Hungarian Mushroom Soup

Ingredients:

6 tablespoons butter
2 cups chopped onions
1 lb fresh mushrooms, sliced

3 cups chicken broth
1 cup white wine
3 teaspoons dried dill
3 teaspoons chopped fresh thyme
4 teaspoons Hungarian sweet paprika
4 tablespoons low-sodium soy sauce
pinch of Cayenne pepper

2 cups half and half or whole milk (not Skim or low fat)
5 tablespoons flour

½ cup sour cream
4 tablespoons lemon juice

salt & pepper to taste
chopped fresh dill or parsley, for garnish

Optional-½ lb mild italian sausage or chicken breast. Cooked and cut into bite sized pieces.

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Directions:
Cook the onions and mushrooms in a large soup pot in the butter until soft, about 15 minutes. 

Add the chicken broth, wine, dill, thyme, paprika, cayenne and soy sauce. Bring to a simmer and cook until it reduces by half, about 10 minutes.

In a small bowl, combine the milk and flour. Whisk until smooth. Whisk the mixture into the soup and cook about 10 minutes.

Reduce the heat and add the sour cream and lemon juice. Season with salt and pepper, to taste. Heat through. 

Important! Do not let the soup boil after you add the sour cream or milk. Simmer only.

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

Calories: 200

Crockpot Chipotle Corn Chowder

Ingredients:

3 cups corn (3-4 ears of corn if fresh)
8 small red potatoes, roughly chopped
3 cloves garlic, minced
2 Chile’s in adobo sauce, diced
1 teaspoon adobo sauce
2 Tablespoons flour
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon onion powder
6 cups vegetable broth
1 cup plain Greek yogurt, room temp to prevent curdling
1 cup shredded cheddar cheese
Salt and pepper to taste


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Directions:

Place corn, potatoes, garlic, Chile’s, adobo sauce, flour, oregano, thyme, onion powder, and vegetable broth into crockpot.

Turn on and cook 7-8 hours on low or 3-4 hours on high

Turn off and fold in the Greek yogurt until fully incorporated. Stir in cheese until melted. Season with salt and pepper to taste.

Black Bean Tortilla Soup

Ingredients:

4 cups (32 oz) vegetable broth (low sodium)

1 15 oz can refried beans

2 15 oz cans black beans, drained and rinsed

1 15 oz can corn, drained and rinsed

1 10 oz can rotella tomatoes

1 4 oz can diced green chilis

1 10 oz can red enchilada sauce

1 onion, diced

1 green pepper, diced

Salt and pepper to taste

Garnishes for serving

Shredded cheese

Sour cream

Cilantro

Lime wedges

Tortilla chips

Avocado

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Directions:

Add vegetable broth and refried beans to crockpot, mix together until beans are dissolved

Add black beans, corn, rotella tomatoes, green chilis, enchilada sauce, onion and green pepper.  Salt and pepper.  Cook on high 4 hours, reduce to warm until ready to serve.  Serve with garnishes to taste.

EZ Crockpot Chicken Soup

Ingredients: 

10 oz boneless skinless chicken
2 cans chicken broth
1 can cut green beans
1 can corn
1 can white beans
1 onion diced
½ cup shredded carrots
½ cup chopped celery
1 teaspoon salt
2 teaspoon pepper

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Directions:

Combine in crock pot. Do not drain vegetables.
Cook on low for 8-12 hrs or high 4-6 hrs.
Makes 5 two cup servings of about 250 calories each. 260 if you use dark meat.

Minestrone Soup

5 links (20 oz) of Italian sausage - I like hot
64 oz - Chicken broth (2 large boxes)
1 cup - chopped Onion
Celery to suit you (3-4 stalks)
Carrots to suit you ( 1 carrot shredded)
2 - large bell peppers (any color)
1 - 6 oz can Tomato paste
1 - 14 or 15 oz Can of tomatoes in juice
1 - can Kidney beans (15 oz or so)
1 - can cut green beans
2 cups cubed Zucchini or yellow squash
Garlic to taste
Italian seasoning or fresh basil and parsley
Thyme


Cook any small pasta separately and mix it as you serve it. Each cup of pasta is about 105 calories.
add Parmesan cheese to taste. Each tablespoon of Parmesan cheese is 21 calories.

