Posted in Awareness, Bone Health, Chicken, Dinner , Food, Delicious, Eat Healthy, Family Tradition, Recipes, Soup, Healthy, Delicious, Uncategorized, Vegetables

Creamy Chicken and Mushroom Soup & Vegan Mushroom Soup

My grandmother Thelma made fabulous everything.

But she never or rarely used recipes.

So by trial and error I have this soup pretty spot on.

It’s warming and cozy.

I hope you enjoy.

INGREDIENTS:

1 tablespoon olive oil and a teaspoon of butter

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks or 2 boneless skinless chicken breasts cubed.

Pinch of salt and freshly ground black pepper

2 tablespoons unsalted butter

3 cloves garlic, minced

8-10 ounces cremini mushrooms, thinly sliced

1 onion, diced

4 carrots, peeled and diced

3 stalks celery, diced

1/2 teaspoon dried thyme

1/4 cup all-purpose flour

4 -6 cups chicken stock

1 bay leaf

1/2 cup half and half, or more, as needed

2 tablespoons chopped fresh parsley leaves

1 sprig rosemary

DIRECTIONS:

Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 3 – 4 minutes; set aside.

Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1-2 minutes. Whisk in chicken stock, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Now add chicken and bay leaf.

Cook 25-30 minutes on medium low.

Remove bay leaf.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired.

Store in refrigerator up to 2 days.

Do not freeze.

Creamy Vegan Mushroom Soup

1 tablespoon olive oil

•1 1/2 -2 pounds cremini mushrooms, diced

• 1/2 pound porcini mushrooms

•Handful of shiitake mushrooms

•3/4 cup yellow (or other) onions, diced

•2 garlic cloves, minced

•1 tablespoon fresh parsley, chopped

•2 tablespoons fresh chives, chopped

•1 carrot-1 stalk celery diced

•4 cups vegetable stock

•1/4 each of salt and pepper to taste

1 cup veggie stock.

•1 teaspoon of cayenne pepper

•Optional: chopped mushrooms for garnish

Heat olive oil on medium-high heat in a large pot.

2. Add in the mushrooms, stir to coat with the olive oil. Cook the mushrooms on medium-high heat until they are lightly browned and have released most of their water.

3. Reduce heat to medium. Add veggie stock, minced onions, garlic, salt, pepper dried tarragon,

4. Increase the heat to medium-high; bring to a simmer and cook, uncovered, for 10 minutes. Remove from heat.

5. Using a hand immersion blender, purée the sauce until smooth and then return to the pot. (If the sauce is too thick add some water or a little more more stock to thin the sauce to the desired level of thickness.)

Posted in Bone Health, Eat Healthy, Gluten Free, Soup, Healthy, Delicious, Uncategorized, Vegetables

Vegetarian Vegetable Bean and Swiss Chard Soup

Woke up this morning and it was 44 degrees in NE Ohio.

Unseasonably cool for August.

Today’s menu homemade soup

Vegetarian Vegetable Bean and Swiss Chard Soup

1/2 large onion, diced

2-3 cloves garlic, minced

2 tbsp. of oil or vegan margarine

3 ribs celery, diced

2 handfuls of fresh green beans stems cut off.

10 leaves of Swiss or Rainbow Chard without the spines of the Chard.

3 medium-sized carrots, diced

Any other vegetables desired, about 1/2 cup each

I like zucchini and sometimes chopped butternut squash

8 cups water or vegetable broth

1 cup pearled barley, uncooked

1 cup pinto or white beans, cooked or canned

1/3 cup tomato paste or crushed tomatoes

1/4 tsp. salt

1/2 tsp. pepper

1/4 tsp. celery salt (optional but adds a nice flavor)

1/2 tsp. basil optional

1/2 tsp. oregano or Italian spice mix

1/2 tsp. thyme

1 tsp. onion powder (optional)

2 large bay leaves

Salt and pepper to taste (optional)

How to Make It

In a large soup or stock pot, sautee the onions and garlic in the oil or vegan margarine for a minute or two, then add the celery, carrots and any other vegetables you are using for about 3 to 5 minutes.

Next, add in the vegetable broth or water and all the other remaining ingredients and bring the mixture to a simmer.

Once your soup is simmering, reduce the heat to medium-low and cover your pot.

Allow your soup to simmer on the stove for at least thirty minutes and up to one hour, stirring occasionally, until the barley is soft and somewhat fluffy.

Be sure to remove both of the bay leaves before serving your soup. You don’t want to eat one.

Taste, and then add in more spices or a bit of optional salt and pepper to taste and enjoy!

Recipe note: All of the ingredients in this soup are both vegetarian and vegan.

Need this recipe to be gluten-free as well? Just swap out the vegetable broth for water, or, use a homemade or gluten-free vegetable broth.

Be sure to read labels and check the ingredients on your herbs and spices as well, as sometimes there’s some gluten-containing additives which sneak in.

* if you eat meat you can always ad 1/4 pound small diced pancetta.

#Food

#Yummy

#Soup