Favorite Soups!

[ld29]

I just copied several of these recipes over to a Word doc for easy printing. I am a "soupaholic" and love getting new recipes, so thank you all so much. Here is a super easy "vegetable beef soup" that my family can't get enough of. I have a family of 5, and a grandpa that I cook for, so this recipe makes several quarts of soup, just freeze in ziplocs and reheat . This is a great make ahead idea.

2-3 lbs ground sirloin (depends on
how meaty you like it)
4-5 cans beef broth
1-2 cans tomato sauce
2 cans diced tomatos or 3-4 fresh diced tomatos
2 cans cut green beans, drained
1/2 - whole bag frozen okra
1 can sliced white potatos, drained (optional)**
1 can sliced carrots, drained (optional)**
1 can corn, drained (optional)**
1 diced medium white onion
2-3 tsps minced garlic
4-5 stalks diced celery
salt, pepper, spices (I like ground mustard, Mrs. Dash and a bit of dried red pepper) to taste
any other legal green vegetable you have on hand

Brown sirloin, while browning, put all the other ingredients in a large pot, cook over medium until it begins to boil, turn down heat to low, drain sirloin and add to pot, cover and simmer a couple hours.


**I take out the carrots, potatos and corn for lo-carb sake, but my family likes the extra veggies....


Lisa

[CreamDraft]

Your soup sounds really good, but it seems like it would be high in carbs. Have you checked the carbs on it?

Lisa

[ld29]

Hi Lisa,

I did the math once before, but did it again today based on the cans of broth, beans, tomato sauce, diced tomatos and okra. I figure without the potatos, carrots and corn, which is how I make it when I am low-carbing, it is about 100 carbs for the entire pot, ( I have to use my big 10 quart soup pot and it is just about half full after all ingredients have been added) and it makes 10 to 15 servings, so maybe 10 carbs per serving if you like to eat a real big bowl. And it is really good, and so easy to make. My husband comes in the kitchen and says, "Oh, you must be making your '10 can soup'" when he sees all the cans on the counter.

Lisa

[chels_hoff]

was craving a good cold weather soup so i got to cookin here is what i came up with.

Chelsea's Tippsy Tomato Soup

1/4 onion minced
2 T butter
1/4 cup vodka
1T crushed garlic
1-15oz can tomato sauce
1/2 cup heavy cream
2 pkts of splenda
salt & pepper to taste

saute onions and butter at high heat for 5 min
add Vodka reduse heat to med for 10 min
add garlic and cook for 5 min
add tomato sauce, cream & splenda bring to simmer & serve.


Total Stats
Calories: 582
Fat: 46
Carbs: 11
Fiber: 1
Protein: 3

Aprx. 3 servings, so divide the above by 3



*****************************************
also made a grilled cheese sandwitch using oroweat light yummy !! You can leave out the vodka if you like, but just a FYI all the alcohol is cooked out before serving, and it kicks up the taste a bit !!

Chelsea

[flowerpower]

Hamburger Soup

1 pound lean ground beef
2-3 cups of shredded green or red cabbage
1/2 cup chopped green pepper
1/2 cup chopped celery
Seasoning: I use a cajun style mix which includes salt, red and black pepper, garlic and onion powders. Seasoned salt and pepper would do.
1 14 ounce can diced tomatoes (any version - I like them with chilis)
3-4 cups beef broth

Brown the ground beef in a soup pan, drain it.
Add the shredded cabbage, chopped green pepper and celery and your seasoning to the ground beef. Saute for several minutes until veggies are soft. Add the diced tomatoes and beef broth. Simmer on low, covered for at least 30 minutes - a couple of hours is good.

You can get creative with your vegetable additions and seasonings. Zuchinni and chili powder are good additions.

For the nonlowcarbers in your family - add some rice or cooked barley.

[jenniegirl]

Submitted By: Tim Birch
Here is a nice soup for the cold weather, especially for anyone who is feeling ill with a cold or flu.

