Minnesota Wild Rice Soup

I thought I remembered Robin posting this on the blog, but I couldn't find it. Instead I found her recipe on her recipe archive. It just sounded like a nice, healthy, hearty little soup.

So, I thought it was called "Minnesota Wild Rice Soup" because it would help keep you warm in Minnesota. Turns out, Minnesota is where they grow the wild rice...who would have thought? Also, it is pretty hard to find wild rice at the grocery store. I had to buy 2 boxes of real Minnesota Wild Rice at $3.99 each...yikes!

This was a pretty good soup. For some reason, I was thinking it would have cheese and chicken in it...I guess I have had one too many chicken and wild rice casseroles! I served it with homemade white bread. Not sure if I will make it again, but we did enjoy it.

Root Vegetable Soup

I've got one more that I tried this month ... a nice smooth Root Vegetable Soup. I love pureed soups so this was a great find. Also, if you are curious about using other winter veggies like rutabagas and parsnips but don't know what to do with them it is a good experimental recipe.

3 carrots, chopped
1 large potato, chopped
1 large parsnip, chopped
1 onion, chopped
2 T. sunflower oil
2 T. butter
1.5 quarts water
1 1/4 c. milk
3 T. creme fraiche or sour cream
fresh dill
salt/pepper

Put carrots through onion in a large saucepan with the oil and butter and fry lightly. Cover and sweat over low heat for 15 minutes, shaking pan occasionally. Pour in water, bring to a boil and season well. Cover and simmer 20 min. until the veggies are soft. Using a food processor puree soup until smooth. Return to pan and add milk and stir to reheat. Remove from heat and stir in creme fraiche ... top with dill.

Looking for a Quick, Delicious Meal?

Then this French Onion Soup recipe is NOT for you. OMG! Talk about the longest cooking session ever. This probably would have been okay, but I didn't really plan for the commitment. I am not great at Prior Proper Planning...

First you cook the onions in the oven for over 2 hours.

Then you saute the onions for another... hour.

Then you actually add some ingredients and it has to simmer for like ...an hour!! Then you have to toast up some bread and broil with the cheese!!

Whew!! The recipe I found was nice because it had so many pictures. I knew I didn't cook mine enough when it didn't match the pictures:) My parents and I just had some and they like it...I guess it was worth it!!

Slow cooker Beef and Barley Soup

Since I had barley leftover from last week, I found this recipe that I could do in my crockpot.



It took some prep to do before you put it in the crockpot. I am usually against that. The soup turned out ok. I swear the carrots still weren't quite done after being in the crockpot all day. The meat had a nice texture...not buttery like the stew I posted, but fine. The barely turned out really good though.

To be honest, the entire time I was making this I keep thinking how good a mushroom and barley soup sounded. Doesn't that sound good?

I served it with some homemade wheat bread from my breadmachine.

Pasta Fagioli

This was a simple version of Pasta Fagioli soup that I found in that same Encyclopedia of Soups. It was good ... and filling.
4 T. olive oil
1 onion, minced (I subbed leek)
2 carrots, minced
2 celery stalks, minced
14 oz. can chickpeas, drained
7 oz. can canellini beans, drained
2/3 c. passata (pureed tomatoes)
1/2 c. water
1.5 qt. vegetable or chicken stock
1 sprig fresh rosemary
scant 2 c. dried pasta shells
salt/pepper
parmesan cheese (to top)
Heat oil in a large saucepan. Add the chopped veggies and cook over low heat for 5-7 min. Add both beans, mix, and cook for 5 more 5 min. Stir in the passata and water and cook 2-3 min. Add 2 c. stop, rosemary sprig and salt and pepper to taste and bring to a low boil. Lower heat and simmer for 1 hour. Pour in the remaining stock, add the pasta and bring to a boil. Lower heat and cook pasta for 7-8 min. or according to manufacturer's suggestion. Remove the rosemary and serve soup with Parmesan cheese.

Baked Potato Soup

Found this recipe on Cooking Light.com. I didn't use all the sour cream it called for, but I did use whole milk. I also didn't have any green onions on hand so I used some dried chives that were in my spice cupboard and some minced onion. I think it definitely need some kind of onion flavor.

My husband and I both thought this was pretty good!!! We topped it with extra cheese and bacon...Guess which bowl was my husbands?

Double Potato Soup

Made this recipe for the third time last week. Slightly different than the standard tomato based vegetable soups that I make so often. You could make it vegetarian, but I think it is better with the smoky notes from the bacon. Ham would suffice, but you get more bang for your buck from bacon.

Like so many soups, it's better the 2nd day. I usually try to make soup in the morning, so it has the day to sit before dinner. Plus, dinner prep only involves reheating.

Ingredients

1 teaspoon olive oil

2-4 slices bacon, chopped (could omit to make vegan)

1 cup chopped onion

3 garlic cloves, minced

2 cups cubed peeled sweet potato

2 cups diced unpeeled red potato

1/2 cup chopped celery

1/2 cup chopped carrot

1/4 teaspoon ground cinnamon

1/4 teaspoon dried thyme

1 can (14.5oz) diced tomatoes, mostly drained

3 cups vegetable broth

4 cups chopped kale

1 (15.5-ounce) can navy beans, rinsed and drained

Preparation

1. Heat oil in a Dutch oven over medium-high heat. Add bacon; sauté 3 minutes.

2. Add onion and garlic; sauté 3 minutes. Add potatoes through thyme, stirring to combine; cook 4-5 minutes, stirring occasionally. Add tomatoes; cook 2 minutes.

3. Stir in broth; bring to a boil. Reduce heat.

4. Add kale and simmer 25 minutes.

5. Add beans; simmer 5 minutes