Saturday, September 1, 2012

Great Soups for Fall

"No spring nor summer beauty hath such grace
As I have seen in one autumnal face."
~John Donne


I haven't been THIS happy to see fall approach in my whole life! Our heat has been almost unbearable. So I am already in deep preparation for the impending cooler weather. From designing autumn-friendly outfits to coming up with menus that compliment the crisp fall weather, I am totally looking forward to it. With that said, I have found a great collection of soups that will make you glad fall has arrived!

Creamy Mushroom Chicken Soup

Creamy Mushroom and Chicken Soup
  • 6 tablespoons butter
  • 1 medium onion, chopped
  • 3 tablespoons flour
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 cups chicken broth
  • 1 1/2 pounds mushrooms, sliced
  • 3/4 cup sliced celery
  • 3/4 cup chopped carrots
  • 2 cups quartered baby red potatoes
  • 1 cup chopped yellow squash
  • 1 1/2 cups frozen corn kernels, thawed
  • 2 teaspoons thyme
  • 2 cups light cream
  • 3/4 cup grated Parmesan, plus more for garnish if desired
  • 2 cups chopped cooked chicken
  1. In a large pot, melt the butter over medium heat. Add the onion and sauté until tender, about 6 minutes. Stir in the flour, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.
  2. Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil.
  3. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.

    Nutritional Information:
    Per serving (1 cup):
    Calories 226
    Total Fat 14 g (22% DV)
    Saturated Fat 8g (39% DV)
    Cholesterol 59 mg (20% DV)
    Sodium 845 mg (35% DV)
    Total Carbohydrate 14 g (5% DV)
    Fiber 2g (7% DV)
    Sugars 3g
    Protein 12 g (24% DV)
    Vitamin A 1484 IU (30% DV) Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    From: Family Fun Magazine

    Best Ever Beef Stew

    Best-ever Beef Stew
    • 1 large onion, halved and thinly sliced
    • 2 medium carrots, peeled and thinly sliced
    • 2 large potatoes, cut into 1/2-inch chunks
    • 1 to 1 1/2 cups peeled and diced rutabaga (about 1/2 small rutabaga)
    • 1 cup fresh green beans, in bite-size pieces
    • 1 pound beef stew-meat chunks
    • 1 bay leaf
    • 1/2 teaspoon dried thyme
    • 1 clove garlic, crushed
    • 3 cups low-sodium beef stock
    • 2 tablespoons light brown sugar
    • 3/4 teaspoon salt
    • 2 teaspoons Worcestershire sauce
    • Pepper to taste
    • 3 tablespoons all-purpose flour
    • 2 teaspoons tomato paste
  1. Put everything but the flour and the tomato paste in a slow cooker; stir to combine.
  2. Cover and cook on the low setting for 8 to 9 hours or on high for 4 to 5, until the beef is tender and the potatoes are just fork tender.
  3. Stir the stew once or twice as it cooks, if possible. About 30 minutes before serving, transfer a ladleful of the broth to a small mixing bowl.
  4. Add the flour and tomato paste and whisk until smooth. Stir the mixture into the stew and cook for the remaining half hour. Makes 6 to 8 servings.

