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Beef & Butternut Squash Soup

Beef & Butternut Squash Soup

soup2 ounces pancetta (diced)

1 pound beef (cut into 1 inch cubes)

1 onion (chopped)

3 cloves garlic (chopped)

1/2 tsp. red pepper flakes (optional, to taste)

1 T. rosemary (chopped)

1 T. thyme (chopped)

1 C. Italian red wine

3 C. beef broth

1 splash balsamic vinegar

1/4 C. sundried tomatoes (chopped)

1 (28 ounce) can diced tomatoes

Parmigianino-Reggiano rind (optional)

1 tsp. oregano

Salt and pepper to taste

1 pound butternut squash (peeled, seeded and cut into 1 inch cubes)

Parsley (chopped)

 

Cook the pancetta in a large pan on medium heat. Add the beef and brown on all sides in the grease from the pancetta and set aside. Add the onion and sauté in the pancetta grease until tender, about 5-7 minutes. Add the garlic, red pepper flakes, rosemary and thyme and sauté until fragrant, about a minute. Add the wine and deglaze the pan. Add the beef, broth, balsamic vinegar, sun-dried tomatoes, diced tomatoes, parmigiano reggiano rind, oregano, salt and pepper and bring to a boil. Reduce the heat, cover and simmer until the beef is nice and tender, about 1-2 hours. Add the squash and simmer until it is tender, about 15-20 minutes.

 

 

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Golden Chili w/ Caramelized Onion & Sausage

Golden Chili w/ Caramelized Onion & Sausage

2 onions, chopped

1 T. olive oil

4 cloves of garlic, chopped

2 jalepenos, deseeded & minced

2 tsp. ground cumin

1 T. ancho chili powder (regular is fine too)

2 tsp. chili powder

1/2 tsp. ground oregano

1 1/4 pounds (one package) of Turkey Italian Sausage

2 C. of chicken broth

2 – 15 oz cans chickpeas

1 -15 oz can pinto beans

1 – 15 oz can creamed corn

 

In a large stock pot, heat the oil to medium heat & add the onion. Cook until caramelized, about 10 minutes. Add the garlic, jalapeno, cumin, chili powder & oregano, cook for another 2-3 minutes. Add the sausage, breaking it up with the spoon into small pieces (make sure you remove the casing first to make this easier). Once the sausage is browned & no longer pink inside, deglaze the pan by pouring the broth into the hot pan. Scrape the pan to get all those yummy bits off the bottom. Add 1 can of the chickpeas & the pinto beans. In a blender, puree the 2nd can of chickpeas & creamed corn. Add the mixture to the chili. Simmer for about 15 minutes, or until the chili is the desired consistency. If it gets too thick, just add some chicken broth or even a beer to thin it out. Top with shredded cheese, sour cream and green onion.

Carrot Soup

Carrot Soup

Pick the sweetest carrots you can find for this soup. Carrots with leafy tops are usually the freshest and best. This cream soup has a lovely orange color and is perfect to serve in any season with its refreshing tastes of lemon and cilantro. Serve it chilled in the summer with a garnish of sour cream or yogurt.

1 T. Olive oil
1 1/2 C. Chopped yellow onion
3 large Cloves of garlic, chopped
1 T. Dried basil or 1/4 C. chopped fresh
1 lb. Carrots, sliced thinly ( about 8 C. )
5 C. Water
Juice 1/2 Lemon
1 T. Tamari
Freshly Ground pepper
1 Anaheim Chili pepper, minced
2 T. Chopped Fresh cilantro
Fresh chopped fresh parsley or cilantro for garnish

Heat the oil in a heavy-bottomed soup pot. Add the onion and garlic, and cook over high heat for 3 or 4 minutes, stirring frequently. Add the basil and carrots, and continue to cook for 5 minutes. Add the water, cover the pot with a lid, reduce the heat, and simmer until the carrots are soft, 30 to 40 minutes. In a food processor, blend the carrots and cooking liquid until smooth. Return the soup to the stove. Add the lemon juice, tamari, and pepper to taste. Stir in the cilantro and the chili pepper. Simmer on low heat for 10 minutes. Garnish with chopped parsley or cilantro and serve immediately. If serving cold, transfer to a bowl, cover, and refrigerate for at least 4 hours. Variation: Instead of flavoring the soup with cilantro, lemon, and chili pepper, substitute 3 T. of juice from freshly grated ginger or 1/2 C. of fresh orange juice.

 

Baby and Big Bella Mushroom and Chicken Stew

Baby and Big Bella Mushroom and Chicken Stew

 

4 T. extra-virgin olive oil

2 portabella mushroom caps, underside scraped, cut in half, and then thinly sliced

1 (10 oz.) container cremini mushrooms, brushed clean and cut into quarters

4 boneless skinless chicken breast halves, cut into bite-size pieces

Salt

Fresh ground black pepper

1/4 C. all-purpose flour

1 large yellow onion, chopped

4 garlic cloves, minced

4 medium red potatoes, thinly sliced

1 medium carrot, thinly sliced

1 celery rib, with greens, thinly sliced

1 bay leaf

1 T. fresh thyme leave, chopped

3/4 C. dry white wine

1 quart chicken stock

1 C. frozen peas

1 C. fresh flat leaf parsley, chopped

 

Preheat a large pot over high heat. Add in 2 T. olive oil; add in both mushrooms; cook, stirring occasionally, for 5-6 minutes, or until all of the mushrooms are lightly brown. Remove the mushrooms from the pot to a plate; return the pot to the heat; add in 2 T. olive oil. Season the chicken with salt and pepper; then sprinkle it with the flour. Add the chicken to the pot; cook 3-4 minutes; then add in the onion, garlic, potatoes, carrots, celery, bay leaf, thyme, salt, and pepper. Continue to cook 5 minutes, stirring frequently. Add in the wine; cook 1 minute; then add in the chicken stock; bring it up to a simmer and return the mushrooms to the pot. Simmer for about 10 minutes. Add in the peas and parsley; simmer 1 minute. Discard the bay leaf; serve with warm crusty bread.

