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 Whatever You Want Soup

• Yield 6 to 8 servings
• Time About 45 minutes
•  Best recipe

This fundamental formula can fill in as a canvas for any sort of stout soup. Blend and match fixings to suit your desires, utilizing a sweet-smelling base of onions and garlic, seasonings, tasty stock (or water), and whatever principle fixings you pick. This formula, similar to a comparable one in Julia Turshen's cookbook "Little Victories," features soup's fundamental transformative characteristics. With a tad of time, normal fixings can turn into a remarkable winter supper for today around evening time, and for quite a long time to come. Shrouded in the cooler, it will keep going for as long as five days, however, it additionally freezes uncommonly well for as long as two months. Simply return it to a bubble before utilizing it.

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Ingredients

• 4 tablespoons butter, olive oil or neutral-tasting oil
• 2 medium onions, diced
• 3 cloves garlic, sliced
• Kosher salt
• 6 to 8 cups meat, vegetables or other add-ins (see notes)
• About 1 1/2 pounds raw, boneless chicken (optional)
• About 8 cups water or chicken stock, preferably homemade (see notes)

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Preparation

1. Set a large Dutch oven or stockpot over medium-high heat and add 4 tablespoons of butter or oil. When the butter melts or the oil shimmers, add onions and garlic, and a generous pinch of salt.
2. Reduce the heat to medium and cook, stirring occasionally, until the onions are tender, about 15 minutes.
3. Place the meat, vegetables, and other add-ins in the pot, along with the raw chicken (if using), and add enough liquid to cover. Season with salt. Increase heat to high and bring to a boil, then reduce to a simmer.
4. Cook until the flavors have come together and the vegetables and greens are tender, about 20 minutes more. If you added raw chicken, remove it from the soup when cooked, allow to cool, shred and return to the soup. Taste and adjust for salt. 
5. Add more hot liquid if needed to thin the soup to desired consistency. Taste and adjust for salt.
6. Serve hot, and garnish as desired.

Tips

• For include ins, you can utilize a mix of vegetables diced into 3/4-inch pieces (utilize at least one of carrots, fennel, celery, leeks, winter squash, potatoes or parsnips); cooked beans, lentils or chickpeas; up to 4 cups of cut kale or green cabbage; or up to 3 cups of cooked, destroyed chicken or pork, if not utilizing crude chicken. Best recipe
• Whenever wanted, supplant a portion of the fluid with bean stock, overwhelming cream, slashed tomatoes in their juices, or full-fat coconut milk.