Thanks both! I have it on the stove now 
Smells great.
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I have a recipe for Roasted Red Peper soup I havent made in ages, not sure why, I think I ODâed on it years ago.
2 1/4 pounds red peppers, roasted, seeded and skinned
$ T olive oil
1 onion chopped in large pieces
3 cups chicken stock
1/4 tsp red pepper flakes
croutons
basil leaves
Saute onions until just starting to brown, add peppers and some of the stock, simmer until tender. Puree adding the rest of the stock until smooth, add red pepper flakes. S&P Serve with croutons and slivered basil.
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Sorry, wonât let me edit - that 4 T OO
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That sounds lovely. I would be tempted to add a splash of heavy cream or crĂšme fraĂźche to it.
My new favorite! I had a mega can of chopped clams from Costco sitting in the pantry that needed to come out. Fettuccine with clam sauce or clam chowder, of the cream soup variety? Clam chowder was the choice; this would have served at least eight, easily.
We had it over two nights. Soooo good!
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Your chowder looks great. Would you mind sharing your recipe/process? Thanks. 
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Forgot to post that the portobello soup was BANGIN. I happily ate it all myself over the subsequent five days. Thanks for the help!
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Iâm making this now, but I donât understand why in the directions she has you roast the peppers and skin them, and then⊠save the skin and seeds and trimmings from the peppers and put them back in the soup? Then puree and strain them out, but if thatâs the case, whatâs the point of steaming the skin off in the first place? If itâs for flavor, ok, but again, why go to the considerable trouble of manually peeling them after roasting?
Iâm also going to not cook the pepper seeds into my soup. That just rubs me the wrong way.
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This is one of my favorite fall soups. I do add a small bottle 187 mL of Chardonnay to the soup, it just adds something extra.
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I wanted to make that tonight but Iâm out of milk and cream. I ended up making chicken noodle. Next time for sure.
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This is the version I make most often, and add the wine of course! If you have an Instant Pot?
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A friend posted this in my Fb WFD group, and I canât wait for the temps to go down so I can make this.
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No Instant pot but I do have rice blend in the freezer so that should speed things up.
I havenât made it yet. Sopa Azteca. I couldnât bring myself to pay $13.90 for a take-out bowl at a neighbourhood restaurant tonight.
Iâm now looking at recipes.
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Pretty easy, amounts are approximateâŠIn my large enameled C O Dutch oven, I started with one big cleaned leek, sliced up the white and pale green parts and sautĂ©ed those in some evoo with about 1/2 cup each of carrots and celery, both chopped small. I sprinkled on some flour to make a roux of the veggies, then I drained a big can of chopped clams (bought at Costco in a two packâmaybe a 57 ounce can?), straining and saving the liquid and added the chopped clams to the pot and stirred them around in the roux until all was coated. Then in went the clam juice and I simmered all with a good bit of dried homegrown thyme (maybe 1 tsp.) and s & p. I threw in a small bit of fresh dill and added one or two homemade fish stocks cubes (1/4 c. each) to thin it out. I had two left over cooked yellow new potatoes, so I peeled them, and cut into about 6 pieces each. Added them and brought everything up to heat, then finally, added about 1-1/4 c. of whipping cream I had on hand. I needed to use the cream up, otherwise I would have used 2% milk. I think the cream made it so great. I checked for seasoning and since I undersalt everything (leaving it for the consumers to complete) I didnât have to add anything else, or I think I didnât. I should have written the whole thing down, but the mind was elsewhere at that time. Good luck!
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I made this but with homegrown red peppers instead of yellow.
Following the method in the recipe (I did sub shallots for the onion), I strained out all the solids. That produced a pretty wan soup, and I was bummed to throw out my lovingly grown peppers. So I fished the pepper strips out and blitzed them with the soup. I found that an improvement, so ultimately I re-added all the solids to the blender and processed them. The soup was better with more body.
It also requires a lot more salt and sherry vinegar than called for.
After all that, I put it in the fridge overnight, and have been eating it both as-is and strained. I was curious if the veg sitting in the liquid would improve the flavor, and that was in fact the case. So the straining is now a step about texture, not taste.
Overall this was a lot of work for not a lot of reward. However, Iâm very happy not to have wasted my peppers.
ETA I might try the next serving with some dairy swirled in.
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It is quite fussy. The seeds and trimmings and skins do add another dimension of flavor to the stock, but Iâd guess not that much. The seeds are strained out. The skins have some smoky flavor because of the broiling. Roasted/broiled, skinned peppers have quite a different taste than peppers cooked with the skin on.
Itâs a matter of preference and nuance and tolerance for fussiness! Iâd guess the soup is excellent without the trimmings.
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I find a dollop of sour cream helps so many soups.
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Last time I prepared lemon orzo, I used the leftovers in this recipe.
Very good, excellent for warm bread dipping.
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A couple of tablespoons of raw rice - cooked in the soup until broken down - might add a little body. Just a thoughtâŠ
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