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Entries in Soup (49)


Chicken and Wild Rice Soup

As per the pattern of weather this past few weeks, it was cool and rainy again today.  Because of the forecast, I thought it would be a perfect day to make a soup for dinner, hopefully for the last time this season.  I had bookmarked this soup from The Sisters Cafe last year on my birthday, and was waiting for the right time to make it.  I made it tonight and was very happy with the results.  For some reason, I tend to not read recipes very carefully until I start cooking.  Often times, that leaves me running out for a forgotten ingredient or eating much later than originally intended.  So, if you are anything like me, be sure that you plan ahead...this one takes a while!

1/2 cup Butter
1 Onion, finely chopped
1 cup Frozen Corn
8 ounces Mushrooms, sliced
1/2 cup Carrots, sliced
3/4 cup Flour
6 1/2 cups Chicken Broth
2 cups Cooked Wild Rice (I used a box mix)
1 pound Chicken Breast, cooked and cooled (I shredded some of the meat off a rotisserie chicken)
1/2 teaspoon Salt
1/2 teaspoon Curry Powder
1/2 teaspoon Mustard Powder
1/2 teaspoon Dried Parsley
1/2 teaspoon Black Pepper
1 cup Slivered Almonds
2 cups Half and Half

In a large soup pot, melt the butter over medium heat.  Add the onion, corn, and carrots and saute for about 5 minutes.  Add the mushrooms and saute for an additional 3-4 minutes.  Add the flour and stir well to combine.  Gradually pour in the chicken stock, stirring constantly until all has been added.  Bring the soup to a boil then reduce the heat to low and simmer.  Add the rice, chicken, salt, curry powder, mustard powder, parsley, pepper, and almonds and stir to combine.  Add the half and half.  With the heat on low, simmer the soup for 1 to 1 1/2 hours.


Chicken Soup

A few months ago, Joel bought the YummySoup! program for my computer.  Though I haven't really been using it too much, I like that it is a way to organize some of my recipes.  He has actually been using it for recipes that he makes, since I tend to blog mine.  When I opened the program for the first time, I was really pleased to see a sampling of recipes already programmed.  The recipes come from Kay at Kayotic Kitchen, which happens to be a blog I already follow!  Even though it was snowing on Monday during my spring break, I didn't let that get me down.  Instead, I decided to embrace the cold weather and make this soup for dinner.  Here's hoping that the rest of my spring break will be, well, a little more spring-like!

2 Chicken Cutlets
2 Garlic Cloves, minced
1 Onion, chopped
1 heaping teaspoon Tomato Paste (I added)
2 (14.5 ounce) cans Diced Tomatoes
3 cups Chicken Broth
1 1/2 teaspoon Dried Basil
Handful Green Beans
Fresh Oregano (I used 1 teaspoon of dried)
Salt and Pepper, to taste
1 tablespoon Olive Oil
Handful of Small Pasta (I added and used ditilini)

In a soup pot, heat the oil over medium heat.  Add the onions and cook until they start to sweat, about 5 minutes.  Add the garlic and continue cooking for about 2 minutes.  Add the chicken to the pot and cook until the chicken has lost it's rawness.  Keep stirring, as you do not want to brown the chicken.  Stir in the tomato paste.  Add the tomatoes, chicken broth, basil, black pepper, salt, and oregano.  Toss in the pasta and bring the soup to a boil.  Reduce the heat to a simmer, cover, and cook on low heat for 30 minutes.  Add the green beans and simmer for an additional 10 minutes, until the beans start to become crisp-tender.  Add any additional seasoning and serve.


Guinness & Onion Soup

I immediately flagged this soup recipe from Pennies on a Platter when I read it two weeks ago.  When I planned it for our menu last week, I checked out the original recipe on Food Network.  I noticed that the original recipe called for sherry vinegar, which we had, so I chose to use that in this soup.  We also made a few other variations.  We made it meatless by omitting beef broth and substituting mushroom broth.  Also, instead of toasting bread with cheese on it, we chose to go the traditional 'French Onion Soup' route and float a piece of bread in the soup, and cover the whole bowl with cheese before toasting.  This soup was quite delicious, especially with a nice tall glass of Guinness to go with it!

