Chicken Tortilla Soup!

 

When I have leftover chicken, my family is always happy to see bowls of Tortilla Soup on the dinner table. There is no set recipe for this. You just need diced, cooked chicken, chicken broth, and the seasonings of your choice. I personally recommend the addition of some pickled Jalepeno peppers to the broth! Some diced tomatoes work well. Sliced carrots and celery add some vitamins and good taste. To serve it, ladle it over hot rice, toss on a good handful of tortilla chips with a scoop of grated cheese.

This is one of those recipes that tend to evolve in a family. No one makes it the same and every version suits the family it 'grew' up in just fine. No wrong way about it!

Tomato Soup from the Garden . . .

My husband deliberately planted his eight tomato plants about four feet apart to provide room for getting between them to pick the produce. Well, I look out the kitchen window and it looks like the beginning of a tomato invasion. With that in mind, the only way to fight the battle is to freeze, dry, and cook tomatoes. Salads with generous helpings of Feta cheese is also on my battle plan.

Tomato Soup from the Garden
15-20 medium to large tomatoes
2 brown onions
8 stalks of celery, finely diced
3 carrots, peeled and finely diced
2 cups beef or chicken stock
6 slices of bacon
1 teaspoon granulated sugar
Pinch of chili flakes
1 teaspoon granulated onion
1 teaspoon granulated garlic
Salt and pepper to taste
2 bay leaves
1 teaspoon oregano
1/2 cup butter
1/4 cup all-purpose flour

Bring a large pot of water to a boil. Toss in the tomatoes and within a couple of minutes, drain the pot, and douse the tomatoes with ice cold water. This will help you slip off the peels.

Slice up the onions and place them with the peeled tomatoes, garlic, celery, and carrots into a large soup pot. Cover and let simmer for approximately 15 minutes. Add stock, granulated onion, granulated garlic, salt, pepper, bay leaves, oregano, sugar, and bacon. Cook on a slow heat for about two hours. When the vegetables have softened (halfway through cooking), mash them together. A potato masher works great for this. After two hours, remove from stove, and let cool down a bit. Puree in batches until very smooth and return to cooking pot. Taste for seasoning.

In another pot, melt the butter and then, add the flour. Cook a bit to combine but do not brown. Stir into the soup and continue cooking until the soup thickens.

Makes enough to make 8 first courses or 4-6 bowls for a main course.

Ideas . . .
Make or buy croutons to scatter on each bowl before serving.
Make a pot of rice and ladel soup over individual portions.
Sprinkle with Feta cheese before serving.
Serve over freshly boiled pasta.
Goes great with grilled cheese sandwiches.

Super-Quick Tortilla Soup

When time is short and you need something hot and tasty set before your hungry family, this recipe might work for you.

Super-Quick Tortilla Soup
2 cups canned diced tomatoes
1 onion, chopped
2 cloves of garlic
2 teaspoon chili flakes (optional)
3 tablespoons or so of cilantro
1/2 teaspoon sugar
4-6 cups of chicken broth - canned or homemade
Tortilla chips
1 cup sharp Cheddar cheese, shredded
1 cup Monteray Jack cheese, shredded

In a blender or food processor, combine the tomatoes, onion, garlic, chili flakes, cilantro, sugar and chicken broth and liquify. Pour into a large cooking pot and simmer for 15-20 minutes. To serve, place a good handful of tortilla chips into each serving bowl, top with cheese, add hot soup, and serve. You can have some extra cheese and cilanto on hand for those who might like a bit more.

Super cheese dip or tasty sauce . . . soup?

I may have shared this before but summer is always a good time for a reminder. One of the most popular items I can offer at an informal party or barbecue is a spicy cheese dip. The recipe is simple and you can get very creative with it and it can't go wrong.

1-2 pounds of processed cheddar cheese. This is the block of semi-soft cheese you can find in the refrigerated section of the store.
1 16-ounce jar of your favorite salsa
1 small can of chilies - your choice for hotness
1 small can of sliced black olives
Lots of tortilla chips and a platter of crisp vegetables like broccoli, celery sticks, cauliflower, Bell pepper, jicama, etc.

