Rich and Creamy Mushroom Vegetable Soup

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Ingredients

• 4 tablespoons butter
• 4 shallots, minced
• 2 carrots, peeled and diced
• 1 stalk celery, diced
• 3 cloves garlic, minced
• 1½ pounds fresh mushrooms, sliced
• ½ cup whole grain barley
• 4 cups broth (chicken or vegetable)
• ½ – 1 teaspoon salt (if using homemade broth add more, if using store bought broth add less)
• Pepper, to taste
• ¼ cup heavy cream

Directions

1. In a large soup pot over medium heat, melt the butter. Add the shallots, carrots, and celery and cook until softened but not brown, about 5 to 6 minutes.
2. Add the garlic and mushrooms to the pot and cook while stirring for 5 minutes more.
3. Add the barley, broth, salt, and pepper to the pot and bring to a boil. Turn down to a simmer and cook until the barley is tender, about 30 to 40 minutes.
4. Stir in heavy cream and serve warm.
5. Store the leftovers in the fridge or freezer.

Recipe adapted from - http://www.100daysofrealfood.com/2014/02/13/recipe-creamy-mushroom-vegetable-soup-barley/#more-14169

White Chicken Chili

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Ingredients

• 4 cups chicken broth
• 4 15.5 oz. cans Great Northern Beans drained and rinsed
• 2 cups shredded chicken
• 1 small can diced green chilies
• 1 tsp. cumin
• 1/2 tsp. garlic powder
• 1/2 tsp. oregano
• 1/2 tsp. pepper
• 1 cup sour cream
• 2 cups shredded cheese Monterrey Jack or Mexican Blend

Directions

1. In a large pot, add broth, beans, chicken, green chilis, cumin, garlic powder, oregano and pepper. Simmer on low-medium heat for 20-30 minutes, or until it is heated through.
2. Right before serving, stir in sour cream and cheese until it is all blended and melted. 

Recipe adapted from - http://lilluna.com/white-chicken-chili-soup-recipe/

Creamy Zucchini Walnut Soup

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Ingredients

90g (1 cup) skin-on walnuts – toast for five minutes at 180C/350F

1 large onion, chopped

1 ½ tbsp olive oil

1 ½  tsp dried thyme leaves (less if yours is quite strong-tasting)

2 bay leaves

4 garlic cloves, minced

750g (6 cups) chopped zucchini/summer squash – yellow or green

1.2 litres (5 cups) vegetable or chicken stock/bouillon (or a mix of the two)

Zest of half a lemon (more to taste)

Freshly ground pepper

Fresh thyme leaves (lemon thyme if you have some)

Directions

Heat the oil in a soup pot and add the onions. Saute gently until translucent. Add the bay leaves, dried thyme and garlic, and sauté a few more minutes. When the garlic smells fragrant and the onions lose their raw smell, add the chopped zucchini and the walnuts. Stir and pour over the hot stock. Bring to the boil. Lower the heat to simmer and cook gently for 20 minutes, adding the lemon zest during the last minute or so.

2. Remove the pan from the heat and fish out the bay leaves. Ladle into a blender or use a hand-blender/immersion blender to blend the soup to a beautifully smooth texture. Test for seasoning and taste – adding pepper, salt and/or honey if needs be. Add in the fresh thyme leaves, if using.

3. Serve with nice bread and perhaps a small plate of the last of any local tomatoes, sliced and dressed with good olive oil and fresh thyme leaves.

Recipe adapted from - http://kelliesfoodtoglow.com/2013/09/09/creamy-zucchini-walnut-and-thyme-soup/

Cabbage Potato Soup with Sausage

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Ingredients

1 lb hot sausage or Italian sausage
3 garlic cloves, minced
1 medium onion, diced to 1/2"
4 cups potatoes, peeled and chopped bite-size, I used 2 huge russet potatoes
8 cups chicken stock or 8 cups water, plus 2 tablespoons chicken base
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/2 head of cabbage, thinly sliced into strips
2 teaspoons fresh thyme or 3/4 teaspoon dried thyme

Directions

Cook and crumble the sausage in a large pot, over medium high heat. Add the garlic and the onions and saute until softened and fragrant.