2 tablespoons Olive Oil
5 Garlic Cloves, minced
8 cups Yellow Onions, thinly sliced (about 2 large onions)
1 tablespoon Fresh Thyme Leaves, chopped
1/4 cup Sherry Vinegar
1 1/2 cups Guinness Draught (not Stout)
6 cups Beef Stock (we used mushroom stock)
1 Bay Leaf
Bread, cut into 6 1/2 inch slices
1/2 pound Irish Cheddar, thinly sliced (we used Provolone)

Heat the olive oil in a dutch oven over high heat.  Stir in the garlic and cook until just fragrant.  Add the onions, season with salt, and cook for about 5 minutes, stirring often.  Reduce the heat to medium-low and saute the onions for about 15-20 minutes, stirring occasionally, until they are a deep amber color.  Add the thyme, vinegar, and beer.  Cook until the liquid is reduced by half, then add the stock and bay leaf.  Bring to a simmer and cook for about 20 more minutes.  Discard the bay leaf and ladle the soup into individual broiler-safe bowls.  Place a piece of bread in each bowl and top the bowl with cheese.  Place the bowls under the broiler until the cheese is brown and bubbly.


Tortellini in Brodo

When coming up with inexpensive meal ideas, soup always comes to mind.  Generally, broth and vegetables come together very quick and don't cost very much to buy.  I came across this soup from Bell'alimento, via La Fuji Mama.  This soup was perfect paired with a freshly baked crusty bread.  And even though we halved the recipe, we still enjoyed the leftovers the next day for lunch.

3 tablespoons Butter
2 Celery Stalks, chopped
1 Onion, chopped
1 Carrot, peeled and chopped
2 Garlic Cloves, minced
8 cups Chicken Broth (I used vegetable broth)
4 cups Water
1 Parmigiano Reggiano Rind, optional (I omitted)
20 ounces Cheese Tortellini
1/2 teaspoon Pepper
1/2 teaspoon Ground Nutmeg
2 tablespoons Parsley, chopped
Parmesan Cheese, grated

Melt the butter over medium heat in a large dutch oven.  When melted, add the celery, onion, carrot, and garlic.  Cover and reduce the heat to low, cooking for 8-10 minutes until the vegetables begin to soften.  Add the broth and water (and rind, if using).  Increase the heat to medium-high and bring to a boil.  When the broth boils, add the pepper and nutmeg.  Stir to combine.  Reduce the heat to low and add the tortellini.  Allow to simmer until the tortellini cooks to al dente.  Once cooked, remove the rind, if you used it.  Add the parsley and stir to combine.  Garnish with fresh Parmesan cheese.


West African Peanut Soup

There is a relatively local brewery that Joel and I like to go to whenever we have the chance.  One of their specialties on the menu is an African Peanut Soup.  A few years ago, I took my parents to that brewery for lunch and my dad ordered the soup.  He immediately fell in love and would talk about it from time to time. A few weeks before he passed away, Joel and I happened to be there for dinner and I texted my dad to see if he wanted me to bring him some of the soup home for him.  As much as he would have loved it, he declined the offer, figuring it would be too much for his stomach to handle.  When I was planning our menu for this week, I remembered that I had saved this recipe from Gimme Some Oven, so I thought it would be a delicious tribute to my dad!

2 tablespoons Vegetable Oil
1 Onion, chopped
1 tablespoon Garlic, minced
1 tablespoon Ginger, minced
2 teaspoons Cumin
1/2 teaspoon Ground Cinnamon
1/4 teaspoon Ground Cloves
1/4 teaspoon Cayenne Pepper
1 (15 ounce) can Crushed Tomatoes
2 large Sweet Potatoes, peeled and cut into 1/2 inch cubes
3/4 cup Roasted Peanuts
6 cups Vegetable Stock
1/2 cup Peanut Butter
1/2 bunch Cilantro, chopped
Salt & Pepper, to taste

In a large pot over medium heat, saute the onion in the oil until lightly browned, about 8 minutes.  Stir in the garlic, ginger, cumin, cinnamon, cloves, and cayenne.  Saute together for 2-3 minutes.  Stir in the tomatoes and sweet potatoes, and continue to cook, stirring occasionally for about 5 minutes.  Add the stock and peanuts, and bring to a boil.  Reduce the heat and simmer for 30 minutes.  Remove from the heat and puree the soup with an immersion blender until smooth.  Whisk in the peanut butter and chopped cilantro.  Season with salt and pepper and heat through.  Serve and garnish with additional chopped cilantro, crushed peanuts, and/or chopped tomatoes.