HARVEST SAUSAGE SOUP
The meat juices give this colorful soup a rich and spicy flavor, as well as a nice sheen. I supsect it could be made healthier (and maybe just as tasty) with Italian turkey sausage.
Provided by Marla Swoffer
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring stock to a boil in a large pot.
- Add potatoes to stock.
- Boil for 10 minutes (meanwhile, do the next step).
- Remove sausage meat from casings and form into 1/2" meatballs.
- When all meatballs are formed, gently add them and the red bell pepper to the broth.
- Turn down heat to medium (simmering) and cook for 5 minutes.
- Add tomatoes in their juice, corn, and sugar.
- Stir all ingredients together.
- Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
- Enjoy!
- Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.
NORTHWEST MUSHROOM SOUP
Make and share this Northwest Mushroom Soup recipe from Food.com.
Provided by Dancer
Categories < 15 Mins
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Clean and destem mushrooms and process in a food processor until finely chopped.
- In a saucepan over medium heat, sweat the mushrooms until moisture is released.
- This will take a good 20 minutes.
- Make sure to stir often so not to burn.
- Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
- Reserve one half of the cooked mushrooms.
- Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
- Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
- In a blender puree mixture in small amounts until incorporated and smooth.
- Once all liquid has been pureed, add the reserved mushrooms.
- Heat the heavy cream and whisk into mushroom base to desired consistency.
- Chicken stock can be substituted for cream if preferred.
- Season with salt, pepper and lemon juice.
- Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
- Season with salt and pepper.
- To serve, ladle a generous cup of soup into bowls.
- Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.
Nutrition Facts : Calories 282, Fat 13.1, SaturatedFat 5.8, Cholesterol 34.4, Sodium 380.9, Carbohydrate 24.5, Fiber 3.1, Sugar 8.8, Protein 12.3
HARVEST SOUP
Harvest Soup Mix is a mixture of split peas, lentils, rice and other grains. This recipe on front of the bag. I bought this at Stringtown Grocery 2266 540th Street S.W. Kalona, IA 52247 Kalona is a Amish and Mennonite community. http://www.kalonaiowa.org/Etiquette.htm
Provided by Charlotte J
Categories Clear Soup
Time 2h15m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
- Add all other ingredients and simmer another hour.
- Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
- Other spices that can be added: savory, garlic and tarragon.
Nutrition Facts : Calories 83.2, Fat 2.7, SaturatedFat 0.7, Cholesterol 28.4, Sodium 456.3, Carbohydrate 4.5, Fiber 1.5, Sugar 2.5, Protein 10.2
GOLD SOUP
Gold vegetable soup with red lentils added. I use butternut pumpkin, kumera and carrots. You can use any amounts of veges to your preference or whatever you have. The addition of carrots gives this soup a natural sweetness. A very easy soup to make with added protein. Nobody would guess that there are lentils in this soup-they just cook down and help to thicken the soup. To make this soup gluten free-ensure the stock used is labeled as GF. I use Massell brand as it is gluten free, lactose free and vegetarian. You really just cant go wrong making this soup-it's very easy to make. This does make a thick soup- so add some extra stock or water if you like a thinner style soup- add to your liking.
Provided by Jubes
Categories Vegetable
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
- Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
- Peel and chop carrots and onion. Add to the pot.
- Wash and drain the lentils. Add to the pot.
- Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
- Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
- Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
- Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.
CHICKEN TORTELLINI FLORENTINE SOUP
I needed something for a girl's night. I wanted something that would taste like I slaved over it but in reality was simple and didn't take much time. This recipe went beyond my expectations. I found the recipe on BHG and only had to tweak a couple of things.
Provided by tanyapruitt
Categories Chicken
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- In a large stockpot cook the tortellini according to package directions. Drain and set aside.
- In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
- Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
- Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.
CARAMEL GOLD
If you love caramel candies, this recipe will be like heaven to you! It is soft and wonderful. I use it to make homemade turtles candy, but you can use it to make anything you want. It is EXCELLENT!! Note: I like to use a metal spatula to stir with so it helps keep it from burning.
Provided by michEgan
Categories Candy
Time 20m
Yield 12-15 squares
Number Of Ingredients 6
Steps:
- Melt butter in a heavy 3 quart sauce pan.
- Add sugar and salt.
- Stir thoroughly.
- Now stir in corn syrup.
- Mix well.
- Add sweetened condensed milk, stirring constantly.
- Cook and stir over medium heat and heat to firm ball stage (245 degrees), about 12 to 15 minutes.
- Remove from heat and add the vanilla.
- Pour into a 9x9x2 buttered pan; cool, cut into squares (or make turtles by arranging two pecan halves on a buttered sheet of waxed paper and spooning a little caramel on top of the pecans, let cool, then spooning a little melted milk chocolate on top).
- Enjoy when cooled.
Nutrition Facts : Calories 487.6, Fat 18.5, SaturatedFat 11.7, Cholesterol 52.7, Sodium 222.2, Carbohydrate 81.6, Sugar 67, Protein 3
NORTHWEST HARVEST GOLD SOUP
I wanted a creamy but not too thick soup a couple of nights ago and had some idea of what it should taste like. I couldn't find what I was looking for so I checked the cupboards and made it up as I went along. It was sooo good, even my very picky DD loved it! The apple,onions, and squash are bountiful during the fall harvest season here in Washington, and the coconut milk is an addition influenced by the many Asian cultures here in the Seattle area.
Provided by momaphet
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- SOUP.
- Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil.
- Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender.
- While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft.
- Once the carrots are tender, scrape the steamed squash into the soup and stir.
- Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture.
- Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes.
- OPTIONAL CHICKEN BREAST.
- While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done.
- Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot.
- For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.
Nutrition Facts : Calories 291, Fat 12.7, SaturatedFat 8.5, Sodium 523.2, Carbohydrate 42.1, Fiber 2.8, Sugar 34.1, Protein 5.3
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