Best 2 Mother In Law Soup Recipes

Searching for a hearty and comforting meal to warm your soul and tantalize your taste buds? Look no further than mother-in-law soup, a delectable dish passed down through generations. Originating from various cultures, this soup has earned a reputation for its rich broth, tender meat, and an array of vegetables, all simmered to perfection. Whether you're a culinary novice seeking a crowd-pleasing recipe or an experienced chef in search of a new favorite, this article will guide you through the steps of crafting the ultimate mother-in-law soup that will leave your family and friends raving.

Here are our top 2 tried and tested recipes!

THE MOTHER-IN-LAW

The Mother-in-Law image

Provided by Jeff Mauro, host of Sandwich King

Categories main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups Chili Sans Beans, recipe follows, or your favorite prepared chili
4 Chicago-style hot tamales (or 4 prepared pork, chicken or beef tamales), usually found in the freezer section
12 sport peppers, chopped
1/4 white onion, chopped
4 hot dog buns
1 1/2 cups shredded Manchego
2 small bags corn chips, such as Fritos, crushed
1 teaspoon vegetable oil
1 1/2 pounds ground sirloin
1 pound Mexican-style chorizo,such as El Supremo brand
1 onion, diced
1 to 2 tablespoons chili powder
1 to 2 tablespoons ground cumin
1 teaspoon paprika
Kosher salt and freshly ground black pepper
1 stout beer
1 tablespoon hot sauce
One 14.5-ounce can crushed tomatoes
1 cup chicken stock

Steps:

Heat the Chili Sans Beans in a small saucepot until it is simmering, about 5 minutes.
Heat up the tamales using a steamer basket set over a pot of simmering water, until they are warmed through, about 10 minutes. (Or follow the package directions of the tamale you use.)
In a small bowl, combine the sport peppers and chopped onion.
For the sandwich build: Place a sprinkling of the onions and sport peppers along the bottom of the buns. Remove the husks of the tamales. Place the tamales in the buns and top with the Manchego. Then ladle a small amount of chili on top of that! Top with the remaining sport peppers and onions and sprinkle with the corn chips. Take a bite and instantly blog about how surprisingly amazing this combination of ingredients is.
In a large Dutch oven, heat the oil over medium heat. Add the beef and chorizo and smoosh down. Start breaking up the chunks with a wooden spoon and let sear until the beef is no longer pink, about 5 minutes.
Remove the meat from the pot and leave the fat. Then add the onions, chili powder, cumin, paprika and season with salt and pepper. Cook until the onions are soft, 7 to 8 minutes. Deglaze with the beer. Cook until the alcohol smell subsides, 3 to 4 minutes. Add the hot sauce, tomatoes, stock and the reserved meat. Simmer until thickened, stirring frequently, about 20 minutes. Adjust seasoning.

EX-MOTHER IN LAW'S PORK CHOPS WITH CREAM OF MUSHROOM

Ex-Mother in Law's Pork Chops With Cream of Mushroom image

This was the one good memory I have of my first marriage- going to my ex-mother-in-law's and smelling this cooking! Of course, I begged for her recipe and have been making it regularly ever since. Her son was not a keeper for me, but her pork chops sure were! This recipe may be halved by using 4 pork chops, one can of soup, and two tablespoons of butter with the Lawry's seasoning.

Provided by BamaKathy

Categories Pork

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 5

Ingredients

6 -8 pork loin chops
2 (10 3/4 ounce) cans cream of mushroom soup (buy the NAME brand, creamier-cheaper soups stay lumpy)
Lawry's Seasoned Salt
lawry seasoned pepper
1/4 cup butter

Steps:

In skillet with melted butter,sprinkle both sides of pork chops with seasoned salt and seasoned pepper to taste and brown.
Put into 9 X 13 inch glass casserole and spoon mushroom soup (do not dilute!) and smear all over pork chops.
Cover and seal tightly with heavy aluminum foil and put into pre-heated 350 degree oven for 1 hour.
Remove foil last few minutes.
Serve over rice or noodles.
Yummmmm!

Nutrition Facts : Calories 660, Fat 45.1, SaturatedFat 15.8, Cholesterol 191.2, Sodium 942.7, Carbohydrate 6.8, Sugar 1.5, Protein 53.7

Tips:

Use a variety of vegetables. The more vegetables you use, the more flavorful and nutritious your soup will be. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different herbs and spices. A few well-chosen herbs and spices can really elevate the flavor of your soup. Some good options include garlic, thyme, rosemary, and oregano.
Simmer your soup for at least 30 minutes. This will allow the flavors to meld and develop. If you're short on time, you can cook your soup in a slow cooker on low for 6-8 hours.
Serve your soup with a variety of toppings. Some good options include sour cream, shredded cheese, croutons, and chopped herbs.

Conclusion:

Mother-in-law soup is a delicious and hearty soup that is perfect for a cold winter day. It is also a very versatile soup that can be easily customized to your own taste. With a few simple tips, you can make a mother-in-law soup that your whole family will love.