French Country Soup Recipes

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FRENCH MUSHROOM SOUP



French Mushroom Soup image

This recipe is adapted from Martha's first book, Entertaining.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 12

1/2 cup minced onion
1/2 cup unsalted butter, divided
6 tablespoons all-purpose flour
12 cups homemade chicken stock or low-sodium canned chicken broth
2 sprigs flat-leaf parsley leaves, plus more for garnish
1 small dried bay leaf
Pinch of dried thyme
3 pounds mixed mushrooms, such as shiitake, cremini, and oyster, trimmed and thinly sliced
Coarse salt
Juice of 1/2 lemon
4 large egg yolks
1 cup heavy cream

Steps:

  • Cook onions in 4 tablespoons butter in a large stockpot over medium heat until soft, 4 to 5 minutes. Stir in flour and cook over low heat for 4 minutes without browning. Add the stock, blending it completely with the flour. Add the parsley, bay leaf, and thyme, and simmer for 20 minutes. Strain into a second pot.
  • In a large skillet, heat remaining 4 tablespoons butter over medium heat. Add the cremini mushrooms and season with salt. Cook until softened, and then add the shiitake and oyster mushrooms. Season with salt and lemon juice and cook until mushrooms are deep golden brown, 8 to 10 minutes.
  • Reheat stock mixture to a simmer. Whisk the egg yolks and cream until blended. While whisking, slowly add a cupful of the hot soup into the cream mixture and add back to the soup and heat to just below a simmer (if the soup simmers, the yolks will curdle). Add the cooked mushroom mixture and stir to combine. Serve garnished with parsley.

FRENCH SPRING SOUP



French Spring Soup image

I make this during asparagus season when my husband's patch is producing a lot. It is very fresh tasting, and the longer it sits, the better it is.

Provided by PAPERGODDESS

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Onion Soup Recipes

Time 1h

Yield 10

Number Of Ingredients 11

¼ cup butter
1 pound leeks, chopped
1 onion, chopped
2 quarts water
3 large potatoes, chopped
2 large carrots, chopped
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
⅓ cup uncooked long-grain white rice
4 teaspoons salt
½ pound fresh spinach
1 cup heavy cream

Steps:

  • Melt the butter in a large pot over medium heat. Stir in the leeks and onion, and cook until tender.
  • Pour water into the pot. Mix in potatoes, carrots, asparagus, and rice. Season with salt. Bring to a boil, reduce heat, and simmer 30 minutes, until vegetables and rice are tender.
  • Stir spinach and heavy cream into the soup mixture, and continue cooking about 5 minutes before serving.

Nutrition Facts : Calories 193.6 calories, Carbohydrate 16.1 g, Cholesterol 44.8 mg, Fat 13.8 g, Fiber 2.8 g, Protein 3.6 g, SaturatedFat 8.5 g, Sodium 1014.2 mg, Sugar 2.3 g

FRENCH MARKET SOUP



French Market Soup image

An old friend gave me this recipe and it is so heart-warming in the cold, winter months. I think it is even more flavorful the next day and it's best made the day before serving. Leftovers freeze well.-Terri Lowe, Lumberton, Texas

Provided by Taste of Home

Categories     Lunch

Time 4h50m

Yield 12 servings (4-1/2 quarts).

Number Of Ingredients 14

3 cups assorted dried beans for soup
2 smoked ham hocks
12 cups water
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (28 ounces) crushed tomatoes, undrained
2 medium onions, chopped
1/4 to 1/3 cup lemon juice
2 garlic cloves, minced
1/2 teaspoon chili powder
1 pound smoked kielbasa, chopped
1-1/2 cups cubed cooked chicken
1/2 cup dry red wine or chicken broth
1/2 cup minced fresh parsley

Steps:

  • Sort beans and rinse in cold water. Place beans in a Dutch oven; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1-4 hours or until beans are softened., Drain and rinse beans, discarding liquid; return beans to the pan. Add the ham hocks, water, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 3 hours or until beans are tender., Remove ham hocks; set aside until cool enough to handle. Add the tomatoes, onions, lemon juice, garlic and chili powder to the beans. Simmer 1 hour longer., Remove ham from bones and cut into cubes; discard bones. Return ham to soup. Stir in the kielbasa, chicken, wine and parsley. Simmer for 30-40 minutes or until heated through and as thick as desired.

Nutrition Facts : Calories 291 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 840mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 18g fiber), Protein 23g protein.

FRENCH COUNTRY SOUP



French Country Soup image

I enjoy looking through older recipe books for hidden gems. Here is one from Woman's Day: Famous French Cookery (1969) that is sure to please.

Provided by Acerast

Categories     European

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 16

3 tablespoons butter
2 carrots, peeled and sliced into 1/4-inch rounds
3 leeks, white part only, cleaned and chopped
2 cups cabbage, chopped
2 stalks celery, cut into 1-inch lengths
1 teaspoon salt
1/2 teaspoon sugar
1 quart water
3 cups beef broth
1 cup white beans, cooked
2 medium potatoes, peeled and cubed
salt, to taste
pepper, to taste
2 tablespoons butter
6 slices French bread
swiss cheese, grated

Steps:

  • Melt 3 Tablespoons butter in a soup kettle.
  • Add carrots, leeks, cabbage and celery.
  • Saute over low heat, stirring occasionally, about 20 minutes.
  • Add salt, sugar, water and beef broth; bring to a boil.
  • Add beans and potatoes.
  • Cover, reduce heat and simmer 45 minutes or until vegetables are tender.
  • Strain vegetables, reserving the liquid.
  • With a food mill, blender or food processor, puree vegetables.
  • Return cooking liquid and puree to the soup kettle, stir to combine and reheat.
  • Season with salt and pepper if desired.
  • Meanwhile, melt 2 Tablespoons butter in a skillet.
  • Saute bread slices in butter, turning to saute both sides, until golden.
  • Place one slice of bread into each of 6 soup bowls; cover with soup.
  • Sprinkle with grated cheese.

Nutrition Facts : Calories 417, Fat 12.3, SaturatedFat 6.6, Cholesterol 25.8, Sodium 1179.3, Carbohydrate 65.5, Fiber 7.7, Sugar 4.8, Protein 12.6

FRENCH COUNTRY SOUP



French Country Soup image

Make and share this French Country Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 11h20m

Yield 6 serving(s)

Number Of Ingredients 13

1/2 lb dried navy beans or 1/2 lb dried great northern beans
6 cups water
1 lb lamb or 1 lb beef stew meat, cut into 1 inch cubes
2 medium carrots, cut into 1 inch pieces
2 stalks celery, cut into 1 inch pieces
1 large onion, cut into wedges
6 cloves garlic, minced
4 cups ready-to-serve low sodium chicken broth
1 cup dry white wine
3 bay leaves
1 1/2 teaspoons dried rosemary
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • Rinse the beans, then drain.
  • ADd the beans and water to a large soup pot.
  • Bring to a boil; lower the heat and simmer for 10 minutes.
  • Take off the stove and let set for 1 hour.
  • Drain beans and rinse.
  • Transfer beans to a 6-quart slow-cooker along with stew meat, and the rest of the ingredients; stir to combine.
  • Cover and cook on LOW for 8-10 hours.
  • Take out bay leaves and adjust seasonings to taste;.
  • Serve.

Nutrition Facts : Calories 325.2, Fat 9.2, SaturatedFat 3.5, Cholesterol 40, Sodium 306.6, Carbohydrate 32.1, Fiber 10.6, Sugar 4.3, Protein 23

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