Soup. It's what's for dinner. Yesterday, today, tomorrow...

[moosesal]

So a few weeks ago I had this really great soup in my fav sandwich shop. Sunday night I decided to see if I could recreate it. Here's what I did, how it worked, and suggestions for next time.

Comments

[justsonya]

My experience with cream soups are that it's better to use butter than olive oil (it adds to the richness of it, and using salted butter helps with the blandness), you need to let it cook for at least a good 1-2 hours before eating it but it's better to cool and reheat later (as you found out). Also, most of the seasoning on a rotisserie chicken is in the skin, so cooking your own with the seasonings you want will help too.

If there's one thing I've learned from Food Network it's layering your seasonings. ;)

[moosesal]

Yeah. I just couldn't figure out what seasonings to use the first time around, so I was hesitant to add anything else. Thanks for the butter tip, I will definitely try that next time.

[ethrosdemon]

I think thyme and a bay leaf. Also get some Better Than Bouillon, it's the secret ingredient for soup.

[moosesal]

Thanks for the tips!