chicken broth

Mushroom Soup
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Mushroom Soup

Delicious Mushroom Soup

Well, hello friends.  It has been a very long time since I have posted on Tidbits of Joy.  2017 was a very hard year for me and my family.  With God’s grace and mercy we made it through but not without some life changes.  I will write later to fill you in.

It is oh so cold here in Atlanta.  I’m a Southern Girl that does not like cold weather.  But, it has made me want soup every day.  I love soup all kinds.  This Mushroom Soup is so tasty and easy to make.  I hope you will give it a try.

Mushroom Soup

A delicious, full of flavor Mushroom Soup
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Servings: 6
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 pound white mushrooms cleaned
  • 4 tablespoons butter
  • 3 tablespoons lemon juice, I used bottle juice
  • 1/4 teaspoon dried thyme
  • 1 Bay leaf
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 cup heavy cream
  • 1 cup half n half. You can use all half n half instead of heavy cream. So total half n half would be 2 cups
  • 1 1/2 cups chicken stock
  • 1 teaspoon cornstarch dissolved in 1 tablespoon of water

Method
 

  1. Sprinkle mushrooms with lemon juice. In food processor, coarsely chop them
  2. Melt butter in large saucepan and lightly sauté the onions
  3. Add mushrooms, thyme and bay leaf and sauté over moderate heat for 10 minutes, or until the liquid disappears
  4. Add salt, pepper, cream, half n half and chicken stock. Bring to a boil
  5. Reduce heat and simmer for 20 minutes
  6. Add cornstarch ( that has been dissolved in water) to the soup and mix well
  7. Continue to simmer for 10 minutes longer
  8. Serve in bowls or cups

Notes

Notes:
This soup in not a thick soup so it is perfect for enjoying from a cup.
I used bottle lemon juice because it was easier.
For less calories and fat content use all half n half and no heavy cream.
This soup freezes well so make a double batch.
 

This recipe calls for Chicken stock.  What is the difference between chicken stock and chicken broth?  From Google, what did we ever do before Google?

Chicken stock tends to be made more from bony parts, whereas chicken broth is made more out of meat. Chicken stock tends to have a fuller mouth feel and richer flavor, due to the gelatin released by long-simmering bones.

Health Benefits of Chicken Broth. … Rich homemade chicken broths help cure colds. Stock contains minerals in a form the body can absorb easily—not just calcium, but also magnesium, phosphorus, silicon, sulphur and trace minerals.

I enjoy a hot cup of chicken stock on a cold day.

 

Mushrooms sprinkled and mixed with lemon juice
Chop the mushrooms in food processor. This small food processor is a must for my kitchen.
Saute mushrooms in butter till liquid disappears
Cornstarch for thickening before adding water
Cornstarch mixed well with water. Always use cold water

 

May your kitchen be filled with love, laughter, great aromas, delicious food, friends and family!  Happy New Year…Many Blessings and all God’s Goodness and Joy for 2018

 Thanks to my sweet friend, Linda, for the Southern Lady Kitchen Towel.

Chicken Tortellini Florentine Soup
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Chicken Tortellini Florentine Soup

Delicious Bowl of Hearty Chicken Tortellini Florentine Soup
“The Best I Ever Made”  Look at that rich broth and such a colorful soup.   Delish 

Hi Friends, Long time no post!!!  I have missed you and hope to get back to sharing some great dishes I made all summer.   I hope you are well and enjoying your family and friends.   I have been so busy with so many things.  Part of that busyness has been cooking for friends who are going through some really hard health issues.  This soup is one that I have made for them.   When you think of summer you don’t usually think of soup, but it seems folks including me, love soup all year.  With the arrival of fall, it doesn’t seem like it in “Hot Atlanta”, soup days are here.  Have you discovered Costco’s rotisserie chicken pulled off the bone and packaged in shrink-wrap?  It makes any dish that calls for cooked chopped or shredded chicken so easy and quick.  Check out the photos below.  Of course you can always cook the chicken for the recipe or buy a rotisserie chicken and pull off the meat.  When time is short go for the quick and easy way.  I hope you will try this easy, hearty, rich broth soup and make some to share.  It does freeze well.   It will be the “Best you ever made”!   Let me know your favorite soup and what you think about this one.   I love feedback. 