If you have a crock pot, you don't have to worry about it at all. Just put all the ingredients except for the tortilla chips into the crock pot, set it on low and come by to stir it once in awhile as it melts.

You can also do this in a stove top pot but have to pay more attention so it doesn't burn.

You can set the crock pot right on your serving table with a ladle so people can help themselves. If you are putting it out from the stove, make sure your serving dish is microwaveable so you can reheat it from time to time.

This also makes a nice sauce for burritos or over grilled chicken. I like it over boiled potatoes for a fast lunch. I've even thinned down leftovers of this dip with milk, added 2 cups of steamed mixed vegetables and 1 1/2 cups of diced chicken for a hearty soup.

Vermicelli Soup

I try to keep chicken broth on hand, either canned or homemade. This always makes fixing a fast but healthy meal easy to get on the table. We like a lot of pasta in our soup and the thin, vermicelli pasta seems to work best for us. You can also pour the soup (without pasta) over hot, cooked rice or use any other shape, type of pasta that appeals to you.

　

Vermicelli Soup

Olive oil as needed
1 large onion, chopped
6 cloves of garlic, peeled, smashed, and diced
3 carrots, diced
2 stalks of celery, diced
1 cup of lentils
6 cups chicken broth
2 bay leaves
2 teaspoons dried Italian herb mix
Red pepper flakes to taste
1/4 - ½ pound of vermicelli pasta (depending on how much pasta you like in your soup!)
Fresh ground black pepper
1/4 cup chopped, fresh parsley

Finely grated Parmesan or Romano cheese

Saute the onion and garlic in olive oil until tender in a large soup pot. Add carrots, celery, lentils, and chicken broth to the pot. Stir in the bay leave, Italian herbs, and pepper flakes. Cover and simmer until lentils are cooked through, about 20-30 minutes. Add the pasta and cook until al dente.

To serve, portion out in soup bowls. Give each bowl a grind of black pepper and a generous sprinkling of cheese. Top with some parsley and serve to a happy family.

Cooler evenings, warm food . . .

After a week of warmer than usual weather, it is cooling down, again. My thoughts are turning to pots of something simmering on the stove! Today, it is either chicken and dumplings or ham and bean soup. That's the best part of being the Mom - I usually get to decide the meal.

When I was growing up, we were living on a military airman's income which meant lots of budgeting and lots of beans. We never realized, however, that we were poor as my mother would make a great pot of navy bean soup with ham. The ham hock was merely flavor and we were thrilled when we got more than a few threads of meat. There were plenty of beans and our favorite way of eating it was simple and good. We would spread mustard on a slice of bread and place it in the bottom of the bowl. My mother would ladle hot soup over that and the combination was positively gourment to me at that age!

My ham and bean soup of today has a bit more meat in it because we are blessed. I still like to add some mustard to my helping of soup as it brings back memories. Have to admit that I prefer Dijon to the old yellow mustard these days!

What I like about soups is that it is hard to go wrong with them. Thought I'd share my basic ham and bean soup recipe so you can, perhaps, start your own memories.

Ham and Bean Soup
Two or three smoked ham hocks
2 chopped onions
1 pound of white navy bean
3 bay leaves
About eight cups of water

There are two ways to deal with the beans. My method of today is to bring just the beans to a boil in a pot of water. When the water boils, turn it off, cover, and let sit for an hour. When I'm ready to make the soup, I drain off the water and put the beans back in the pot. Another method is to cover the bean with water and let them soak overnight in the refrigerator.

Ready to make the soup, add the rest of the ingredients and the eight cups or so of water. Bring to a boil and then turn down to simmer slowly for two or more hours or until the beans are very tender. Pull out the ham hocks, shred off the meat, and add the meat back to the soup. Salt and pepper to taste.

Some people like chopped green onion added to their helping of soup.
There is always the mustard and bread theory!
I've known people to add some shredded cheddar.
Chili flakes work if you are in the mood for more spice and heat.

Rich Vegetable Soup!

Among my favorite foods are vegetables and cheese. This simple yet savory soup combines the best of both worlds for me. It is rich but small servings with fresh bread and salad would make for an excellent meal.

