How To Make Macaroni Soup Food

TOMATO MACARONI SOUP

Steps:

• Heat oil and butter.
• Add onion,carrots, celery and celery leaves and sauté until softened.
• Add tomatoes, Worcestershire sauce, onion soup mix and beef broth.
• Simmer for 45 minutes; add macaroni and cook on Low until pasta is cooked(app 30 minutes.).
• Taste and add salt and pepper.

MACARONI SOUP

Steps:

• Prepare the chicken broth by simmering the bones with water for one hour over low heat.
• Skim away the scum floating on the surface.
• Filter the broth through a wire mesh strainer and a cloth bag to get the clean broth. Season the broth with salt and pepper to taste.
• Cook the macaroni until al dente according to the instructions on the packaging. Drain the macaroni and mix it with some oil to prevent the pasta from sticking together.
• Pan-fried two slices of ham of your choice (or use luncheon meat), then cut into slices or strips.
• Bring the amount of broth you need to boil. Add a tablespoon of the frozen bean.
• Place the macaroni in a bowl. Ladle the chicken broth over it. Put a sunny-side-up egg and ham into the bowl. (Alternative: hard-boiled egg and luncheon meat slices). Garnish with thinly sliced scallion and serve.

BEEF MACARONI SOUP

Steps:

• In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the mixed vegetables, tomatoes, broth and pepper. Bring to a boil; add macaroni. Reduce heat; cover and simmer for 8-10 minutes or until macaroni and vegetables are tender.

MACARONI IN SOUP

Steps:

• Make chicken broth by dissolving the cube in right amount of water over medium heat (i used approx 5 cups) Add dried scallops and pre-soaked (10mins) anchovies into broth.
• In a small frying pan, once olive oil is heated, saute garlic until fragrant Brown the chicken fillets, seasoning with salt and pepper on both sides.
• Remove, once cooked and slice thinly.
• Using about 2-3 tablespoons of prepared broth, stir-fry the asparagus until tender-crisp Add sliced chicken and oyster sauce, stir-fry for 1 minute, then set aside.
• Add macaroni into simmering broth and let it cook for about 7 minutes (until al dente) Serve macaroni in soup, with stir-fried asparagus and chicken slices as topping.

FRENCH ONION MACARONI AND CHEESE SOUP

Steps:

• For the soup: Melt the butter in a large Dutch oven or pot over medium heat. Add half of the onions and season with 1/4 teaspoon salt and a few grinds of pepper. Top with the remaining onions and season with 1/4 teaspoon salt and a few more grinds of pepper. Add the bay leaves and thyme. Cook, stirring occasionally, until all of the liquid evaporates the onions are very soft and just begin to turn golden, 45 minutes to 1 hour.
• Add the white wine, bring to a simmer and cook, stirring, until almost completely evaporated, about 6 minutes. Pour in the beef broth and 1 cup water, bring to a high simmer and cook until the soup has reduced to 5 cups, 30 to 40 minutes. Season with salt and a few grinds of pepper. Remove the bay leaves and thyme. Either keep warm on a low burner or cool completely, refrigerate and reheat later. (The soup can be made and refrigerated up to 2 days in advance or frozen for up to 1 month).
• For the mac 'n' cheese: Bring a medium pot of water to a boil, add the macaroni and cook according to package instructions. Drain, reserving 1/2 cup of the cooking liquid.
• Melt the butter in a medium saucepan over medium heat. Whisk in the flour until smooth, about 2 minutes. Gradually whisk in the milk and reserved pasta water and stir until thick, about 4 minutes. Stir in 1 cup each of the cheeses, 1/2 teaspoon salt and a few grinds of pepper; stir until melted and smooth. Remove from the heat and stir in the cooked pasta until coated. Let cool slightly, stirring frequently.
• Preheat the oven to broil. Place the soup crocks on a rimmed baking sheet and divide the hot soup among the crocks, filling about three-quarters of the way. Top each with a quarter of the mac 'n' cheese (some will sink into the soup, which is fine). Evenly sprinkle with the remaining cheeses and the panko. Broil until the cheese is melted and golden brown in spots, 2 to 3 minutes (the soup will bubble and some may spill out). Serve hot.

HEARTY VEGETABLE AND MACARONI SOUP

Steps:

• Heat the olive oil in a large soup pot over medium-low heat; cook and stir onion in the oil until translucent, about 5 minutes. Stir chicken broth, tomato juice, diced tomatoes, and water into the pot; bring to a boil.
• Stir potatoes, cauliflower, celery, herbes de Provence, sugar, salt, black pepper, and bay leaves into the pot; reduce heat, cover, and simmer, stirring occasionally, for 1 hour.
• Return soup to a boil, stir in macaroni, and cook until macaroni is tender yet firm to the bite, about 6 minutes. Remove soup from heat; let stand for 5 minutes before serving.

ITALIAN MACARONI SOUP

Steps:

• In a Dutch oven or soup kettle, saute the ham, onion and garlic in oil until onion is tender. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add beans; simmer, uncovered, for 1 hour. Serve over macaroni; garnish with cheese if desired.