One of my 7 year old culinary students threw this deliciously soothing soup together in less than five minutes today. Fifty bucks says you can do it quicker!This was so yummy I just had to post it! Excellent work Selby!

Since today is so stormy and gloomy, I thought I'd teach my newest students how to make their first easy, homemade soups like Chicken & Dumplings and basic stews. They also learned how to make a thickening soup slurry. This was just one of their delicious outcomes!This soup goes great with Patty Melts! See my recipe for them under my profile if you'd like!

Since the tummy flu is going around here in Albuquerque like mad - I charged my 7 year old students to make a soup without meat. Sadly, all 4 sick students refused to touch it initially.Anyway, this was their thirty minute soup kitchen adventure! This really was tasty students! And, your fellow students seriously adored it! Piping hot to ease their tummies, salty to prompt them to drink and breads to soak up all of those acids in their stomachs! Excelent work!

This incredibly rich, decedent, tummy filling French Onion Soup absolutely bursts with onion, garlic and Gruyère flavors! It's great for lunches or chilly evening dinners. Great work students! You won't be disappointed!

I love the sweetness of onions.Cut onions against the grain to break the fiber. If you don't do this, the onion will not have a soft texture.It burns easily when you sauté with butter, so please stir constantly.If you put bread and cheese on top of the soup and brown it in the oven, it will turn into onion gratin soup! Recipe by Toibou

Remember when we were kids & we were read fairy tales? Well, that's what I do with my students when we're waiting for bread to rise. Anyway, this week's challenges are all about culinary fairy tales.Well, some of the most recent stories I read them were of Stone Soup & James & The Giant Peach. For those in the know, the first is a story about starving travelers who had nothing to their names other than a massive cooking pot.When they came upon a town & asked for food, the townspeople quickly shunned them & held tightly to their reserves. With that, the starving travelers were forced to think of something creative.Eventually they filled their large pot with water, heated it & added rocks. As the townspeople passed, their inquisitive nature took hold & they asked what the travelers were doing. The travelers responded, "Why, we're making the best soup you've ever tasted! The only problem is, is that it seems to be missing something?" At that point, a farmer spoke up and said "Well, I have some carrots in my cellar I can afford you."As time quickly passed, the travelers continued to make that same proclamation. Again, another townsperson would offer onions, another spuds, some corn, many fresh bread & seasonings, beef and pork scraps. Before everyone knew it, there was a massive pot of soup large enough to feed the entire town.Well, my students took a page from those books and happily fed the homeless with it today at 4:30 a.m. Stone Soup & Peach Cobbler for all!

AKA: Yakamein Soup.According to the New Orleans Historical Society, this soup was invented out of necessity by the South African and Japanese railroad slaves in the mid 1800's.This delicious soup is traditionally made with tender, long simmering beef chuck. I typically use my leftover prime rib from the holiday meals. But, beef chuck works great as well.This salty soup, [meant to encourage fluid intake] always includes sliced boiled eggs. It's also offered with Louisiana Hot Sauce, Worcestershire, Ketchup, Soy Sauce and fresh crispy chilled chives as sides and garnishments.This soup is craved by late night Bourbon Street party goers and is commonly served from the back of pick up trucks by independent sellers in New Orleans.It's served in styrofoam cups for both convenience and, the fact that the styrofoam tends to absorb some of the beef fat in this soup. It's traditionally eaten with chopsticks and the piping hot broth is sipped directly from the cup.This is the traditional recipe for Old Sober. But, feel free to add any additional fresh ingredients you desire. For instance, bones with its marrow and Udon noodles. Also, fresh sliced mushrooms or Jalapeños as a garnish are great in this soup! So, feel free to get creative with this recipe!

Using an onion soup stock, I made this mushroom-packed soup.Microwaving the soup with raw mushrooms in plastic wrap, then allowing it to steam makes the umami of the soup evenly absorb into the mushrooms! For 3 servings. Recipe by Yupun

This recipe is deliberately high in sodium to prompt sufferers to drink additional fluids throughout the day and, it's light enough for flu sufferers to keep down.

As the old adage goes: "If the good Lord made anything better - he kept it for himself." Spicy, salty, sour, tangy and sweet! What an authentic Asian delight for you, your family and guests tonight! There may seem like there's a lot of ingredients in this but, you won't regret making this dish!

What this delicious hot soup lacks in carbohydrates and calories more than makes up for in a myriad of fresh crispy flavors! And, what a great way to drop some quick extra pounds! Excellent work students!This recipe will last any dieter one week or better eating it twice per day. Then, eating one balanced meal at night. Happy eats!

Warm and comforting for cold days 🥣If you don't have vegetable broth, you can add a vegetable bouillon cube to a quart of water.