Rich Vegetable Soup

2 brown onions, thinly sliced
2 medium zucchini, sliced
1 cup fresh green beans, trimmed and cut into pieces
1 can of garbanzo beans
1 can diced tomatoes
1/4 cup butter
1 cup white wine
1 cup chicken broth - canned or homemade
4 cloves of garlic, smashed and diced
5-6 fresh Basil leaves, minced
1 bag leaf
Salt & Pepper to taste
1 cup mild cheddar, shredded
1 cup grated Romano or Parmesan cheese
1 tablespoon corn starch
1 cup heavy cream

Slowly brown the onions in the butter until they are tender and golden. Place in an oven-proof baking pot with a lid. Add the zuchini, beans, green beans, tomatoes, wine, broth garlic, Basil, and bay leaf. Cover and bake at 375 degrees for 45-60 minutes. Stir and season with salt and pepper to taste.

Mix together the corn starch with the cheeses. Stir in the cream and cheeses into the pot and cook in the oven for another 15 minutes or until cheeses are melted and the soup is bubbly.

Spicy Chicken and Rice Soup

It is finally a cold day and perfect for a spicy hot soup for dinner. This is an easy one and you can easily add or subtract to the flavor heat according to your family’s taste. I’m thinking hot corn bread or warmed tortillas would go well with this. Even some tortilla chips crunched over the top would be good.

Spicy Chicken and Rice Soup

2 tablespoons olive oil or butter
2-3 stalks of celery, finely chopped
1 red onion, finely chopped
3 cups chicken broth, canned or homemade
1 cup of your favorite salsa
2 large, boneless skinless chicken breasts
3/4 cup uncooked rice
5 cloves garlic, smashed and chopped
1 (16-ounce) can red kidney beans, drained and rinsed
3 tablespoons freshly minced cilantro
Juice of one lime
Salt and freshly ground black pepper to taste
A pinch of chili flakes
Favorite shredded cheese

Melt the butter in a large heavy pot over medium heat. Brown the chicken on both sides. Remove to another plate. Cube when cool enough to handle.

In the same pot, add the celery and onion and cook until softened. Stir as needed to keep from burning. Add the broth, salsa, chicken breasts, rice and garlic. Bring to a simmer and cook, stirring occasionally, for about 15 minutes, until the chicken is nearly cooked through. Add the beans. Return the soup to a simmer and cook for an additional 15 minutes until the rice is tender. Stir in the fresh cilantro and season to taste with lime juice, chili flakes, salt and pepper. To serve, divide the soup into bowls and top with shredded cheese.

French Onion Soup

One of my favorite cold-weather soups is French Onion Soup. In spite of being known as an elegant soup, it is really very easy to make . . . with a bit of patience and a couple of good loaves of bread. Some people like it very basic with only salt and pepper to taste. I always experiment with each batch and like the addition of herbs and spices. I'm also generous with the cheese I broil onto the bread so my family has some exercise in coping with the stretchy cheese in the soup!

French Onion Soup

Ingredients . . .
½ cup butter
5-6 large brown onions, finely sliced
1 cup dry white wine
10 cups beef broth
½ cup dry sherry

Melt the butter in a heavy cooking pot until bubbling. Add the onions and stir to coat. Turn the heat down low and slowly cook the onions until they are golden brown and tender. This is not a hurried preparation. The longer and slower you go with this, the more flavor you get from the onion. Most of the liquid should be reduced. This can take from 30 to 45 minutes. Add the wine, broth, and sherry and simmer another 15-20 minutes to meld the flavors. Salt and pepper to taste. I’ve also been known to add a bit of dried dill, Basil, Rosemary for a change of pace.

Finishing touches - Slice a narrow baguette loaf into three-inch slices or cut into serving pieces a good, solid loaf of sturdy bread. Lightly butter one side of the bread and sprinkle with either Swiss, Gruyere, or Parmesan cheese. You can go with one or a combination depending on what you like or have on hand. Broil the bread slices until the cheese melts and bubbles. Pour onion soup into serving bowls and top with a piece of the cheese bread, and serve. You have extra slices of plain bread on the table to finish sopping up the broth!

Another Day of Summer . . .

