Lasagna Soup

Picture and recipe from a Farm girls dabbles

From the girl who introduced me to  these amazing red velvet brownie bites, this yummy corn salad, and these lucious lemon bars, comes another amazing recipe, Lasagna soup.

After a disappointing version of lasagna soup, I was hesitant to try another, but when I saw this mouthwatering picture on Pinterest, I just had to give it another try especially when I saw it was from Farm girl. All of her recipes have been fantastic and this lasagna soup was as well.

Just as the name implies, it was like lasagna in a bowl. Fire roasted tomatoes simmered with garlic, Italian sausage, onions and spices. Next comes the noodles and last but not least, the cheese. A divine and simple mixture of ricotta, Parmesan, and a dash of salt and pepper just makes the dish. Top it off with a healthy dose of mozzarella and you have one of my new favorite soups.

Because the recipe uses Italian sausage, fire roasted tomatoes and a pinch of red pepper, it's packed with flavor and oh so delicious. I served mine with a big green salad and some yummy bread sticks that I'll be posting soon.

Lasagna Soup

for the soup:
2 tsp. olive oil
1-1/2 lbs. Italian sausage
3 c. chopped onions
4 garlic cloves, minced
2 tsp. dried oregano
1/2 tsp. crushed red pepper flakes
2 T. tomato paste
1 28-oz. can fire roasted diced tomatoes
2 bay leaves
6 c. chicken stock
8 oz. mafalda or fusilli pasta
1/2 c. finely chopped fresh basil leaves
salt and freshly ground black pepper, to taste

for the cheesy yum:
8 oz. ricotta
1/2 c. grated Parmesan cheese
1/4 tsp. salt
pinch of freshly ground pepper

2 c. shredded mozzarella cheese

Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite sized pieces, and brown for about 5 minutes. Add onions and cook until softened, about 6 minutes. Add garlic, oregano, and red pepper flakes. Cook for 1 minute. Add tomato paste and stir well to incorporate. Cook for 3 to 4 minutes, or until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves, and chicken stock. Stir to combine. Bring to a boil and then reduce heat and simmer for 30 minutes. Add uncooked pasta and cook until al dente. Do not over cook or let soup simmer for a long period of time at this point, as the pasta will get mushy and absorb all the soup broth. You may even want to consider cooking the noodles separately, and then adding some to individual bowls before ladling the soup over them. This would be an especially smart move if you are anticipating any leftovers. Right before serving, stir in the basil and season to taste with salt and freshly ground black pepper.

While the pasta is cooking, prepare the cheesy yum. In a small bowl, combine the ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of the cheesy yum in each soup bowl, sprinkle some of the mozzarella on top and ladle the hot soup over the cheese.

Servings:  8

posted by: Sallie

Farmhouse Chicken Chowder

More than ever I've been relying on quick, satisfying meals. With everyone's busy schedule I need something I can get on the table quickly and that reheats well.

I love this soup because it uses a rotisserie chicken, eliminating having to cook your own. The veggies and potatoes are also cut into smaller pieces which means faster cooking.

The texture of this soup was perfect. Not too thin, not too thick. Full of moist chicken, carrots, celery and potatoes and finished with a flavorful, creamy broth. Serve with a salad and some nice dinner rolls.



Farmhouse Chicken Chowder
Cook's Country

Serves 4-6

6 slices bacon , chopped

6 scallions , white parts chopped fine and green parts sliced thin

2 carrots , peeled and sliced thin

1 celery rib , sliced thin

Salt and pepper

6 tablespoons all-purpose flour

5 cups low-sodium chicken broth

1 pound red potatoes , scrubbed and cut into 1/2-inch pieces

1 rotisserie chicken , skin discarded, meat shredded into bite-size pieces (about 3 cups)

1 cup half-and-half


1. Cook bacon in Dutch oven over medium heat until crisp, about 8 minutes. Using slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tablespoon fat from pot. Cook scallion whites, carrots, celery, and 1/2 teaspoon salt in bacon fat until vegetables are softened, about 5 minutes. Add flour and cook until golden, 1 to 2 minutes.

