Category Archives: Soup

5 Soup Recipes to Warm Your Bones for Winter

It is getting c-c-c-cold in these parts.

The kind of cold that can chill you to the bone.

The kind of cold that only a hot tub, and hot cup of hot chocolate with a shot of Bailey’s will take away the chill.

Or maybe a cup of soup.

Warm, comforting, delicious soup.

Yes, my friends.  It is soup season once again.

As they say so often in Game of Thrones, “Winter is coming.”

I am going to give you a round-up of my soup recipes from over the years.  I hope it inspires you to take out the chill.

Or if you are super nice, you can make it for someone you love.

Only if you are super nice, though.

Slow Cooker Italian Sausage and Vegetable Soup

Warm broth, meaty, and super easy because it’s made in your crock pot.

Slow cooker soup
 

Creamy Mushroom Soup

Earthy and wild.  Full of flavor.  If you are a mushroom fan, this soup is right up your alley.


Creamy Mushroom Soup

Root Vegetable Soup

Naturally creamy.  Served up with some crusty bread, it’s perfect for a wintry Meatless Monday. 

Root Vegetable Soup

French Onion Soup

Cheesy, oohy, gooey, goodness. Comfort food at it’s best.

french onion soup

Fresh Pumpkin Soup

You can do it.  You can use a whole pumpkin.  Don’t be scared.  It’s so worth it.

(You can always use canned pumpkin though.)

Pumpkin Soup

There you have it, friends!  Go warm up your bones.  Soup’s on!!

Let’s cook!

Thanks, 2011!

With the welcoming of a new year, comes thoughts of how this year will be better than the last.  I have to say, the past year has been quite a fantastic year.  With health and love at an all-time high in our home, there is not a lot to complain about.  (I still find things to complain about, but it’s not because I am unhappy with my life.)
Here are some things that 2011 whipped out:

*Declan finally decided it was time to walk.  He now can be social and actually make contact when he hits during a tantrum.

*I lost 20 lbs last spring.  I gained 10 back this fall, but hey, that’s what resolutions are for.

*Quinn has continued to grow as a superstar in her own imagination.  I have a love/hate relationship with her superstar side, but it makes her who she is so I would never change it.

*Jeremiah gave me a foot rub an average of 3 out of the 7 days each week.  If that’s not a Great Husband, than what is?

*My friends near and far continue to be wonderful, funny, supportive, and give me strength to feel like I am capable of anything.

*My children are realizing how special and wonderful their grandparent’s, aunts and uncles are.  As they get older, they will only grow to know how very lucky they are to have a BIG, fabulous, and loving family.

Thanks, 2011.  You have been so very good to me.  Please pass the word on to 2012 to keep things on the up and up.

On to losing those darn 10 lbs again!!  Healthy soup, for a healthy new year!

Slow Cooker Sweet Italian Turkey Sausage and Vegetable Soup
serves 8

6 links Sweet Italian Turkey Sausage
1 can white beans, drained and rinsed
1 lb fresh spinach
2 large parsnips, scrubbed and sliced
1 medium butternut squash, peeled and cubed
8 cups chicken stock
2 tsp salt
1 tsp pepper
1 Tb Cumin

In a hot pan, cook turkey sausage until internal temp is 160F.  Half length-wise and slice sausage.

Place all ingredients in slow cooker on high.  Cook for 2 hours on high, then 2 hours on low.

Serve hot.

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I Approve of This Message

It’s getting down to crunch time for our historical election. There is a buzz in the air to say the least. We are inundated with political commercials, phone calls, and water cooler talk. The subject about this presidential election comes up at least once every day in my family.
Sometimes I wonder what children think about all of this. I mean, they are constantly hearing their parents points of view. They may hear the commercials on the television. They are picking up something.
When I was little, I remember making up a song with my brother when we were jumping on the bed about the current candidates. It was sung to the tune of Boy George’s “The War Song.” Instead of singing “War is stupid. And people are stupid” we sang “Mondale is stupid. And Ferraro is stupid.” I am pretty darn sure we had no idea why we were singing the song, but someone must have bad mouthed them in front of us.
In the present, my daughter is constantly asked “Who is going to be president?” She smiles and yells, Barack Obama! She says it with such conviction that one would think she knows exactly what he stands for and she stands for it too. Except for the fact that she is 2 years old.
The other day, my 3 year old niece randomly stood up in circle time at school and proclaimed, “I am John McCain and I approve of this message!”
Elections can bring out the best and worst of people. This particular presidential election gives me butterflies. I can’t wait to see what happens!
DON’T FORGET TO VOTE!!!!!
Here is a great fall soup to enjoy on election night:

