Soups & Stews
Soups & Stews
Soups and stews are so economical while being a true comfort food. They don't have to be complicated either.
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This picture of a glacier that George took on our trip to Alaska always makes me want to cook up a bowl of soup.
Taco Soup
Taco Soup
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Ingredients
1 lb ground round
1 can shoepeg corn
1 can whole kernel corn
1 can dark red kidney beans
1 can diced tomato
1 can tomato sauce
2 packs taco seasoning
Fritos corn chips (Scoops are good)
Shredded cheddar cheese
Sour Cream
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Donna Walker shared this recipe with me back in the 90's. It's a great way to get your Mexican food fix on a budget.
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Directions
Brown the meat in a stock pot. Add a tablespoon of olive oil if the meat is too lean. Add taco seasoning and cook into the meat for 2 minutes over medium heat stirring several times.
Add corn, beans, tomatoes and tomato sauce. Bring to a bowl then reduce heat and simmer (low boil) for 20 minutes.
To serve, put a dozen or so corn chips in the bottom of your bowl. Top with a cup of Taco Soup. Garnish with a tablespoon of cheese and/or sour cream.
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George’s Favorite Italian Soup
George’s Favorite Italian Soup
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Ingredients
1 ½ cups canned garbanzo beans (Chick peas) plus ½ cup more
6 cups low sodium chicken stock
½ cup chopped celery
1 cup chopped onion
Olive oil – 2 to 3 T
½ cup diced tomato (fresh is possible)
2 T parsley - Granish
½ cup dry white wine
¾ cup small sized pasta or spaghetti broken into 1 inch pieces
2 -3 garlic cloves sliced thin
Salt and pepper
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Directions
Sauté the celery and onion in 1 T olive oil. Add ¼ t salt and pepper. When softened add garlic and cook 1 more minute. Add wine and stir well. Add beans, stock, tomato and a little salt and pepper. Bring to a simmer and cook 20 minutes. Test for seasoning and add salt and pepper if needed.
Puree the other ½ cup of beans and add to the soup. Stir well and return to a boil. Add the pasta and cook until tender.
To serve, put soup in the bowls. Top with a little parsley and a drizzle of olive oil.
George Berry loves this soup so much that he almost cried when I told him I thought I had lost this recipe!
VARY: Hold back on adding the tomatoes. Add 3 ounces chopped fresh kale after the bean. Simmer one hour. Then return to boil and add the pasta and tomatoes. Continue with recipe.
Mushroom Soup Made with Fresh and Dried Mushrooms
Mushroom Soup Made with Fresh and Dried Mushrooms
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Ingredients
2 tbsp Olive oil
1 cup loosely packed dried mushrooms
3 cups boiling Water
2 Carrots, medium, pea sized diced
1 Onion, medium pea sized diced
12 oz Cremini mushrooms sliced
4 cloves Garlic or 1 Tbsp jar diced garlic
1 tbsp Tomato paste
¼ cup Sherry plus extra to drizzle
2-3 cups chicken stock or broth, low-sodium
1 can cannoli beans, pureed
1 Tbsp Thyme, fresh (Lemon thyme if you have some)
1 cup heavy cream
1/4 cup Sour cream
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I had a container of dried mushrooms and wanted to make a soup for a friend that is avoiding gluten. Now this is a household favorite.
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Directions
1. Place the dried mushrooms in a medium bowl and cover with the boiling water. Let soak until well hydrated and softened, about 1 hour. Strain through a fine-mesh sieve or cheese cloth, reserving the liquid. Discard the mushrooms.
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the carrots, onion, cremini mushrooms, 1/4 teaspoon salt and several grinds of pepper. Cook, stirring occasionally, until all vegetables are tender, liquid evaporates and mushrooms are golden brown, 8 to 10 minutes.
3. Add the garlic, the sherry and the tomato paste to the pot, then continue to cook, scraping up any brown bits from the bottom of the pan with a wooden spoon.
4. In a blender puree the beans and thyme with 1 cup of chicken stock. Pour into the vegetables and cook, stirring, until it comes to a simmer.
5. Stir in the other cup of chicken stock, reserved mushroom liquid, heavy cream, 1/2 teaspoon salt and several grinds of pepper. Bring to a boil, then reduce to a simmer, uncovered until the soup has thickened and reduced slightly, 30 to 35 minutes.
6. Season with salt and pepper to taste. Ladle into bowls. Dollop with sour cream, a sprinkle of sherry, if desired, and serve with a slice of bread, for dipping.
Vichyssoise
Such a fancy name for an easy soup to make
2 tablespoons butter in a large pot
3 peeled and cubed potatoes
2 trimmed, washed and chopped leeks
2 finely chopped shallot
4 cups chicken stock
Chopped chives
½ cup or more cream
Melt 2 tablespoons butter in a large pot.
Sauté the shallots until translucent.
Add the cubed potatoes and chopped leeks.
Cook for about 3 minutes, stirring, until softened.
Add the stock. Boil, cover, lower the heat and simmer until vegetables are tender, about 20 minutes.
Purée, then let cool. Stir in 1/2 cup or more cream before serving.
Garnish with chopped chives