2. Stir in broth and potatoes and bring to boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender, 10 to 12 minutes. Add chicken and half-and-half and simmer until chicken is heated through, about 2 minutes. Season with salt and pepper. Sprinkle with bacon and scallion greens. Serve.

Posted by: Sallie

Black Bean Soup with Salsa Cream

I don't know about where you're at, but here in sunny old St. George, it hasn't been so sunny. In fact, it's been rainy, cold and overcast all week! Maybe that's why I went into soup mode and broke out my new immersion blender. I love black bean soup but this was my first attempt making it at home and it was delicious. A mix between chunky and creamy with a cool lime and salsa infused sour cream on top. Just the thing to fix those cold weather blues and warm you up from the inside out. Great with tortilla chips, quesadillas or a delicious sandwich that I will be sharing with you later this week.

Black Bean Soup with Salsa Cream

Williams Sonoma

*Plan ahead. The beans need to soak overnight*

Ingredients:
2 cups dried black beans
2 Tbs. canola oil
2 yellow onions, finely chopped
1 or 2 jalapeño chilies, seeded and minced
3 garlic cloves, minced
1 small red bell pepper, diced
1 tsp. ground cumin
1 tsp. dried coriander
1 tsp. dried oregano
8 cups water
1⁄2 small ham hock or ham bone
2 Tbs. fresh lime juice
2 Tbs. minced fresh cilantro, plus 6 to 8 sprigs
Salt and freshly ground pepper, to taste

For the salsa cream:
1⁄2 cup sour cream
2 Tbs. fresh lime juice
2 Tbs. purchased fresh salsa
Salt and freshly ground pepper, to taste

Directions:
Pick over the beans, discarding any misshapen beans and stones, and rinse well. In a large pot, combine the beans with cold water to cover by 3 inches. Soak for at least 4 hours or up to overnight. Alternatively, for a quick-soak method, bring the beans and water to a rapid simmer (but do not boil), then simmer for 2 minutes. Remove from the heat, cover and let stand for 1 hour. Drain the beans and set aside.In a large soup pot over medium heat, warm the oil. Add the onions and sauté until softened, about 3 minutes. Add the chilies to taste, garlic, bell pepper, cumin, coriander and oregano. Sauté, stirring frequently, until the vegetables are softened and the mixture is very aromatic, 7 to 10 minutes. Add the beans, water and ham hock, cover partially and simmer over medium heat until the beans are soft, 1 to 1 1¿2 hours. Remove from the heat and discard the ham hock.In a blender or food processor, puree the soup in batches, leaving some texture, and return the soup to the pot. Alternatively, process with a handheld blender in the pot until the desired consistency is reached. Add the lime juice, minced cilantro, salt and pepper. If the soup is too thick, thin it with water. (If you prefer a velvety consistency, puree the soup until smooth, then pour it through a fine-mesh strainer into a saucepan.) Reheat gently over medium heat.Just before serving, make the salsa cream: In a small bowl, stir together the sour cream, lime juice, salsa, salt and pepper. Ladle the soup into warmed bowls and garnish each bowl with the salsa cream and a cilantro sprig. Serves 6 to 8.

Posted by: Sallie

Split Pea Soup

Don't you just love having a nice warm bowl of soup when it's cold outside? I sure do, and this recipe makes that even easier because you cook it in the slow cooker! Add some rolls, maybe a nice salad and you've got a hearty, warm meal.