Lemon Chicken Soup

3 pounds chicken thighs [or equivalent]
1 leek or a bunch of green onions
1 head of fresh garlic [about 2 ounces]
2 ounces fresh ginger
1 cup lemon juice
7.5 cups water
3/4 pounds broccoli
3/4 pounds cauliflower
1 /2 pound fresh mushrooms
1 tablespoon sesame oil
1 teaspoon Worcestershire sauce
1 tablespoon dark soy sauce

Mince the garlic and ginger or if you prefer slice it thinly
Wash and chop the leek in small pieces
Combine chicken, garlic, ginger, leek, lemon juice and water in a good sized stock pot
Add sesame oil, Worcestershire sauce and soy sauce
Bake covered in oven for 2 hours at 350F
Chop broccoli and cauliflower into small pieces
Slice the mushrooms
After 2 hours take the soup out and remove the chicken
Add the broccoli and cauliflower into broth and return to oven
Remove meat from the bones
Add meat and mushrooms into pot and cook 15 minutes more
Remove and serve

This can also be made into a hot and sour soup by adding chili or hot sauce to taste

[jenniegirl]

TIM's SOUP CORRECTION:
Should be 11.5 cups of water instead of 7.5 cups

[Island Blue]

[COLOR=blue]
1 c. diced onions
2 garlic cloves, finely minced (I just smash 'em!)
2 T. oil
1 t. cumin
48-oz. can spicy tomato juice
14 1/2 oz. chicken broth
14 1/2 oz. can of diced tomatoes (I use RoTel)
1/2 c. thinly sliced green onions
4 oz. (1 cup) shredded Monterey Jack cheese (we like the Jalapeno Jack)
Shredded cilantro
Trader Joe's Nacho Triangles (LC tortilla chips), broken up
Cubed cooked chicken (optional - makes it heartier)

In a large saucepan, cook onions and garlic in oil until transparent. Add cumin, tomato juice, tomatoes and chicken broth. Bring to a boil. Reduce heat, simmer 20 minutes to blend flavors. Add chicken, simmer just long enough to warm up chicken.

Divide green onions and cheese among 9 soup bowls. Ladle 1 cup of soup over onions and cheese. Top with tortilla chips and cilantro.[/COLOR]

[Sooz]

Yum Island Blue, this sounds great! I'm going to make tonight. We don't have Trader Joe's here in Colorado, so I will likely cut up some LC tortillas and fry them until they are crisp.

Thanks for the recipe!

Sooz

[Peskie]

*1/2 cup chopped onion
*2 tblspn butter
*dash of salt
*pepper
*dash of nutmeg
*1 cup carb smart milk
*1 cup water
*3/4 cup cheese (calls for cubed process American cheese but I replaced this with shredded cheddar)
*1 pkg (10 oz) frozen spinach, thawed & drained (I replaced this with a well-drained can of spinach instead)

In a 3 qt saucepan, saute onion in butter until tender. Stir in flour, salt, pepper and nutmeg until smooth. Gradually whisk in milk and water. Add cheese; cook and stir over medium heat until melted. Add spinach, cover and simmer for 4-5 minutes or until heated through.

[ShellyNC]

[color=blue]JazzyV shared this recipe and I made it today. It is excellent! There are other Cream of Broccoli recipes on this board but this one is a little different.
[/color]

Cream Of Broccoli Soup

Recipe By : Tony Blakemore, The AUSSIE Low Carb Gourmet
Serving Size : 6
-------- ------------ --------------------------------
1/4 cup chopped onion
1 tablespoon butter
8 ounces cream cheese -- cubed
1 cup heavy cream
1 chicken bouillon cube
1 1/2 cups boiling water
5/8 pound frozen chopped broccoli -- cooked and drained (can use fresh, chopped broccoli)
1/2 teaspoon lemon juice
1/2 teaspoon salt
1 dash pepper
toasted slivered almonds -- optional

Saute onion in butter. Add cream cheese and cream. Stir over low heat until cream cheese is melted. Dissolve bouillon cube in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice and seasonings.; heat thoroughly. Top each serving with nuts.

Source: "www.carb-lite.au.com"

Per Serving (excluding almonds): 302 Calories; 30g Fat (86.7% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 101mg Cholesterol; 461mg Sodium.

