Tag: soup

The BEST Broccoli Cheese Soup
main dishes · recipes

The BEST Broccoli Cheese Soup

klaventure1976Leave a comment

The BEST Broccoli Cheese Soup

Prep Time: 15 minutes | Cook Time: 45 minutes | Servings: Yield: 6 cups

Ingredients:

4 tablespoons unsalted butter

1 small or medium sweet yellow onion, diced small

1 clove garlic, peeled and minced finely

1/4 cup all-purpose flour

2 cups chicken stock

2 cups half-and-half

2 to 3 cups broccoli florets diced into bite-size pieces + 1 cups stems, optional (I used 3 cups florets and 1 cup stems

2 large carrots, trimmed, peeled, and sliced into very thin rounds, about 1/16th-inch

3/4 teaspoon salt, or to taste

3/4 teaspoon freshly ground black pepper, or to taste

1/2 teaspoon smoked paprika or regular paprika, optional and to taste

1/2 teaspoon dry mustard powder, optional and to taste

pinch cayenne pepper, optional and to taste (doesn’t make soup spicy and serves to enhance flavor)

8 ounces grated high quality extra-sharp cheddar cheese, with a small amount reserved for garnishing

Directions: In a small saucepan, add 1 tablespoon butter, the diced onion, and sauté over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently. Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Add flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it’s very important the mixture is thick or soup will never thicken properly later. Slowly add the vegetable stock, whisking constantly. Slowly add the half-and-half, whisking constantly. Allow mixture to simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. While mixture is simmering, chop the broccoli and carrots. After simmering 15 to 20 minutes, add the broccoli, carrots. salt, pepper, optional paprika, optional dry mustard powder, and optional cayenne. If you don’t have these seasonings on hand, it’s okay, but they do add subtle depth of flavor. Stir to combine. Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal. While soup simmers, grate the cheese. It’s important to use a high-quality cheese (not the cheapest thing you can find) because the flavor of the soup depends on it. Do not use pre-grated cheese in ziptop bags because that cheese is resistant to melting and won’t incorporate well. After simmering about 20 to 25 minutes, add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and incorporated fully, less than 1 minute. Transfer soup to bowls, garnish with reserved cheese, and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently in the microwave. I find the soup is less likely to ‘break’ or separate when reheated in the micro rather than on the stovetop, but do what you think is best. I don’t recommend freezing the soup because I feel like the cheese and half-and-half will not do well upon thawing and soup could break, but I haven’t actually tried freezing it.

We also chopped up some bacon, fried until crisp and added as a garnish.

Nutrition: Calories: 292 Source: https://www.averiecooks.com/best-broccoli-cheese-soup-better-panera-copycat/

Ham cheddar soup
recipes

Ham cheddar soup

klaventure1976Leave a comment

We always end up with WAY too much ham left over whenever we smoke a ham…this year I found a great soup recipe. Now the remainder is frozen for the next time we are craving soup.

Ingredients:

2 cups diced peeled potatoes
2 cups water
1/2 cup sliced carrot
1/4 cup chopped onion
1/4 cup butter, cubed
1/4 cup all-purpose flour
2 cups 2% milk
1/4 to 1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheddar cheese
1-1/2 cups cubed fully cooked ham
1 cup frozen peas

Directions:

In a large saucepan, combine the potatoes, water, carrot and onion. Bring to a boil. Reduce heat; cover and cook until tender, 10-15 minutes. , Meanwhile, in another saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk; add salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. Stir into undrained potato mixture. Add ham and peas; heat through.

Instant pot creamy mushroom wild rice soup
main dishes · recipes

Instant pot creamy mushroom wild rice soup

klaventure19761 Comment

I finally joined the instant pot craze a few months ago. I can’t say enough good things about it. My husband and I haven’t had anything out of it we didn’t like yet.

I have spent a lot of time finding and then tweaking recipes and figured I’d start to share some of them with all of you.

Ingredients:

for the instant pot:

  • 5 med carrots chopped
  • 5 stalks celery chopped
  • 1/2 onion chopped
  • 1 clove garlic minced
  • 1 cup uncooked wild rice
  • 4 oz cremini mushrooms chopped
  • 4 oz white button mushrooms chopped
  • 4 cups chicken broth
  • 1 tsp salt
  • 1 tsp poultry seasoning
  • 1/2 tsp dried thyme
  • 2 raw chicken breasts

for stovetop:

  • 6 tbsp butter
  • 1/2 cup flour
  • 1 1/2 cups milk

Instructions:

Instant pot:

put all ingredients in the first list into the instant pot. cook for 45min manual, high pressure. quick release

stovetop:

when the soup is done, melt the butter in a saucepan. whisk in the flour. let cook for a bit, add salt and pepper. slowly add milk a little at a time until you have a smooth thickened sauce.

take out chicken breasts and shred

add the chicken back into the instant pot.

mix the creamy sauce into the soup mixture in the instant pot.

I found the original recipe here: https://pinchofyum.com/instant-pot-wild-rice-soup

I just tweaked it a little bit, my husband isn’t a huge fan of garlic, so I really reduced that…