Split Pea Soup

from Cuisinart Slow Cooker Cookbook

2 garlic cloves, peeled

8 ounces onion, peeled and chopped

1 celery stalk, chopped, top off, cut into 1-inch pieces

12 ounces waxy potatoes cut into 1/2-inch cubes

12 ounces carrots, peeled and thinly sliced

1 pound green split peas, rinsed

6 cups chicken stock

1 12 ounce ham hock (or roasted turkey leg)

1 teaspoon freshly ground pepper

1 teaspoon freshly ground pepper

1 tablespoon thyme

1/4 cup dry sherry

Directions:

Place all ingredients but the sherry into the ceramic pot of the slow cooker. Cover and cook on High for 1 hour. Once time elapses, cook on Low for 7 to 8 hours.

To serve, remove ham hock and discard bone, chop meat, and return it to soup. Stir in sherry.

Posted by: Julia

Roasted Pumpkin Soup With Cider Cream

This will be our last post for our Thanksgiving Countdown. We hope you've enjoyed all the recipes as much as we have. Have a great time preparing all of your delicious Thanksgiving food and most important of all spending time with the ones you love. I'd love to hear some of your traditional Thanksgiving and Christmas foods. Happy Thanksgiving.

Roasted Pumpkin Soup With Cider Cream

Williams Sonoma

Ingredients:

4 baking pumpkins or kabocha squash, each about 2 lb., quartered and seeded

Olive oil as needed

Salt and freshly ground pepper, to taste

4 carrots, peeled and thickly sliced

6 shallots, thickly sliced

2 celery stalks, thickly sliced

4 garlic cloves, minced

3/4 tsp. freshly grated nutmeg

1 Tbs. minced fresh sage

12 cups chicken broth

1 cup heavy cream

1/2 cup apple cider, reduced to 2 Tbs. and cooled

Directions:Position 1 rack in the upper third of an oven and 1 rack in the lower third, and preheat to 425°F.
Divide the pumpkins among 2 baking sheets. Drizzle the pumpkins with olive oil and season with salt and pepper. Place the pumpkins, cut side down, on the baking sheets. Roast, turning the pumpkins occasionally, until they are tender and beginning to brown, about 45 minutes; rotate the baking sheets halfway through the roasting time. Let the pumpkins cool, then scoop the flesh into a bowl.
In a large stockpot over medium-high heat, warm 2 Tbs. olive oil. Add the carrots, shallots, celery, salt and pepper. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 7 minutes. Add the garlic, nutmeg and sage and cook, stirring frequently, for 1 minute. Add the pumpkin flesh and broth, cover the pot and bring to a boil. Reduce the heat to medium-low and simmer for 15 minutes. Using an immersion blender, puree the soup until smooth.
In a bowl, whisk the cream until slightly thickened. Whisk in the reduced apple cider until blended. Ladle the soup into warmed bowls and drizzle with the cider cream. Serve immediately. Serves 12 to 14.

Posted by: Sallie & Julia

Up next week? Some fabulous cookies and neighbor gifts!

Butternut Squash Soup

Soups are another fun way to start off your Thanksgiving meal. You could easily make the soups the day before, then reheat the day of Thanksgiving. Here is one of our favorites.

Butternut Squash Soup

Williams Sonoma

Ingredients:

1 Tbs. olive oil

5 oz. pancetta, cut into small dice

1 yellow onion, chopped

1 tsp. sugar

1 tsp. minced garlic

1 sprig fresh sage leaves

3 1/4 cups low-sodium chicken broth

32 oz. butternut squash puree (recipe follows)

1 1/2 Tbs. Marsala wine

Salt and freshly ground white pepper, to taste

1/4 cup heavy cream Lightly whipped cream for garnish

1/4 cup hazelnuts, toasted and chopped (optional)

Directions:In a stockpot over medium-low heat, warm the olive oil. Add the pancetta and cook, stirring occasionally, until lightly crisp, 5 to 7 minutes. Using a slotted spoon, transfer the pancetta to a paper towel lined plate; reserve the oil in the pot.
Add the onion and sugar to the pot and cook, stirring occasionally, until the onion is tender and slightly caramelized, 8 to 10 minutes. Add the garlic and sage sprig and cook, stirring, for 1 minute. Add the broth and squash puree and simmer for 10 to 15 minutes. Remove the sage sprig and discard. Reduce the heat to low and simmer for a few minutes to combine the flavors. Add the Marsala and season with salt and white pepper. Simmer for 3 minutes, then remove the pot from the heat.
Using an immersion blender, puree the soup until smooth, then whisk in the cream. Ladle the soup into warmed bowls. Garnish with the pancetta, a dollop of whipped cream and hazelnuts. Serves 6.