Butternut Squash Soup

2 apples, peeled and chopped
1 medium butternut squash, peeled and chopped
1 lg onion
2 Tb Olive Oil
3 c vegetable stock
salt and pepper

In a medium pot, saute onions in olive oil until onions are translucent. Add apple and butternut squash. Saute for an additional 5 minutes. Add stock and cook for 10-15 minutes, until squash is soft. Transfer everything to a blender and blend until smooth. Serve hot with a dollop of sour cream.

Rooting for Vegetables

My husband and I made a revelation this weekend. We really dislike smoked paprika. Especially when our salmon is smothered in it. Yes, it’s a vibrant and eye-catching color, but the taste just kills me. I made a recipe I had seen in a McCormick’s Spice advertisement in one of my magazines. I was really excited about it. It looked so beautiful. I thought to myself, “I can’t wait to take a picture of this and share the funny story about how one of my new favorite recipes is actually from an ad!” Boy, I have to say I was pretty darned disappointed.
This is a bright light at the end of this dark tunnel though. That very same night I made a fantastic soup! We had received a bag of root vegetables from our Irv and Shelly’s Fresh Picks delivery. It had a very simple recipe on the bag for a soup to make out of this mixture of carrots, rutabagas, parsnips, and turnips. Here’s the thing though, as much as I really want to give props to the woman who’s recipe it is, I threw the bag away. This means I don’t have the exact recipe either, but I do my best.
Before I do that, I want to give a shout out to my father-in-law who made this beautiful bowl pictured here. He makes tons of amazing pieces that you should check out if you are ever in the Athens, Ohio area. He has a studio that displays his and his wife Sandy’s amazing pieces.
Ed Kaplan (Kaplan Pottery)
15714 Fruit Farm Rd, Amesville, OH 45711-9498

Root Vegetable Soup

2 lbs root vegetables, chopped (carrots, rutabagas, parsnips, and turnips)

1 medium onion

6 c vegetable broth

2 Tb olive oil

salt and pepper

1/2 c cream (I used whole milk)

In a large pot, saute onion in olive oil until translucent. Add vegetables and saute for 10 minutes. Add broth and simmer covered for 30 minutes. In a blend, puree soup until smooth. Put back in pot and add cream. Heat for 10 additional minutes.

Teenie Crimini

The Green City Market has officially closed until spring. While this makes me a little sad, I still have options. I have began ordering from Irv and Shelly’s Fresh Picks. They are a delivery service of local and organic produce, meat, dairy, and eggs. You have the option of choosing specifically what you want, but you can also order a a Fresh Picks box. This is a box full of the land’s “best of”. Whatever is beautiful and in-season, you can depend them being in the box. It’s a fun way to order. You don’t know exactly what may show up, and you may recieve something that you have never cooked with before. Challange!
An example of a winter box would be what I received last week:
Dried Cranberries
Pumpkin
Burdock Root (what?!)
Red Cabbage
Crimini Mushrooms
Red Beets
Sounds pretty fun, right? The possibilites are endless. I’ll get back to you regarding the burdock root. This would be my challenge of the week.
Before then though I wanted to focus on one of my favorite winter meals: Soup! I love making it, and love eating it. When I got the mushrooms, they cried out to be made into a creamy soup. How could I deny them?

