soup recipe

Mushroom wild rice soup with wine, carrot, cream

January 17, 2020 by Lisa Grable 3 Comments

I once had mushroom wild rice soup during a lovely visit to Nicollet Island in Minneapolis. As soon as I got home I tried to recreate it with canned cream of mushroom soup. I decided to try again without the canned soup. I hope you try it!

You will need a large pot, knife, cooking spoon, food processor or grater, measuring cups and spoons.

Instructions

Cook the wild rice in 1 ½ cups water. Simmer for 40 minutes. Drain in a colander. Set aside.

Grate the carrot.

Thinly slice the mushrooms (or buy sliced).

Heat the pot with butter over high heat. When the butter melts, lower the heat to medium high and add the mushrooms. Sauté for 5 minutes or until mushrooms are limp and giving up some juice.

Add carrots to the pan. Season with ¼ tsp of garlic/salt/pepper mix. Add garlic and onion flakes. Sauté until carrots are limp.

Add wine and thyme. Bring to a boil. Simmer until liquid is partly reduced.

Add chicken broth. Add remaining garlic/salt/pepper mix. Add arrowroot and stir well.

Bring to a boil. Simmer uncovered until soup thickens.

Add half and half. Add cooked wild rice. Bring to a boil. Simmer until soup is thick.

Makes approximately 6 servings.

Tips: 1. You may wish to chop the mushrooms into smaller pieces. 2. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 3. For wine, try Cabernet Sauvignon or Merlot. Or a dry pinot grigio or Chardonnay.

Mushroom wild rice soup is a creamy, comforting soup. Wine, carrots, and thyme add taste.

Nutrition

1 whole recipe is about 1529 calories. One 1 cup serving is about 255 calories. Nutrition facts are approximations.

Resource links

https://www.thekitchn.com/how-to-cook-wild-rice-on-the-stovetop-198709
- How to cook wild rice from The Kitchn
https://www.thespruceeats.com/types-of-cultivated-mushrooms-2216285
- 15 types of mushrooms from The Spruce Eats
https://www.minneapolisparks.org/parks__destinations/parks__lakes/nicollet_island_park/
- Nicollet Island Park, Minneapolis

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black bean soup

Red lentil soup

coq au vin chicken stew

Red Lentil Soup easy hearty tasty

January 10, 2020 by Lisa Grable 6 Comments

My dear friend P. gave me a version of this red lentil soup recipe. I was intrigued by making a bean soup in under an hour and the balsamic vinegar topping. My family liked my version, so here you are!

You will need a large pot, knife, cooking spoon, grater or food processor, and bowl.

Soak red lentils in 4 cups water for 10 minutes.

Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil, shredded carrots, and diced banana peppers. Season with part of the garlic/salt/pepper mix. Lower heat to medium high, cook until vegetables are limp.

Add onion flakes, tomato paste, and chicken broth. Season with part of the garlic/salt/pepper mix.

Drain lentils.

Add lentils, chopped tomatoes with juice, herbs, paprika, and remainder of garlic/salt/pepper.

Simmer for 40 minutes.

Taste to make sure beans are soft. Add more salt or pepper to taste.

Makes approximately 8 cups for 6 to 8 servings.

Top each serving with two tsp balsamic vinegar.

Serve with baguette or other bread.

Tips: 1. This soup is good with many different spice and herb combinations. Try turmeric, garlic, cilantro, thyme, mint, cumin, or ginger. 2. You could make this in a pressure cooker or slow cooker. Just remember the normal stovetop cooking time is about 40 minutes. 3. A lemon-infused balsamic vinegar is another great topping. 4. If you like a creamier soup, use an immersion blender to pureé the soup when done. 5. Make this vegetarian by using vegetable broth. 6. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. 7. Substitute celery or leeks for banana peppers.

Red lentil soup is an easy recipe for a hearty and tasty soup. Tomatoes, carrots, and banana peppers for flavor, along with balsamic vinegar and herbs.

Nutrition for red lentil soup

1 whole recipe is about 1919 calories. One 1-cup serving is about 240 calories. Nutrition facts are approximations.

Resource links for red lentil soup

https://www.thekitchn.com/whats-the-difference-brown-green-and-red-lentils-111139
- What’s the difference between brown, green, and red lentils? From The Kitchn
http://www.foodtimeline.org/foodsoups.html
- History of soup from Food Timeline

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Cheese beer bread

Shrimp gumbo

Red beans and rice

Black bean soup with cumin, beer, and peppers

January 25, 2019 by Lisa Grable 2 Comments

Black bean soup is a favorite Caribbean dish, along with black beans and rice. I like to honor my mama’s culture by making Nicaraguan recipes, and black bean soup is a must!

You will need a large pot, knife, cooking spoon, immersion blender, measuring cups and spoons.

Instructions

Open the cans of beans. Do not drain.

Chop the bacon and sweet peppers.

Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil and bacon. Lower the heat to medium high and sauté bacon for 1 or 2 minutes.

Add the peppers and cook until limp.

Add garlic and onion flakes.

Add beer, vinegar, and hot sauce. Add ½ cup water. Bring to a boil.

Add 3 cans of beans and juice. Add cumin, oregano, and season with part of the garlic/salt/pepper mix. Stir and bring to a boil.

Turn off the heat. Use the immersion blender to make the soup smooth.

Turn the heat to medium high and add the 4^thcan of beans. Add the remainder of the garlic/salt/pepper mix. Bring to a boil.

Makes approximately six 1-cup servings

Serve with brown rice, annatto rice, Cuban bread or baguette. You may want to provide hot sauce, vinegar, or sherry pepper sauce to top each serving.

Tips: 1. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. Adobo seasoning also works. 2. For beers, try Red Stripe, Tecate, or Modelo. 3. Green peppers are fine in this recipe, but I like to use the mini sweet peppers to get more colors and slightly sweeter taste. 4. If you want to start with dried beans, use 1 lb. of beans, soaked for 6 hours then drained; 4 tbsp olive oil; ½ cup apple cider vinegar; 2 bay leaves. Cover with water to cover plus 1 inch. Simmer for four hours or use slow cooker for 10 hours on low setting.

Black bean soup is a Caribbean style recipe with lots of flavor. Peppers, beer, garlic, bacon, and cumin all blended for savory taste.