Butternut Squash Puree:

Ingredients:

1 butternut squash, 2 1/2 to 3 lb.

Directions:Preheat an oven to 400°F. Lightly oil a baking sheet.
Cut the squash in half through the stem end and place, cut sides down, on the prepared baking sheet. Bake until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and set aside until cool enough to handle. Using a spoon, scoop out the seeds and fibers and discard. Spoon the flesh into a bowl and keep warm.
Using a potato masher, mash the squash until smooth. Alternately, process the squash in a food processor fitted with the metal blade, pulsing several times until smooth, about 1 minute.

Posted by: Sallie & Julia

Olive Garden Zuppa Toscana

This is one of those recipes that supposedly came from someone who used to work at the Olive Garden, although it has been adapted to serve 6-8. Not sure if it's the true recipe but it is delicious and one of my favorite soups. Just the thing to warm you up on a crisp fall night. It's brothy and creamy and I love the kick from the red pepper. It's perfect with a delicious salad (that I will post later) and a big basket of warm breadsticks.

Olive Garden Zuppa Toscana

INGREDIENTS
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Directions:
Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
In the same pan, sauté bacon, onions and garlic for approxiamtly 15 mins. or until the onions are soft.
Mix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.
Add potatoes and cook until soft, about half an hour.
Add heavy cream and cook until thoroughly heated.
Stir in the sausage.
Add kale just before serving. Delicious!

Serves 6-8

Posted by: Sallie

Chili

Here's a chili recipe my family really likes. I love a good bowl of chili and have several different recipes bookmarked to try this winter. This is a good basic chili recipe. You can easily alter the recipe to suit your tastes. One thing I love about this recipe is that it doesn't have chunks of tomato in it, so my kids will eat it. (That ranks high on the priority list for me. ) Another thing I love is that is can be made in the slow cooker and left to simmer all day. When dinner time rolls around your main dish is already done. I think chili is better the next day so if I can I try to make it the day before.

INGREDIENTS:

2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can pinto beans, drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Tortilla chips, cheese, sour cream, green onions if desired for garnish.

DIRECTIONS
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.
In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.) Garnish if desired.

Chicken and Corn Chowder with Sweet Potatoes

Sweet potatoes are one of those things that I didn't learn to appreciate until later in life. As in a year ago. Every time I saw them at Thanksgiving it was something I had no desire to taste. Finally, when trying to eat healthier I tried a plain one cooked just like a baked potato with butter of course, and guess what? It was so delicious. From there I branched out to Sweet Potato Souffle (I don't think I can have another Thanksgiving without this and will have to post it ASAP) and sweet potato fries. They are amazing in this soup and it is now one of my favorite fall meals. It combines both sweet and smoky flavors for a soup that's sure to please.

Chicken and Corn Chowder with Sweet Potatoes
Cooks Country

3 cups whole milk
1 cup yellow corn muffin mix (recommended Jiffy Brand)
2 tablespoons unsalted butter
1 onion , chopped fine
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 quarts low-sodium chicken broth
1 1/2 pounds boneless, skinless chicken breast , cut into 1/2-inch pieces
2 sweet potatoes (about 1/2 pounds), peeled and cut into 1/2-inch pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn (not thawed)
1/2 cup chopped fresh parsley leaves
Salt and pepper to taste

1. Mix milk and muffin mix in bowl until well combined. Meanwhile, heat butter in large Dutch oven over medium heat until foaming. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin, and oregano and cook until fragrant, about 30 seconds. Add broth, chicken, and sweet potatoes. Bring to boil, reduce heat, and simmer until sweet potatoes are just tender, about 8 minutes.
2. Stir in milk and muffin mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt, about 2 minutes. Stir in parsley and season with salt and pepper. Serves 8-10. (Soup can be refrigerated in airtight container for up to 3 days.)

