Fall is here. I have to deal with it. Usually I greet Fall with open arms. I love the changing leaves, going to Farmer's Market, making soup...but this year, I am just not ready for it yet. Not ready to be perpetually cold for the next 8 months, for the mile deep fog, the never ending rain.
So I said my farewell to Summer and am going to have to accept Fall. Cause it is my favorite season after all ;)
To help jump start my Fall attitude, last night I made some homemade chicken noodle soup. The smell of bay leaves and fresh thyme and oregano filled the house. Of course I totally reek of onions and garlic today, but it is worth the aroma inside this lil cracker box today!
If you are feeling like me and are not quite ready and need a little help getting in the Fall mood yourself...well here are some awesome soup recipes! Go make yourself a bowl of something tasty and see if that helps!
My favorite Potato Soup Recipe EVER:
POTATO SOUP
8-10 medium potatoes, peeled and diced
1 small onion, chopped
1/2 pound bacon, crisped, drained, and crumbled
1 (8 oz) pkg. cream cheese, softened
3 (14.5 oz) cans chicken broth
1 can cream of chicken soup
1/4 tsp. pepper
Put the potatoes, onion, and bacon in the crock pot. Combine the other ingredients (cream cheese, chicken broth, chicken soup, pepper) in a large bowl and whisk together. Add the mixture to the crock pot, and cook on low for 8-10 hours or high for 4-5 hours Near the end of cooking, pour about 1/3 of the soup into the blender and mix it. This helps the soup to thicken up. Variations: -Add some cheese, or substitute the cream of chicken soup for cheese soup -Add corn or other veggies to make chowder
Beer Cheese Soup: wonderfully fatty and yummy. Make it with beer bread :)
1 1/2 cups diced carrots
1 1/2 cups diced onion
1 1/2 cups diced celery
2 cloves garlic, minced
1 teaspoon hot pepper sauce
1/8 teaspoon cayenne pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups chicken broth
2 cups beer
1/3 cup butter
1/3 cup flour
4 cups milk or half and half
6 cups shredded sharp Cheddar cheese
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
popped popcorn, for garnish
DIRECTIONS
In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.
Taco Soup-
1 pound lean ground beef
1 cup chopped onion
1 can diced tomatoes
1 can tomato sauce (not paste, SAUCE)
1 can corn
1 can black beans
Jar salsa of your choice
1 package taco seasoning
1 package Hidden Valley ranch dressing mix
2 avocados
Baked tortilla chips (or regular)
low fat grated cheese
fat free sour cream
To make:Brown beef. Add onions 1/3 cup water and taco seasoning mix.In large pot add diced tomatoes, tomato sauce, corn, black beans and 2 cups salsa. Bring to a light boil. Add beef and onions and Ranch dressing packet. Stir well and allow to lightly boil on medium heat for 5 minutes. Reduce heat to low and let simmer for 35 minutes.Prepare easy guacamole. Halve avocados and mash into a bowl. Add 2-4 tablespoons salsa. Mix well and Set aside.When Soup is done, pour into deep bowl, add a heaping spoonful of sour cream and shredded cheese on top. Eat with tortilla chips and guacamole. ENJOY!
Black Bean Soup
1 onion, finely chopped
2 cloves garlic, minced
2 celery ribs, finely chopped
1 large red bell pepper, finely chopped
1-1 1/2 cup chicken broth
2 cans black beans, undrained
1/2 teaspoon salt
1/2 teaspoon cumin
1 lemon, juice of
1 Can refried beans
In a pot, combine the first six ingredients; simmer for 10 minutes. 2. Puree half a can of beans, salt and cumin; cook for 5 minutes. 3. Add puree and the rest of the beans to the soup. 4. Add broth . 5. Add the lemon and refried beans to the soup; cook until thickened.
Baked Potato Soup
4 lg baking potatoes
2/3 c flour
3/4 tsp salt
4 green onions
2 c shredded cheddar
1 c (8 oz) sour cream
2/3 cup butter
6 c milk
1/2 tsp pepper
12 slices of bacon, almost burned and crumbled.
1. Cut potatoes in half, scoop out pulp and put in small bowl.2. Melt butter in lg. pot. Add flour. Gradually stir in milk. Continue to stir until smooth, thickened and bubbly.3. Stir in potatoe pulp, salt, pepper, and 3/4 of the onions, bacon and cheese. Cook until heater. Stir in the sour cream.4. Top with remaining onions and cheese! Yum!
So there you have it. Loads of soup recipes. Go make something tasty!
So there is my "Pinch Me" news. Still can't quite get a grasp on it myself. I guess all I can say is that I am one lucky girl!!!
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