[jccgf]

Creamy Wild Rice Soup

Prepare wild rice per package instruction. This usually takes about one hour. Also toast ½ cup slivered almonds in advance.

Sauté in bottom of large soup kettle:
1/4 cup diced onion
1/4 cup margarine

Shake vigorously together in a closed container until blended and add to pot, stirring continuously or it may clump:
2 cups chicken broth (Herb Ox Chicken bullion; Kitchen Basics)
2/3 cup sweet rice flour

Add additional 4 cups of chicken broth. Stirring continuously~ bring to boil one minute, or until thickened.

Add following and simmer ten minutes, stirring occasionally:
½ - 1 cup shredded carrot
½ -1 cup diced ham or Canadian bacon
1 tsp salt
1/2 tsp thyme
1 cup prepared wild rice
1/2 cup instant brown rice

Stir in one or two cups milk or milk sub, depending upon desired thickness. Serve with toasted almond slivers. This is awesome.

Creamy Carrot Ginger Soup

Saute for 4-5 minutes, until soft:
1 Tbls butter or oil
1 medium chopped onion
1 Tbls minced gingeroot
1/2 teaspoon salt

Add, bring to low boil, reduce heat and simmer 30 minutes:
2 cups chicken stock/broth
4 cups "coined" carrots
1/2- 1 teaspoon ginger powder

Blend with immersion (or table top) blender, and add:
1/2 cup coconut milk
1/2 cup apple juice, chicken stock, or sweetened water to thin to desired consistency.

Garnish with sliced green onions or chives.

(No) Cream of Broccoli and Cauliflower Soup

Prepare one head cauliflower and one head broccoli: Chop 1/2 head of cauliflower into chunks and set aside for soup base. Break other half into bite size florets for steaming. Chop the stems of broccoli and set aside for soup base. Break broccoli heads into bite size pieces for steaming.

Sauté until soft:
1/3 cup olive oil
1 medium onion, chopped
1-2 cloves garlic

Add, bring to low boil, reduce heat and simmer 30 minutes:
32 oz of chicken broth/stock
1/2 cup uncooked white rice
1/2 head of cauliflower, chopped
broccoli stems, chopped
2 teaspoons salt and pepper to taste

Meanwhile, steam the bite size cauliflower and broccoli florets until tender, about 10 minutes.

Blend soup base with blender [the 'cream-less' cream of the soup], and add the steamed veggies.

[diamondheart]

It's fall in Colorado, which means it's time for roasted chilis! Go to your farmer's market to get them roasted. If you need to roast them yourself, you can do it over your grill. Adjust the chilis, jalapenos, and spices, tasting as you cook. I'm no green chili expert, so adjust quantities to your liking. The pork can be left out for vegetarians.

1 hour prep
8 to 10 hours cooking, if using a crockpot

2-3 lbs pork roast or shoulder. You can also use pork tenderlion. (Pre-diced pork works well for a faster preparation. Just brown with onions)
1 large chopped onion (optional - not traditional)
1 head minced garlic (also helps to prevent heartburn)
1 (15 ounce) can crushed tomatoes
2 cups diced green chilies (roasted and peeled; leave out seeds for less spice)
2-4 tsp jalapenos (optional)
5 cups water or chicken broth (broth is not traditional, but I like the flavor better)
1 Tbsp chili powder (or to taste)
2 Tbsp ground cumin (or to taste)
2 tsp oregano
1 tsp salt
4-5 Tbsp arrowroot, or your favorite thickener

I like to make this in a crockpot and let it sit all day or night so that the meat completely falls apart. You can also make it in a pot on the stove.

1. Trim extra fat off the pork, unless you like more fat in your green chili. Brown pork shoulder with garlic and onion. Add a little oil or lard if needed. Same technique with diced pork method.

2. Transfer to a crockpot and add everything else. You need a 5 quart crockpot to do this. If you have a smaller one, just add less liquid. Save back 1 cup of liquid for thickening later. Put crockpot on low and cook for 8 hours until the meat is falling apart.

3. Take pork out of the crockpot and shred. Remove extra fat and bone. This step isn't needed if you used the diced pork method. Put pork back in crockpot, or transfer everything to the stove to finish off.

4. Add thickener to remaining 1 cup of liquid. Put in crockpot and cook on high for at least 20 minutes. Or if you have transfered to the stove, cook until thickened. Adjust your seasonings.

Great in rice tortilla burritos for breakfast, lunch and dinner!

