Soup

1️⃣ Creamy Mushroom Soup

Ingredients:

4 tbsp unsalted butter

1 lb cremini mushrooms, sliced

1 yellow onion, diced

2 cloves garlic, minced

4 tbsp all-purpose flour

4 cups chicken or vegetable broth

1 cup heavy cream

1/2 tsp dried thyme

1 tsp salt

1/2 tsp black pepper

Instructions:

Melt butter in a large pot over medium heat. Add mushrooms and onion; sauté for 5–7 minutes until tender. Add garlic and cook for 1 minute.

Sprinkle flour over the vegetables and stir constantly for 2 minutes.

Slowly pour in the broth while whisking to remove lumps. Bring to a boil, then reduce heat and simmer for 15 minutes.

Stir in the heavy cream, thyme, salt, and pepper. Simmer for another 5 minutes before serving.

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2️⃣ Creamy Lobster Bisque

Ingredients:

6 tbsp unsalted butter, divided

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

2 cloves garlic, minced

1 (6 oz) can tomato paste

3 tbsp all-purpose flour

4 cups seafood stock or clam juice

1 1/2 cups heavy cream

1 lb cooked lobster meat, chopped

1/2 tsp smoked paprika

Salt and cayenne pepper to taste

Instructions:

Melt 4 tbsp butter in a Dutch oven over medium heat. Sauté onion, carrots, celery, and garlic until soft (about 8 minutes).

Stir in tomato paste and flour; cook for 2 minutes.

Whisk in the seafood stock slowly. Bring to a simmer and cook for 20 minutes until slightly thickened.

Use an immersion blender to puree the soup until smooth (or transfer to a standard blender).

Stir in heavy cream and remaining 2 tbsp butter. Add lobster meat and seasonings. Heat gently for 5 minutes (do not boil) and serve.

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3️⃣ French Garlic Soup

Ingredients:

2 heads garlic, cloves separated and peeled (about 20–25 cloves)

2 tbsp olive oil

4 cups chicken broth

1/2 tsp dried sage

1/2 tsp dried thyme

3 large egg yolks

1/4 cup olive oil (for emulsion) or heavy cream

Salt and black pepper to taste

Toasted baguette slices and grated Swiss cheese (for serving)

Instructions:

Heat 2 tbsp olive oil in a pot over medium heat. Add garlic cloves and cook gently for 10–15 minutes until golden brown but not burnt.

Add the chicken broth, sage, and thyme. Bring to a boil, reduce heat, and simmer for 20 minutes until garlic is very soft.

Strain the soup, mashing the garlic through the sieve back into the broth (or blend everything until smooth). Return to low heat.

In a small bowl, whisk egg yolks. Slowly whisk in a ladle of the hot soup to temper the eggs, then pour the egg mixture back into the pot.

Whisk constantly on low heat until slightly thickened (do not let it boil). Serve immediately over toasted baguette topped with cheese.

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4️⃣ Parmesan Soup

Ingredients:

3 tbsp unsalted butter

1 shallot, minced

2 cloves garlic, minced

3 tbsp all-purpose flour

4 cups chicken broth

1 1/2 cups heavy cream

2 cups freshly grated Parmesan cheese

1/4 tsp ground nutmeg

Salt and white pepper to taste

Instructions:

Melt butter in a pot over medium heat. Sauté shallot and garlic for 2–3 minutes until fragrant.

Whisk in flour and cook for 1 minute. Slowly add chicken broth, whisking constantly to prevent lumps.

Simmer for 10 minutes. Reduce heat to low and stir in the heavy cream.

Gradually whisk in the Parmesan cheese a handful at a time until fully melted and smooth.

Season with nutmeg, salt, and pepper. Serve immediately.

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5️⃣ Cheddar Garlic Herb Potato Soup

Ingredients:

4 slices turkey , chopped

3 tbsp butter

1 yellow onion, diced

3 cloves garlic, minced

1/3 cup all-purpose flour

4 cups chicken broth

2 cups milk (whole or 2%)

3 large russet potatoes, peeled and cubed

2 cups sharp cheddar cheese, shredded

1 tbsp dried parsley

1 tsp dried chives

Salt and pepper to taste

Instructions:

Cook turkey in a large pot until crisp; remove and set aside. Add butter to the pot, then add onion and garlic; sauté until soft.

Stir in flour and cook for 1 minute. Slowly whisk in chicken broth and milk.

Add potatoes, parsley, and chives. Bring to a boil, then reduce heat and simmer for 15–20 minutes until potatoes are fork-tender.

Mash some of the potatoes against the side of the pot to thicken the soup slightly.

Remove from heat and stir in cheddar cheese until melted. Season with salt and pepper, and top with crispy turkey .

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6️⃣ Creamy Vegetable Soup

Ingredients:

4 tbsp unsalted butter

1 yellow onion, diced

2 carrots, peeled and sliced

2 stalks celery, sliced

2 medium potatoes, peeled and diced

1 cup broccoli florets, chopped small

3 cloves garlic, minced

1/3 cup all-purpose flour

4 cups vegetable broth

1 cup half-and-half or heavy cream

1 tsp dried Italian seasoning

Salt and black pepper to taste

Instructions:

Melt butter in a large pot over medium-high heat. Add onion, carrots, celery, and potatoes. Sauté for 5–6 minutes.

Add garlic and broccoli; cook for 1 more minute. Sprinkle flour over vegetables and stir to coat.

Pour in broth while stirring. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until vegetables are tender.

Stir in half-and-half and Italian seasoning. Simmer uncovered for 5 minutes to thicken slightly.

Season with salt and pepper to taste before serving.