 

 

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Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

Zuppa di Fave e Finocchio (Broad Bean and Fennel Soup)

zuppa-di-fave-e-finocchio_456X3421 pound, 5 ounces dried broad beans (favas)

1 teaspoon chopped wild fennel (or 1 teaspoon of fennel seeds, soaked in a little water)

7 ounces (1 1/2 cups) fresh broad beans (favas)

Olive oil

1 small onion, finely diced

1 medium carrot, finely diced

1 celery stalk, finely diced

Sea salt and freshly ground black pepper

Extra-virgin olive oil for finishing

 

Soak the dried broad beans in cold water overnight, then drain.  The next day, put the soaked beans and the wild fennel (or the soaked fennel seeds) into a pan, add enough water to cover, and bring to the boil. Put a lid on the pan, then turn down the heat and cook slowly for about 2 hours, or until the beans are completely soft, adding water as necessary. Blend by hand or machine until smooth and set aside.

While the dried beans are cooking, blanch the fresh beans in boiling unsalted water for a couple of minutes, then drain and peel off the skins.  In a separate pan, heat a little olive oil, then add the diced onion, carrot and celery and cook until soft but not colored. Add the fresh broad beans and the blended beans and cook for 15 minutes, then season and serve drizzled with a little extra-virgin olive oil.

 

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Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

Bacon Makes it Better Corn Chowder with Tomato and Ricotta Salata Salad

1 quart chicken stock

4 ears of fresh corn

5 T. EVOO

6 slices bacon, chopped

2 T. unsalted butter

1 large yellow onion, chopped

3 garlic cloves

1 T. fresh thyme leaves, chopped

1 bay leaf

3 dashes hot sauce

salt and freshly ground pepper

1 rounded T. dijon mustard

20 fresh basil leaves, torn or chopped

2 T. AP flour

1 C. heavy cream

1/2 small red onion

1 pint grape tomatoes

1 seedless cucumber, cut in half lengthwise, then thinly sliced into half-moons

1/4 C. fresh flat-leaf parsley, chopped

6 oz. ricotta salata, crumbled

Crumbled Cooked Bacon

Oyster crackers

Crusty bread

 

Place the chicken stock n a large pot over high heat; bring it to a boil while you prepare the corn. Cut the corn kernels from the cobs. Add the cobs to the stock and simmer for 8-10 minutes, to get every little bit of corn flavor in your chowder. (Cut cobs in pieces if necessary to submerge them entirely.) Preheat a soup pot over medium-hgh heat with 2 T. of EVOO. Add the chopped bacon and cook until crisp, about 2-3 minutes. Remove the crispy bacon from the pot with a slotted spoon to a plate lined with a paper towel and reserve. Return the pot to the heat and add the butter. Once the butter melts add the yellow onions, garlic, thyme, bay leaf, hot sauce, salt, and pepper. Cook, stirring frequently, for 4 minutes, or until the onions are starting to brown. While the onions cook, in a small bowl, combine the dijon mustard, red wine vinegar, salt, and pepper. Whisk in the remaining 3 T. of EVOO, then stir in the basil and reserve. Add the reserved corn kernels to the onions in the soup pot and cook for 2 minutes. Dust the onions and corn kernels with the flour and cook for 1 minute more. Remove and discard the simmered cobs from the boiling stock. Whisk the hot stock into the onions and corn several ladlefuls at a time until incorporated. Add the cream, bring to a simmer, and cook for 8-10 minutes. While the soup is cooking, in a large bowl combine the red onions, grape tomatoes, cucumbers, parsley, and crumbled ricotta salata cheese. Pour the reserved dressing over the salad and toss to coat. Season the salad with salt and pepper. Server the soup garnished with lots of crispy bacon pieces and oyster crackers. Serve the tomato ricotta salad with some crusty bread alongside.

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Gillian McKeith’s Creamy Broccoli Soup

Gillian McKeith’s Creamy Broccoli Soup

3 heads of broccoli, chopped

6 C. of water or more (enough to cover the vegetables)

1 whole fennel, diced

1 vegetable bouillon cube

Handful of fresh tarragon and handful of fresh sage leaves

1 C. of fresh sprouts

 

Boil water, add the broccoli and simmer for 7 minutes. Turn off the heat and add all other ingredients except the sprouts. Blend in a food processor. You may adjust soup consistency by adding more or less water. Add the sprouts into the blender once everything else is blended, or serve soup with whole sprouts as garnish. You can vary the recipe by using different types of herbs such as fresh parsley, coriander or dill.

 

 

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Gillian McKeith’s Squash & Sweet Potato Soup

Gillian McKeith’s Squash & Sweet Potato Soup

6-8 C. water

1 vegetable bouillon cube

3 C. butternut squash, cubed

1 fennel

1 C. sweet potatoes or yams, cubed

1 C. carrots, cubed

6-8 onions, sliced

1 handful tarragon and parsley

1 clove garlic

Sprinkle of pumpkin and sesame seeds

 

Add the stock cube to the water and bring to the boil. Add the squash, fennel, sweet potatoes, carrots and onions to lightly boiling water for 5-8 minutes until tender but firm. Take away from heat and add the tarragon, parsley and garlic. Blend in the food processor. Soup may be thicker or thinner depending on the amount of water used. Garnish with chopped up radishes, pumpkin seeds and sesame seeds.

 

 

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Gillian McKeith’s Green Goddess Winter Detox Soup

Gillian McKeith’s Green Goddess Winter Detox Soup

Olive Oil, 2 tbsp

Garlic, 3 cloves chopped

Onions, raw, .5 C., chopped

Chicken bouillon, 2 C.

Turnips, .5 medium chopped into 1 inch pieces

Zucchini, baby, 1 large in 1 inch slices

1 Sweet potato, chopped into 1 inch pieces

Spinach, fresh, 1 C.

 

Sauté the garlic & onion in the olive oil for 5 minutes. Add the sweet potato & turnip cubes, and sauté for another 5 minutes. Add the bouillon and simmer for 10 minutes. Add the zucchini, and simmer for 5 more minutes. Add the spinach and simmer for 5 more minutes. Puree in the blender until smooth.

 

 

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Gillian McKeith’s Miso Vegetable Soup

Gillian McKeith’s Miso Vegetable Soup

1 spoonful of miso paste or one sachet of instant miso soup

Thinly sliced scallions

Small pieces of tofu

Sprouts

 

If using miso paste, mix with a little water to a smooth paste, then top up with boiling water. Slice the scallions, chop the tofu and add to the miso soup. Add a handful of sprouts. Or any other left over veg or herbs.