It has been up in the 80's with the weather since Saturday. In Southern California, we seldom pack away our summer/winter clothing because we might need either set on a moment's notice! I'm just happy that Thanksgiving Day was cold for the first time in several years. Nothing less-holiday-like than having to turn on the air conditioning when roasting a turkey in the oven. The very next day, however, the temperatures climed and we got up to around 83 degrees yesterday. According the the weather reports, we should go down to the 70's tomorrow and, by Friday, to the 50's with a chance of rain. I don't fret too much about the weather because I don't have control over it!

Since cooler days are coming, I'm thinking hearty soup and salad meals for cold evening. The following is a very easy recipe and most people have no objection to hiding broccoli with a covering of cheese!

Broccoli Noodle Cheese Soup
2 cups noodles
10 ounces of frozen, chopped broccoli, thawed
1 onion, finely chopped
4 gloves of garlic, peeled, smashed, and diced
3 tablespoons butter
1 tablespoon all-purpose flour
2 cups processed cheese, cubed
1/2 teaspoon salt
1/2 teaspoon dry mustard
1/2 teaspoon freshly ground black pepper
Dash chili flakes
5-6 cups of milk

Cook the noodles until just tender. Set aside for now.

Melt the butter in another pot, add the onion, garlic, and saute until tender. Add the flour and the rest of the dry ingredients and stir to combine. Add the throughly defrosted broccoli and cook a few minutes to incorporate. Slowly add in the milk and bring to a simmer, stir in the cheese until the mixture is hot and the cheese is blended in and melted. Stir in the cooked and drained noodles, bring back to a simmer, and serve.

Soup in ten minutes . . . or so!

This is my go-to recipe when the day has not gone as scheduled and the pot roast is still a rock in the freezer and people will be demanding food within the hour. It is super-simple and lends itself to your own touches and variations.

Quick Soup
4 20-ounce cans of chicken broth
1/4 cup white wine
16 ounces of frozen mixed vegetables
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon dried onion
1/2 teaspoon dried Basil
1 teaspoon dried Oregano
Salt and Pepper to taste
16 ounces dried mini ravioli with cheese filling*

Bring all the ingredients except the ravioli to a boil, add the dried ravioli and simmer according to directions on the package or until tender. Grate some Parmesan or Romano over each bowl and serve. If you have bread/rolls on hand, you will have it made. Salad fixings, too? You are, indeed, the cook to watch!

*You can usually find the packages of dried ravioli in the pasta section of the store. If you have a frozen variety available, that works, too, only adjust the cooking time as it will heat through faster.

Ideas . . .
If you have some leftover chicken or even canned chicken, you can add that to the soup.
Barley is excellent in the soup but you will have to simmer it longer before adding the ravioli.
My family likes rice and the ravioli in their soup.
This also works great with beef broth only use red instead of white wine.

Rainy Days and Hot Soup . . .

I will eat a bowl of soup most any day of the week and in most any weather. My husband says it seems to him that I get creative with the cold salads in the Winter and serve way too much soup in the Summer. He just doesn't understand inspiration!

My two, favorite soups are homemade tomato with rice and Chinese Egg Drop Soup. The Egg Drop Soup might finish just a bit ahead of the tomato in a serious contest!

The nice thing about the Chinese Egg Drop Soup is that it is easy to prepare and you can used canned or fresh chicken broth. I have to admit that homemade chicken broth does have an edge but both versions are hot and tasty.

Chinese Egg Drop Soup

3-4 cups of chicken broth
1 teaspoon salt
1/4 teaspoon of white, ground pepper (It's a bit hotter.)
1/4 cup soy sauce
1 scallion (green onion), finely diced
2 large eggs, slightly beaten
Sesame oil

Combine the broth, salt, pepper, and soy sauce in a roomy cooking pot. Bring to a boil, turn down to a simmer. Drizzle in the eggs in 'strands' not all at once and keep stirring gently to form 'threads'. Toss in the scallion, add a teaspoon or two of sesame oil, and serve.

Yes, I've probably posted this in the past but I'm always coming up with various tweaks to make it taste better or go together easier!

