Tag Archives: soup

Friday Faves, March 18th

18 Mar

friday faves march 18th

1 :: Breezy and simple, perfect for these warm days! The McGillicuddy dress from spottedmoth.com.

2 :: After my last post on chicken stock from your crock-pot, this Slowcooker Chicken Soup from Nourished Kitchen is only fitting. Hopefully it will be soothing for those of you dealing with all the allergies and sickness that the change in seasons can bring.

3 :: These Paper Cuts by Joe pretty much blow my mind. An amazing gift for an anniversary, wedding, or whatever. They’d be great framed or in a shadowbox.

4 :: Time to start thinking about spring craft projects! These simple spring napkins from Molly’s Sketchbook are a great way to use up the extra fabric you have hanging around.

5 :: I love all the prints in Handz’ etsy shop, but this mid-century “In the Kitchen” print is my favorite (especially the bright colors and pyrex inspired dishes).

6 :: I’ve been listening to Jeremy Larson’s new album on repeat ever since it came out. So beautiful, and the album artwork is just as inspiring.

Friday Faves, January 21st

21 Jan

friday-faves-jan-21

1 :: It’s definitely still sweater-weather, even here in Florida. All the fog and mist we’ve been having lately really makes me want to layer on cozy items. The Eight Days a Week Gray Cardigan from Ruche fits in perfectly with the paleness of winter, but adds some sweet floral detail embroidery.

2 :: I feel like I’ve been in “soup” mode for the past few weeks, and I’ve been having fun discovering new recipes. Sunday Suppers brings this recipe for Fennel Potato Soup, which is warm and filling. The ingredients are simple, letting you really focus in on the individual flavors.

3 :: There are so many different methods for making flower pins and boutonnieres! This fabric flower tutorial from How About Orange uses fabric scraps and fabric stiffener for crisp, bright pops of color.

4 :: Valentine’s Day is s-l-o-w-l-y getting closer. I always like an excuse to peruse fun stationery, so for the next few weeks, I’ll be throwing in some fun Valentine’s card designs. This Valentine’s Mixtape card, from Wit and Whistle, is fun and sweet without being too sappy.

5 :: Herman Miller just released their new interactive exhibit, Discovering Design. It’s a really fun way to explore the history and innovation of modern furniture design (and will certainly make you drool over all the wonderfully designed pieces).

6 :: I know I’ve mentioned the talented Matte Stephens before, but he’s got some wonderful new work up for sale right now on Etsy. His building and city illustrations are some of my favorites, but I love this painting, “Irving was an Avid Bird Watcher.”

Tomatillo Soup

15 Sep

tomatillos

Tomatillos are a bit of an odd vegetable. Actually, they’re a fruit–a cross between a tomato and a cape gooseberry. Tomatillos can usually be found in traditional salsa verde and other authentic green latin sauces. They have a thin husk, similar to corn husk, and when they’re ripe they’ll start to crack it open so that you can see the fruit peeking through. I’ve passed them many times at our grocery store, nestled in a small basket that sits between the larger displays of tomatos and onions.

I was never adventurous enough to look up a recipe on my own, but when one of my favorite food bloggers, Erin (from Fresh365) posted the following recipe a while back, I knew it was time to get crazy and buy some tomatillos. This soup is easy, uses simple ingredients, and tastes incredible. Be forewarned, it’s definitely got some spice to it. If you want a little less heat, use only one jalapeno instead of two.

tomatillo soup

Tomatillo Soup

(via Fresh 365)
serves 4

• 2 T olive oil
• 1 medium onion, chopped
• 2 large garlic cloves, minced
• 2 ears fresh corn, husked
• 2 jalapenos, seeded and minced
• 10-15 medium tomatillos, chopped
• 2 c water
• juice of 2 limes
• 1 t honey
• 2 t salt
• 1 t cumin
• 1/2 c chopped cilantro
• 1 c cooked rice (I used basmati)
• 1 avocado, peeled, pitted and cut into slices

In a large sauté pan, heat oil over medium-high heat. Add onion and garlic, stirring, and sauté 5 minutes, until onion is translucent. With a serrated knife, cut kernels from the ears of corn, directly into pan. Stirring, add jalapenos and sauté 2 minutes. Add tomatillos, water, lime juice, honey, salt, cumin and cilantro. Bring to a boil, then reduce heat, and simmer 10 minutes. Stir in cooked rice, and simmer, 5 minutes. Season to taste. Remove from heat and ladle into soup bowls. Top with avocado slices.

I also topped mine with fresh corn chips: cut 10 to 12 corn flour tortillas into six pieces and sprinkle with kosher salt and a squeeze of lime. Place on a baking sheet, and bake uncovered for seven minutes at 425 degrees.

Real Food Wednesdays

Homemade Cream of Mushroom Soup

21 Jun

Mushrooms and Onions

Last week, I decided that I wanted to make my mom’s amazing chicken enchilada recipe (don’t worry, I’ll be posting it soon). I also decided to get crazy and make it 100% real food, which meant that I needed to make my own cream of mushroom soup (the sauce for the enchiladas is a combination of sour cream and cream of mushroom soup–it’s amazing).

While making soup from scratch for use in another recipe is not exactly the fastest thing to do, it was amazingly easy. I made it the night before and just set aside what I needed for the enchilada recipe, freezing ready-to-use portions of the rest of the soup. Now, the next time I want to make enchiladas, I’ll already have the soup and I’ll be avoiding all the MSG, Soy Protein Concentrate, and other fun things hiding in the Campbell’s variety.

Oh, and the soup itself tastes great–so by all means, enjoy it on its own!

Cream of Mushroom Soup

Adapted from AllRecipes

Ingredients

• 5 cups sliced fresh mushrooms (about two 8 oz. packages of pre-sliced mushrooms)
• 1 1/2 cups chicken stock or broth (homemade bone broth is the best)
• 1/2 cup chopped onion
• 1/8 teaspoon dried thyme
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup heavy cream
• 1 tablespoon cooking sherry

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.

Puree the mixture, leaving some chunks of vegetable in it. I used my immersion blender (thanks Mom!) but you can also use a regular blender or food processor. Set aside.

In the saucepan (I actually used another, smaller saucepan), melt the butter and whisk in the flour until smooth. Add the salt, pepper, cream, vegetable puree and cooking sherry. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste.

Stay tuned for the Chicken Enchilada recipe on Wednesday!

Cream of Mushroom Soup

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