 

 

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Cream of Chicken Soup with Wild Rice

Cream of Chicken Soup with Wild Rice

11_23-Cream-of-Chicken-with-wild-rice-soup8 oz. uncooked wild rice (1 1/3 C.)

1 3-1/2 lb. fryer chicken, cut up

7 C. water

12 oz. sliced mushrooms

2 T. cooking oil

1 C. chopped Onion

1 C. chopped Celery

2 T. instant Chicken bouillon granules

3/4 tsp. White pepper

1/2 C. Butter

3/4 C. All-purpose flour

4 C. Milk

3/4 C. Dry Sherry

 

Cook wild rice according to pkg. directions for 30 minutes; drain off liquid and rinse thoroughly. Set partially cooked rice aside. In a large saucepan, combine the chicken and water. Bring to boiling, reduce heat, and simmer for 40 minutes or until the chicken is tender. Remove chicken from broth and let stand until cook enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces. In the same saucepan, cook celery and onion in hot oil for 4-5 minutes; add mushrooms and cover and cook for 5 to 10 minutes or until everything is tender, stirring now and then. Remove from heat. Return broth to the saucepan. Add the partially cooked wild rice to the chicken broth mixture. Stir in the bouillon granules and white pepper. Bring to boiling. Reduce heat and simmer, uncovered, for 15 minutes. In a large separate saucepan, melt the butter. Stir in flour until it all clings together and is smooth. Add the milk all at once and stir and cook until it’s bubbly and thick. Add some hot broth mixture to the white sauce mixture and stir until smooth; return all to the broth mixture. Stir in the chicken pieces and the Sherry. Heat through.

 

Beef Stew with Turnips & Greens

Beef Stew with Turnips & Greens

1/4 C. olive oil

2 yellow onions, finely chopped

2 oz. bacon or pancetta, finely diced

3 lb. chuck roast or sirloin tip, cut into 1- to 1 1/2-inch cubes

1/4 C. all-purpose flour

4 garlic cloves, minced

6 fresh flat-leaf parsley stems, 2 fresh thyme sprigs and 2 bay leaves tied together to make a bouquet garni

1 1/2 C. dry red wine

3 C. beef broth

1 Tbs. tomato paste

1 bunch turnips with greens, turnips cut into 1/2-inch chunks and leaves stemmed and cut crosswise into strips

Salt and freshly ground pepper, to taste

 

In a large, heavy pot over medium heat, warm the olive oil. Add the onions and bacon and sauté until the onions are soft, about 10 minutes. Transfer to a plate. Working in batches, add the beef to the pot in a single layer and cook, turning occasionally, until golden brown on all sides, 7 to 10 minutes. Transfer to a bowl. Return all the meat to the pot, sprinkle with the flour and cook, stirring, until the meat is evenly coated, about 1 minute. Return the onions and bacon to the pot, and add the garlic and bouquet garni. Increase the heat to high, pour in the wine and bring to a boil, stirring to scrape up the browned bits from the pan bottom. Reduce the heat to medium and simmer, stirring occasionally, until the liquid is reduced by one-fourth, 3 to 5 minutes. Stir in the broth and tomato paste, increase the heat to high and bring to a boil. Reduce the heat to low, cover and simmer until the meat is tender, 1 1/2 to 2 hours. Remove the bouquet garni and discard. Add the turnips, cover and cook until tender, about 15 minutes. Add the turnip greens, cover and cook until wilted, about 2 minutes. Season with salt and pepper. Ladle the stew into warmed bowls and serve immediately.

 

 

 

 

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Beefy Bean Soup

Beefy Bean Soup

1 T. vegetable oil

3/4 lb. beef stew meat, cut into 1-inch pieces

1 medium onion, chopped (1/2 C.)

3 C. beef broth

1 C. dry white wine or beef broth

2 T. chopped fresh thyme leaves or 2 tsp. dried thyme leaves

1/4 tsp. pepper

1 bay leaf

2 cans (15 to 16 oz.) navy, lima or great northern beans, rinsed and drained

4 medium carrots, cut into 1-inch pieces

2 medium celery stalks, cut into 1-inch pieces

Chopped fresh parsley, if desired

Crumbled cooked bacon, if desired

 

Heat oil in Dutch oven over medium-high heat. Cook beef and onion in oil about 15 minutes, stirring frequently, until beef is brown.  Stir in broth, wine, thyme, pepper and bay leaf. Heat to boiling; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beef is almost tender.  Stir in beans, carrots and celery. Cover and simmer about 30 minutes, stirring occasionally, until vegetables are tender. Remove bay leaf. Sprinkle with parsley and bacon.  Be sure to use a large Dutch oven. Using a smaller pot can cause spillovers, make the mixture heat too slowly or possibly overcook the carrots, celery or beef.

 

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Country Autumn Herb Soup

Country Autumn Herb Soup

1 lb. Spinach

4 T. Butter

2 cloves Garlic, minced

4 T. Flour

1/2 C. packed Basil, chopped

1/4 C. packed Flat Leaf Parsley, chopped

1/4 C. packed Chives, chopped

2 T. Mint, chopped

3 C. Chicken Stock

1 1/2 C. Cream or Half and Half

Salt and Pepper

 

Rinse spinach; do not dry.  Cook in large skillet (the liquid from rinsing should be enough to steam it), until it has wilted.  Turn with tongs or a couple of wooden spoons to ensure it wilts evenly.  Melt butter in large saucepan and sauté garlic for 1 to 2 minutes without browning.  Add flour and cook another 2 minutes while whisking.  Do not brown.  Add fresh herbs and chicken stock.  Stir to smooth out soup and cook over low heat for 5 to 10 minutes; return spinach to soup. Puree soup in processor and return to clean pan.  Add cream and heat through without boiling.  Season with salt and pepper to taste.

 

 

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Slow Cooker Butternut Squash Soup

Slow Cooker Butternut Squash Soup

butternut-squash-soup2 T. butter or margarine

1 medium onion, chopped (1/2 C.)