Costco's Rotisserie Chicken
Costco’s Rotisserie Packaged Chicken
Rotisserie Chicken
Rotisserie Chicken ready for chopping
Adding Spinach to Soup
"Plop Measuring gadget"
Sour cream measured in handy “plop” gadget. My favorite way to measure sticky items.
Boiling Tortellini
Boiling Tortellini according to package directions. Making 3 recipes to share.
Enjoy!
Delicious Bowl of Hearty Chicken Tortellini Florentine Soup

Chicken Tortellini Florentine Soup

Flavorful easy to make hearty soup
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Servings: 6
Course: Soup
Ingredients Method

Ingredients
  

  • 1 9 oz package refrigerated 3-cheese tortellini
  • 2 14 oz cans reduced sodium chicken broth
  • 1 10 oz container refrigerated light Alfredo Pasta sauce
  • 2 cups deli roasted chicken, shredded
  • 1 8 oz Sour Cream
  • 1/2 cup oil-packed dried tomato strips, drained
  • 3 cups lightly packed fresh baby spinach
  • 1 oz Parmesan cheese, shaved or shredded

Method
 

  1. In a 4 quart pot cook tortellini according to package directions. Drain and set aside.
  2. In the same pot combine broth, alfredo sauce and sour cream
  3. Stir in chicken and tomato strips. Heat just to boiling. Reduce heat and simmer uncovered for 5 minutes.
  4. Add cooked tortellini and spinach to chicken mixture. Cook for 1 to 2 minutes to heat through and wilt spinach.
  5. To serve: sprinkle with Parmesan cheese.
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Yellow Squash Soup

 Usually I think of yellow squash in the summer, but I also think about them when there is a hint of fall in the air and knowing winter is right on its heels.  I always start making soup and chill.  This soup is so easy and so delicious.  Last week I shared a post about a Breast Cancer Luncheon that my best friend Marcy and I hosted.   We served this soup with cheese straws on the side.  It was a big hit and so many wanted the recipe I thought I really should put it on the blog.  So here you go!!!  We also make this for 65 people for our Celebration Dinner for Apples of Gold.  So it works great to double or triple the recipe.  We have people tell us they don’t like squash but they really like this soup.  So make it and they will eat it!!!  If you are like me you are watching what you eat and trying to make some of your tried and true recipes more healthy.  I used coconut milk instead of whipping cream and saved a lot of fat. It did not change the texture or the taste.  You can also adjust the Cayenne pepper to your taste.  If you like it spicy/hot add more but remember you will be adding some paprika on the top.  I hope you will make this “warm me up” Yellow Squash Soup and make an extra batch to bring joy to someone you know.

Yellow Squash Soup

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Servings: 10
Course: Soup
Ingredients Method Notes

Ingredients
  

  • 1 stick butter
  • 1 large onion chopped
  • 2 medium baking potatoes, peeled and sliced
  • 2 carrots sliced, I used 2 cups pre-cut carrots
  • 4 cups yellow squash sliced, about 8 squash
  • 3 tablespoons flour
  • 3 cups chicken broth
  • salt and pepper to taste
  • 1/4 teaspoon red (cayenne) pepper or to taste
  • 1 cup whipping cream, or 1 can coconut milk
  • 1/2 teaspoon nutmeg
  • Paprika for garnish

Method
 

  1. In a 4-quart saucepan, melt butter
  2. Add onion, sauté until wilted and transparent, about 5 minutes
  3. Add potatoes, carrots and squash; toss to coat with butter
  4. Add flour all at once; stir to combine
  5. Cook over medium heat 3-4 minutes, stirring
  6. Slowly stir in broth
  7. Season to taste with salt and cayenne pepper
  8. Cover, cook until all vegetables are fork tender, about 45 minutes
  9. Puree soup in batches in blender, food processor or with immersion hand blender in the pot
  10. When all soup has been pureed, return to soup pot
  11. Stir in cream or coconut milk. Taste for seasonings, adjust if necessary
  12. Heat through
  13. Stir in nutmeg; cook 3 to 4 minutes
To Serve
  1. Ladle hot soup in bowls. Sprinkle paprika onto top of soup and use a spoon to gently stir through soup creating an attractive marble patter,

Notes

To Store:  Soup base (before cream is added)  may be pureed, cooled and frozen up to 1 month.  Thaw base in refrigerator, bring to boil.  Reduce heat, add cream.  Enjoy!