Category: Soup

From: https://www.allrecipes.com/recipe/235589/chef-johns-creamy-mushroom-soup/

Ingredients

• 1 cup unsalted butter
• 4 (16 ounce) packages sliced fresh mushrooms (1 extra if more shroom taste desired)
• 2 pinches salt (3-finger pinch)
• 2 medium yellow onions, diced
• 1/4 teaspoon of xanthanum gum
• 12 sprigs fresh thyme, tied in a bundle with kitchen twine
• 4 cloves garlic, peeled
• 8 cups chicken stock, or more to taste
• 2 cups water, or more to taste
• 2 cups heavy whipping cream
• 2 salt and freshly ground black pepper to taste
• 2 teaspoons fresh thyme leaves for garnish, or to taste

Directons

1. Melt butter in a large soup pot over medium-high heat. Sauté mushrooms and 2 pinchs of salt in the melted butter until mushrooms release their juices. Reduce heat to medium-low and continue to cook, stirring often, until juices evaporate and mushrooms are caramelized. Set aside a few mushrooms for some chunks later and a few attractive mushroom slices for garnish later (if desired).
2. Add onion to the mushrooms; cook until onion is soft and translucent
3. Add thyme bundle, garlic cloves, then pour in 4 cups chicken stock. Save a little chicken stock for blending in with xanthanum gum. Slowly mix in chicken stock, it will need to be throughly mixed/wisked. Add in the wisked xanthanum gum mix and stur in thoroughly. Reduce heat to low and simmer for 1 hour. Remove and discard thyme bundle.
4. Purée soup with a blender until smooth and thick. Add in any reserved mushroom chunks.
5. Stir in cream. If too thick, add a bit of water. Season with salt and black pepper.
6. Ladle into bowls, and garnish with any reserved mushroom slices and thyme leaves.

• 1 1/2 Tbsp butter
• 1/2 onion shredded
• 2 cloves garlic
• 2 springs fresh thyme
• 4 C chicken stock
• 3- 4 lbs butternut squash, peeled 1″ cubes
• 1/2 cube chicken bouillon
• 1 pinch of ground cumin
• 1 pinch of ground allspice

1. Melt butter in large pot over medium heat; add onion, garlic, and thyme until onion is soft.
2. Add squash and chicken stock on simmer. Cook until squash is tender.
3. Add in crumbled bouillon, cumin, allspice, salt and pepper.
4. Remove from heat; use immersion blender until smooth.

Instructions:

• In a Dutch oven over medium heat, sauté garlic for one minute in butter, until fragrant
• Add chicken stock, heavy cream, and chopped cauliflower; increase heat to bring to a boil, then reduce heat and simmer for 10-20 minutes, until cauliflower is tender
• Use a slotted spoon to remove about 1/3 of the cauliflower pieces and set aside
• Use an immersion blender to puree the soup with the remaining cauliflower
• Reduce heat to low. Add the shredded cheddar cheese 1/2 cup at a time, stirring constantly, and continue to stir until melted. Puree again to make it smooth.
• Remove from heat. Add the reserved cauliflower florets back to the soup.

https://www.wholesomeyum.com/cauliflower-cheese-soup-recipe/

Ingredients:

1 (3 1/2) pound chicken, giblets removed
1 onion, peeled and quartered
1 rib celery, cut in chunks
2 teaspoons kosher salt
3 cloves garlic, lightly smashed
1 tablespoon ketchup (sugar free option)
2 quarts cold water, or more as needed

Directions

Preheat the oven to 400 degrees F (200 degrees C).
Place chicken, onion, and celery in a Dutch oven. Sprinkle salt over the top of the chicken. Roast chicken, uncovered, in the preheated oven until chicken is no longer pink inside, the skin is browned, and an instant-read thermometer inserted into the thickest part of a thigh reads 160 degrees F (70 degrees C), 45 minutes to 1 hour. (Cook Chicken- 20 mins for each lb plus 15 mins.)
Transfer chicken to a plate until cool enough to handle. Once cool, pick the meat from the bones; set aside chicken breast meat in a bowl for another purpose. Cover bowl of breast meat with plastic wrap and refrigerate. Discard chicken skin.
Remove chicken fat from Dutch oven, leaving the brown flavor bits in the bottom of the Dutch oven. (See note for reserving drippings if desired.)
Place the Dutch oven over medium-high heat. Return chicken bones and dark meat from drumsticks and thighs to the pot. Add garlic cloves, ketchup and cold water. Bring to a boil, and use a spoon to scrape up and dissolve the brown flavor bits from the bottom of the Dutch oven. Reduce heat to low and simmer for 3 hours, adding more water if needed to retain same level.
As broth simmers, occasionally skim off and discard any foam that rises to the surface.
Remove and discard bones, meat and vegetables. Strain broth through a fine mesh sieve to serve or use in recipes.

Ingredients:

• 2 lb ground beef or turkey or chicken
  • 1 tbsp oil (if using chicken)
• 2 bundles of green onions diced (or large onion)
• 4-5 cloves garlic minced
• 1 yellow or red bell pepper diced
• 1 (10 oz) can Rotel tomatoes and 1 large tomato, chopped
• 1 (8 oz) pkg cream cheese and 1 cup heavy cream
• 4 tablespoons of my taco seasoning (see recipe)
• 1 box of beef broth (32oz)
• Optional toppings: lime, cheese, avocado, cilantro, sour cream, or jalapeno

Instructions:

• In a large pan, brown beef, onion, and garlic over medium-high heat for 7-8 minutes or until the ground beef is browned through.
• Add the bell pepper, Rotel diced tomatoes, cream cheese, and spices. Stir for 4-5 minutes or until tomatoes are soft and tender and cream cheese is mixed through.
• Pour in beef broth and reduce heat to low-medium. Simmer 15-20 minutes or until desired thickness is achieved.
• Serve in small soup bowls. Top with freshly sliced avocado, sour cream, shredded cheese, freshly minced cilantro, jalapeno, and a drizzle of lime.
• https://gimmedelicious.com/creamy-taco-soup/

Ingredients

1 Tbsp. butter
1 Tbsp. olive oil
1 medium onion, small dice
1 tsp. salt
1 pinch chili flakes (more to taste)
2 cloves garlic, crushed
1 (28 oz) can whole peeled tomatoes w/basil
2 cups chicken stock
¼ tsp. black pepper
½ tsp. balsamic vinegar
½ cup heavy cream
¼ cup fresh basil, chopped or 1½ tsp. dried basil

Preparation

1. In a medium saucepan over medium-low heat, combine butter and oil. Once butter has melted, add onions, season with salt, and cook until onions have fully softened.
2. Add chili flakes and garlic and cook another 5 minutes.
3. Increase heat to medium, add tomatoes with their juices and cook about 10 minutes, crushing tomatoes with the back of the spoon.
4. Add the chicken stock, black pepper, and balsamic vinegar, and continue to cook until tomatoes completely fall apart.
5. Remove from heat and use an immersion blender to puree the soup.
6. Return to low heat and slowly stir in the heavy cream. Adjust seasoning as needed.
7. Stir in chopped basil

http://tiphero.com/tomato-basil-soup/