I’m afraid that I may have spoiled my kids for life. No, not from being overindulgent. In fact, they are usually pretty grateful, compliant children. However, I am afraid that they will never be able to enjoy a bowl of soup from a can. Mushy noodles? Tasteless broth? Tinny aluminum flavor? Blech. I don’t blame them for turning up their noses.
Unlike my kids, I grew up eating soups that came in familiar cans with red-and-white labels. You open a can, dump it in a pot with some water, and heat until warm. Really, the blandness of those soups never bothered me until I grew up and figured out how to cook homemade soups. And now I will never turn back, nor will I force my children to slurp down the canned imitation.
Nothing beats homemade soup. The rich, fragrant broths, the smooth, creamy bisques, the mouth-watering aroma filling the house as the soup simmers on the stove – if you have not experienced it, then perhaps it is time to try. It really isn’t difficult. Most soups begin with a good stock. If you must, or if you are in a hurry, then using a canned stock is not the end of the world (unless you are making chicken soup). But it is very easy to make your own stock. Every time I cook a whole chicken for dinner, I immediately turn the leftover carcass into a delicious stock, which I freeze until I am ready to make soup. There are hundreds of basic chicken stock recipes available on the web – just experiment until you find one that suits your taste.
Not sure where to start? Chicken noodle soup with veggies is usually a safe bet. My children especially love when I make yummy, chewy, homemade egg noodles using this recipe. Here are our other favorites:
- Potato Leek Soup (My kids think it tastes just like mashed potatoes with gravy)
- Chicken and Wild Rice Soup (Okay, my kids aren’t so into it, but it is one of my favorites)
- Butternut Squash Soup (Great fall soup, perfect with a crusty loaf of bread. Tip: Very fast soup if you have already pre-cooked the squash)
- Chicken Corn Chowder (My own personal recipe and my kids’ favorite soup – sorry for the lack of photos!)
- Udon Soup (I really need to post this recipe to Allrecipes soon. It is a very quick and simple Japanese soup. Makes a delicious, simple lunch):
*Before you begin, you should know that this recipe is more of a guideline, since udon soup can be modified to accommodate a variety of vegetables, meats, shrimp, or tofu. Also, I don’t really measure anything, so it is tricky to determine exact amounts and times. The best thing to do is taste and add until it is right for you. Oh, and yes, udon soup can be made using dashi, but I prefer to use memmi, which is more readily available to most people, and can be found in most major supermarkets beside the soy sauce.
2 quarts of water
1/3 to 1/2 cup Memmi (a Japanese soup base)
2-3 Tbsp. tempura sauce
1 pkg. dried udon noodles (Usually come banded together in bunches – I use 1 bunch)
2 cups assorted chopped veggies (I often use mushrooms, spinach, green onions, and bok choy)
1 cup cooked shrimp (or cooked chicken, or hard-boiled egg, or chopped firm tofu)
Boil water. Add Memmi base and tempura sauce to taste. Add noodles along and cook 1-2 minutes (do not overcook, or noodles will be mushy!). Add veggies and shrimp (or other protein). Remove from heat and serve. See? Super-simple.
Don’t be intimidated by making soup. It is really quite easy to do, once you get the hang of it. Naturally, you and your family will enjoy some recipes more than others. For example, one Thanksgiving, I made oyster chowder, which, according to my darling children, tasted exactly like pond water, or perhaps sewage. Nice, huh? Well, when in doubt, bake a loaf or two of homemade bread to accompany the soup. That way, if it doesn’t go over well, no one will starve.