1 butternut squash (2 lb), peeled, cubed

2 C. water

1/2 tsp. dried marjoram leaves

1/4 tsp. ground black pepper

1/8 tsp. ground red pepper (cayenne)

4 chicken bouillon cubes

1 package (8 oz) cream cheese, cubed

 

In 10-inch skillet, melt butter over medium heat. Add onion; cook, stirring occasionally, until crisp-tender.  In 3- to 4-quart slow cooker, mix onion and remaining ingredients except cream cheese.  Cover; cook on Low heat setting 6 to 8 hours.  In blender or food processor, place one-third to one-half of mixture at a time. Cover; blend on high speed until smooth. Return mixture to slow cooker. Stir in cream cheese and whisk well. Cover; cook on Low heat setting about 30 minutes longer or until cheese is melted, stirring with wire whisk until smooth.

 

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Lentil Soup with Preserved Lemons

Lentil Soup with Preserved Lemons

1 T. olive oil (15 ml)

2 whole chicken legs, halved

4 medium red potatoes, skin on, cut into 1-inch pieces

2 carrots, cut into 1-inch pieces

2 cloves garlic, minced

1 1/2 T. minced ginger (22 ml)

1/2 C. white wine (60 ml)

6 C. chicken stock (1125 ml)

Coarse salt and freshly cracked pepper, to taste

1/2 C. red lentils (125 ml)

1 cinnamon stick

1/3 C. chopped dried figs (175 ml)

1/4 C. chopped cilantro (60 ml)

 lentil-preservedlemon-soup-0168-2

Using a Dutch oven or large pot, heat olive oil over high heat. Season the chicken with salt and pepper. Sear the chicken pieces until well browned, about 5 to 7 minutes. Transfer chicken pieces to a large plate.  Reduce heat to medium high. Add remaining 1 T. of olive oil and add the potatoes, carrots, garlic, and ginger. Deglaze pan with white wine. Add the chicken back to the saucepan and also the cinnamon, chicken stock, lentils and figs. Season the soup with salt and pepper to taste. Reduce heat to low, cover and cook until chicken is tender, about 45 minutes to 1 hour. Remove the chicken meat from the bones and chop. Add back to the soup. Garnish with cilantro. Serve with some of the Preserved Lemons.

 

 

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Kid-Pleasin’ Chili

Kid-Pleasin’ Chili

1/2 lb. lean ground beef

1 can (15 to 16 oz.) kidney beans, rinsed and drained

1 can (10 3/4 oz.) condensed tomato soup

1 soup can water

1 T. instant minced onion

2 to 3 tsp. chili powder

 

Cook beef in 2-quart saucepan over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.   Stir in remaining ingredients. Heat to boiling, stirring occasionally.   Have the kids help by sprinkling the chili with shredded Cheddar cheese or fish-shaped crackers.

 

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Toscana Soup

Toscana Soup

olive-garden33 slices of bacon, cooked and crumbled

3 Italian sausage links

1/2 onion, diced

3 cloves of garlic, minced

5 C. of chicken stock

2 russet potato, peeled and diced into bite sized chunks

2 C. of kale or green Swiss chard, chopped

2 C. of 2% milk

Sea salt and fresh cracked pepper to taste

Pinch of crushed red pepper (more if you want it spicy)

 

Cook the bacon in a large Dutch oven over medium heat. Once it’s finished place on a paper towel. Crumble then set aside for later. Remove the turkey Italian sausage from the casing and put in the Dutch oven along with the diced onion. I made sure to really mix my Italian sausage so it was crumbles. Sauté until the onion is soft and the sausage is cooked, add the garlic, stirring frequently for 45 seconds. Add the chicken stock, milk, potatoes and kale along with the crushed red pepper, sea salt and fresh cracked pepper to taste.  Cook on medium low for 60 minutes or until the potatoes are soft and tender. Ladle into soup bowls and garnish with crumbled bacon. Enjoy!

 

 

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Green Garden Soup

Green Garden Soup

2 T. butter

1 medium onions, chopped

2 cloves garlic, chopped

1 cucumbers, peeled, seeded, and chopped

1 (13-oz.) cans of artichokes, chopped

4 green onions, chopped

1 bunches asparagus, chopped

½ lb. chicken tenders, cut into small chunks

One 10 oz.) packages button mushrooms, quartered

3 C. chicken broth

½ C. heavy cream

2 T. lemon juice

Salt and pepper

 garden

In a large stock pot, melt butter over medium high heat. Add the onion, garlic, cucumber, artichokes, green onions, and asparagus. Cook until soft, about 20 minutes. Add the chicken, mushrooms, and broth, and bring to a boil. Cook for another 20 minutes.  Remove from heat, and add half of the cream and the lemon juice. In batches, puree soup mixture in blender until smooth. Add soup back to pot. Return to a boil to warm through and stir in remaining cream. Add salt and pepper to taste.

 

 

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Big Red Soup

Big Red Soup

2 tsp. vegetable oil

2 lb. beef stew meat, cut into 1-inch cubes

3/4 C. chopped onion

2 cloves garlic, minced

2 cans (14-1/2 oz. each) diced tomatoes in sauce

1 can (10-1/2 oz.) condensed beef broth, undiluted

1 can (10-1/2 oz.) condensed chicken broth, undiluted

1 can (10-3/4 oz.) condensed tomato soup, undiluted

1/4 C. water

1 tsp. ground cumin

1 tsp. chili powder

1 tsp. salt

1/2 tsp. lemon-pepper seasoning

2 tsp. Worcestershire sauce

1/3 C. picante sauce

8 corn tortillas, cut into quarters

1 C. (4 oz.) shredded cheddar cheese

 

Heat oil in skillet; brown beef stew meat. Place meat in 5-qt. slow cooker; add remaining ingredients except for tortillas and cheese. Cook on low for at least 10 hours. When serving, place enough tortilla quarters to cover bottom of each bowl. Pour soup over tortilla pieces; sprinkle with the cheese. Yield: 10-12 servings.

 

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Pasta E Fagioli (Bean Soup With Pasta)

Pasta E Fagioli (Bean Soup With Pasta)

5 C. water

8 oz dried great northern beans – about 1 1/4 cups

1 large onion, chopped

1 large tomato, chopped

2 stalks celery; sliced

2 cloves garlic; chopped

1/4 lb salt pork AND/OR1/2 lb cooked ham; chopped

2 tsp. instant beef bouillon

1/2 tsp. salt

1/4 tsp. pepper

1/2 C. uncooked macaroni

1/3 C. Parmesan cheese; grated

 

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add onion, tomato (or sauce), celery, garlic, salt pork, bouillon, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beans are tender, about 2 hours (do not boil or beans will burst). Skim fat if necessary. Stir macaroni into soup. Cover and simmer until macaroni is tender, 10-15 minutes. Sprinkle with Parmesan cheese.