[gtoo]

Just conjured up this soup, my version of ham and cabbage soup, I imagine if you're on a strict induction you'd have to adjust it and it does use one can of conventional soup...but one in 20 qts!

leftover baked ham carcass (with bone)
large head of cabbage, shredded
four stalks of celery, sliced
one half large onion, chopped
one quarter large red bell pepper, chopped
two bay leaves
three tablespoons chopped garlic
one tablespoon dried taragon
one tablespoon dried basil
one eight ounce can of cream of celery soup
fresh ground black pepper

I put the ham carcass in the pot, covered it with water and brought it to a boil, added the veggies, boiled for about twenty minutes, removed the hambone stripping it of meat and re-adding the meat to the pot, added the spices and garlic, boiled for about an hour, turned off the heat and whisked in the soup and black pepper.

We had pork rinds on the side for crunch.

[EllieKat]

1 Tbsp. Olive Oil
1/2 C. Onions, Chopped
1/2 C Celery, Chopped
1/4 C bell pepper (any color), chopped
1 Tbsp. chopped garlic
1 C. Chopped Ham
4 C. Chicken Broth or Stock
1 Bay leaf
1/2 tsp. dried Basil
1/4 C. Heavy Cream (opt.)
1/2-1 C. Grated Cheddar Cheese
Chopped Green Onions for Garnish (opt)
---
Fry Onions, Celery, Bell Pepper and Garlic in oil until tender. Add Ham and fry to release some oils and meld the flavors. Add Stock, Bay Leaf and Basil. Simmer to reduce slightly- 20-30 minutes. Add Cream and bring to boil. Slowly add Cheese, stirring constantly. Serve immediately.

Enjoy!!

[Songbird55]

Here's a great vegitable soup recipe I call "BAG SOUP". You'll see why: Mix the following ingredients in a large pot and simmer for 2 hours. Freezes great in individual plastic serving bowls to take for a quick hot lunch: Carb Count
2 1/2 lbs. stew meat 0
1 - 10 oz. bag frozen diced green peppers 14
1 - 10 oz. bag frozen chopped spinach 7
1 - 14 oz. bag frozen baby broccali 18
1 - 16 oz. bag frozen yellow squash 10
1 - 16 oz. bag frozen green beans 24
2 - 10 oz. cans beef broth or consomme 5
1 - 14.5 oz. can tomatoes 18
1 - can Rotel tomatoes with green chiles 10
3 tsp. garlic salt
3 tsp. basil
1/2 tsp. dill
ground white pepper to taste

The total carb count for the whole pot is 106, so if you divide into individual servings, the carb count is very low!!

[gtoo]

Wow, those both sound good, I'll have to make some.

[Melody]

Posting this here by request. This soup is to die for! I freeze it in single servings and take it to work with me.

Roasted Cauliflower and Almond Cream Soup
(from Atkinscenter)

Roasting cauliflower brings out its sweetness and imparts a nutty undertone, which is enhanced by the almonds. This rich, ivory-colored soup makes an elegant start to any meal.

1 head cauliflower, florets cut into 1/4" slices
6 tablespoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 package (8 ounces) slivered almonds, divided
1 medium onion, chopped
6 cups reduced-sodium chicken broth (I use regular)
1 cup heavy cream
metric



1. Heat oven to 450°F. Toss cauliflower floret slices with 3 tablespoons olive oil, salt and pepper. Arrange in single layer on 2 baking sheets. Roast 45 minutes, until browned. Turn once or twice during cooking time.
2. Remove cauliflower from oven. Reduce oven temperature to 350°F. Arrange 2 tablespoons of almonds on a baking sheet and bake 5 minutes, until lightly browned; set aside.
3. Heat remaining 3 tablespoons of olive oil in a large pot over medium heat. Add onion and cook 5 minutes, until translucent. Add remaining almonds and cook, stirring, until lightly browned, about 5 minutes.
4. Add chicken broth and roasted cauliflower. Bring to a boil, reduce heat to low and simmer 20 minutes.
5. In a food processor fitted with a steel blade (or in a blender), puree soup in batches. Return pureed soup to pot. Stir in cream and 1 cup water (I omit the water). Cook on low a few minutes, just to heat through. To serve, divide soup in bowls and garnish with toasted almonds.

