I don’t have a picture of my soup. The reason it’s called Swamp Soup is cuz it looks like something you’d find in the swamp, kinda grassy, with chunks and bits. It goes great with some cornbread. It’s best if cooked with fresh ingredients, but if they’re not available frozen and canned will do in a pinch. #GoldenApron23

Rich and delicious.

Switch up the family's taste with tuna noodle soup.

I haven't made this in a long time, but I have fond memories of eating it in the Polish-American kitchens of my childhood. The recipe calls for duck blood, but since it is almost impossible today to get duck’s blood and it is a turn off for most people (even though it just adds flavor and richness), this recipe does not include duck’s blood. This soup is meant to be served with Polish "Raw" Potato Dumplings. I have included a recipe for these dumplings here on Cookpad. The picture above is of the broth. In April, my sister will visit and at that time I will add the prunes and carrots and the flour and sour cream to thicken the broth.

MY BREAKFAST VERSIONQUICK VEGAN NOODLE SOUP

Called it the sink soup because so many ingredients. This makes about 3-4gallons according to size of vegetables, and how much liquid you add. The orzo with increase 10× in size, at least.

Today, I'm in the kitchen making Duck and Bamboo Shoot Noodle Soup 🦢🦢

The trimmings left over from preparing a whole duck for marinade are perfect to make this gourmet wild rice duck soup dinner, a full meal for two.#GoldenApron23

After having been carved, the carcass of a smoked duck makes a delicious broth for a quick smoked duck soup wild rice dinner, gamey and lean, perfect with wild rice. Here is the recipe.#GoldenApron23

This home made vegan mock duck has the smoked flavor and texture of smoked duck,in a soup of wild rice, mushrooms, vegetable broth, fresh greens, panfried onion rings and is served with tofu garlic croutons on the side.#GoldenApron23

When I make a soup, I am one of those toss it in kind of people. So, this recipe is a very close approximation of ingredients. A little more broth may be needed or a bit more of this or that. It's really all up to you and how thick or thin you want your soup or how many veggies you like! The hambone from your holiday ham can be saved and frozen until your ready to make your soup! Also, save some of the ham and add it to the soup! You can also get a hambone from your butcher or even a Honey Baked Ham store.

We like the tom yum soup I wanted to make one with what we have in the fridge so for the sea food taste I used Mussel and for the sower we use a lemon, and what we have of vegetables.