 

 

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Dumpling Noodle Soup

Dumpling Noodle Soup

2 C. vegetable broth

1/2 T. soy sauce

2 scallions, sliced

1 clove garlic, minced

1 1/2-inch sized piece of ginger, peeled and minced

4-5 filled dumplings, depending on size

1 package ramen noodles (flavor is unimportant as you toss out that packet)

1 bunch baby bok choy

Toasted sesame oil for drizzling

 

Bring the broth, soy sauce, ginger, and garlic to a boil over medium heat. Reserve some raw scallions for topping the soup. Add the noodles and cook for about 2 minutes or until they begin to loosen up. Add the dumplings and cook for an additional 2-3 minutes until they are warmed through. Stir in the bok choy and cook for another minute. Divide among soup bowls and top with scallions. Drizzle lightly with sesame oil.

 

 

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Caldillo (new Mexican Green Chili Stew)

Caldillo (new Mexican Green Chili Stew)

1 1/2 lb. beef sirloin or pork butt; cut into 1-inch cubes

3 T. vegetable oil

1 1/2 C. diced onion

2 T. minced garlic

6 C. chicken or beef broth

1 lb. red or white potatoes, cut into 1 inch cubes

2-3 tsp. salt

3 C. roasted, peeled, chopped green chile (or use 3 to 4 large cans of chopped green chile NOT red chile)

2 T. chopped cilantro

3 T. diced red bell pepper

 

Lightly brown meat. Sauté onions and garlic until onion is translucent. Transfer meat and onion mixture to slow cooker. Add broth, potatoes and salt. Cook on high heat for 2 hours.  Reduce heat to low and cook for 4 hours. Add green chile and red bell pepper. Cook for an additional hour. Add cilantro and stir. Serve with tortilla chips or warmed flour tortillas.

 

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Cheddar Beer Soup

Cheddar Beer Soup

5 tsp. butter

2 carrots, finely chopped

2 leeks, white and light green parts only, finely chopped

Salt and pepper

1/3 C. flour

3 C. milk

One 12-oz. bottle amber beer

1 1/2 tsp. Dijon mustard

10 oz. sharp cheddar cheese, grated (about 3 1/2 C.)

Croutons, for garnish

 

In a large saucepan, melt the butter over medium heat. Add the carrots and leeks, season with salt and pepper and cook, stirring, until soft, 10 minutes. Add the flour and cook, stirring often, for 2 minutes. Slowly pour in the milk, whisking constantly. Increase the heat to medium-high, add the beer and mustard and bring the soup to a boil, whisking constantly. Reduce the heat to low and simmer, whisking, until creamy and thickened, about 10 minutes. Remove the pan from the heat. Whisk in the cheese 1 handful at a time until combined. Season to taste with salt and pepper. Top with the croutons.

 

 

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Dandelion Green Gumbo with Good Thyme Rice

Dandelion Green Gumbo with Good Thyme Rice

4 T. extra-virgin olive oil, divided

1 C. white rice, such as Carolina brand

6 C. chicken or vegetable stock

4 to 5 sprigs fresh thyme

2 T. butter

4 cloves garlic, finely chopped

3 to 4 ribs celery from the heart, chopped with greens

1 red bell pepper, chopped

1 large yellow onion, chopped

Salt and pepper

1 tsp. sweet paprika, 1/3 palm full

1 bay leaf, fresh or dried

3 T. all-purpose flour

1 bottle pale beer

3 to 6 tsp. hot sauce (recommended: Frank’s Red Hot) medium to spicy heat level

1 T. Worcestershire sauce, eyeball it

1 (15-oz.) can petite diced, crushed or stewed tomatoes

4 to 5 C., 2 bundles, dandelion greens, stemmed and chopped

1/4 tsp. grated nutmeg

2 tsp. lemon zest

2 scallions, finely chopped

 tm1401_gumbo1_lg

Heat a sauce pot over medium heat. Add 2 T. extra-virgin olive oil and rice. Toast rice 2 minutes, add 2 C. stock and thyme sprigs and bring to a boil. Cover the pot, reduce heat to simmer and cook 18 minutes or until tender. Heat a soup pot over medium to medium high heat. Add 2 T. extra-virgin olive oil, 2 turns of the pan, and 2 T. butter to the pot. When butter melts into oil, add garlic, celery, bell pepper and onion and season with salt, pepper and paprika. Cook to soften veggies, 5 minutes. Add bay leaf and flour and cook the flour another minute. Stir in the beer and reduce the liquid by half, a minute or so. Add hot sauce, Worcestershire and tomatoes. Add 1 quart stock to the pot, stir in the greens and season with nutmeg. Raise heat to bring to a quick boil then simmer 15 minutes until greens are no longer bitter. Adjust seasonings, to taste. Uncover rice and add lemon zest and scallions. Remove the thyme stems and fluff rice with a fork. Remove bay from gumbo. Scoop up gumbo and top with scoops of rice and serve.

 

 

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Rae’s Best Soup Ever

Rae’s Best Soup Ever

1/2 C. carrots, sweet onion and celery, diced tiny

4 oz. unsalted butter

1 8-oz. shitake mushrooms

3 T.  lemon infused extra virgin olive Oil

1 can artichoke hearts, drained and quartered

2 C. broccoli florets, cut tiny

1 can chicken broth

1  can cream of chicken soup plus 1/2 can water

1/2 C. dry white wine

1/2 C. heavy cream

2 C. shredded cheddar cheese

Salt and white pepper to taste

 

Brown carrots, celery and onion in butter and olive oil. Add shitake mushrooms and brown until edges of mushrooms caramelize. Add broth, soup, water, wine, artichokes and broccoli and Simmer until vegetables are tender but still crisp. Stir in cream, cheddar cheese and salt and pepper to taste. Add more All Clad Lemon Oil to taste. Simmer until you get the right medley of flavors, about 30 minutes.