Posted by: Sallie

Creamy Chicken and Wild Rice Soup

This is one of those recipes that we had at Relief Society and I think it made the rounds of the whole neighborhood. It's one of my favorite fall/winter soups. It's so easy and creamy and uses ingredients you can always keep on hand. My kids really like it because it's so simple. Sometimes I'll throw in some carrots or corn which are great additions. I meant to get a picture but was rushing it out the door to take to a friend who just had a baby. I'll snap one next time.



Creamy Chicken and Wild Rice Soup
Julie Shirts



4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice

1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet

½ t. salt

½ t. black pepper

¾ cup all purpose flour

½ cup butter

2 cups heavy cream





In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added. Makes 6 servings.



Posted by: Sallie

Mexican Chicken Soup

Even though it's still summer and hot as ever I have been craving a good bowl of soup. This soup fit the bill as something light for summer and flavorful. If you like tortilla soup, give this recipe a try. It's very similar but instead of an all chicken broth this recipe uses pureed tomatoes and chipotle pepper for added flavor. It also has kidney beans and corn. We used all the same toppings-- avocado, tortilla strips, cheese and tomatoes. It's a little on the spicy side so if you prefer a milder broth, reduce the amount of adobo sauce.

Mexican Chicken Soup

slightly adapted from Cook's Country

6 cups low-sodium chicken broth
6 boneless, skinless chicken breasts (about 1 1/2 pounds)
1 large onion , quartered
4 cloves garlic , peeled
10 sprigs cilantro
Table salt
1 (14.5-ounce) can whole tomatoes in juice , drained, with juice reserved
1/2 jalapeno chile , seeds and ribs removed
1 canned chipotle chile in adobo sauce plus 1 tablespoon sauce (can be found in Mexican Food isle)
1 tablespoon vegetable oil
2 cups frozen corn kernels
2 (14-ounce) cans kidney beans , drained and rinsed (You could also use pinto or black beans)
2 tablespoons lime juice

Optional garnish: tortilla strips, avocado, monterey jack cheese, cilantro, tomatoes

1. Bring 4 cups broth, chicken, 2 onion quarters, 2 garlic cloves, cilantro, and 1/2 teaspoon salt to boil in large skillet over high heat. Cover and cook over low heat until chicken is cooked through, 8 to 10 minutes. Transfer chicken to large plate.
2. Puree tomatoes, remaining 2 onion quarters, remaining 2 garlic cloves, jalapeño, chipotle, and adobo sauce in blender until smooth.
3. Heat oil in Dutch oven over high heat until shimmering. Add tomato mixture and 1/8 teaspoon salt and cook until darkened in color, 8 to10 minutes. Strain broth directly into pot with tomato puree (discard solids). Add remaining 2 cups broth, reserved tomato juice, corn, and beans and simmer to blend flavors, about 5 minutes. Shred or dice chicken into bite-sized pieces and add to soup. Stir in lime juice and season with salt and pepper. Serves 6-8.

Posted by: Sallie

Thai Lemongrass Soup (Tom Yum Soup)

This is my favorite thing to order whenever I eat at a Thai restaurant. I love the flavor of the lemongrass, and the chili paste gives it a kick of spice!