My Version of Shepherd's Pie Soup

This is a fast and easy soup with just a little advanced thought in having everything needed on hand. You can also substitute the vegetables for ones you might prefer. I like the way the potato flakes thicken the soup and add to the potato/stew flavor. A great dish to set before you family on a cold evening.

My Version of Shepherd’s Pie Soup

1 pound ground beef
1 onion, finely diced
6 cloves of garlic, peeled, smashed, and chopped
5 cups water
1/4 cup red wine
3 beef bullion cubes
2 cups diced potatoes
1 cup thinly sliced carrots
1 cup thinly sliced celery
½ cup frozen peas
½ cup frozen corn
1 teaspoon onion powder
1 teaspoon garlic power
1/4 teaspoon chili flakes
1 ½ teaspoon salt
½ teaspoon black pepper
Instant mashed potato flakes

　

In a large pot, brown the beef until almost browned, add the onions and garlic, and cook until they are tender. Add the rest of the ingredients except for the potato flakes. Bring to a boil,  add the potatoe flakes, reduce heat, and simmer for approximately 20 minutes or until the vegetables are cooked through. You can always add more broth or water if it thickens too much.

Cooler weather, hotter soups!

This is a favorite of mine. Nothing like this soup, fresh bread, and extra grated Romano or Parmesan cheese to sprinkle on at will!

Italian Minestrone Soup

3 tablespoons olive oil
4 garlic cloves, crushed
½ cup diced onions
1 ½ cup sliced carrots
1 cup chopped celery
2 cups finely shredded cabbage
1 cup diced zucchini
16 cups water . . . or so, whatever works!
1 28 oz. can crushed tomatoes
1 cup canned white beans
1/4 cup dried peas
3 tablespoons pearl barley
1 ½ teaspoon salt or to taste
1 teaspoon black pepper
½ teaspoon tabasco or chili sauce
1 teaspoon garlic powder
2 bay leaves
2 teaspoons oregano
2 teaspoons basil
1 teaspoon fennel seed
1 teaspoon celery seed
1/4 cup minced parsley
½ teaspoon dry chili flakes
1/4 cup red wine
Dash of lemon juice

Lightly grease stock pot bottom to prevent beans from sticking. Saute the vegetables in olive oil until vegetables are very slightly softened.

Add water, crushed tomatoes, dried beans, peas, barley, salt, pepper, garlic powder, bay leaves, oregano, basil, celery seed, fennel seed, parsley, chili pepper, wine and lemon juice. Simmer 2-3 ours until beans are soft. Adjust seasoning.

Serve with fresh Parmesan cheese, cooked bite-sized pasta and homemade garlic croutons or Italian bread/garlic bread. I added a cup of elbow noodles to the soup about ten minutes before serving.

Everything Pumpkin . . .

It's that time of year when the scent of any kind of spice almost instantly has one thinking about pumpkin. Pumpkin pie tops the list of favorites and is super simple to make. In fact, I don't even have to post the recipe because when you buy a can of pumpkin, it always has the recipe listed on the label. There are a lot of variations on the standard pumpkin pie but this one is a keeper. I do get a tiny bit creative with the recipe, however, and have been known to add a smidge of ground cloves, and a couple of tablespoons of brandy to my diviation from the stated recipe.

I did discover that pumpkin can show up in soup. Here is a recipe I'm planning to try in the near future.

Pumpkin Soup

2 cups chopped onion
3 cloves garlic, peeled, smashed, and chopped
3/4 cup green onion, finely sliced
1/4 cup butter
2 1/2 cups chicken broth
2 cups canned pumpkin
1/4 cup chopped parsley
1 bay leaf
1 teaspoon salt
1/2 teaspoon curry powder
1/2 teaspoon ground black pepper
2 cups half and half milk

Saute the onion, garlic, and green onion in the butter. STir in the broth, pumpkin, parsley, bay leave, salt, curry poweder, and pepper. Bring to a boil and reduce heat. Simmer, uncovered, for approximately 15 minutes, stirring as needed. Remove the bay leaf. Put small portions of the soup in a blender, cover, and blend until smooth. Repeat until all the soup has been done. Returnto the pot, stir in the half and half, and heat thoroughly but do not boil!

Makes about 6 servings.

Ideas . . .

Some spicy croutons would go well with this.

