soup

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.

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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!

Taco Soup
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Taco Soup

Taco Soup

I bet you have a recipe for Taco Soup.  This version is a blend of several recipes I have tried over the years.  Being snowed in for 3 days, not used to this, I am making several kinds of soup.   I will share the other recipes in other posts, one with hot turkey sausage, white beans and some spinach.  I made the Taco Soup first because it is really easy and it takes no time to brown the meat and dump it all together in the crock pot.  Hours later the house was smelling delicious and I was one “joyful cook” because dinner was done.  Even if you don’t use this recipe get yours out and make a pot of Taco Soup. ( why do kids love anything taco?)  I would love to hear your variations please leave a comment at the bottom of the post.  Enjoy!

 Optional: Top with sour cream, cheddar cheese and jalapeno.  

 It will be “The Best You Ever Made”

 

Taco Soup

Delicious and easy to make. Brown meat and put all ingredients into Crock Pot
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Servings: 10
Ingredients Method Notes

Ingredients
  

  • 1 1/2 lbs ground beef
  • 1 can kidney beans Drained
  • 1 can black beans Drained
  • 1 can pinto beans Drained
  • 1 package taco mix
  • 1 can Rotel tomatoes and chilies
  • 2 cans diced tomatoes Use Fire Roasted tomatoes to make it spicy
  • 1 can corn Drained
  • 1 package original ranch dressing mix
  • 1 medium onion chopped
  • 2 cups water

Method
 

  1. Add ground beef and onion to skillet and cook until no longer pink.
  2. Open and drain all the beans and corn
  3. Dump in the crock pot, meat, beans, corn, and tomatoes
  4. Add to crock pot, 2 cups of water and the dry mixes (ranch and taco).
  5. Stir and cook on high for at least 2 hours–low heat for 4 hours

Notes

Serve with sour cream, shredded cheese and chopped jalapenos
Freeze any left overs in freezer safe containers.  Better still double the recipe and make sure you have some for freezing.  Always a good thing to have lunch/dinner ready in the freezer. 
 It will be “The Best You Ever Made”   Enjoy!