Homemade Goodness: It’s National Homemade Soup Day!

Mid-winter’s chill…and what can be better than homemade soup?
Celebrating National Homemade Soup Day of course.
As usual, the Menu Shoppe presents some  classic finds and trending tidbits.
Here’s a trio of classics with panache
Baby Portabella Mushroom Soup
2 tablespoons of olive oil
1 yellow onion, sliced into slivers
4 cups of baby portabella mushrooms, sliced
4 cups of water
A pinch of sea salt
A generous amount of freshly ground black pepper
2 cups of baby spinach leaves, chopped 
1 tablespoon of brown rice miso
Sauté onions over medium heat in a small stockpot with olive oil, stirring often, until caramelized. Remove from pot and return pot to heat. Add mushrooms, water, sea salt and freshly ground pepper and bring to a boil. Reduce heat to a simmer and cook until mushrooms are tender and broth has formed. (Note: The process of cooking the mushrooms in the water makes the nutty mushroom broth.) This process will take roughly 15-20 minutes.Add spinach leaves and caramelized onions and cook until spinach is slightly wilted (about 2-3 minutes) and then add miso and stir to mix. Once miso is dissolved serve immediately.
Leek and Potato Soup
3 cups sliced leeks ( both white and tender green parts)
3 cups peeled and roughly chopped “baking” potatoes
6 cups water
1 1/2 teaspoons salt
1/2 cup sour cream or creme fraiche, optional
Black pepper to taste, optional
Bring ingredients to the boil in a 3-quart saucepan. Cover partially and simmer 20 to 30 minutes, until vegetables are tender.  Serve as is, or puree, and/or top each portion with a dollop of the cream.
…and of course, the very best homemade…
Old Fashioned Chicken Noodle Soup
1 3-1/2- to 4-pound chicken, cut up, or 2 1/2 pounds meaty chicken pieces
8 cups water *this recipe used all chicken stock
1/2 cup chopped onion (1 medium)
2 teaspoons salt
1/4 teaspoon black pepper
1 bay leaf
1 cup chopped carrot (2 medium)
1 cup chopped celery (2 stalks)
1-1/2 cups dried egg noodles
2 tablespoons snipped fresh parsley
In a 6- to 8-quart Dutch oven combine chicken, water, onion, salt, pepper, and bay leaf. Bring to boiling–reduce heat. Simmer, covered, about 1-1/2 hours or until chicken is very tender. Remove chicken from broth. When cool enough to handle, remove meat from bones. Discard bones and skin. Cut meat into bite-size pieces–set aside. Discard bay leaf, Skim fat from broth.  Bring broth to boiling.  Stir in carrot and celery. Simmer, covered, about 5 minutes. Stir in noodles. Simmer, covered, 5 minutes more or until noodles are tender but still firm.  Stir in chicken and parsley–heat through.  Makes 8 servings (10 1/2 cups)
If it’s on the menu…the Menu Shoppe has it covered.
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This entry was posted in luncheon, National Food Holiday, recipes, soups and tagged , , , . Bookmark the permalink.

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