Thai Lemongrass Soup (Tom Yum Soup)

Ingredients:
8 cups chicken broth
4 slices peeled fresh ginger
1 large lemongrass stalk, cut into 2-inch pieces, crushed
Grated zest of 1 large lime
1/4 cup lime or lemon juice
2 Tbs. light brown sugar
1 Tbs. red chili paste
1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
1/2 lb. fresh white mushrooms, brushed clean and thinly sliced
Fresh cilantro leaves for garnish

Directions:
In a large saucepan, combine the broth, ginger, lemongrass and lime zest. Place over medium heat and slowly bring to a boil. Boil for 1 minute. Reduce the heat to low, add the lime juice, brown sugar and chili paste; mix well and simmer for 5 minutes. Add the chicken pieces and simmer until tender, 4 to 5 minutes. Add the mushrooms and simmer until tender, about 1 minute more.To serve, ladle into warmed bowls. Float the cilantro leaves on top. Serves 4 to 6.

Posted by: Julia

Cheeseburger Soup

I know the name sounds a little weird but give it a try. Every time we have soup my son asks "is it cheeseburger soup?" because it's his favorite. It has a slight cheesy taste and is a nice combination of creamy and brothy. I love the potatoes, carrots and celery and love the fact that my kids will eat them in this soup. Most of the ingredients are things you would have already have on hand and it can be made in about 30 minutes. We love to have this with a fruit or green salad and muffins or bread sticks.

Cheeseburger Soup

Brown:
1 lb. hamburger
3/4 c. chopped onion
1 cup chopped carrots
3/4 c. diced celery
1 tsp. basil
1 tsp. parsley flakes
4 tbsp butter


Add:
1 can chicken broth
4 + cups diced potatoes

Add enough water to cover...
Simmer until potatoes are tender (about 15-25 minutes depending on the size of your potatoes)

Add: 1 1/2 c. milk (for extra creamy soup use evaporated milk or half and half)
1/2 c. sour cream
8-10 oz. cubed Velveeta Cheese (I always use the full 10)

Stir until warmed through and serve.

Posted by: Sallie

Weight Watchers Taco Soup

My Mom used to make a soup when I was growing up called Mexican soup. It was one of my favorites. I found this on Recipe Zaar and it tastes a lot like it. Don't let the diet part scare you. If you didn't know it was a diet recipe you would never guess. It's delicious garnished with chips, avocado and sour cream.

Weight Watcher's Taco Soup
Recipe Zaar

1 lb. extra lean ground beef
1 large onion, diced
2 15 oz. cans chili beans
1 15 oz. can zesty chili beans
1 15 oz. can black beans, drained
1 15 oz can corn, undrained
1 15 oz. can tomato sauce
1 1/2 cups water
1 4 1/2 oz. can diced green chilies
1 package taco seasoning mix
1 envelop ranch dressing mix (dry)

Brown meat and onion. Drain and add remaining ingredients. Bring to a boil then reduce heat and simmer 30 minutes. 2 points per cup.

We like to eat ours with corn or tortilla chips, cheese, sour cream and diced avocado.

Posted by: Sallie

Family Valentine's Dinner- Beef Stew

Last year around Valentine's Day I was looking at the Williams-Sonoma website and noticed they had a family Valentine's Day dinner and decided to try it. We all cooked it together and had a lot of fun. I just happened to be in Salt Lake the week before and had never heard of veal demi-glace. I went to the Williams Sonoma store up there and to my surprise when I got to the register it was $39 for a very small bottle. Needless to say I ended up omitting it and it still tasted great to me.

Their serving suggestion was cheddar corn bread wedges and a chocolate chip cake which I will try and post later.

Beef Stew

5 1/2 lb. chuck eye roast, cut into 1 inch cubes

salt and freshly ground pepper to taste

4 oz. pancetta, cut into smal dice

2 tbsp. olive oil

2 yellow onions, coarsely chopped

4 carrots, peeled and cut into 1/2 in rounds

3 garlic cloves minced

1 1/2 tsp. chopped fresh thyme

2 bay leaves

1/4 cup all purpose flour

1 cup full bodied red wine (you can replace with cooking wine or extra beef broth)

2 cups beef stock

1 Tbsp. veal demi-glace

Buttered parsleyed noodles for serving

Minced fresh flat- leaf parsley for garnish

Season the beef generously with salt and pepper.

