4 T Butter
2 cups yellow onions
2 T Finely chopped garlic
4 pounds sliced mushrooms (Get a mixture. I used 2 pounds baby bellas, 1 pound shitaki, 1 pound chanterelles)
4 cups Chicken Stock
1 cup white wine, or you can use 1/4 cup of vinegar.
4 tsp dried thyme
3 T Smoked Paprika – you can use spicy if you like spicy.
1 cup heavy cream
In a heavy sauce pan, saute onions and garlic add 1 to 2 cups of chicken stock and use your blender to make smooth.Next saute and carmelize the mushrooms in butter along with your spices. Get some carmelization on the mushrooms. This builds flavor.
In your blender with the onions, garlic and chicken stock, add 1/2 of you sauted mushrooms.
Poor mixture into a soup pot along with your sliced mushrooms. Add the remainder of the stock and bring to simmer.
Add your cream. Adjust your seasonings. Perhaps a bit more acid? Add a vinegar. Salt and pepper to taste.
It is nearing Halloween and with all the great pumpkins and squash and carrots, it has to be the beginning of soup!
I love soup and give me bread and I am happy. I blame it all on my mother and at the same time thank my mother for being a wonderfully awesome soup chef! When she worked as a Chef/Cook for the San Joaquin County Hospital, all the doctors and nurses would seek her out to find out what kind of soup was going to be available that day.
It tickled her to have her very own fan club and an equivalent of a facebook thumbs up would be their return in the line the next day!
While I am making this soup for my office to feed 25-30 people, my mother would make soup for 300 people!
Olive oil 1/4 cup
Carrot 1 Quart
Pumpkin 1 Quart
Butternut squash 1Quart
1 head of Roasted Garlic
Cayenne 1 tsp
Ginger 2 tsp
Coriander 2 tsp
Ham bone with ham bits
Salt and pepper to taste
Chicken stock 3 Quarts
add water as needed
Roast garlic(wrap in foil), pumpkin, carrots and squash for 40 minutes at 400 degrees. Chop onions into a rough dice and saute in the bottom of a large soup pot with a little oil. Add Roasted vegetables, and 3 Quarts of Chicken Stock and ham bone to pot. Bring to boil and add spices. Let simmer slowly for 1 hour.
Shut off and allow to cool so you can remove the ham bone. Shred the meat and set aside. Using a handblender to the soup until you get a creamy consistency, add water as needed to maintain consistency you like. Add salt and pepper to taste and adjust your spices to your liking. Careful with the Cayenne Pepper. Add the ham back into the creamy mixture.
Serve with a drizzle of Pure Maple Syrup, or a spoon of sour cream, or cinnamon croutons for some fun!
Serve with freshly made bread!
Roasted Tomato and Sweet Peppers with Garbanzo Beans and Rosemary
Ingredients:
32 oz of Clamato Juice
4 cups of chicken broth – may need to add more as you go
4 12.5-ounce can of garbanzo beans, drained
3 Tablespoons Cumin
1 Tablespoon Paprika
2 yellow onion, peeled and chopped
4 chopped celery stems
6 cups fresh tomatoes, oven roasted, roughly chopped
3 cups sweet red peppers, oven roasted
Drizzle of olive oil, enough to coat the tomatoes and peppers
Salt and Pepper to taste
7 sprigs of Rosemary for garnish, fried in olive oil
1 small onion roughly chopped
4 cucumbers
2 avocados
Juice from 2 limes
1 clove garlic
Salt and Pepper to taste
Tabasco or Jalapeno to your taste.
Chopped Cilantro – for garnish
Take all the ingredients and using a blender, cream them.
Add the salt and pepper to taste.
Place in the refrigerator for 3-4 hours or overnight. Allow the flavors to blend. Re-season as needed.
Abby makes excellent meatball soup. My kids crave it when they are not feeling well because she used to make it for them. When I told my boys that I made soup like Abby’s, they rolled their eyes. “Mom, you can’t make soup like Abby”. For the record, James ate 3 bowls of my soup.
1 onion finely chopped (1/2 for meatballs, 1/2 for broth)
4 stalks of celery (1/2 for meatballs, 1/2 for broth)
10 small carrots
Saute above ingredients and use (1/2 for meatballs, 1/2 for broth)
32 ounces chicken broth
1 small can Hot Tomato Sauce – mexican style
1/4 cup cilantro
1-2 tsp cumin
Salt
Pepper
Meatballs:
1 pound hamburger
1/2 pound of sausage or chorizo or hot dogs ground finely
mustard
catsup
1 tsp cumin
2 tsp oregano
2 tsp cilantro
2 eggs
1/2 cup Italian Bread Crumbs
Combine the ingredients and form the meatballs and bake for 12 minutes.
Add to soup. Allow the soup to set for a couple of hours. Reheat and serve. The soup and meatballs will be so good.
Serve with fresh french bread. Yummy.
I woke up this morning wanting to make soup for my office luncheon meeting. Up at 5:00 AM, roasting vegetables. Husband looking at me oddly, and finely asking, “What are you making?”. As the vegetables roasted I grabbed a cup of coffee and sat down with Dennis for a few minutes of morning chit chat. I love the mornings, lighting the fireplace, having coffee, talking about the day ahead of us.
27 years married, work in a business together, we have much to discuss.
We discussed issues quickly and made decisions and moved from topic to topic. This is our time to discuss our calendars, potential conflicts, kids, vacation ideas, work strategy.
I learned a long time ago to keep our discussions for the morning. Discussing issues at night when we are both tired, just led to a restless, sleepless night for both of us. Everything is shelved when I come home until the morning. It makes for a harmonic evening.
My tomato plants are nice this year. Already have quite a few tomatoes, so soup has been on my mind. My fennel is also ready to pick. And lucky me, someone gave me some fresh squash. Happy girl I am!
