Family Weekend Article: "Savory Soup Recipes" - by LDS Living Staff

January is National Soup Month, and what better way to celebrate than by sharing your most delicious soup recipes?

We asked for your favorite soup recipes, and the response was overwhelming! Below are a just few that we particularly liked, but look to the link at the bottom to view several more recipes.

Chicken Poblano Chowder
Craig Powell
Salt Lake City, Utah

Mushroom Split Pea Soup
Bon appétit!
Sister Carter
France Toulouse Mission

Sardinhas de Caldeirada (Boatman’s Stew)
Elaine Bender Bowie
Waldorf, Maryland

Crawfish Chowder
Crawfish tails, frequently used in Cajun cooking, are readily available, fresh or frozen, in grocery stores in the South; in other parts of the country, call your local market or specialty store to find out about availability. If you can’t find crawfish, you may substitute lobster tail or shrimp. Also, crab boil is a mixture of spices available in most grocery store spice sections.

• 1 package (12 oz.) of crawfish tails
• 2 tablespoons liquid crab boil
• ½ stick of butter
• 8 oz. cream cheese
• 2 cups half-and-half
• 1 (10.75 oz.) can cream of celery
• 2 (10.75 oz.) cans of cream of potato
• ½ bunch green onions, chopped(optional)
• 1 (11 oz.) can whole kernel corn, drained (optional)
• 1½ tsp crushed red pepper

We live in South Mississippi where the weather is hot and so is the food! We love this chowder with Muffalettas, traditional New Orleans sandwiches. Everyone in our family eats this chowder, including our 4-year-old.

Jenny P. Martin
Hattiesburg, Mississippi

Read more here >

Submit a comment here >

Learn more about LDS Living Magazine >

Weekend Fare: "Soups On" - by LDS Living Staff

Soup is a fairly straight-forward food. You take a base, you add meat and vegetables, and you heat it up. However, there are some hints and tricks to this seemingly foolproof food that you might find useful:

• Adding herbs to a soup near the end of the cooking time will make the herbs much stronger. If you prefer mild soup, make sure to add spices in the beginning.
• As a side, one quart of soup can serve six people. If soup is the main course, plan on two servings per quart.
• If you're serving a cold soup, etiquette calls for a cold dish as well. Simply stick the serving dishes in the fridge for 10-15 minutes before serving.

Read more here >