Soup
Sniffle Sniffle. Here’s some soups that will bring you back home feeling goooooood.
Ingredients
- 3 LB Mushrooms
- 1 Lb Carrots chopped Course
- 1 Large Onion chopped course
- 1 Bunch of Green Onion sliced thin, Seperate the White from the Green
- 1 Large Red Bell Pepper chopped course
- 1 Stick Butter
- 1 Qt. Stock, Chicken or Vegetable
- 1 Cup Heavy Cream
- 4 tbs Flour
Method
- Slice 1 LB Mushrooms and set aside.
- In a 6 Qt pot add Butter, Onion, Carrots and Peppers.
- Sweat the vegetables in the pot over a medium high heat until they are tender. Add the remainder of the Mushrooms and Sweat the Mushrooms. When mushrooms are cooked down, cover them with stock and bring to a low boil.
- In a Saute Pan add half a stick of Butter and saute the White Part of the OInion. When onions are slightly browned, reduce the heat and add flour to make a roux. Let the Butter, Onion and Flour cook together and then set aside.
- After the Mushrooms, Vegetables and Stock are cooked through they need to be pured.
- You can use a submersion blender right in the pot or a regular blender. To use a regular blender, first strain the vegetables from the stock , (reserving the liquid) and put them in the blender. Add some of the liquid to the mixture and blend well. Cover the blender with a towel to prevent hot liquids from spilling out! You might not need all the liquid when you pure' the mixture.
- Now! Add the Mushroom Mixture to the pot along with the Onion Roux, all remaining liquid, the Cream and the Sliced Mushrooms. Stir together over a medium high heat until the Sliced Mushrooms have cooked down. Adjust the flavor with Salt if needed.
- Just before service, stir in the Green Onion and serve.
Makes 8 portions
Tags: Carrots, Chicken Stock, Cream, Mushrooms, Vegetable Stock
Read this recipe first, it should only take about 15 minutes to make , 30 if you are not a chef!
Ingredients
- 3 LB Frozen Baby Peas
- 2 Cups Chicken or Vegetable Broth ( 1 Can )
- 3 TBS Butter
- 1 Carrot Diced Small
- 4 Ribs Celery Diced Small
- 1 Small Onion Diced Small
- 4 Tb Corn Starch
- Liquid Smoke
Optional:
- 1/4 LB Diced Ham, Brown Sugar or extra Butter
Method:
- In a 4 quart pot and add butter, place the pot over medium heat.
- Add the vegetables to the pot and sweat them over a medium high heat.
- When the vegetables become tender add broth and bring to a low boil.
- Once the vegetables are tender set them aside.
- While the stock simmers place the peas in a strainer and place it in a big bowl of hot water from the tap, big enough to submerge the peas. Take the chill off of the peas by repeating this step.
- Strain the warm peas and place them back into the warm empty bowl. Now strain the broth and all the vegetables into the bowl of peas. Put the vegetables back into the pot and put it back on the stove
- Now you need to pure' the peas! You can strain them again (retaining all the liquids) and put them in a blender or you can use a submersion blender right in the bowl or another pot. Be careful, It's "HOT"!
- Once the peas are pure'd, add them and any remaining liquids back to the pot containing the vegetables. Bring the soup to a low boil and check to see if it is thick enough. To thicken the soup make a slurry by mixing the corn starch and some water. Stir the slurry a little at a time to the soup until you have the right texture.
- If you use ham add it here!
- Taste the soup and add Liquid smoke to taste as well as salt if needed. You may try a small bit of brown sugar to make it a little sweeter or you can stir in more butter to make the soup richer!
- Soup is done! I once made 5 gallons of this soup in 15 minutes because the cook burned the soup of the day and the customers thought it was the very best Split Pea they ever eat. I was not going to tell them that is was 15 minute Pea Soup.
Makes 8 - 8 oz portion!
Tags: Carrots, Celery, Chicken Broth, Peas, Vegetable Broth
Ingredients
|
3 lbs
½ lb.
1 med
1 can
2 tsp
1 ½ tsp
dash
8oz
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zucchini, sliced
sweet/mild Italian Sausage (Remove skin and crumble)
onion, chopped
chicken broth OR 1 ½ cups chicken bouillon
dried basil
salt (If broth is too salty use less - add salt after tasting)
black pepper
Sour Cream or plain yogurt for garnish
|
Instructions
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In large pot: Place zucchini, sausage, onion, chicken broth, basil, salt & pepper.
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Make sure the broth just barely comes level with the mixture in the pot. If you put too much broth the soup will be too thin.
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Let everything simmer together for about ½ hour.
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Process until smooth:
Food processor or blender: Let cool and process in batches.
With a blender wand: Leave soup in pot and blend with the wand.
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Garnish each serving of soup w/sour cream or plain yogurt.
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I usually double this recipe because it tastes better the next day AND freezes well.
Tags: Chicken Broth, Italian Sausage, Zucchini
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