On Friday, October 25, 2019 at 4:36:12 PM UTC-4, wrote:
> https://www.msn.com/en-us/foodanddri...id=mailsignout
>
>
> Some I never heard of a Mexican Leek Soup, White Turkey Chili, Chicken Cordon Bleu Soup, Hearty Vegetarian Chili, Lima Bean Soup, Bacon-Beef Barley Soup, & Hearty Hash Brown Soup.
>
> The Italian Sausage and Kale Soup is the closest thing to a certain Portuguese soup I'm fond of - but, unlike the latter, there's no mention of yams or or even potatoes - and I think yams are essential for this.
>
>
> Lenona.

I didn't go for your clickbait, but I'd bet a small sum they didn't have
a recipe for one of my favorite soups: Polish pickle soup.

Since this is the second time I've mentioned it in a week, here's the
recipe:

3 tablespoons vegetable oil
1 cup finely chopped onions
1/2 cup finely chopped celery
1 small parsley root, peeled and cut crosswise into 1-inch pieces
1 carrot, scraped and cut crosswise into 1-inch pieces
1/2 teaspoon thyme
8 cups beef stock
1 medium bay leaf
3 whole cloves
1.5 teaspoons salt
6 whole peppercorns
1 cup sour cream
2 tablespoons flour
1 cup coarsely grated dill pickles

Cook vegetables in oil for 8-10 minutes until lightly colored. Stir in
the thyme. Pour in 1 cup of beef stock and bring to a boil, scraping up
the fond. Add the rest of the stock and the bay leaf, cloves, salt, and
peppercorns. Bring to a boil, reduce heat and simmer for 45 minutes.

Strain the broth through a fine sieve and discard the vegetables and
herbs. Bring the broth to a simmer over medium heat.

Stir together the sour cream and flour, then whisk in 1/2 cup of
the hot soup. Pour this mixture into the soup, stirring constantly,
and add the grated pickles and their juices. Taste for seasoning.

Source: Time-Life Foods of the World

I know pickle soup sounds weird, but it's quite good. I don't make
it very often because it's relatively high in fat.

Cindy Hamilton