. Boil 20 to 25 minutes until tender. Drain.

Melt butter in a large saucepan or Dutch oven. Add shallots,celery and carrots. Cook until softened. Add garlic and cook for 30 seconds.

Add chicken broth. Heat to boiling.

Add potatoes and lower heat.

Add milk, salt, pepper and paprika. Add cheese a little at a time and cook until melted.

Remove pan from heat. Add sour cream and chives and mix until blended.

Per Serving: 292 Calories; 14g Fat (41.8% calories from fat); 18g Protein; 25g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 440mg Sodium. Exchanges: 1 Grain(Starch); 1½ Lean Meat; ½ Vegetable; ½ Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.

Cream of Mushroom Soup
Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces mushroom caps -- sliced
1 large shallot -- minced
1 large clove garlic -- minced
4 tablespoons unsalted butter
3 tablespoons all-purpose flour
¼ teaspoon salt
¼ teaspoon white pepper
½ cup white wine
1 cup low sodium vegetable broth
1 cup fat free evaporated milk
¼ teaspoon basil
⅛ teaspoon ground nutmeg

Melt butter in large saucepan. Add mushrooms and shallots.

Cook until mushrooms and shallots are softened.

Mix flour, salt, pepper, nutmeg, and basil together. Add two tablespoons to soup and mix well.

Add wine and deglaze the pan.

Add broth and heat until simmering and slightly thickened.

Mix remaining flour mixture with milk. Add to soup and heat until simmering and thickened. Don't boil.

Per Serving: 447 Calories; 8g Fat (50.4% calories from fat); 6g Protein; 11g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 232mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; ½ Vegetable; 1½ Fat.

Cream of Potato Soup
Serving Size: 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 medium onion -- diced
2 cloves garlic -- minced
5 medium Yukon Gold potatoes -- peeled and diced
1 tablespoon unsalted butter
1 tablespoon olive oil
36 ounces low sodium vegetable broth
½ cup sherry
½ teaspoon salt
½ teaspoon white pepper
1 tablespoon dijon mustard
½ ounce chives -- optional
½ cup fat-free evaporated milk
½ cup fat-free sour cream

Put the potatoes in boiling water and cook 20 minutes or until tender. Drain.

Melt butter in Dutch oven or soup pot along with the olive oil. Add onions and cook until onions start to caramelize. Add garlic and cook for 30 seconds.

Add sherry to onion mixture, stirring to deglaze the pan. Add chicken stock, salt, pepper, dijon mustard and potatoes. Heat to boiling. Reduce heat and simmer for 10 minutes.

Remove the pan from heat and puree the mixture until smooth. Add the milk and sour cream and mix thoroughly. Top with snipped chives if desired.

Per Serving: 198 Calories; 4g Fat (21.9% calories from fat); 13g Protein; 22g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 606mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; ½ Vegetable; 0 Non-Fat Milk; 1 Fat; ½ Other Carbohydrates.

NOTES : If you can only find no sodium added vegetable broth use 1 teaspoon more of salt. Don't use regular vegetable broth or the soup will be too salty.

Crockpot Hearty Split Pea Soup With Ham
Serving Size: 10

Amount Measure Ingredient -- Preparation Method
-------- ----------- --------------------------------
16 ounces split peas
1 pound Yukon Gold potatoes -- diced
1 cup celery -- sliced
1 cup carrot slices
2 cloves garlic -- minced fine
8 ounces ham cubes -- divided
1 small Vidalia onion -- minced
5 cups low sodium chicken broth
1 cup sweet sherry
1 teaspoon seasoned salt
½ teaspoon seasoned pepper
1 teaspoon allspice
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 tablespoon low sodium Worcestershire sauce

Put the peas in the bottom of the crockpot. Add potatoes, carrots, celery, onion, ham, and garlic in that order.

Sprinkle the salt, pepper, allspice, basil, thyme, and marjoram evenly over vegetables. Add Worcestershire sauce.

Pour sherry and three cups of the chicken broth. Cover.

Cook on LOW for five hours or cook on HIGH for two hours.

Add remaining two cups of chicken broth and stir to combine.

Cook on LOW for an additional three to five hours or HIGH for an additional two hours.

Per Serving: 306 Calories; 3g Fat (9.6% calories from fat); 22g Protein; 42g Carbohydrate; 13g Dietary Fiber; 13mg Cholesterol; 729mg Sodium. Exchanges: 2 Grain(Starch); 2 Lean Meat; ½ Vegetable; 0 Fat; 0 Other Carbohydrates.