Soups
Cream of Mushroom Soup
Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients:
2 Tbsp unsalted butter
1 cup onion, diced
2 cloves garlic, minced
4-5 cups mixed mushrooms, sliced (not too thin!), please use anything but white button mushrooms! Brown mushrooms will yield more flavor.
1/2 cup Bristol Cream Sherry
6 Tbsp all purpose flour
6 cups beef stock (broth can work as well but stock is best)
1 cup heavy cream
kosher salt
black pepper
1/4 cup Italian parsley, chopped
Directions:
In a heavy bottomed soup pot melt butter over medium heat. Add the diced onion and allow to cook till almost translucent, about 2-3 minutes. Next, add the minced garlic. Stir to combine for 30 seconds till fragrant. Next, add the sliced mushrooms, stirring. Allow to cook for 5 minutes till browned and soft. Stir often. If they are cooking too quickly, turn the heat down a notch.
After 5 minutes of cooking the mushrooms, add the Sherry and stir the mixture with a wooden spoon scraping the bottom of the pot. Next, sprinkle flour of the top of the mushrooms and continue to stir for about 1 minute. This minute of cooking will cook off the flour taste.
Add a pinch of kosher salt and pepper. The mixture will be lumpy -but don't worry!
Switch to a whisk and add the stock as you are whisking. Whisk till mostly smooth. Turn the heat up to medium high and allow the soup to just barely come to a boil. Then place the lid on top and turn the pot down to medium low and allow to cook for 15-20 minutes. Occasionally stir the soup. Reduce heat to the lowest setting and add the cream and adjust seasoning with salt and pepper.
MIx in parsley and serve.
Roasted Chicken Chili
Cream of Mushroom Soup
Cream of Mushroom Soup
Ingredients:
1 roasted or rotisserie chicken, pulled apart
2 Tbsp EVOO
1 cup yellow onion, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 orange pepper, chopped
5 cloves of garlic, minced
2 cans of petite diced tomatoes, drained
4 cans of beans, rinsed and drained well
(you can use any type of bean or a combo of beans)
1 cup mango salsa
2 tsp ground cumin
2 tsp chili powder
1/2 tsp salt
If the chili is too thick add 1 cup of chicken stock (or more) as needed.
Directions:
In a large stock pot add the oil and saute the onion, peppers and garlic till fragrant - about 2-3 minutes. Add pulled chicken and the remaining ingredients. Simmer for 20 minutes with lid half on the pot.
You can also make this in the crock pot and allow to simmer 4 hours on low.
This can be doubled and freezes well.
Tomato Orange Soup
Cream of Mushroom Soup
Tomato Orange Soup
Must Haves:
Handheld Immersion Blender - https://amzn.to/3cbibPg
Serves 8-10 soup bowl servings
Ingredients:
1/2 cup butter, unsalted
1 large onion, diced
6 (14.5 oz cans) diced tomatoes (can also use canned whole tomatoes)
kosher salt and black pepper
1/4 tsp baking soda
2 tsp. dried thyme
3 cups orange juice, fresh (bottled is fine - just be sure it is NOT FROM concentrate)
1 1/4 cup heavy cream
Optional: fresh basil or thyme
Directions:
In a medium stock pot melt the butter. Add the diced onion and sautee until translucent and soft. Add the canned tomatoes, with their juices, 1/2 tsp salt and 1/2 tsp pepper, baking soda and thyme.
Stir and bring to a boil.
Next, reduce hit to low and simmer uncovered for 15-20 minutes. Add the orange juice and cream.
Lastly, use the immersion blender to thoroughly blend the soup till it is smooth and creamy. Heat if necessary and taste to adjust salt and pepper.
Top with fresh basil or thyme if desired.
Mom's Chili
Chicken Noodle Soup
Tomato Orange Soup
This makes a large stockpot of chili - it freezes well in gallon size zip lock bags (flat) or quart plastic tubs.
Delicious the next day!
Serves 8-10 soup bowl servings
Ingredients:
1 Tbsp EVOO
1 large yellow onion or 2 medium, diced
3 lbs ground beef (lean)
1/3 cup chili powder
6 tbsp cumin
1 small can tomato paste
3 tbsp garlic powder
4 tsp kosher salt
1.5 tsp black pepper
1/2 tsp cayenne (can adjust for taste)
5 cups beef broth
3 cans black beans, drained and rinsed
3 can diced tomatoes (I prefer petite diced)
1 large can tomato sauce
Directions:
In a large stockpot add the olive oil till hot then add the diced onion. Cook for about five minutes, stirring. Season with a dash of salt and pepper.
Add the ground beef. Break apart with a spoon and cook till no longer pink.
Add the spices (chili powder, cumin, paste, garlic powder, salt, pepper, cayenne). Stir until well combined.
Add the broth, tomatoes (with juice), beans and tomato sauce.
Bring to a boil then let simmer on low for 20-25 minutes. Stir occasionally.
Let chili rest for about 15 minutes to thicken up before serving.
Topping ideas:
Mexican crema
sour cream
avocado
shredded sharp cheese
Fritos
jalapenos
Chicken Noodle Soup
Chicken Noodle Soup
Chicken Noodle Soup
This is a great soup to make if you have leftover rotisserie or roasted chicken.
This soup is best served the day it is made. If it sits overnight the pasta absorbs the stock and it becomes thick. You can always refrigerate your leftovers in the stockpot and heat up a small saucepan of stock to thin it out.
Serves 10-12 soup bowl servings
Must haves:
This is my FAVORITE soup stockpot. It is the right ratio of height to width and it has lasted forever. 17 years later it looks like new. https://amzn.to/3Ip7pCM
Ingredients:
4 quarts chicken stock or broth
1/4 cup dry vermouth
1/4 cup unsalted butter
1 cup heavy cream
12 oz dry noodles (I like farfalle-the bow ties, but any will do)
1 cup celery, thinly sliced
1 cup carrots, thinly sliced
1 cup yellow onion, chopped
1.5 cups water
3/4 cup flour
2 cups cooked chicken diced or shredded
1/4 cup parsley, chopped
kosher salt and black pepper
Directions:
In a medium saucepan add 1 cup stock. the vermouth, butter and cream. Bring to a boil over high heat and then cook at a medium simmer for 15-20 minutes until the liquid has reduced to about 1/2 cup and is syrupy. Set aside.
While the vermouth mixture is cooking down - in a large stockpot bring remaining stock to a boil. Add noodles, celery, carrots, onion and a large pinch of kosher salt and pepper. Cook the large pot of soup until the noodles are JUST tender. (If you over cook the noodles it will get mushy fast.)
In a measuring glass add the water and flour and whisk with a fork until smooth. Return the saucepan of vermouth to medium heat. Add the flour mixture to this saucepan. Return to a boil for two minutes stirring with a whisk the entire time. Next add this mixture to the large stockpot. Add chicken. Taste to adjust seasoning. Toss on all that freshly chopped parsley and enjoy!