Chopped cilantro sprinkled before serving would be interesting.

Fresh, homemade bread from the oven would never go amiss.

Some tortilla chips on the side would add some crunch.

Winter's Day Vegetable Soup

I can eat soup must any time of the year but a hot bowl of something tasty on a dreary, cold day seems to be extra good. If you can manage a loaf of fresh bread and butter on the side, so much the better. This recipe really appeals to me because besides being good for you, it tastes good, too.

Winter's Day Vegetable Soup

4 cups water (or chicken stock, beef stock)
1/2 cup barley, uncooked
1 1/2 cups chopped onions (I like the brown-skinned type)
10 peeled cloved of garlic, smashed and chopped
Olive oil as needed (you can use vegetable oil, too)
1/2 teaspoon salt
1 cup white potatoes, cut into cubes (use the small, new potatoes as they don't get as mushy)
1/2 cup celery, diced
3/4 cups yellow or red (of both!) bell peppers, diced
3/4 cup carrots, peeled and diced
1 cup frozen green beans
1/2 cup fresh or frozen corn
3/4 cup zucchini, cubed
1/2 cup fresh mushrooms, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried Basil
1/4 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 cup dry sherry (You can use red wine if the sherry isn't available)
Fresh parsley, chopped
Fresh green onions, chopped both the green and white part
Freshly grated Romano or Parmesan Cheese

First thing, you should place the barley in a pot with about 2 1/2 to 3 cups water. Once it comes to a boil, reduce heat to a simmer, cover and cook until tender. This could take up to an hour and a half depending on your barley. Check after an hour.

Heat the oil in a large cooking pot. Add the onions, garlic, salt, and cook until the onions and garlic are tender and just starting to brown. Stir in the potatoes, celery, peppers, carrots, green beans, zucchini, and mushrooms into the onion/garlic mix. Stir to incorporate. Add the spices/herbs and sherry, cooking for a few more moments, stirring often. Add the four cups of water or stock to the pot and simmer until everything is fork tender. This will take 10-15 minutes. Drain the cooked barley and add to the soup and continue heating to warm through. Stir in the parsley and green onions, cook a few minutes more and serve with a good sprinkling of the freshly grated cheese.

Ideas . . .

Chopped cilantro instead of parsley is a nice change of page. Put the pepper flakes on the table, too! Some crushed tortilla chips on each serving wouldn't hurt, either.

If you have leftover diced chicken or beef, you can add that for a heartier soup.

My family never turns down rice in their soup. Cook it separately and let everyone help themselves.

A Fall Evening Meal . . .

We had one, crisp morning and I'm already getting excited about pulling out sweaters and getting to wear some of my cooler weather clothing. I'm tired of jeans, tee shirts, and sweating! I'm even more excited about it being comfortable enough to warm up the kitchen with hearty hot meals and bread baking in the oven. This is one of those meals that is usually popular and goes great on a cool, Fall evening. Hey, in California, if it goes down to 70 degrees at this time of the year, we start looking for sled dogs and parkas! :-)

Mexican Bean Soup
Vegetable oil (I prefer olive oil, myself)
1 large onion, chopped
6 peeled cloves of garlic, smashed and chopped
1/4 cup flour
1 packet your favorite taco seasoning mix
2 cups milk
1 1/2 cups of chicken broth
2 cups frozen corn, defrosted (You can use fresh corn if available)
1 1/2 cups canned white beans (usually come in 15 ounce cans), drained and rinsed
1 1/2 cups black beans, drained and rinsed
1/2 cup canned diced chilies (hot or mild, your choice!)
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder

1/4 cup cilantro

Heat a bit of oil in a large pan and cook the onion and garlic until tender. Stir in the flour, seasoning mix, and gradually add in the milk until blended. Add everything else except the cilantro. Bring to a boil, stirring constantly. Reduce to a simmer and cook until thickened. Add the cilantro and serve.

Ideas . . .
Some grated cheddar or favorite Mexican cheese on each serving is good.

Mushroom Soup

One of my favorites is Mushroom Soup. I do not, however, care for the canned variety as it is more white 'mush' than tasty mushroom. I discovered in my quest for good soup that it isn't all that difficult to make.