 

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Thai Spicy Coconut Soup

Thai Spicy Coconut Soup

soup2 tsp. olive oil

1 1/2 cups mushrooms, sliced

1/2 cup red bell pepper, diced

1 inch ginger, peeled and minced

4 cloves garlic, minced

Half a stalk lemon grass, cut lengthwise

2 tsp sambal oelek (or thai red curry paste)

3 cups chicken broth

1 cup coconut milk

1 T. sugar

3 tsp. fish sauce

Fresh Coriander

 

Heat the oil in a pan over medium heat. Add the garlic, ginger, lemon grass, mushrooms and red bell pepper. Cook for 3 minutes. Add the sambal. Cook for another minute. Add the coconut milk, chicken broth, sugar and soy sauce. Bring to a boil. Reduce heat to low and simmer for 10 minutes. Discard lemon grass. Top with coriander.

West African Groundnut Stew

West African Groundnut Stew

2 C. chopped onions

2 T. peanut or vegetable oil

½ tsp. cayenne or other ground dried chiles

1 tsp. pressed garlic cloves

2 C. chopped cabbage

3 C. cubed sweet potatoes (1-inch cubes)

3 C. tomato juice

1 C. apple or apricot juice

1 tsp. salt

1 tsp. grated peeled fresh ginger root

1 T. chopped fresh cilantro (optional)

2 chopped tomatoes

1 ½-2 C. chopped okra

½ C. natural peanut butter

 

Sauté the onions in the oil for about 10 minutes. Stir in the cayenne and garlic and sauté for a couple more minutes. Add the cabbage and sweet potatoes and sauté, covered for a few minutes. Mix in the juices, salt, ginger, cilantro, and tomatoes. Cover and simmer for about 15 minutes, until the sweet potatoes are tender. Add the okra and simmer for 5 minutes more. Stir in the peanut butter, place the pan on a heat diffuser, and simmer gently until ready to serve. Add more juice or water if the stew is too thick.

 

 

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Roasted Garlic & Cauliflower Soup

Roasted Garlic & Cauliflower Soup

soup1 whole head cauliflower

1 large whole head garlic

1/2 tablespoon olive oil

1 tablespoon butter

1 1/2 stalks celery, diced

1 yellow onion, diced

1 carrot, diced

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon paprika

1/4 teaspoon dried thyme leaves

1 tablespoon flour

1/3 cup dry white wine

1/2 cup water

2 cups chicken or vegetable broth, plus up to 2 more as needed for desired consistency

1 dried bay leaf

2 teaspoons fresh minced parsley

1/3 cup half and half

3 ounces cooked and crumbled bacon

 

Preheat oven to 400 degrees F. Cut cauliflower into individual florets. Toss with 1 tablespoon olive oil. Transfer to a foil lined baking sheet. Sprinkle lightly with salt and pepper. Cut the top off of the head of garlic. Drizzle with olive oil and wrap with foil. Place wrapped garlic on the baking sheet. Roast the cauliflower and garlic at 400 degrees F for 15-20 minutes. When the cauliflower is tender and golden remove from the oven. The garlic will need to roast for a total of about 25-30 minutes. You can remove it to check its progress as needed – it should smell fragrant but not raw, be golden and tender. Meanwhile, heat the butter in a cast iron dutch oven or medium-large stock pot. Add the onion, celery, and carrot. Saute over medium heat for about 10 minutes. Whisk in the salt, pepper, paprika, thyme, and flour and continue to cook for 2 more minutes. Add the wine and water, whisking to combine with the flour mixture. Then, slowly add in the 2 cups broth. Add the bay leave and roasted garlic cloves. Bring mixture to a boil, then reduce heat to medium-low and simmer for 10 minutes. Add the cauliflower and simmer an additional 5 minutes. Remove the bay leaf. Working in batches, add the soup to a blender or food processor and blend until pureed and smooth. Add additional broth during or after blending to achieve desired consistency. After all the batches have been completed, return to the pot. Stir in the half and half and parsley. Cook until just heated through. Adjust salt and pepper for tastes. Serve immediately, topped with bacon and a drizzle of olive or truffle oil and a side of bread for dipping

 

Roasted Red Pepper and Mushroom Soup

Roasted Red Pepper and Mushroom Soup

6 Red bell peppers, roasted

8 T. (1 stick) unsalted butter

2 large onion, chopped

2 cloves garlic, minced, or more if you think more is good

4 large carrots, peeled and chopped

1 large baking potato, peeled and chopped

2 firm, ripe pears, peeled and chopped.

6 or 7 large mushrooms, chopped

5 C. rich chicken stock

1 T. chopped fresh parsley

Salt and freshly ground pepper

Creme fraiche or sour cream and Fresh herb sprigs for garnish

 

Roast and peel peppers. Halve, seed, and chop flesh. Melt butter in a large pot; add onion and garlic and sauté for 10 minutes. Add carrots, potato, and red pepper; sauté 10 more minutes. Add pears, stock, parsley and mushrooms. Bring to a boil and simmer 20 minutes, until vegetables are just tender. Season with salt and pepper. Puree soup in batches in a food processor or blender. Return to the pot and heat through. Ladle into bowls and decoratively blat some sour cream or creme fraiche onto the top. Sprinkle with herbs

 

Lentil Stew with Ham and Greens

Lentil Stew with Ham and Greens

1 1/2 tbsp olive oil

1 1/2 cups chopped baking potato

1 cup chopped onion

1 cup chopped smoked ham

3 garlic cloves, minced

1 can diced tomatoes, drained

5 cups fat-free, less-sodium chicken broth

1 tsp. dried basil

1/2 tsp. dried thyme

1 cup dried lentils

1/2 tsp. black pepper

1/2 cup chopped carrot

3 tbsp chopped fresh parsley

2 bay leaves

3 cups chopped Swiss chard, collard greens, or spinach

 

Heat oil in a dutch oven over medium-high heat.  Add onion and garlic, saute 5 minutes.  Add broth, lentils, carrot, and bay leaves, bring to a boil.  Partially cover, reduce heat, and simmer 20 mins.  Add Swiss chard, potato & ham, bring to a boil.  Reduce heat, simmer 15 min. or until potato is tender.  Stir in tomatoes, basil, thyme and pepper, simmer 10 mins.  Discard bay leaves.  Sprinkle with parsley and parmesan.