Servings: 8
Prep time: 20 minutes
Bake/Cook time: 1 h 25 min
Carbohydrates: 11 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 10 grams
Fat: 37 grams
Calories: 406

[I.S.W]

I know this might sound weird to some but it's awesome! I left out the potatoes and carrots and added some cayenne pepper. I've read reviews for the recipe and people make all kinds of substitutions. I've made it twice in the last week! I don't have carb counts, sorry. Enjoy!

8 cups chicken broth
2 cups diced, cooked chicken meat
1 cup peeled and cubed potatoes
1 cup diced carrots
1 cup diced zucchini
1 cup broccoli florets
1 cup canned whole tomatoes, chopped
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
2 cloves garlic, minced
1/2 cup peanut butter
1 tablespoon chopped fresh parsley
salt to taste
ground black pepper to taste


1 In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
2 Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
3 Add peanut butter, parsley, salt, and pepper; stir until peanut butter is fully blended. Simmer for 3 minutes longer.


Makes 8 servings

[Crohnie]

Bacon Cheddar Cheese Soup From Atkins' Kitchen

Sharp cheddar combined with the bite of dry mustard and the smokey taste of bacon makes a quick, tasty and filling soup.


4 strips bacon
1 small onion, chopped
1/2 teaspoon dry mustard
1/4 teaspoon freshly ground pepper 1 can (14 1/2 ounces) reduced-sodium chicken broth
* 4 teaspoons ThickenThin Not Starch Thickener
2 cups half-and-half
12 ounces shredded cheddar cheese
1/2 teaspoon paprika (optional)

1. In a large saucepan over medium heat, cook bacon 6 minutes, until crisp. Remove and drain on paper towels. Crumble bacon.
2. Add onion to bacon fat in saucepan; cook 3 minutes, until onion just begins to brown.
3. Add mustard, pepper and broth. Bring to a boil. Reduce heat to low. Whisk in thickener. Add half-and-half, cheese and paprika; stir until cheese is melted. Ladle soup into four heated soup bowls. Garnish with crumbled bacon.


Servings: 4
Prep time: 5 minutes
Bake/Cook time: 15 minutes


Carbohydrates: 9 grams

Net Carbs: 7.5 grams

Fiber: 1.5 grams

Protein: 29 grams

Fat: 44 grams

Calories: 567

[dschmoo]

Cheesey Chicken Soup

1/2 cup each diced carrot, onion & celery
3 cups grated cheddar
5 T butter
2 T thinckenthin not starch
2 cups carb countdown milk
4 cups chicken broth
10 oz diced cooked chicken
salt, pepper, parsley to taste

Saute veggies in butter until soft. Heat broth in soup pan. Add veggies to broth, add thickenthin and stir until thickens. Add cheese, stir until melted. Add milk slowly stiring, heat to scalding. Reduce temp, add chicken and simmer 10 minutes.

Serves about 8
Calories 302
Fat grams 20.8
Carbs 7.03
Fiber 3.96
Net 3.07

[Kaos0100]

All of these recipes sound great. Can anyone give some carb counts on them? It would be helpful for me. Also, what is the typical serving size on soup? A cup? Thanks!

[Galatea]

Crock Pot French Onion Soup
I took one of my favorite versions of French Onion Soup and made it in the crock pot. Super simple and yummy!

French Onion Soup

3 Tbl butter, melted
6 medium onions, sliced in half and then run through the 2 CM processor blade
2 Tbl crushed jarred fresh garlic
1/2 cup dry white wine
2 cups chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
dash of worcestershire sauce

8 slices Artisan Bread, toasted
1 cup grated Guyere cheese (or more)
1/2 cup grated Parmesan (or more)

Add butter, onions and garlic to crock pot in the evening before bed. Stir well, and cook on low for 7-8 hours or on high for 5 hours. If you can or you think about it, stir a couple of times while cooking. They will be very golden brown and carmelized when finished. In the morning while getting ready for work, turn crock pot to high and add the wine and cook with lid off for about an hour. Turn crock pot to low and add everything except the cheeses and the bread. add cooking) cook for 4 - 8 hours on low. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Makes 8 generous servings


Here are the non crock pot directions:

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about an hour or more. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

[Galatea]

Crock Pot French Onion Soup
I took one of my favorite versions of French Onion Soup and made it in the crock pot. Super simple and yummy!