Add the potatoes, chicken stock, salt and pepper and bring to a low boil for 10-15 minutes. When the potatoes are almost tender, add the cabbage and the thyme and stir to wilt the cabbage. Let it soften for a minute or two before serving.

Recipe adapted from - http://www.barefeetinthekitchen.com/2013/10/cabbage-potato-and-sausage-soup-recipe.html?m=1

Spinach Tortellini Soup

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Ingredients

• 1 package (9-oz.) BUITONI Refrigerated Three Cheese Tortellini
• 2 packages (9-oz.) STOUFFER'S Creamed Spinach, defrosted according to package directions
• 3 1/2 cups water
• 1 envelope (1.4-oz.) dry vegetable soup and recipe mix

Directions

HEAT water and soup mix in large saucepan to boiling; reduce heat. Add tortellini and creamed spinach; cook for 5 minutes or until tortellini is tender. Top each serving with Parmesan cheese, if desired.

Recipe adapted from - http://www.meals.com/recipe/tortellini-spinach-soup-29199

Easy Slow Cooker Enchilada Soup

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Ingredients

1 can black beans, rinsed and drained (about 15 oz)

1 can Rotel (about 14 oz)

1 package frozen corn (about 10 oz)

½ cup onion, chopped

1 bottle roasted red peppers, drained and chopped

3 Tbsp. butter

3 Tbsp. flour

½ C. chicken broth

2 C. milk

1 can Enchilada sauce (about 10 oz)

2 chicken breasts, raw

Olives, optional but AWESOME

Shredded Cheese

Directions

1. Pour black beans, Rotel, frozen corn, chopped onions, and roasted red peppers into your crock pot and stir.

2. On the stove top, melt butter and add flour. Whisk until bubbly and smooth.

3. Add chicken broth and 1/2 C. milk, stir and bring to a boil.

4. Add the remaining milk and enchilada sauce and whisk until smooth.

5. Place chicken breasts in crock pot (over beans, corn and other ingredients).

6. Pour sauce from the stove over the chicken breasts in the crock pot.

7. Cook on low for 6-8 hours or on high for 3-4 hours.

8. When ready to serve, remove chicken, shred, return to crock pot and stir.

9. Serve with shredded cheese and sliced olives. The sour cream isn't really needed since it's made with milk, so it's already creamy, and cilantro adds a fresh flavor. 

Recipe adapted from - http://www.yourcupofcake.com/2014/02/crock-pot-chicken-enchilada-soup.html

Creamy Asparagus Soup

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Ingredients

• 6 strips lean bacon
• 6 Tbls butter
• 1 whole red onion, diced
• 2 cloves garlic, minced
• 4 Tbls flour
• 2 cups half and half
• 1 cup water
• 1 package Knorr Leek Soup mix
• 2 bunches of asparagus (about 40 spears), rinsed
• 1/4 cup dry white wine
• 1/8 tsp marjoram
• salt and pepper to taste

Directions

1. Snap off bottoms of asparagus spears. Cut tops into bite-sized pieces. Set aside.
2. Cut bacon into bite-sized pieces and saute in a large saucepan until fat has been rendered and bacon is golden brown. Remove with a slotted spoon and set aside.
3. Add butter and onion to pan and saute until onions are transparent. Add garlic and continue cooking for 2-3 more minutes.
4. Stir in flour until well combined.
5. Stir in half and half, water, and soup mix.
6. Add asparagus to the pan.
7. Cook on low for 30 minutes or until asparagus is slightly tender.
8. Stir in wine, marjoram and salt and pepper to taste.
9. Serve immediately.
10. Makes 4 servings

Recipe adapted from - http://www.momontimeout.com/2014/02/moms-creamy-asparagus-soup/#comment-37950