 

 

Light Shrimp Soup

Light Shrimp Soup

4 C. homemade chicken stock

1 1/2 T. cornstarch

1 3/4 tsp. Black pepper, or more to taste — freshly ground

1/4 C.  Rice vinegar

2 tsp. Soy sauce

1 tsp. Sesame oil

1 large Carrot, julienned — cut into 2″ strips

5 medium Green onions — cut diagonally

6 oz. Tiny (bay) shrimp or crabmeat

 

Heat chicken stock in a saucepan over medium heat. Combine cornstarch and pepper in a small bowl. Whisk in vinegar, soy sauce, and sesame oil. Pour cornstarch mixture into hot chicken stock, whisking to blend. Bring mixture to a boil; boil 1 minute. Remove from heat. Stir carrots into broth and simmer for about 3 minutes. Stir green onions and shrimp into soup. Remove from heat. Adjust flavors to taste.

 

Brazilian Fish Stew

Brazilian Fish Stew

For the marinade:

2 1/2 lb. sea bass (or other thick white fish, such as cod) cut into about 24 large pieces

Juice from 1 lime

Salt and freshly ground black pepper

 

For the stew:

3 T. olive oil

2 medium onions, chopped fine

1 green bell pepper, diced small

1 red bell pepper, diced small

3 T. finely chopped fresh cilantro

3 T. finely chopped fresh parsley

15-oz. can diced tomatoes with juice

Salt and freshly ground black pepper

1/2 tsp. crushed red pepper flakes, or to taste

2 C. coconut milk (preferably Brazilian)

2 T. dende oil (may substitute peanut oil, although the flavor will not be quite the same)

Coarsely chopped fresh cilantro and parsley leaves for garnish

 

For the marinade: Place the fish in a large shallow bowl, squeeze the lime juice over the top, sprinkle with salt and pepper to taste and toss gently to combine. Cover and refrigerate for no more than 1 hour while you prepare the rest of the stew.  For the stew: In a large pot over medium heat, heat the oil. Add the onion and bell peppers and cook, stirring occasionally, until the onions are nearly translucent, about 10 minutes. Add the cilantro and parsley and cook another minute or so. Add the tomatoes with their juice, increase the heat to medium and cook until the vegetables begin to steam. Season with salt, pepper and crushed red pepper to taste. Add the marinated fish, stir and cover the pot until the fish is just cooked through, about 12 minutes.  Remove the lid from the pot. Add the coconut milk and increase the heat to medium. Drizzle the dende oil over the top.  To serve, ladle the stew into wide, shallow bowls and garnish with cilantro and parsley.

 

 

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Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

Cabbage Roll Soup (Canh Bắp Cải Cuốn Thịt)

cabsoup1 C. ground pork

4 fresh medium shrimp, peeled, deveined and mashed or ground in a food processor to yield about 1/2 C.

4 T. minced shallots (about 6 shallots)

3 T. minced coriander leaves (cilantro)

1/2 tsp. salt

1/2 tsp. ground white pepper

1 lb. large cabbage leaves, blanched until soft

10 whole spring onion green, blanched until soft, for fastening

6 C. chick or pork stock

2 T. sliced spring onions to garnish

2 T. fish sauce, for dipping

 

Combine the pork, shrimp, shallots and 1/2 of the coriander leaves in a large bowl and mix well, then season with the salt and pepper. Place a heaping T. of the mixture onto a blanched cabbage leaf. Fold one end of the leaf over the mixture, then fold in the sides and roll up tightly. Tie the roll securely with a spring onion green. Repeat with the remaining ingredients to make a total of 10 rolls. Bring the chicken stock to a boil. Add the cabbage rolls and simmer for about 5 minutes until cooked. Remove from the heat. Serve the soup in individual bowls with a sprinkling of spring onion and pepper, as fish sauce as the dip. Note: the cabbage should be blanched in a pot of boiling water, not in the stock, for 3-4 minutes, to soften it for wrapping.

 

 

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Zuppa & White Beans

Zuppa & White Beans

1 lb dry white beans

1 med white onion, chopped

3 garlic cloves, crushed

salt

4 whole sage leaves

3/4 C. olive oil

2 celery stalks, chopped

2 carrots, chopped

1 med red onion, chopped

1 sprig rosemary, leaves chopped and stem discarded

3 T. tomato paste

1 bunch Swiss chard, washed, stems trimmed, chopped

1 head cabbage, shredded

Black pepper

 

Soak the beans overnight in water, enough to cover beans. Drain beans and place in a 6-8 qt pot with water to cover beans. Add white onion, garlic, salt and sage and boil for 30 min, until beans are tender. Drain the beans, reserving the cooking water. Puree half the beans in a food processor and add to the reserved water. To a hot skillet add 1/2 cup oil and saute celery, carrots, red onion, and rosemary for 5 min. Add tomato paste and 1 T water. Puree this mixture and add to the pureed beans. Add Swiss chard and cabbage and cook 30 min. Add the reserved whole beans, remainder of oil, and salt & pepper and cook for 20 more min.

 

 

from The Mediterranean Prescription

 

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Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

Shrimp and Chicken Rice Soup (Khao Tom Kung Lae Kai

1/4 lb. of raw shrimp (peeled and deveined)

1/4 lb. of ground chicken

4 garlic cloves (chopped)

1 coriander root (chopped)

Pepper and salt to taste

1 spring onion (minced)

3 3/4 cups chicken stock

2 T. light soy sauce

2 tsp. preserved radish (minced) – optional

1 3/4 cup cooked jasmine or basmati rice

1/2 inch ginger root (sliced)

1 Small Chinese cabbage (roughly chopped)

Garnish:

2 Spring onions (finely chopped)

Coriander leaves

soup

Using a blender or food processor, blend coriander root, chopped garlic, salt and pepper.  Blend until it makes a paste.  In a bowl, mix the paste with the ground chicken and minced green onion until well incorporated.  Using wet hands, pinch a small piece of the ground chicken mixture and shaped into a ball.  Do this until all the ground chicken mixture is shaped into small balls.  In a stock pot, heat the chicken broth to boiling.  Add the soy sauce and ginger. Reduce heat to medium and bring to a low boil or simmer.  Add the chicken balls.   Cook for approximately 3 minutes or until chicken is cooked through.  Add the cooked rice, Chinese cabbage and shrimp.  Cook for another 2 minutes until shrimp is pink and opaque.  Season with salt to taste if necessary.  Serve hot in bowls. Garnish with the spring onions and coriander leaves. These go great with pot stickers.

