Call me paranoid but a Soup Swap party sounds scary to me. Some people don’t think twice about leaving soup on a stove to cool down all night and heating it up again the next day.
That would be me. Look, ma! Still very much alive and kicking 
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I know some people are like that.
The Toronto Chowhounds I used to do Cake Day, Cookie Exchanges, dinner parties and potlucks with were careful cooks. I never got sick from anything they made.
I would trust anyone I would invite to my Soup Swap.
We did a dumpling swap once, and it was nice to have a freezer full of 10 different dumplings, in packs of 6 or 8.
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@Aubergine These were Taiwanese knife-cut noodles from an Asian market, but you can substitute tagliatelle (as I have in the past) or other pasta to make it easy.
At the Teochow place, they offer a choice of 7 varied noodles, both rice and wheat, so I think anything goes.
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If there’s a TJ’snear you, their squiggly noodles are similar and about $5 for a 4-pack.
Or Amazon has a few (this and this and this) but about double the price of what they are in-store.
I like Maesri or Aroy-D for the curry paste (Amazon has cans or a jar, and Whole Foods carries single cans).
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I want to make more soup this fall/winter, so kindly share your absolute favorite soups & soup recipes here 
I’ll start with a few I’m hoping to make from my NYT recipe box:
or this
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Looking forward to revisiting this at some point:
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Soup is always just a use of leftovers in this house. We’ll make stock if we have a chicken to roast and freeze it. Later, any sad and unloved veg will go in it. Maybe with a tin of cannellini beans, or some lentils or a small pasta like orzo. That’ll get frozen. A defrosted batch currently sits in the fridge for tomorrows lunch. No actual recipe involved.
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Made this one just last night. I’ve been using this recipe for years and it produces by far the best tomato soup I’ve ever had: https://www.kingarthurbaking.com/recipes/creamy-tomato-soup-recipe
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I love tom yum! And tom kha, too!
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Just made my first soup of the season, a pretty simple Chinese-style seaweed soup, using this as the base: https://www.youtube.com/watch?v=DssWoSiNbWg&t=488s
I added some stuff, of course: Three kinds of dried mushrooms, some lop cheung (didn’t have any pork on hand, but I wanted some protein), and a big ol’ knob of ginger. I know I’ll also soon be making my version of CI’s clam chowder, and a cream of broccoli soup that’s been in my winter rotation for about 20 years. And cross-referencing another thread, the best part of Thanksgiving is a huge pot of turkey carcass jook the Saturday after!
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You may like this one, too. I make it a lot:
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I have several portions of soup in my freezer right now helpfully labeled September Soup. What was I thinking??? I thawed one for my sister when she was just here and she said it was good. Looked like FM veggies, bacon and beans so I’d guess I threw it together to use things up the night before another FM? I mystify myself sometimes…
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Which September?
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LOL, the one we just had. Very busy at work, hence my soup amnesia.
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I just shared this in another thread, likely verring off topic, but…tortilla.
Season chicken broth with cumin and ground New Mexico chiles (or whatever chiles you like. That was all I had on hand and already ground.). Add chunks of grilled chicken thighs and cubed avocado. (Yeah, I know you can’t really cube an avocado.) Garnish with tortilla strips, crumbled cotija, chopped cilantro, and a squeeze of lime.
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Ummm. I cube avocado all the time for my salads, tacos, etc. What am I missing?
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This sounds like a great recipe to use up some of my frozen summer corn 
This one my PIC actually made before, and it was delicious.
This is also going into my recipe box!
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Sorry. Geometry humor. You would have a heckuva time and a lot waste working around the curvature. This could make a great spatial relations quiz. How many perfect 1/2’ cubes can be made from a three inch long and two inch wide avocado?
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