1 tbsp butter
1 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 tbsp fresh thyme
500g (½ lb) cremini mushrooms, thinly sliced
½ tsp salt
¼ tsp freshly ground black pepper
4 cups vegetable stock
2 tbsp lemon juice
¼ cup finely chopped parsley
Plain yogurt or sour cream, to serve (optional)
1. Heat butter and oil in a large saucepan over medium heat. Add onion and let cook until starting to soften, about 3-4 min. Add garlic and thyme and continue cooking, 1-2 min.
2. Add mushrooms and sauté until mushrooms turn golden brown, about 8-10 min. Add salt, pepper and vegetable stock. Bring stock to a simmer and let cook, 20 min.
3. Using a hand blender, blend soup until smooth. Add lemon juice, parsley and cream (if using) and re-warm before serving. Serve with buttered, crusty bread.
There is a soup from the Provence, in the south of France, that is made by boiling garlic in chicken stock, and then serving the mashed garlic on a toast floating in the soup. It’s a traditional winter soup that I loved as a kid. I’ve adapted this to the North American chicken soup we all love, and thrown it all in the slow cooked for simplicity. I’m happy to report my kids love it too!
1 whole chicken, breasts removed (I save them for another dish- they just don’t add much in the slow cooker)
2 small turnips, peeled and cut into large chunks
2 large carrots, peeled and cut into 2″ cubes
1 large potato, peeled and cut into large chunks
1 small onion, peeled
1/2 head of garlic, cloves removed but not peeled
2 sprigs of fresh thyme, or 1 tsp ground
1 tsp black peppercorns
1 tsp coriander seeds
1/2 tsp dill
2 whole cloves
(you can add 2 pieces of celery if you like- I actually don’t like the taste of celery!)
8 slices of toasted baguette, or artisanal crackers
1/4 cup grated parmesan cheese
Place the chicken into a slow cooker. Add turnips, carrots, potatoes, onion, garlic, herbs and spices and 6 cups of cold water. Cook 6 hours on high. Let cool.
Take out the peppercorns, coriander and cloves from the soup. Remove the chicken, and pull the meat off of the carcass, the return the meat to the soup. Mash the garlic cloves, (you can just slip them out of the their skins and squash them with a spoon) and return to soup. Season with salt.
To serve, heat soup, and ladle into bowls. with meat and vegetables. Top each bowl with one slice of baguette, toasted with 2 tsp of parmesan cheese over top, or crackers, and cheese sprinkled on top.
Note: I add a squeeze of Sriracha to the soup too! But I like strong flavors!
3 tblsp olive oil
1 medium onion, chopped
2 cloves of garlic, roughly chopped
1 small can chickpeas
1 large can diced tomatoes
3 cups of chicken broth
1 tsp cumin
1/4 tsp cayenne pepper
1 tsp italian seasoning
1 bay leaf
salt and pepper to taste
Heat the oil in a large saucepan
Add the onions and garlic. Cook for about ten minutes, until translucent.
Add cumin, cayenne, herbs. Cook 2 minutes stirring constantly.
Drain chickpeas. Add to onion mixture. Drain tomatoes (reserve juice for bloody marys!). Add chopped tomatoes to onion and chickpea mixture. Cook 10 minutes.
Add broth and bay leaf.
Cook 20 minutes.
1 pack ramen noodles
1/2 can coconut milk
1 tsp thai curry paste
1/2 tsp fish sauce
1/2 cup coleslaw mix
squeeze of lime
Bring 2 cups of water to a boil. Add curry paste and seasoning packet from soup. Add coconut milk, fish sauce and noodles. Simmer until noodles are cooked. Pour into bowl over coleslaw mix. Top with coriander and a squeeze of lime.
1 1/2 cups chicken broth
1 tsp soy sauce
1/2 tsp fish sauce
1/4 tsp srichacha or other chilli sauce
1/4 tsp sugar
squeeze of 1/4 lime
!/4 cup chopped cilantro
1 chopped scallion (green onion)
1/2 cup coleslaw mix (shredded cabbage and carrots)
Leftover chicken or pork, sliced or shredded
Any Asian noodle- soba, ramen, udon, rice
Heat broth. When boiling, add soy sauce, fish sauce, chilli sauce and sugar. Add noodles and cook according to directions.
Put slaw mix into bow. Pour hot soup on top. Top with cilantro, scallion and a squeeze of lime.
by Sarah S.’s book, Milwaukee, WI
2 pounds skinless, boneless chicken breast, cubed
1 cup finely chopped onion
2 garlic cloves, minced
2 large cans of fat-free chicken broth
2 jalepeno peppers, chopped or mashed
4 tsp. chili power
2 cups chopped seeded tomatoes (canned OK)
1/4 cup fresh lime juice (or add to taste)
1 T. ground cumin
Salt to taste
4 (6-inch) corn tortillas
2/3 cup chopped fresh cilantro
1 cup Mexican cheese — (grated)
Preheat oven to 425 degrees.
Heat a soup pot or Dutch oven coated with cooking spray over medium-high heat. Add cubed chicken and saute 5 minutes or until slightly browned. Remove chicken from pot.
Add onion to pan, cook 4 minutes, stirring frequently. Add garlic; saute 15 – 30 seconds. Add chicken broth, jalepena peppers, and chili powder. Bring to a boil, cover, reduce heat, and simmer 20 minutes.
Stir in tomato and next 3 ingredients; add chicken. Cover and simmer another 20 minutes.
While soup simmers, cut tortillas into 1/4 X 2-inch strips. Place on a baking sheet in a single layer, and coat lightly with cooking spray. Bake at 425 degrees for 8-10 minutes or until lightly browned. Cool completely.
Ladle soup into bowls; sprinkle servings evenly with grated cheese, cilantro and tortilla strips.
Submitted by: Sarah S
by Mandy D.’s book, Colton, SD
1 pound ground beef
2 cups water
2 beef boullion cubes
3 tsp. worchestire sauce
1 can tomato sauce
4 large potatoes diced
1 cup chopped carrots
1/2 cup chopped celery
1 chopped onion
1/2 a zuchinni diced (optional)
1 tomato (optional)
Brown the hamburger in a large pot. Add the rest of the ingredients and simmer until vegetables are tender. Add cayenne pepper for a spicier version.
Submitted by: Mandy D
from Eileen H.’s book, Highland Park, IL
1 large can chicken broth
1 package frozen chopped broccoli
1 roux (7 tbls. flour, 6 tbls. butter)
1/2 c. milk
Simmer broccoli in chicken broth for 1 hour.
After it cools a bit put in blender until smooth.
Mix flour in the melted butter and slowly add milk. Slowly add soup to the flour mixture.
Serve with thin slice of lemon floating on top.
Submitted by: Eileen H
by Mandy D.’s book, Colton, SD
1 1/2 c. boiling water
2 chicken bouillon cubes
1 (10 oz.) pkg. frozen, chopped broccoli
2 T. finely-chopped onion
2 T. margarine
3 T. flour
1/8 tsp. salt
1/8 tsp. pepper
2 c. milk
5 oz. shredded Velveeta cheese (1 c.)
Dissolve the bouillon cubes in the boiling water; add broccoli and cook. Remove from heat.
In another pan, cook onion in margarine. Do not brown. Stir in flour, salt and pepper; remove from heat. Stir in part of the milk until you have a paste. Add remaining milk and cheese until melted. Add broccoli and the liquid. Heat until steaming, but do not boil.
Submitted by: Joyce K