French Onion Soup

3 Tbl butter, melted
6 medium onions, sliced in half and then run through the 2 CM processor blade
2 Tbl crushed jarred fresh garlic
1/2 cup dry white wine
2 cups chicken broth
4 cups canned beef broth
1 teaspoon Dijon mustard
dash of worcestershire sauce

8 slices Artisan Bread, toasted
1 cup grated Guyere cheese (or more)
1/2 cup grated Parmesan (or more)

Add butter, onions and garlic to crock pot in the evening before bed. Stir well, and cook on low for 7-8 hours or on high for 5 hours. If you can or you think about it, stir a couple of times while cooking. They will be very golden brown and carmelized when finished. In the morning while getting ready for work, turn crock pot to high and add the wine and cook with lid off for about an hour. Turn crock pot to low and add everything except the cheeses and the bread. add cooking) cook for 4 - 8 hours on low. Season to taste with salt and pepper.

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

Makes 8 generous servings

Total Cals: 343, Fat: 25 67%, Carbs: 12 12%, Fiber: 2, Net Carbs 10, Protein: 18 21%

Here are the non crock pot directions:

Melt butter in heavy large saucepan over medium heat. Add onions and garlic and sauté until very tender and brown, about an hour or more. Add wine and simmer until reduced to glaze, about 3 minutes. Stir in chicken broth, beef broth and mustard. Simmer 20 minutes. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Refrigerate. Return soup to simmer before continuing.)

Preheat broiler. Ladle soup into broilerproof bowls. Top each with slice of toast and grated cheeses. Broil until cheeses melt and bubble.

[Kaos0100]

How do you determine the serving size?

[marchbaby]

1 head cauliflower
1 can chicken broth (14 oz?)
1/2 c. cream OR half & half
1/2 c. water
1 c. shredded cheese (your choice - I used cheddar)
salt and pepper to taste

Cook a head of cauliflower in about an inch of water until completely tender. (I added salt while cooking and didn't have to add any more later.) Put in blender or food processer with chicken broth and puree til smooth. Pour into big pan over medium heat and add cream and water. Add shredded cheese and let melt and pepper to taste (I just used my pepper mill right into pan) and it's ready! Garnish with more shredded cheese and crumbled bacon.

[Sooz]

Here is one of my favorite recipes from this site. It comes from SilkandSand and it is SOOOOO good. Started out eating it as a soup and then started wrapping the meat in LC tortillas and topping it with the soup and all of the toppings. No more LC tortillas for me for a while, so back to making it as a soup. Just leave out the bacon and put some Olive Oil in the bottom of a pan to saute the beef. You will love this dish! I also make it with pork because it is cheaper. I have also included a link to a thread that talks about how to use fresh tomatillos. I just use canned and throw in the juice.

My last chance to read/post before I leave for Disneyland. Thanks for all of the great motivation all!!

Sooz

Carne en su Jugo:
By silkandsand

2 lbs of beef sliced thinly and cut into 1 inch pieces (when we lived in the US, I had our butcher at the grocery store do this for me) or ground beef will work as well.
1 lb of bacon cut into pieces
1 lb of fresh tomatillos (canned will do)
4 cloves of garlic
salt to taste
1 handful of cilantro plus some set aside as a garnish
fresh lime
1 diced avocado
1/2 diced onion
your favorite salsa or hot sauce


First cook the bacon and then take it out of the pan and put it in a pot, save the grease. Then cook the beef until brown in your bacon grease and add that to the pot. Make a green stock in your blender using the tomatillos, cilantro, garlic and a little water. Blend. Strain the stock if desired to remove seeds. Now add that to the beef and bacon and cook until tender (The original recipe calls for beans in the soup or on the side as a garnish to be added, I omit the beans for lc) Now dish it up and add cilantro, raw chopped onion, avocado and salsa. You will LOVE this! Your friends will be amazed. It was the hit of every potluck I brought this to.

Silkandsand - Carne en su Jugo..... EXCELLENT Recipe!!!

