Cream of Mushroom Soup
Friday, October 16 I know, I know…another soup recipe! Apparently there is a theme to my cooking lately…an unplanned theme, but a good one nonetheless. Quick note, all of the soups I shared this week can easily be made vegetarian by substituting in vegetable broth. Anyway, I’m sure you want the recipe, so here goes! Cream of Mushroom Soup Author: Jane Maynard Recipe type: Main Dish, Soup 1 pound regular white mushrooms, cleaned, quartered or sliced (2/3 of my mushrooms were white, ⅓ were mini portobello)1 tablespoon lemon juice1tablespoon butter2 finely chopped shallots (the recipe only called for 2 TBSP…I misread it, but the flavor was actually really lovely with two whole shallots, so there you go!) Coarsely chop mushrooms and lemon juice in a food processor.Melt butter in (4-5 quart) sauce pan and lightly sauté shallots on medium heat.
Homemade Chicken and Dumplings
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. Roll the dough out thin with a heavily floured rolling pin. Use the floured spatula to put them on a heavily floured plate. To cook them, bring the broth to a boil. For more pictures and instructions, see the related link above!
Vegan & Gluten-Free Recipes by Allyson Kramer
Yes, it’s another orange soup. There may be more this month, so fair warning! But this one is a pretty awesome recipe, if I do say so myself. This soup has a pleasant depth and is slightly sweet from the addition of those pretty orange potatoes and roasted cauliflower. The sweetness is delicately enhanced with a light sprinkle of garam masala. Sweet Potato Cauliflower Soup yield: 6 to 8 servings 1 large head cauliflower (the one I used was at least 7″ in diameterolive oil for drizzlingFew dashes garam masala (optional)3 medium to large sized peeled sweet potatoes, cut into 1″ pieces1 sweet onion, diced2 cloves garlic7 cups filtered water First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. In large stockpot, bring sweet potato, onion, garlic and water to a boil. Let soup cool and then blend one part soup in blender until very smooth. Share with friends!
Taco Soup
I am always looking for new soup recipes as well as Mexican recipes. My friend Jen told me about a taco soup recipe she tried and loved so I was excited to make it. I adapted the original Food Network recipe quite a bit to suit my families tastes. The recipe called for a packet of taco seasoning but I don’t like the taste of store bought taco seasoning so I made my own. I thought it was strange that the recipe called for a package of ranch dressing mix but it really did add a nice zing to the flavor of the soup. Taco Seasoning: 1 tsp of cumin1 tsp of oregano1 tsp of chili powder1 tsp of paprika1 tsp of garlic powder1 tsp of onion powder1 tsp of corianderSea salt and freshly cracked pepper, to taste Soup: Heat a Dutch oven over medium heat then add the ground beef. Add the beans, corn, tomatoes, green chilies and ranch dressing packet, mix well then cover and simmer on low for 2 hours, stir occasionally. Toppings: While the soup is simmering.
Homemade Cream of Something Soup
It seems like canned Cream of Something or Other Soup crops up in so many recipes, especially now that it’s CrockPot season. And whether you don’t like to buy canned for health reasons, have dietary restrictions, or just want to try something different, this post is a simple guide to creating your own Cream of Something Soup at home. It’s also a great recipe for those times when you’re too lazy busy to drag a pair of toddlers to the store for a can of soup. There are countless recipes that contain Cream of Soup, but here are a few of our favorites: Cream of Something Soup Ingredients Cream of Something Soup Author/Source: Kristi @ onceamonthmeals.com Ingredients: 2 cloves garlic, minced1/2 small onion, diced1/2 cup main ingredient, diced1/4 cup butter or substitute1/4 cup flour or substitute1 cup milk or substitute3/4 cup broth Cream of Something Soup Base Table Cream of Something Main Ingredient Table Directions: Freezing Directions: Servings: 1 “can,” about 1.5 cups This Post will be linked at:
Keto Chicken Cordon Bleu Soup | Peace Love and Low Carb
Warm, comforting and crazy flavorful. Keto Chicken Cordon Bleu Soup. In the winter months, my slow cooker is my favorite kitchen appliance. I love that with the right ingredients, and a little preparation, you can develop such rich, complex flavors. Did you know that I have an entire ebook dedicated to low carb soups and stews? Print Scale Ingredients 6 cups chicken stock12 ounces diced ham 5 ounces mushrooms, chopped4 ounces onion, diced2 teaspoons dried tarragon1 teaspoon sea salt, more to taste1 teaspoon black pepper1 pound chicken breast, cubed4 cloves garlic, minced3 tablespoons salted butter1 1/2 cups heavy cream1/2 cup sour cream1/2 cup grated Parmesan cheese4 ounces Swiss cheese Instructions Heat the slow cooker on the low setting.To the slow cooker, add the chicken stock, ham, mushrooms, onion, tarragon, salt and pepper. Notes Per Serving – Calories: 178 | Fat: 12g | Protein: 16g | Net Carbs: 2.75g Nutrition Serving Size: 1 Cup What's Popular on the Blog This Week:
La Madeleine's Country Potato Soup Recipe
La Madeleine’s Country Potato Soup is a wonderful creamy and rich potato soup. This recipe is from Executive Chef Remy Schaal of la Madeleine French Bakery and Cafe. Founded in Dallas in 1983, la Madeleine has many neighborhood cafes and bakeries in five states and Washington, D.C. Links of Interest History of the potatoHistory of soupsHistory of Soups by CheftalkBennigan’s Ultimate Baked Potato Soup la Madeleine’s Country Potato Soup Author: Chef Remy Schaal via CopyKat Recipes Recipe Type: Copycat Restaurant Recipes, CopyKat Recipes, Soup Recipes Prep time: 10 minutes Cook time: 40 minutes Serves: 6 la Madeleine’s Country Potato Soup is a rich and creamy potato soup, that is not to be missed. Ingredients 1/8 cup unsalted butter2 leeks, thinly sliced1 large yellow onion, sliced1 1/2 quart chicken stock4 large peeled potatoes, sliced evenly in 1/4 inch slides2 sprigs fresh thyme1/2 cup heavy cream1 cup cheddar cheese1/2 cup bacon cooked and dicedsalt to taste Instructions Print Recipe
Cream of Zucchini Soup
This simple recipe is a favorite in my house. I make this a few times a month and my family loves it! Cream of Zucchini SoupGina's Weight Watcher RecipesServings: 4 • Size: 1 cup • Old Points: 1 pt • Points+: 2 pt Calories: 65.3 • Fat: 1.0g • Protein: 3.5 g • Carb: 11 g • Fiber: 2.8 g Ingredients: • 1/2 small onion, quartered • 2 cloves garlic • 3 medium zucchini, skin on cut in large chunks • 32 oz fat free chicken stock • 2 tbsp reduced fat sour cream • salt • pepper Directions: Combine chicken broth, onion, garlic and zucchini in a medium pot and cook on medium heat. Bring to a boil, lower heat, cover, and simmer until tender, about 20 minutes. Stir in remaining ingredients, and adjust seasonings to taste. Optional: Top with 2 tsp parmesan cheese - 1 point extra
