Soups
Wild Rice and Mushroom Soup a la Kristi
- Jae's French Onion Soup
- Beef Soup Provencal
-
- Wild
Rice and Mushroom Soup a la Kristi
- This is a one of
a kind recipe that I've perfected to my
tastes over the last few years.
- 3 C cooked wild rice
- 1 lg onion finely
diced
1 pkg fresh, sliced mushrooms
1/2 C butter
1 C flour
8 C chicken broth (or for those of you that don't eat things
that fly, I'm sure substituting beef broth would work just
as well)
1 C half and half
salt and pepper to taste
Saute onion in butter. Slowly add flour, while continuing
to cook. Slowly stir in the broth. Add wild rice,
mushrooms and lastly add the cream (do not let it boil).
Let simmer 10 minutes, or until desired consistency.
- I make this in a
3 qt sauce pan and it is usually quite
full. I'd say it's a pretty quick meal to prepare.
Definitely 30 minutes or less, minus the cooking of the
rice.
- Bon Apetite
- Kristi
- Beef Soup
Provencal
- 1 pound lean ground beef
- 1 can white beans, drained and rinsed
(15 oz can)
- 1 can ready-to-serve vegetable broth (14
1/2 oz can) (Swanson brand has this)
- 1 can diced tomatoes with liquid (14 1/2
oz can)
- 4 cups coarsely chopped spinach (and you
can just use a frozen variety)
- Shredded Parmesan Cheese
- 1/4 teaspoon dried rosemary leaves
- 1/2 teaspoon dried thyme leaves
- 2 cloves minced garlic
- 1 tablespoon dehydrated onion
- I teaspoon dried basil
- 1 teaspoon dried oregano
- Brown ground beef over medium head until
no more pink shows, breaking up into crumbles, pour off grease.
Put beef and all ingredients except the cheese and spinach in
a medium sized sauce pan and bring to a boil. Lower heat and
simmer 10 minutes. Add spinach and if you've used fresh spinach,
only simmer another five minutes, if you've used frozen, then
simmer another 10 minutes uncovered. Sprinkle Parmesan cheese
on each serving. Makes 4 servings. (except here, it only makes
two servings. <grin>)
- Jae
- Jae's
French Onion Soup
- It's cold here today and drizzling a bit
of rain, too, so I made
French Onion soup. I don't often measure things, so I've tried
to approximate the measurements for y'all. This makes a lot of
soup cause I make a big pot of it and freeze half of it for another
time.
Y'all can cut the recipe in half if don't wish to do that. The
other thing is that I save the stock from roasts and all that
I cook and use that as a base for this soup, but I have used
the canned beef broth and it works fine. Also, I use an inexpensive
burgundy wine to cook with. I dump it in most everything. I mostly
use Carlo Rossi as that is the least expensive most of the time,
but if there's something on sale, I'll buy that. I've used a
"blush" or "chablis" also. I've never bothered
with a cooking wine or a sherry. If I can't stand to drink it,
I'm sure not cooking with it. This soup is not only food, it's
medicinal. <grin>
- 5 large white onions
4 cloves garlic
4 cans beef broth
1/4 cup wine
2 tablespoons olive oil
2 tablespoons butter
2 tablespoons soy sauce
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon rosemary
1 tablespoon parsley
1 teaspoon basil
French bread
Shredded Mozzarella cheese
- Peel and slice onions about one inch thickness.
Fry onions in the
olive oil in a skillet over medium heat until onions soften.
Slide the onions from the skillet into a large sauce pan. Peel
and dice the garlic into the sauce pan and add broth, soy sauce,
salt, pepper, rosemary, parsley and basil. Bring to a boil, stir,
cover, simmer about 30 minutes, stirring once and bring to a
boil again. Turn off heat and add wine and butter, stirring until
butter is melted. Tear off a chunk of French Bread and place
in each soup bowl, ladle soup into the bowl, sprinkle a good
amount of Mozzarella cheese on top and let sit for a moment or
two until the cheese melts over the top or if you're impatient,
you can do like The Child does and stick it in the microwave
for a minute.
- Jae