Soupe D Automne Autumn Soup Recipes

Steps:

• Brown beef, add onions. Cook until tender.
• Stir in remaining ingredients.
• Heat through.
• Enjoy!

Steps:

• Combine all ingredients in a large kettle.
• Cook until vegetables and the barley are tender.
• Option:can be placed in a slow cooker on low for 8-9 hours if wished.
• .

Steps:

• In large soup pot brown ground beef, add onions and celery simmer until tender, stirring frequently.
• Add remaining ingredients except tomatoes.
• Bring to a boil, reduce heat and simmer for 30 minutes or until vegetables are done.
• Add tomatoes and simmer another 10 minutes.
• Serve with freshly baked bread or rolls for a hearty meal.

Steps:

• Place carrots, potatoes, apples, onion and celery in a large soup pot. Add juice, wine, and broth and bring to a boil. Cook/simmer for about 15-20 minutes or until carrots are very tender.
• Stir in salt, pepper, thyme, tarragon, nutmeg and brown sugar.
• Remove from heat and puree (in batches) in a food processor or blender.
• Return pureed soup mixture to pot and place on med-low heat. Stir in shredded cheese and sour cream. Stir often, until cheese is melted and soup is heated through.
• Serve.

Steps:

• Preheat the oven to 180°C/ 350°F.
• Cut the top off the pumpkin with a large sharp knife and scoop out and discard the seeds.
• Using a small sharp knife and a tablespoon, cut and scrape out as much of the flesh from the shell as possible, then chop the flesh into rough chunks.
• Bake the pumpkin with its lid on for 45 minutes to 1 hour until inside begins to soften.
• Meanwhile, make the filling. Gently fry onion, garlic and pumpkin flesh in olive oil for about 10 minutes, stirring occasionally.
• Add the sliced courgette and the mushrooms and cook for a further 3 minutes, then stir in the tomatoes, pasta shells and stock. Season well, bring to the boil, then cover the pasta and simmer gently for about 10 minutes.
• Stir the fromage frais and basil into the pasta and spoon the mixture into the pumpkin. (It may not be possible to fit all the filling into the pumpkin shell so serve the rest separately if necessary).

Steps:

• In dutchoven (large pot) on medium heat, melt butter, add onions and garlic and saute until golden.
• Add the rest of the ingredients EXCEPT the milk.
• Boil for 25 minutes.
• Puree soup with blender, return to heat and add milk.
• DO NOT BOIL!
• Just heat through.
• Recipe may be doubled.

Steps:

• In a soup pot over medium heat, melt butter.
• Add onion and celery and saute until tender, about 5 minutes.
• Add 1 cup of the stock and simmer, covered, for 10 minutes.
• Transfer to a blender in batches and puree until smooth.
• Return to pot and add the remaining three cups of stock, wine, sage, salt, thyme, and pumpkin.
• Simmer until flavors are blended, about10 minutes.
• Ladle into bowls, top with a few apple pieces and sprinkle with parmesan.