Cook the sausage , drain and set aside
Sauté onion in butter/olive oil and garlic
add celery and cook until almost soft,
add carrots and continue to sauté,
add peppers and cook until vegetables are soft.
Add vegetables, tomato paste, tomatoes, sausage, chicken broth, seasonings, beans and cook everything for maybe 1 hour.  Taste and add more seasoning or tomato paste to taste.

Serve:  put pasta in a soup bowl and add soup to it, top with Parmesan cheese.  ENJOY!

Ps:  this recipe is only the cooking steps,  any veges you like work.  I like to caramelize the onions for extra flavor.  Shredding the carrots is best.

Crock pot directions:
Add 1 box of broth and the other canned ingredients to the crock pot.
Add cooked sausage, sauteed vegetables and seasoning
Add additional broth to fill the crock pot. Ours will not hold everything if you put all the broth in.
Cook on high 1-2 hours
Switch to low for 3 or more hours
Adjust cooking time as needed

This recipe is in the LoseIt App
If you use 1.5 cups per serving, there is 178 calories per serving with no pasta or cheese.

Jambalaya

Ingredients:
3 Tablespoons EVOO
Protean option. Choose one of the following
A - 3 andouille Sausage
B - 1 chicken breast, 1 link hot Italian sausage, 1/2lb breakfast sausage
C - 2 link hot Italian sausage. 4 oz shrimp
Paul's favorite is shrimp and hot sausage

1 medium yellow onion sliced
1 stalk celery, chopped
1/2 red bell pepper diced (substitute green chile for some of the pepper)
3 cloves garlic minced
1/3 teaspoon red cayenne pepper
4 cups low sodium chicken broth
1 cup long grain white rice
1 14 oz can of low sodium diced tomatoes (Mexican or Italian is OK)
1 bay leaf
(optional: add one can of high quality whole kernel corn.)

Directions:

Cook meat in a saucepan with olive oil until brown. Move to a paper towel on a plate.

Caramelize the onions. Add celery half way through. Add bell pepper near the end.

Add chicken broth, rice, tomatoes and bay leaf. Bring to a simmer and cook until the rice is done. About 15 minutes.

Add the meat. Remove the bay leaf.

Serve with corn bread.

Seafood Gumbo

3/4c flour
3/4 c oil
2 pt oysters
4 cans lump crab meat (drained)
2 lbs shrimp
1 onion, chopped
1 bell pepper, chopped
3 garlic cloves, chopped
1 celery rib, chopped
Fille, (ground sassafras leaves)
green onions, chopped

Make a very dark roux with the oil and flour.  Add onions, bell pepper, garlic and celery ro roux and saute until clear.  Spoon this mixture into in a gumbo pot and add 2 qts of water & 2T of Fille,  Stir, Simmer about 1/2 hour, add more water if gumbo is too thick.  Add shrimp, oysters and crabmeat one hour before serving.  Add seasoning to taste.  Ladle gumbo over steamed rice in a soup bowl.  Add onion tops and dust with fille.

Greek Chicken, Spinach & Rice Soup

Ingredients:

4 cups reduced-sodium chicken broth
1/2 pound uncooked boneless skinless chicken breast(s), trimmed of all visible fat
2 large eggs 
1/4 cup fresh lemon juice
10 oz chopped frozen spinach, thawed and squeezed dry
2 cups cooked brown rice, hot
1/8 teaspoon black pepper, freshly ground, or to taste

Directions:

Combine the broth and chicken in a large saucepan or Dutch oven; bring to a boil. Reduce the heat and simmer until the chicken is cooked through, about 6 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.

Meanwhile, whisk the eggs and lemon juice until frothy in a medium bowl. Gradually whisk in 1 cup of the hot broth.