[innaphog]

We like soup all year round...and now that it's beginning to warm up (on the west coast, at least), my thoughts are turning to cold soups, like:

- gazpacho

- cream of avocado

- zucchini cream

There is an abundance of recipes for these on the web.

[kdog41]

Here's a good one I've made a few times.

ALAN'S BROCCOLI AND CHEDDAR SOUP

Recipe By eanie Comeaux Bahan
Serving Size : 6 Preparation Time :0:20
Categories : 0-5G Low Carb Low Gi
Soup Vegie Egg Cheese Sugarbusters
Znew2001

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt chicken broth -- 1 litre
4 oz cream cheese -- 125gr
1 box frozen chopped broccoli -- cooked
1 dash worcestershire sauce
salt and pepper -- to taste
1 cup shredded cheddar cheese
1/3 cup grated parmesan cheese
1/2 cup cream

In a soup pot, bring the broth to a gentle boil. Meanwhile, chop your cream cheese so that it will melt faster. Add the cream cheese to the hot broth and stir to melt. Add the broccoli, Worcestershire sauce, salt, pepper, cheddar, and parmesan. Stir until cheddar has melted. Add the cream slowly and heat for a minute more.

[Freesia]

Cold Cream Of Cucumber Soup

2 tablespoons unsalted butter
1 small yellow onion -- sliced
1 1/4 pounds cucumbers -- peeled and sliced
2 cups light chicken stock -- plus additional
stock -- as needed
1 pinches salt
1/4 cup heavy or double cream
handful of small fresh mint leaves

In a deep saucepan over medium heat, melt the butter. Add the onion and cook, stirring, until translucent, about 3 minutes. Add the cucumbers, mix well and pour in 2 cups ( 16 fl oz/480 ml) stock. Reduce the heat to low and cook, uncovered, until the cucumbers are tender, about 20 minutes.

Remove from the heat and let cool slightly. Working in batches, puree the cucumber mixture in a blender, adding a little stock to thin, if necessary. Pour into a bowl, cover and refrigerate for at least 3 hours to chill thoroughly.

Just before serving, add the salt and the cream or milk, mixing well. Ladle
into chilled bowls, sprinkle with the mint and serve immediately.

Notes: You can add I tablespoon plainyogurt to the top of
each serving. Vegetable stock can be used in place of the chicken stock for
a vegetarian first course; to prepare it, follow the directions included in
the light chicken stock recipe.

[MaryJean]

Here's one that I just love. I've made the seafood and the chicken version.
I am going to make it today and try adding some green curry paste.

>>>>>>
* Exported from MasterCook *
LAZY TOM YUM

Recipe By :
Serving Size : 6 Preparation Time :0:20
Categories : 0-5G Low Carb Poultry Chicken Breasts
Regional Chinese Znew2001


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 16 oz can chicken broth -- 450gr
1 can coconut milk
8 oz sliced mushrooms -- 250g
olive oil
1/2 6 oz can bamboo shoots, canned -- 180g cut into strips
1 1/4 lb chicken breast -- 650gr
Or 20 oz seafood, mixed
2 scallions -- sliced
2 tbsp sesame oil -- tabasco or chili oil
3 tbsp lemon juice
1/4 tsp chicken bouillon
salt -- to taste

Sauté the mushrooms in a good-sized pot, like a spaghetti pot. Add everything else, cook on medium heat until the chicken or seafood is cooked.

[PhoebeHerself]

This is the absolute BEST soup - hearty and comforting. Just amazing!

PUMPKIN AND SAUSAGE SOUP

2 c mashed pumpkin (1 15 oz can)
4 c. chicken broth
1/2 c. minced onion
1 c. finely chopped mushrooms
1/2 c half and half mixed with 1/2 c water
1 clove garlic, minced
1 T Italian Seasoning
1/2 pound spicy sausage
Brown sausage, drain, and then add the onion, garlic and herbs. When the sausage is browned, stir in the pumpkin. Stir in the broth and mix well. Simmer 20-30 minutes. Stir in the milk and simmer on low another 10-15 min. Taste and add salt/pepper as needed.

It tastes nothing like you would expect it to! I use Bob Evans hot breakfast sausage, and it is nice and spicy. Really hits the spot.