8-16 ounces firm white mushrooms, cleaned*
1 medium lemon
1 Tablespoon unsalted butter
2 Tablespoon minced shallots
¼ teaspoon dried thyme
Dash of chili flakes
1 bay leaf
1 teaspoon salt
½ teaspoon freshly ground pepper
2 Cups heavy cream
2 Cups chicken stock
1 teaspoon cornstarch, dissolved in 1 teaspoon of water
1 Tablespoon minced parsley

Sprinkle the mushrooms with lemon juice. In a food processor, coarsely chop them. Melt the butter in a heavy sauce pan and lightly sauté the shallots. Add the mushrooms, thyme, chili flakes, and bay leaf and sauté over moderate heat for 20 minutes, or until the liquid disappears. Add the salt, pepper, cream, add chicken stock and bring to a simmer. Reduce the heat and continue the simmer for 20 minutes.  You don't want to scorch or curdle the cream in the soup.

Add the cornstarch to the soup and continue to simmer 10 minutes longer, stirring constantly. Sprinkle with minced parsley.

*Some people like more mushrooms while others prefer the essence so you decide how many mushrooms you want in your soup.

Very Basic Chicken Soup

A young friend asked me how to make chicken soup so I wrote down the very basic recipe for her. I thought I'd share it here, too. Chicken soup is always welcoming and you don't have to rely on the canned soup with the soggy noodles.

Ingredients:

6 chicken thighs

1 large onion, chopped

10 cloves of garlic, chopped

3 cans of chicken broth

2 cups water

2 16 ounce bags of frozen mixed vegetables

Salt and pepper

16 ounces elbow noodles

In a frying pan or pot with a cover, put in a tablespoon of vegetable oil, heat, and brown the chicken on both sides. Add the onion and garlic and cook some more until

they are slightly browned and tender. Pour in the broth, water, salt and pepper, cover and simmer for an hour. Strain the broth into another pot to get rid of the solids.

Cool the chicken slightly and pull off the meat and throw away the bones. Put the frozen vegetable in with the meat and chicken in the broth. Taste to see if you need

more salt or pepper. Simmer until it is hot.

Meanwhile, cook the noodles until just tender. Drain. Put a spoonful of noodles in each bowl and top with soup. Serve!

Ideas . . .

You can get fancy and finely chop some parsley or chives and sprinkle on each serving.

Sometimes, I sear a couple of boneless chicken breasts, dice them, and add them to the pot.

No, frozen vegetables. Nothing wrong with chopping up some fresh carrots and celery for your soup.

one-four of barley added and simmered until tender stretches out your meal and adds some extra fiber.

Dried onions are a reasonable substitute if you don't have a fresh one on hand.

My children like angel hair pasta in their soup. The choice of shape is open to choice!

A dash of poultry seasoning adds some extra flavor.

Potatoes instead of noodles/pasta is always a nice change.

Blueberry Soup? Is it possible?

I'm always looking for interesting cooking ideas and my younger son likes to research and find out different ideas. He isn't afraid to try anything new. He was reading something and came across Blueberry Soup and wanted me to see if I could find a recipe and, possibly, make it some day. I haven't made it, yet, but plan to get some blueberries soon and try it. Thought I'd share it. Looks like it would be refreshing on a hot day.

4 cups fresh or frozen blueberries
2 quarts cold water
1/2 cup sugar
1 slice lemon
1 cinnamon stick
1 whole clove
4 tablespoons corn starch
1/4 cup cold water

If using fresh blueberries, clean and rinse the fruit. Frozen blueberries do not need cleaning. Place the prepared fruit, 2 quarts cold water, sugar, lemon and spices in a large cooking pot. Cook over a low heat at a simmer until fruit becomes soft. Combine the starch with the 1/4 cup water and stir until smooth. Add this mixture to the blueberry liquid. Continue cooking at a simmer until soup thickens slightly.

Soup can be served warm or cold. You can garnish it with a dab of yogurt, sour cream, and slightly sweetened whipped cream. A light sprinkling of either grated lemon zest or cinnamon makes it taste and look good.

I would think that small portions would be the rule as it is a distinct taste and it wasn't made to be the main course.