In a large Dutch oven over medium heat, cook the pancetta until browned and crip, 5-7 minutes. Using a slotted spooon, transfer the pancetta to a paper towel-lined plate. Set aside.

Increase the heat to medium-high. Working in batches, brown the beef on all sides, 3 to 5 minutes per batch. Transfer the beef to a large bowl.

Reduce the heat to medium and warm the olive oil. Add the onions and carrots and saute until almost softened, 5-7 minutes. Add the garlic, thyme and bay leaves and saute for about 30 seconds. Stir in the flour and cook until lightly colored, 1 to 2 minutes. Add the wine, stirring to scrape up the browned bits from the pan bottom. Add the stock, demi-glace and the reserved pancetta and bring to a simmer. Return the beef to the pan, reduce the heat to low, cover and simmer until the meat is tender, 2-2 1/2 hours.

Remove the bay leaves and discard. Taste and adjust the seasonings with salt and pepper. Serve the stew over buttered parsley noodles (just egg noodles tossed with a little butter and some fresh chopped parsley) and garnish with parsley. Serves 8-10. They served this with Cheddar corn bread wedges and a chocolate chip cake which I will post later

Creamy Chicken Noodle Soup

Another hit recipe from Real Mom Kitchen. I had some egg noodles leftover that I needed to use up and happened to come upon a recipe for creamy chicken noodle soup. It was a nice change from traditional chicken noodle soup and because it just calls for milk instead of cream I felt like it was pretty healthy. It takes awhile to simmer about 1 1/2 hours but most of that is just cooking time. In fact, I found that mine only took about 45 minutes so just cook until all veggies are tender. If your noodles are already cooked like mine just add at the very end until they are warmed up.

Creamy Chicken Noodle Soup

2 boneless, skinless chicken breasts (or add precooked chicken or turkey at the end)

1 tsp. celery salt

1 onion, chopped

2 quarts water

1/2 tsp. poultry seasoning

2 large carrots, sliced

1 tsp. onion salt

2 celery stalks, sliced

2 tsp salt

Boil above ingredients for 1 hours. When chicken is tender, remove from broth and cut or shred into 1 in pieces and set aside. If the liquid has reduced too much you can add some more water at this point (which I did). add 2 cups of uncooked noodles (egg, twisty, whatever you like) and continue to boil for 20 minutes.

Cream Sauce

3/4 c. butter

1 c flour

4 cups milk ( I did use whole just because I like it better in soups)

Melt butter in large sauce pan. Whisk in flour, stirring constantly. Gradually add milk, stirring constantly until thickened. (Get it pretty thick). Add salt and pepper to taste. Add cream sauce to broth/noodle mixture. If the soup is too thin after adding cream mixture, continue cooking until desired thickness.

Note: once your cream sauce has thickened , do not allow to boil as it may separate.

Also, if cream sauce has a strong white sauce flavor add 1/2 to 1 tsp. lemon juice.

Tortilla Soup

Ever since I had tortilla soup at Costa Vida last week I've been on a serious kick to get some more. This recipe is from my friend Robyn. I actually have never made tortilla soup before but this one is delicious. My husband has never tasted tortilla soup and he loved it and had seconds. I changed a few things in the recipe that I will note at the bottom. I think this tasted really close if not better than Costa Vida's soup.