Add the spinach to the broth remaining in the saucepan; bring to a boil. Reduce the heat to low and stir in the rice. Slowly add the egg-broth mixture, whisking constantly to avoid curdling. Continue whisking until thickened, about 3 minutes. Do not allow the soup to boil.

Stir in the chicken until heated through.

Season with pepper and serve at once.

Slow Cooker Chicken Tortilla Soup

Ingredients:

1 pound shredded, cooked chicken - or buy a roasted chicken
1 (10 ounce) can tomatoes with green chilies
1 (10 ounce) can enchilada sauce
1 (15 ounce) can diced tomatoes
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 32 ounce box chicken broth (more or less as needed)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn or can of corn drained


Garnish:
Chopped cilantro
Sour cream
Corn tortilla chips
Avocado
Grated cheddar cheese

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Directions:

Place all ingredients in the crock pot and turn it on.
Cover, and cook on Low setting for 6 to 8 hours or on High setting for 3 to 4 hours.

Christmas 2021 it just fed 5 adults and Lacey

Italian Sausage Soup

1 ½ lbs - Hot Italian Sausage
Medium onion chopped
3 - cloves garlic chopped
1 - can (28oz) diced tomatoes
1 ½ cups dry red wine
4 - cans (10 ½ oz) Beef Broth
2 - zucchinis sliced
1 - green bell pepper diced
3 - cups (uncooked) bow tie noodles
1 - teaspoon basil
3 - Tablespoons parsley

Sauté sausages, then slice on a diagonal.
Sauté onions and garlic in same pan.
Add the above to the tomatoes, wine and beef broth.
Simmer for 30 minutes.
Add vegetables and noodles.
Simmer about 20 minutes more or until done.

Top with grated parmesan cheese. Serve with bread.

Thank you Berni!

New England Clam Chowder

Prep Time: 20 Minutes

Cook Time: 30 Minutes

Ready In: 50 Minutes

Servings: 4

4 slices bacon

1/2 cup chopped onion

4 potatoes, peeled and cubed

1 tablespoon all-purpose f lour

1 cup bottled clam juice

1 cup half-and-half

2 (6 ounce) cans minced clams

salt and pepper to taste

1/2 cup heavy cream (optional)

2 tablespoons chopped f resh parsley

In a large saucepan over medium high heat, fry the bacon until crisp.
Drain on paper towels, reserving the bacon fat in the pan.
Crumble and set aside.

In the same saucepan with the bacon fat, saute the onion and potatoes for 3 to 5 minutes.
Sprinkle with the flour and stir well to coat.

Pour in the clam juice, bring to a boil, reduce heat to low and simmer for about 15 minutes, or until potatoes are tender.

Add the half-and-half and minced clams and season with salt and pepper to taste.

Finally, whisk in the heavy cream, if desired. Allow to heat through. (about 5 minutes.)

Garnish with the parsley and crumbled bacon.

(Note: Do not boil if adding cream.)

Chicken Soup or turkey

lots of leftover chicken

salt (1 tsp per qt)

pepper (1/2 tsp per qt)

oregano (1/2 tsp per qt)

bay leaf (1 per qt)

onions (1 small per qt)

celery (1 stick per qt)

carrots (1 small per qt)

egg noodles (3 oz per qt)

The spices are to taste. You can adjust as needed

You can adjust vegetables to taste. You can use canned or frozen mixed vegetables instead of the carrots.

Onions and celery need to be fresh.

Cook left over chicken parts on a large pan for several hours

add some salt and pepper to taste

add oregano and bay leaves

let broth cool

dump the chicken through a colander. catch the broth and return it to the pan

pick the chicken and return the meat to the broth

add vegetables

cook another hour on low heat

cook egg noodles in a separate pan per directions. If it says 7-8 minutes, stop at 7 as they will cook some more in the soup.

refrigerates well. reheat only what you are going to eat so you don't overcook the noodles

If you are going to freeze the soup, don't add the noodles until you thaw it for consumption.

you can substitute rice for noodles.