Claire

[mrsD]

These look great! Gonna try them Cara!

Have you ever added chicken to that first soup recipe? You know recycle
left-overs? Would that work too, do you think?

[rachelb]

Borscht--this is my all time fave soup

1 lb beef (cut into stew sized pieces or a larger piece you cook on the bone for awhile and then remove the bone and cut into smaller pieces)
oil
1.5 qts stock or broth (preferably beef)
2 medium potatoes, peeled and cut into cubes
2 carrots, peeled and julienned
1 large onion peeled and chopped finely
2 large beetroots, peeled and julienned
3 cloves garlic, crushed
1 tsp sea salt
1 tsp freshly ground black pepper
1 large can tomatoes, including juice
3 sprigs fresh dill, chopped finely

To serve:
sour cream
Finely chopped dill

Instructions:

1. Brown beef in stew pot with oil. If beef is on bone, add stock now and cook until beef can be removed from bone (an hour or so).

2. Add stock, potatoes, carrots, onion, beetroot, garlic, salt and
pepper and bring to a boil.

3. Simmer, covered, for about an hour minutes or until the vegetables are cooked.

4. Add the tomatoes and dill and cook 10 to 12 more minutes.

5. Remove from the heat and allow to stand for 10 minutes.

6. Serve with a teaspoon each of sour cream and chopped dill.


------------

This is a perfect soup for a brisk day. Hearty, yummy, and just wonderful.

Rachel

[simbalou]

Chicken Taco Soup

1/2 cup diced onions
1/2 cup diced green bell peppers
1 T minced garlic
olive oil
1 lb chicken breasts, boiled and shredded
1 package gluten free taco seasoning mix
1 (8 oz) jar salsa
1 (14 oz) can kernel corn
1 (14 oz) hominy
1 (16 oz) can ranch style beans
2 (4 oz) cans tomato paste
2 (14 oz) cans chicken broth
1 (8 oz) package cream cheese

Saute onions, green bell peppers, and garlic in small amount of olie oil. Add chicken, taco seasoning, salsa, vegetables, beans, tomato paste and chicken broth. Adjust liquid to your liking. Bring to a slow simmer and simmer for 20 minutes. Please cream cheese in a seperate bowl. Using a measuring cup, take some of the hot liquid form the soup and pour over the cream chees to melt with tortilla chips and grated Monterey jack cheese.

Sometimes I also add some rice to make it a little heartier.

[diamondheart]

Not too many recipes get the excellent rating in my cookbooks. This is one of them. Can be made entirely dairy free, or not, depending on your tastes. Adapted from “The Schwarzbein Principle Cookbook”, by Diana Schwarzbein, Nancy Deville, and Evelyn Jacob.

3 Tbsp butter, ghee, or oil
1 large chopped onion
1 minced garlic clove
1 diced red bell pepper
3 red potatoes, diced into 1/2” cubes
4 cups fish stock, chicken stock or vegetable stock
Fresh ground black pepper to taste
1 pound salmon fillet, skinned, boned, & cut into 1” pieces
1 cup coconut milk or all-dairy heavy cream
Basil pesto to taste (optional) - recipe below
Salt to taste

Sautee onion, garlic, and bell pepper in butter, ghee or oil until softened, about 5 minutes. Stir in potatoes, stock, and black pepper. Bring to a boil, reduce heat to low and simmer until potatoes are tender, about 10 minutes. Puree ½ to 2/3 in a food processor or blender and add back to the pot.

Add salmon pieces and coconut milk (or cream, depending on what you can eat). Simmer over low heat until salmon flakes easily with a fork, about 5 minutes. Do not overcook the salmon! Using a fork, swirl in pesto while heating gently. Taste and adjust seasonings.


Basil Pesto Recipe

This recipe can be made with whatever your diet allows you to eat. Traditional pesto is:

2 cups packed fresh basil
1-2 cloves of garlic, depending on how much raw garlic you like
¼ cup romano cheese
¼ pine nuts (or walnuts if you don’t have pine nuts on hand)
Olive oil, ¼ to ½ cup
Salt & black pepper to taste

If you can’t have dairy, leave out the cheese. If casein is ok, but not dairy, substitute with rice parmesan cheese. If nuts aren’t ok, leave out. Arugula can also be substituted for basil. Amounts are approximate. Adjust to your tastes.

A food processor is best, but you can also make pesto in a blender. In a food processor, fill it with the fresh basil. Grind the basil. Add minced garlic, cheese, pine nuts, and salt.