Lasagna Soup

Lasagna Soup
  • 2 teaspoons olive oil
  • 1 1/2 pounds Italian sausage (bulk or with casings removed)
  • 2 onions, finely chopped
  • 4 garlic cloves, minced
  • 2 teaspoons oregano
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons tomato paste
  • 1 (28-ounce) can diced tomatoes
  • 6 cups chicken broth
  • 2 bay leaves
  • 8 ounces fusilli pasta
  • 1/2 cup finely chopped fresh basil
  • 8 ounces ricotta
  • 1/2 cup grated Parmesan
  • 1/4 teaspoon salt
  • Pinch of pepper
  • 2 cups shredded mozzarella
  1. In a large pot, heat the oil over medium heat. Add the sausage and sauté, breaking it up into small pieces with a wooden spoon, until the sausage is no longer pink, about 5 to 7 minutes. Drain any excess fat from the pot. Add the onions and sauté until softened, about 6 minutes. Add the garlic, oregano, and red pepper flakes and sauté for 1 minute. Add the tomato paste and sauté until the paste turns a rusty brown, about 5 minutes. Add the tomatoes with their juice, the broth, and the bay leaves and bring the soup to a boil. Reduce the heat and simmer for about 30 minutes.
  2. Add the pasta, then increase the heat to medium-high and boil the soup until the pasta is tender to the bite, following the time recommendations on the pasta package. Discard the bay leaves, then stir in the basil. If desired, season with salt and black pepper to taste.
  3. In a small bowl, combine the ricotta, the Parmesan, the 1/4 teaspoon of salt, and the pinch of pepper. To serve, place about 1 1/2 tablespoons of the ricotta mixture in each bowl, sprinkle with some of the mozzarella, and ladle the soup on top. Makes about 13 cups.

    Wonderful Wonton Soup 

    Wonderful Wonton Soup
    • 5 cups chicken broth (regular or low-sodium)
    • 2 cups water
    • 2 to 3 thin slices fresh ginger
    • 5 or 6 bok choy leaves, washed
    • Pepper to taste
    • 1/2 pound ground pork (for lower-fat wontons, use ground turkey)
    • 2 scallions, finely chopped
    • 1 tablespoon minced fresh ginger
    • 1 small clove garlic, minced
    • 1 tablespoon plus 1 teaspoon soy sauce
    • 1 teaspoon rice vinegar
    • 1/4 teaspoon sesame oil
    • 1/4 teaspoon salt
    • 1/8 teaspoon pepper
    • 1 teaspoon cornstarch
    • 35 to 40 wonton wrappers
    1. In a large saucepan, combine the chicken broth, water, and ginger slices. Cover and bring the broth to a gentle simmer, then turn off the heat. Cut the bok choy into small pieces and set it aside.
    2. Combine the pork, scallions, ginger, and garlic in a mixing bowl. Add the soy sauce, vinegar, sesame oil, salt, pepper, and cornstarch and mix well with a rubber spatula.
    3. Remove the wonton wrappers from their package and cover them with a damp paper towel to keep them from drying out. Assemble the wontons (see below), place them on a large plate or a baking sheet lined with waxed paper, and cover them loosely with plastic wrap..
      Assembling the Wontons:
      1. Place a wrapper flour side up on your work surface. Using a spoon and a chopstick, drop a scant teaspoon of the meat mixture onto the wrapper.
      2. Moisten all the edges of the wrapper with a wet fingertip, then fold it over so the edges meet. Pinch the edges to seal them.
      3. Using your finger or a chopstick, make an indentation in the middle of the filled wonton.
      4. Dab a drop of water on the two corners and fold them in so they overlap above the indentation. Pinch them together to secure them in place.

      4.Bring the chicken broth to a boil. Use a slotted spoon to add the wontons a few at a time, keeping the broth at a low boil. Cook the wontons until they are no longer pink inside (remove one and cut it open to check), at least 7 minutes. Turn the heat back to high, add the bok choy, cover, and cook it for 3 minutes. Turn off the heat and add pepper to taste.
      1. 5.Transfer 5 or 6 wontons to each soup bowl and ladle on the hot broth. Makes 6 to 8 servings.

        Nutritional Information:
        Per serving (5 wontons and 1 cup of broth):
        Calories 195
        Carbohydrates 22.1g (7% DV)
        Total Fat 7g (11% DV)
        Saturated Fat 2.4g (12% DV)
        Cholesterol 25.1mg (8% DV)
        Sodium 1054 mg (using canned broth) (44% DV)
        Sodium 534 mg (using low-sodium broth) (22% DV)
        Vitamin A (14% DV)
        Vitamin C (13% DV)
        Folate (11% DV)
        Vitamin K (16% DV)
        Percent daily values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    From: Family Fun Magazine

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