Hearty Fennel Soup with Sausage and Gouda Croutons

Hearty Fennel Soup with Sausage and Gouda Croutons

FW1004WWH052 T. extra-virgin olive oil

3/4 pound sweet Italian sausage links

1 medium onion, thinly sliced

3 medium fennel bulbs—halved, cored and thinly sliced

2 thyme sprigs

6 C. chicken stock or low-sodium broth

1 medium zucchini, thinly sliced

Salt and freshly ground pepper

Six 3/4-inch-thick baguette slices, lightly toasted

6 ounces medium-aged Gouda cheese, such as Prima Donna, finely shredded

 

Heat the olive oil in a large, heavy saucepan. Add the sausage links and cook them over moderate heat until golden brown and just cooked through, about 10 minutes. Transfer the sausage links to a plate.  Add the onion to the saucepan and cook over moderate heat until softened, about 4 minutes. Add the fennel and thyme and cook, stirring, until softened, about 5 minutes. Add the stock and simmer over moderately low heat until the fennel is very tender, about 45 minutes. Add the zucchini, cover and simmer over moderate heat until barely tender, about 2 minutes. Discard the thyme sprigs. Working in 2 batches, puree the soup in a food processor. Return the soup to the saucepan. Thinly slice the sausage and add to the soup. Season with salt and pepper and keep warm. Preheat the oven to 500°. Arrange the baguette toasts on a baking sheet and top them with half of the cheese. Bake for 1 minute, or until the cheese melts. Ladle the soup into shallow bowls and top with the toasts. Sprinkle the remaining cheese on the soup and serve.

 

 

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Salsa Stoup and Double Decker Baked Quesadillas

Salsa Stoup and Double Decker Baked Quesadillas

salsastoup2 T. vegetable oil, plus some for brushing the tortillas

2 jalapeno peppers, seeded and chopped

1 green bell pepper, cored, seeded, and chopped

1 large onion, chopped

3 celery ribs, chopped with greens

3 garlic cloves, chopped

salt and freshly ground black pepper

1 28oz can stewed tomatoes

1 28oz can crushed tomatoes

2 C. vegetable or chicken stock or broth

3 T. chopped fresh cilantro

6 6-8″ flour tortillas

1 C. shredded cheddar

3 scallions, chopped

1 C. shredded pepper jack

sour cream, for garnish

 

Preheat the oven to 300. Heat a medium soup pot over medium-high heat. Add the vegetable oil and the jalapenos, bell peppers, onions, celery and garlic. Season with salt and pepper, then saute the veggies for 5 minutes. Add all the tomatoes and stock and bring to a bubble. Reduce the heat to a simmer and stir in the cilantro. Paint one side of 2 tortillas with oil and place them, oiled side down, on a large cookie sheet. Mix the cheddar with the scallions and divide between the tortillas evenly. Top with another tortilla and top each of those with equal amounts of pepper jack cheese. Set the last tortillas on top and brush the tops with oil. Bake the quesadillas for 10 minutes, then cool for 5 minutes to set. Cut each into 6 wedges. Serve each bowl of stoup with 3 wedges of quesadilla alongside and sour cream for topping either.

 

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Brussels Sprout and Mushroom Ragout with Herb Dumplings

Brussels Sprout and Mushroom Ragout with Herb Dumplings

ragoutMushroom stock (about three C.)

4 tsp. olive oil

2 medium to large onions, sliced about 1/2 inch thick

3/4 lb. white, cremini, shiitake or a mixture of mushrooms, rinsed and sliced thickly on a diagonal

3 T. chopped parsley

1 T. chopped tarragon

1 plump garlic clove, minced

1/2 large lemon

1 lb. brussels sprouts, halved or quartered

 

Herb Dumplings:

1 C. all-purpose flour

1 tsp. baking powder

1/2 tsp. salt

3/4 C. milk, heated with 3 T. butter or oil

3 T. mixed chopped parsley and tarragon

1 egg

 

As mushroom stock simmers, bring a pot of water to boil for the Brussels sprouts.  Heat oil in a wide, nonstick skillet. Add onions and cook over medium heat, stirring frequently, until aromatic and nicely colored (about 12 minutes). Raise heat to high and add mushrooms, herbs and garlic to pan. Squeeze lemon juice over mushrooms and sauté until mushrooms are browned, 5-7 minutes, then reduce heat to low. To the pan of boiling water, add salt, then Brussels sprouts and boil until nearly tender, about 4-6 minutes. Drain. Add to pan of onions and mushrooms, and then add mushroom stock. At this point, you can turn off the heat until the dumplings are ready. Mix flour with baking powder and salt. Pour in milk, herbs and egg, and stir quickly together with a fork. Add the dumpling batter in spoonfuls to the ragout, making 12 small dumplings in all (you’ll have batter left over). Cover pan with tented foil, bring everything to a simmer and cook for 10 minutes. Serve in soup plates, with three dumplings in each bowl.

 

 

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Creamy Carrot Soup with Thyme, Dill, Marjoram, and Parsley

Creamy Carrot Soup with Thyme, Dill, Marjoram, and Parsley

carrot4 tsp. Margarine, 80% fat, unsalted

1 medium onions , chopped

2 medium garlic cloves , minced

10 medium carrots , sliced

6 C. low fat unsalted chicken broth

1 pinch dried dill weed

1 pinch dried marjoram

1 pinch ground thyme

1 pinch chopped parsley

1 pinch salt

1 pinch black pepper

3 tsp. cornstarch

1/2 C. Cream, whipping, heavy

 

In a large Dutch oven, melt the margarine, add the onion and the garlic, and sauté until light golden. Pour in the chicken stock and add the carrots. Then stir in the dill, marjoram, thyme, parsley, salt, and pepper to taste. Reduce heat to low and let simmer until carrots are to desired tenderness. Mix cornstarch with small amount of cold water to dissolve. Add the diluted cornstarch and stir well. Add the cream and let simmer another 15 minutes (do not boil).

 

 

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