Creamy Crimini Mushroom Soup

1 medium onion, chopped
1 pint crimini mushrooms
1 c milk
1 Tb butter
1 tsp oil
1Tb Flour
1 tsp dried thyme
In a large pot, saute onion in butter and oil. Chop mushrooms (I like them very finely chopped, so I threw them in the Cuisinart.) and add to onions. Stir and saute for about 5 minutes. Add flour and stir. Slowly add stock

Ooh La La


I apologize that I haven’t updated in a while. The hubby has been busy, which leaves me no one to cook for, except myself. I don’t always like to whip a a big meal for just me. I guess I have just been feeling a little lazy. We have all been there, right?
I am back in Cincinnati visiting my sister and her family. We were planning on coming here later in the week for Quinn’s 1st birthday party. I needed to get out of the city for a few days and decided to come up a few days early.
Here in the burbs it truly feels like fall. The houses are all decorated for Halloween, the leaves are turning and starting to fall off the trees. I love it. Last night was a cool evening that called for a toasty meal, and I had people to cook for! Who doesn’t love a bowl of hot soup on a crisp evening? French onion soup is a bowl full of warmth and ooey gooey goodness. Makes me want to shout ooh la la!

Garlicky French Onion Soup
serves 4
1 loaf of frozen garlic bread
3 large sweet onions
4 cloves of garlic, finely chopped
4 c beef broth
1 c red wine
4 slices Swiss cheese
4 Tb olive oil

Thinly slice onions. In a soup pot, eat oil over and add onions and garlic. Over medium heat, cook until onions are caramelized. Make sure to move onions around every once in a while. Add red wine and cook for an additional 5 minutes. Add broth and turn heat down to low. Simmer for about 15 minutes.
Cook garlic bread according to package directions. When finished, slice garlic bread into 1″ slices.
Place 2 pieces of garlic bread at the bottom of each soup bowl. Ladle in soup over bread, evenly distributing it among the 4 bowls. Place cheese slice on top of each bowl of soup. Place bowls on a cookie sheet and put them under a hot broiler for about 2-3 minutes until cheese is bubbly.
Handle hot bowls with care!

Localvore Challange-Day 2

One thing I am certainly learning throughout this week is how to be resourceful with all of the food I am using. It’s a great lesson that I think I really needed to learn. Every meal I have made has used parts of the meal before.
The chicken I made last night went a long way. I used the carcass to make stock. It made a lot more than I expected, so I ended up freezing most of it. It will be great to have on hand.
Breakfast was Bennison’s cranberry walnut bread topped with a delicious pumpkin butter from Wick’s Apple House in Dogwaic, MI. Lunch was a delicious grilled cheese with goat cheese, tomato, and a few leafs of arugula. There is nothing like warm goat cheese.
Dinner was a Mesclun salad topped with bacon bits, chicken breast, pumpkin seeds, and a deliciously strong cheese from WI. Along the salad I served a pumpkin soup made with a pumpkin that I had actually picked up at the Green City Market a few weeks ago. I LOVE pumpkin. I am so happy that pumpkin season is here. Believe me, you’ll be seeing a lot of pumpkin recipes in the upcoming months. I topped this soup with a cheese crisp and a dollop of sour cream. Eating it was like wrapping a warm, comfortable blanket around myself.

Fresh Pumpkin Soup
Serves 6

1 small pumpkin (about 2 or 3 lbs)
2 Tb butter
1 small sweet onion
1 Tb fresh sage, chopped
2 Tb flour
4 c chicken stock
2 Tb sugar
4 Tb cream
Preheat oven to 400F. Cut pumpkin down the middle, lengthwise. Scoop out the stringy inside and seeds. (Save your seeds to roast later!) Cover a cookie sheet with cooking spray and place pumpkin halves skin facing up. Roast for 45 minutes.
Chop onion. Melt butter in soup pot and add onions. Cook until they are translucent. Add flour and cook over medium heat for about 1 minute, constantly stirring. Slowly pour in chicken stock while continuing to stir. Add sage and let simmer for about 15 minutes. Stir in pumpkin and sugar to stock. Let cook for about 10 minutes. Using a hand blender (or transfer to a blender) mix soup until it is a creamy consistency. Stir in cream. Serve.
Note: For an even smoother consistency, run soup through a fine sieve covered in cheese cloth before stirring in cream.

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