Chicken Tortilla Soup

6-8 chicken breasts

2 large cloves garlic, minced

1/2 tsp. salt

1 cup of diced carrots or a small bag of shredded carrots

2 cans of diced green chilies

2 bunches of green onions chopped

2 quarts of chicken stock

3-4 diced tomatoes

2 tsp worchestershire sauce

Boil chicken in pot of water until soft enough to shred. Shred the chicken and add the rest of the ingredients and bring to a boil for 15 minutes. Simmer for at least 1 hour. Serve with fresh garnishing of

tortilla chips

fresh diced tomatoes

avocados

sliced black olives

chopped fresh cilantro

shredded cheese

*Notes- I prefer my chicken cooked in a pan in a little olive oil. I also seasoned it with salt and pepper. Then just shredded it like the recipe said. Also, I halved the recipe but after simmering it for 1 hour I ended up adding more chicken stock because I didn't think it was soupy enough. Also, I add a scoop of guacamole in the soup just like Costa Vida.* Yum. Yum

To make tortilla strips cut up corn or flour tortillas. Toss in a little olive oil and sprinkle with coarse salt. Bake in a 425 degree oven for 10-15 minutes or until crisp and golden.

Paella Soup

Soup is one of my favorite things to eat, and Paella is my favorite Spanish dish, so when I found a recipe for Paella Soup in my mom's Sunday Soup cookbook, I had to try it. It is very tasty and filling. This is a meal in itself, paired with some dinner rolls. It is definitely going to be a regular in my house now!

One note, I had a little bit of a hard time finding Spanish chorizo sausage. It's not the same as Mexican chorizo, but I actually ended up finding it at a Mexican supermarket. It comes pre-packaged and will say "Product of Spain" right on it.

Paella Soup

2 tbsp. olive oil

1 cup chopped onion

1/2 cup chopped carrot

1/2 cup chopped celery

1/4 cup long-grain white rice

1/4 tsp. saffrom threads, crushed

1/2 cup dry white wine

4 cups chicken stock

1 tsp. kosher salt, plus more if needed

1/2 cup heavy cream

1 lb. large uncooked shrimp, shelled and deveined

3 oz. Spanish chorizo sausage, cut into thin rounds or diced

1 cup fresh peas or frozen peas, thawed

1/2 cup diced cooked chicken, preferably white mean (optional, also can use rotisserie chicken from the supermarket to save time)

2 tsp. chopped fresh chives

Heat oil in a large, heavy saucepan set over medium heat. When hot, add onion, carrot and celery, and saute until softened for 3 to 4 minutes.

Add rice, saffron, wine and stock and bring to a simmer. Season with 1 teaspoon salt. Bring mixture to a simmer, then reduce heat. Cover and cook at simmer until vegetables and rice are soft, for about 20 minutes. Remove from heat and let cool for 10 minutes.

Puree the soup in batches in a food processor, blender, or food mill, and return soup to the pot. (Or use an immersion blender to puree the soup in the pot.) Stir in the cream. (Soup can be prepared to this point 1 day ahead; cool, cover, and refrigerate.)

Set soup over low heat and, when mixture comes to a simmer, add shrimp, chorizo, peas, and, if desired, chicken. Cook until shrimp have turned pink and curled, for about 3 mintues. Do not overcook or shrimp will become tough. Taste soup and season with salt, as needed.

To serve, ladle soup into 4 bowls and garnish with a sprinkle of chives.

Creamy White Chili

This is another family favorite. I have gotten tons of great recipes from My kitchen cafe and this is one of them. This is probably one of my all time favorite soups and my husband begs me to make this every week.


Creamy White Chili


1 pound boneless, skinless chicken breasts, cut into 1/2 in. cubes
1 medium onion, chopped
1 1/2 teaspoons garlic powder
1 tablespoon oil ( I use olive oil)
2 cans (15 1/2 oz. each) Great Northern Beans, rinsed and drained
1 can (14 1/2 oz.) chicken broth
2 cans (4 oz. each) chopped green chlies (if you like less kick, add just one can)
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
1 cup sour cream
1/2 cup whipping cream

In a large saucepan, saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Remove from heat; stir in sour cream and cream. Garnish with fresh cilantro, if desired. Serve immeadiately. This is especially good served with tortilla chips. Makes about 6 servings.

Note: I have a family member that doesn't like chicken so I have made this with ground beef and it is great too although I prefer the chicken.