Posts Tagged ‘soup’

Cream of Mushroom Soup

I love green bean casserole, but I abandoned mainstream canned soups a year ago because of the non-food additions found in most of them (like high-fructose corn syrup). So I’ve had to learn how to make my own creamy soups for such delicious comfort foods as the green bean casserole. Here’s my cream of mushroom soup – it’s easy, it’s delicious and well worth making.

Cream of Mushroom Soup

Ingredients:

* 4 Tablespoons butter, divided use
* 1 pound mushrooms
* 1 teaspoon salt
* 1 medium sweet onion, chopped
* 1/4 cup flour
* 1/4 teaspoon white pepper, or to taste
* 3 cups veggie broth
* 1/8 tsp ground nutmeg
* 1 cup heavy cream
* Chopped parsley for garnish

Preparation:
Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder.

Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms and sweet onions. Sprinkle with salt. Cook, stirring often, until onion is soft.

Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be.

Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley.

Yield: 2 entree servings or 4 smaller appetizer servings

Potato Leek Soup

Potato Leek Soup

Prep Time: 20 minutes
Cook Time: 40 minutes

8 potatoes, scrubbed and cubed
4 cups vegetable broth
cooking oil (2-3 T)
2-3 leeks, sliced
1 cup heavy cream
herbs to taste (such as thyme, rosemary and basil)

In a large saucepan or stockpot, bring potatoes and broth to a boil. Cook until potatoes are tender. Meanwhile, heat cooking oil in another pan and cook leek slices until tender, about 8 to 10 minutes. Try not to overcook them; you don’t want them to be soggy in the soup.

When the potatoes are tender, stir in the leeks, heavy cream and herbs. I tried even amounts of dried thyme, rosemary and basil, which was quite tasty. Stir to blend and remove from the heat; serve hot.

Yield: 4 to 6 servings

Autumn Soup!

My apologies for not posting in here more. It only reflects what’s really been happening in my life – I’ve not been around the house much lately except to sleep, and that doesn’t leave me much time for cooking. The housemates have been handling most of the CSA veggies.

But it’s Autumn, and the early snows have us turning a corner in the CSA. Our shares will continue through the first week of December, but the summer veggies (like tomatoes and eggplant) are gone, and now we are facing our first in many weeks of squash and other hardy fall crops.

I love winter squash. These veggies are so versatile to baking, steaming, and souping and that’s just the type of food I crave as the seasons change and days are colder. A tip: any kind of winter squash can be opened up, cleaned out (seeds & strings) and baked until tender. You can then remove the peels and add the squash meat to any kind of dish you could imagine, or just add butter and eat whole.

To keep squash for later, just puree the cooked meat and freeze in bags – great for pumpkin pie, squash soup, etc.

Here’s a soup that seems more complicated than it really is, and helps you dispatch large numbers of squash easily.

Autumn Soup

  • 1 medium sized pumpkins or two small winter squashes of almost any variety (buttercup, butternut, acorn)
  • 2 large onions, chopped
  • 3-4 apples
  • 2 cups vegetable broth (or chicken, if you prefer)
  • spices such as sage, nutmeg, ginger, clove, cinnamon, allspice (go lightly with the cinnamon, or you’ll turn it into a pumpkin pie)
  • 1 cup crushed walnuts
  • salt & pepper to taste
  • heavy cream

to prepare squashes, cut in half and scoop out seeds and stringy stuff. place skin side down in a baking pan with a little bit of water and bake at 350F for 45 minutes – or until flesh is very soft. Let the squash/pumpkin cool – you can even refrigerate overnight if you aren’t ready to cook the soup. Remove peel from squash and cut into large cubes.

sautee onions over medium heat in oil until transparent. Add apples and cook until they begin to soften (but not burn) Add vegetable broth, walnuts, squash and spices, and simmer over medium heat until apples are cooked.

use food processor or vita-mix to puree the soup, adding the heavy cream at the very end. If you want to freeze the soup for later, don’t add the cream – you’ll just add it later when you’re reheating the soup.

you can also add vegetables like carrots, potatoes or other roots to the soup, but it has a very nice warming flavor as prepared above.

Carrot Ginger Soup

Ahh, autumn. There’s nothing like cooler weather and an abundance of veggies to kick my soup making into high gear. Here’s the recipe for a carrot ginger soup I made this week that was quite delicious and warming.

Creamy Carrot Ginger Soup

6 tbsp. (3/4 stick) unsalted butter
1 lg. yellow onion, chopped
1/4 c. finely chopped ginger root
3 cloves garlic, minced
7 c. chicken stock
1 c. dry white wine
1 1/2 lb. carrots, peeled, cut into 1/2″ pieces
2 tbsp. fresh lemon juice
Pinch curry powder
Salt & ground pepper
Snipped fresh chives or parsley
1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minuts.
2. Add the stock, wine and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.
3. Puree the soup in a blender or processor (fitted with steel blade). Season with lemon juice, curry powder, salt and pepper to taste. Sprinkle with chives or parsley. Serve hot or cold.
  • 6 tbsp. (3/4 stick) butter
  • 1 lg. yellow onion, chopped
  • 1/4 c. finely chopped ginger root
  • 3 cloves garlic, minced
  • 6 c. vegetable broth
  • 1 c. dry white wine
  • 1 1/2 lb. carrots, cut into 1/2″ pieces
  • Dash of curry powder
  • Salt & ground pepper
  • 1 cup half and half (optional)

1. Melt butter in large stock pot over medium heat. Add onion, ginger and garlic; saute for 15-20 minutes, or until onion is soft.

2. Add the stock, wine, curry and carrots. Heat to boiling. Reduce heat and simmer uncovered over medium heat until the carrots are very tender, about 45 minutes.

3. Puree the soup in a blender or processor (fitted with steel blade). Add half and half (you can use whipping cream, but the half and half is lower in fat) Season with salt and pepper to taste.

Serves 4-5

Awesome Tomato Soup

This recipe for tomato soup was in today’s newsletter from my CSA. And since I picked 20 pounds of amazing tomatoes from a friend’s friend’s garden yesterday, we decided to try it out.

Tomato Soup
1 tbs butter
2 cloves garlic (minced)
2 carrots (chopped)
2 stalks celery (chopped)
2 quarts canned tomatoes (or equivalent in fresh tomatoes and water)
pinch of sugar
1/2 cup fresh basil
salt and pepper to taste
grated Parmesan cheese
Heat butter in skillet; saute garlic, carrots and celery.  Add tomatoes and simmer 20 minutes.  Add sugar, basil, salt, and pepper; simmer 5-10 minutes longer.  Top with Parmesan.  Makes 8 servings.

Tomato Soup

  • 1 tbs butter
  • 2 cloves garlic (minced)
  • 2 carrots (chopped)
  • 2 stalks celery (chopped)
  • 2 quarts canned tomatoes (or equivalent in fresh tomatoes and water)
  • pinch of sugar
  • 1/2 cup fresh basil
  • salt and pepper to taste
  • grated Parmesan cheese

Heat butter in skillet; saute garlic, carrots and celery.  Add tomatoes and simmer 20 minutes.  Add sugar, basil, salt, and pepper; simmer 5-10 minutes longer.  Top with Parmesan.  Makes 8 servings.

Notes: I forgot to use butter and used olive oil instead (silly habits). Also, I simmered the soup much longer than it has listed here – probably 45 mins for the first phase and 15 for the second. I then removed from heat for a few minutes and pureed the soup in the vitamixer until smooth.

And finally, for your viewing pleasure: