Archive for the ‘Soup’ Category


2lbs boneless skinless chicken thighs cut into one inch cubes
2 TBS olive oil
2 TBS butter
4 carrots, diced
4 celery stalks, diced
1 yellow onion, diced
16 oz mushrooms
4 cups chicken stock
1/4 cup flour
1/2 cup Half and Half


  1.  Heat oil in stock pot over medium heat.  Season chicken thighs with salt and pepper and cook until golden, 2-3 minutes.  Remove from pot and set aside.
  2. Heat butter in same pot, add the carrots, celery, onion and mushrooms.  Cook until tender, 3-4 minutes.  Add thyme and parsley (wing it) and cook one more minute.
  3. Add flour and stir until flour begins to brown
  4. Add chicken stock, whisk continuously until soup begins to thicken.  Season with salt and pepper to taste.
  5. Add half and half and cook until heated through, do not boil.
  6. Serve

Read Full Post »

Jessica’s Mushroom Soup

My dad commented that this should really be called mushroom stew.  It is based on the belief that there is no such thing as “too much mushrooms” in soup (whereas not enough mushrooms = big problem!).  You don’t have to put this much in … but you should. It makes a BIG pot of soup! Plenty for lunch leftovers.

1 bag dried porcinis (usually hanging above the regular mushrooms in the grocery store)
16oz small white mushrooms
16oz shitake mushrooms
16oz large white mushrooms (stuffing kind)
3 large portabellos
1 onion
2 carrots
2 leeks (white and green parts)
2 tbs olive oil
1 stick of butter, in quarters
Thyme (fresh or dry)
Parsley (fresh or dry)
1.5 cups dry white wine
½ cup flour
1 cup heavy cream
1 cup half-and-half
Put the package of dried porcinis in a bowl with 1 cup white wine and let it soak.
Scrape the dark stuff out of the portabellos and get rid of it.  Scoop the stems out of the large white mushrooms and the portabellos and chop them up (save the actual mushroom part for later).  Put 2 tbs olive oil and 2 tbs butter in the bottom of a big giant soup pot (the one all the soup is eventually going to end up in), and saute one chopped onion, both carrots and the mushroom stems for 10-15 minutes, until everything is soft.  Add 6 cups of water, thyme (a generous pinch of dry, or a sprig of fresh), kosher salt (two pinches?) and pepper (about this much).  Bring to a boil, then reduce heat and simmer for 30 minutes uncovered.  After 30 minutes, put a lid on and continue to simmer until you are ready to add the rest of the ingredients.  (Because it is not technically “vegetable soup”, the original recipe states to strain everything out and just reserve the liquid but that’s silly.  Don’t do that.)

Meanwhile, in a large, deep frying pan, heat up another 2tbs of butter and put in your chopped leeks.  Be patient until they start to brown!  You can be chopping ALL THOSE MUSHROOMS while this is going on.  Once the leeks start browning, add about 2/3-3/4 of the chopped mushrooms (basically whatever will fit in the pan) and continue cooking until they are soft and the water has dried up (seasoning with salt, thyme and parsley as you go) then scoop all of that into your simmering vegetable broth.  Start over with the last 2 tbs of butter and the rest of the mushrooms (including the ones you rehydrated in the wine, after chopping).  Once the mushrooms begin to brown, sprinkle in ½ cup flour, mixing as you go to keep from burning.  It will make thick sticky glue.  Then slowly begin to add the remaining half cup of white wine, stirring consistently to avoid clumps.  When this is done, add the mixture to the soup pot, add salt and pepper to taste and bring to a boil, reduce heat and simmer for 15 minutes.  Then add one cup of cream and one cup of half-and-half.  Heat through but do not boil once the cream is in.

Serve with mom’s homemade bread!

Read Full Post »


Ingredients: (into crockpot)
28oz crushed tomatoes with basil
15oz tomato sauce
1/4 cup fresh basil, chopped (we didn’t have fresh, I used dried – saw online to use 1/3 of the amount when using dried)
6 cloves garlic, minced
1 onion, chopped
3 tsp cajun seasoning
4 cups chicken stock

3 tbs butter
1/4 cup flour
1 cup heavy cream

Cook crockpot ingredients 4-6 hours on low. Use an immersion blender (or transfer to food processor) to smooth out
Melt butter over medium heat, whisk in flour and cream, add to crockpot.
Heat through and serve!

Read Full Post »

Less than 100 calories per cup, super tasty and very filling!

Ingredients into crock pot:

2 cans fire roasted tomatoes
1 can tomato paste
1 can diced tomatoes (I ended up adding this at the end because there didn’t seem to be enough liquid and it was all I had in the pantry — I’m sure you could just make it 3 cans of fire roasted if you wanted)
1 onion, chopped
2 potatoes, chopped
2 zucchinis, chopped
2 yellow squashes, chopped
16oz container of greens (I did the “power greens” mix which had kale, chard, spinach)
3 chicken breasts
Garlic salt

Cook on low 8 hrs, pull chicken apart.
Serve with some parmesean.

Read Full Post »

1 or 2 rings smoked kielbasa
3/4 chicken bullion cubes
6 – 8 cups water to boil kielbasa *****
1/2 cup flour
8 oz. container sour cream ( or 16 oz. small container makes it creamier)
1 cup chopped ham
2-3 chopped boiled eggs
1 cup chopped kielbasa
3 tbls. horseradish (white)

***** we use ham water or 1/2 ham+ 1/2 kielbasa water. )Dearborn sliced without honey or sweetened)

1. cook kielbasa 1 hour and cool
2. measure kielbasa broth and add water for 6 cups
3. add bullion cubes to taste
4. add horseradish to taste
5. heat slowly on low
6. mix the sour cream and flour together in large bowl, slowly add warm kielbasa broth by 1/2 cups while constantly stirring to keep smooth.

Repeat adding more broth 1/2 cup at a time until most is in bowl. than add all mixture in bowl back into the pot slowly constantly stirring to keep smooth , heat but don’t boil.

7. Add all other ingredients , salt,pepper to taste
8 serve additional cut up ham, eggs,kielbasa and horseradish., on the side.

Al likes to put out several slices of bakery sliced rye. and pumpernickel (cut up into cubes and dried overnight) then ladle borsch over it.


Read Full Post »


2 lb. red lentils

1/2 lb. wonder rice (you can use Uncle Ben’s but it would take longer to cook)

salt to taste

1 Tbsp. black pepper

2 Tbsp. ground cumin

2 Tbsp. ground coriander

1 tsp. ground cinnamon

1/2 bulb of garlic, peeled and mashed

1 bunch parsley, chopped

1 bunch cilantro, chopped

2 cups olive oil

2 medium Spanish onions, diced

2 medium carrots, cut into a large dice

1 green pepper, cut into a large dice

4 stalks celery, coarsely sliced

2 heads leeks (white part only) coarsely sliced

1 1/2 gallons water

1. Wash the lentils and rice.

2. To the water, add the red lentils, rice, spices,garlic, parsley, cilantro, carrots, green pepper, celery and leeks.  Cook until tender.

3.  Puree in a food processor or immersion blender until smooth.

4. In a separate skillet saute the diced onions with the olive oil until slightly brown. Add to the vegetable mixture and cook together for another 10 minutes.

Read Full Post »

1 jar Mango Peach Salsa (from Costco)

1/2 jar Jack’s Special Salsa (also from Costco, but I used regular salsa when I made it and it worked just fine)

1/4 c. olive oil

Simmer for 10 minutes, then add:

1 1/4 tsp. cumin

2 1/2 qts (80 oz) chicken stock or broth

black beans


5-6 chicken breasts chopped up (my mom just chopped up rotisserie chicken)

Add one large package of frozen corn close to when you want to serve soup so it doesn’t overcook (equivalent of about 3 cans of corn drained)

Bring all ingredients to a low boil, stirring as it heats up. Simmer for a few minutes before serving.

Serve with any variety of these:

shredded cheese, small tortilla strips, sour cream, avocado chunks, chopped cilantro

Read Full Post »

Older Posts »