1 pan of quartered fresh tomatoes, 6-8
2 yellow onions sliced
2 cups squash, sliced
2 bulbs fennel, sliced
1/4 cup olive oil
Drizzle olive oil over vegetables on separate sheet pans – one layer 400 degrees for 40 minutes
8 cups chicken broth
3 cans diced chopped tomatoes
1/2 tsp red chili flakes
1 tsp tarragon
juice from 2 lemons
Bring broth to a boil and add the vegetables after roasting. Simmer for 20-30 minutes allowing the soup to reduce. Using a stick hand blender, puree the vegetable soup.
Serves a crowd 15-20 friends.
Pour soup into crockpot to keep warm and take to your office and serve them lunch.
Serve with grated parmesan and croutons.
Excellent soup. You’ll love it!
Order a cheese pizza and serve with the soup. You office mates are goin’ love you.
Want more? Serve with Chicken Ceasar Salad.
Awesome!
Ingredients
Ham bone or 10 Slices of Bacon
2 (32-ounce) containers low-sodium fat-free chicken stock or broth
1 cup dried split peas – small package
1 cup dried lentils – small package
4 carrots, sliced (I happen to not have carrots today, so I omitted them)
4 celery ribs, sliced or 1 tsp celery seeds, or 1 tsp celery salt
2-4 onions, chopped
2 bay leaves
1/2 teaspoon salt
1 tsp garlic powder
1/4 tsp cardammom
1/2 tsp nutmeg
1 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 cans peas (add after the other ingredients have been pureed.)
Ham bits, croutons and Sour cream for garnish
Preparation
In a large dutch oven, brown the chopped bacon then add onions to saute.
Combine other ingredients reserving the garnish for ater.
Bake, covered, at 400° for 2 hours or until peas and lentils are tender.
Re-season according to your taste. Salt and Pepper. To reduce the fat content in the soup, remove the chopped bacon. Easy to do as it will float on the top. Then
using a stick blender puree the mixture. If you want a more refined soup, strain.
At this point, I like to add the drained canned peas. It adds back texture to the soup and I like the taste.
Serve in bowls with dallop of sour cream, croutons and bits of ham on top.
Serve with half ham and cheese on Rye sandwiches or salad or fresh french bread with cheddar cheese spread.
Garnished with fresh pepperDefinately one of my favorite soups. And, I love this soup served with grilled cheese sandwiches or any half sandwich. Happy lunching.
2 tablespoons butter or extra-virgin olive oil
1 onion, chopped
3 cloves garlic, minced
1 (28-ounce) can whole tomatoes, with liquid (or Fresh quartered tomatoes roast at 400 degrees for 30)
1/4-1/2 cup roasted garlic tomato paste
2 cups vegetable or organic chicken or vegetable stock
2-2 1/2 cups butternut squash, peeled and diced (Roast at 400 degrees for 30 minutes)
Salt and ground pepper to taste
2 tablespoons fresh basil, chopped
1/2 teaspoon dried thyme
1 to 1 1/4 cups nonfat half-and-half or nonfat yogurt or cream
Several dashes of Tabasco or other hot pepper sauce
In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, roasted butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup, but do not boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley.
Equally good served chilled on a hot summer night or hot on a cold winter day.
Chicken and Dumplings Ingredients:
4 cups low-sodium chicken broth
4 cups water
2-3 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 1/2 T. olive oil
2 stalks celery, chopped
2 large carrots, chopped
1 onion, chopped
1Â 1/2 tsp. table salt (or 3/4 tsp. fine sea salt)
1 tsp. dried thyme
1/4 tsp. freshly ground black pepper
1/2 cup cold water
1/4 cup all-purpose flour
1/2 cup frozen peas
For the Dumplings:
1 cup all-purpose flour
2 tsp. baking powder
1/2 tsp. table salt
1/4 tsp. dried thyme
1/2 cup sour cream (reduced fat is fine)
1/2 cup milk
1 T. vegetable or canola oil
Directions:
Place the chicken broth, water, and chicken breasts in a large pot or Dutch oven. Bring the liquid to a boil, and boil until the chicken is cooked through, about 15 minutes. Remove the chicken from the broth and shred it with two forks. Set the chicken aside and keep the broth warm on the stove.
While the chicken is cooking, heat the olive oil in a large skillet over medium heat. Add the celery, carrots, and onion, and cook until the vegetables are softened, about 6 to 7 minutes. Once the chicken has been removed from the broth, add the cooked vegetables to the broth, along with the salt, thyme, and black pepper. Stir to combine, and bring the broth to a simmer.
In a small bowl, stir together the cold water and the flour. Slowly pour the flour mixture into the hot broth and vegetables, whisking constantly until well combined. Add peas and chicken to broth.
Make Dumplings:
To make the dumplings, whisk together the flour, baking powder, salt, and thyme in a medium bowl. In another bowl, stir together the sour cream, milk, and vegetable oil. Add the wet ingredients to the dry ingredients and stir until just combined. (It’s okay if there are a few dry spots of flour remaining.)
Heat the soup to boiling and drop teaspoons of the dumpling dough on top of the soup in a single layer. (The dumplings will expand quite a bit as they cook.) Reduce the heat to medium-low, cover the pot, and let the dumplings cook undisturbed for 15 minutes. (Do not lift the lid during the cooking time.)
When done, gently stir soup to break the dumplings apart.Â
Lima Beans
Ham Bone
Onions diced
Carrots diced
Celery dices
Put all in the pressure cooker and bring it up to pressure. Cook for about 1 hour and 30 minutes. Shut off and let it cool until the pressure releases.
Salt and pepper to taste
nutmeg
Whatever ham meat there is on the bone, dice it up and add back to the soup.
