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Posts tagged “cold weather

Creamy Mushroom and Leek Soup

These wintry days call for warm soothing meals at home.  Soup  with savory leeks and mushrooms in a creamy broth is the ticket.  Leeks are of the mildest among the onion family.  They cook up to be so tender and tasty and paired with the mild taste of mushrooms, this soup will melt away those chilly winds and give you plenty of energy to shovel the sidewalk yet again.  It’s so easy to make too.  All you need are:

  • 2 tablespoons olive oil
  • 2 leeks cleaned and chopped in 1/4 inch slices
  • 5 mushrooms (any kind) thinly sliced
  • 1 clove of garlic, finely minced
  • 1 quart low sodium chicken broth
  • 3 cups milk
  • 3/4 cup cream (I used heavy)
  • 3/4 cup instant mashed potato flakes
  • 1 teaspoon dried parsley flakes
  • a pinch of red pepper flakes
  • Salt and pepper to taste

First saute the leeks and mushrooms in the olive oil until  tender.  Add the garlic and stir it in to bloom the flavor  Add the broth, milk and cream and stir in the potato flakes.  Stir in the remaining seasonings and let it simmer about 3 minutes.

Now at least six of you can have a nice hearty bowl of soup to warm you up all over.  For extra hardiness you could add some left over chicken cut into cubes  or add more pepper flakes to clear the sinuses during a nasty cold.  This soup will provide relief and give you energy to muddle on through all that snow.100_1118

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When it’s 12° Only Soup Will Do

100_1038In the Region of Emilia Romagna in Northern Italy the tortellini was born.  It is unclear why it is named tortellini; perhaps because of the architectural structures using a tortoise shell for inspiration but also the pasta is called little navels (ombelico) reminding some of the navel of Venus.

This divine reference is perfect for how this tortellini soup tasted and warmed us through and through tonight.  I think Venus herself might have relished this soup.   Just smelling it cook gives one a feeling of warmth.

If you would like to warm up the same way just gather these ingredients from the pantry and refrigerator:

  • 1 medium onion, diced
  • 3 white mushrooms, sliced
  • 2 cloves of garlic, minced100_1042
  • 1 tablespoon olive oil
  • 1 scallion, sliced thinly
  • a pinch each of salt and black pepper
  • 1/2 lb pork sausage or ground turkey (turkey will need Italian seasoning)
  • one 15 oz. can diced regular or roasted tomato
  • 1 quart chicken stock
  • 2 beef bouillon cubes
  • 3 cans (from the tomatoes) water
  • 1/2 package thawed frozen spinach
  • 1/2 lb fresh 3 cheese tortellini

First, in a dutch oven or stock pot saute the onion, m100_1045ushrooms, garlic and scallion in olive oil until the onions brown a bit. Brown off the meat, add seasoning if necessary, then add the tomatoes with the juice to 100_1048deglaze the bottom of the pot.  Add the stock, cans of water, and bouillon cubes and stir.  When 100_1046the spinach is thawed remove half from the box and put it on a paper towel.  At the sink squeeze out as much liquid as possible, open the towel and place the spinach in the pot and stir until it breaks apart.  Let the soup come to a boil, add the tortellini and 100_1047let it boil for about 5 minutes or until the tortellini it is tender.

This only takes a little more time than boiling a big pot of water but instead of just hot water you get a delicious, nutritious body warming soup with such a depth of flavor you won’t believe could happen so fast.  It will fill you up as well.  On a chilly January night what more could one ask?

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