We always have Soup Wednesday on Thanksgiving Eve. Here's a couple of our favorites:
HUNGARIAN MUSHROOM SOUP
3/4 cup chopped onion
2 tablespoons butter
12 oz. sliced fresh mushrooms
2 teaspoons dried dillweed
2 teaspoons Hungarian paprika
2 teaspoons minced garlic (4 cloves)
1/8 teaspoon fresh ground black pepper
3-14-ounce cans beef broth (5 /14 cups)
1 1/3 cups half-and-half (or whipping cream, if you dare)
1/2 cup all-purpose flour
2 tablespoons sour cream
1 tablespoon lemon juice
2 teaspoons soy sauce
1. In a 4-quart Dutch oven, cook onion in hot butter over medium heat for 5 minutes, stirring occasionally. Add mushrooms, dillweed, paprika, garlic and pepper. Cook for 4 to 5 minutes or until mushrooms are just tender, stirring occasionally. Stir in beef broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Meanwhile, in a medium bowl, whisk together the half-and-half or whipping cream, flour, sour cream, lemon juice and soy sauce until smooth. Gradually whisk in about 1/2 cup of the hot mushroom mixture. Add all of the cream mixture to the remaining mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook 1 minute more.
Note: This came from Midwest Living Magazine which got it from Sibley Station, a restaurant in Pequot Lakes, Minnesota.
SAUSAGE AND CHICKPEA STEW
1 pound sweet Italian sausage, cut into 1/2 inch pieces
2 teaspoons olive oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
2 cans (15 oz.) diced tomatoes
1 can (15 oz.) Italian-style stewed tomatoes
1 can (14 1/2 oz.) fat-free chicken broth
1 can (15 oz.) chickpeas, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1/4 teaspoon cayenn pepper, or to taste
1/2 teaspoon salt
1/4 cup minced flat-leaf parsley (or 1 tablespoon dried)
1. Brown sausage in non-stick skillet. Drain on paper towels.
2. Heat oil in same skillet and saute onions, bell peppers and garlic until just tender.
3. Place sausage, onion mixture, and remaining ingredients in 4 quart Dutch oven and bring to a boil. Simmer about 10 minutes, or longer, if desired.
Note: This recipe came from Prevention magazine and is one of my tried and true recipes. Everyone loves it. I use turkey Italian sausage in mine. I serve it with corn bread or crusty Italian bread.
HUNGARIAN MUSHROOM SOUP
3/4 cup chopped onion
2 tablespoons butter
12 oz. sliced fresh mushrooms
2 teaspoons dried dillweed
2 teaspoons Hungarian paprika
2 teaspoons minced garlic (4 cloves)
1/8 teaspoon fresh ground black pepper
3-14-ounce cans beef broth (5 /14 cups)
1 1/3 cups half-and-half (or whipping cream, if you dare)
1/2 cup all-purpose flour
2 tablespoons sour cream
1 tablespoon lemon juice
2 teaspoons soy sauce
1. In a 4-quart Dutch oven, cook onion in hot butter over medium heat for 5 minutes, stirring occasionally. Add mushrooms, dillweed, paprika, garlic and pepper. Cook for 4 to 5 minutes or until mushrooms are just tender, stirring occasionally. Stir in beef broth. Bring to boiling; reduce heat. Simmer, covered, 10 minutes.
2. Meanwhile, in a medium bowl, whisk together the half-and-half or whipping cream, flour, sour cream, lemon juice and soy sauce until smooth. Gradually whisk in about 1/2 cup of the hot mushroom mixture. Add all of the cream mixture to the remaining mushroom mixture in Dutch oven. Cook and stir until thickened and bubbly. Cook 1 minute more.
Note: This came from Midwest Living Magazine which got it from Sibley Station, a restaurant in Pequot Lakes, Minnesota.
SAUSAGE AND CHICKPEA STEW
1 pound sweet Italian sausage, cut into 1/2 inch pieces
2 teaspoons olive oil
2 medium onions, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon paprika
2 cans (15 oz.) diced tomatoes
1 can (15 oz.) Italian-style stewed tomatoes
1 can (14 1/2 oz.) fat-free chicken broth
1 can (15 oz.) chickpeas, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1/4 teaspoon cayenn pepper, or to taste
1/2 teaspoon salt
1/4 cup minced flat-leaf parsley (or 1 tablespoon dried)
1. Brown sausage in non-stick skillet. Drain on paper towels.
2. Heat oil in same skillet and saute onions, bell peppers and garlic until just tender.
3. Place sausage, onion mixture, and remaining ingredients in 4 quart Dutch oven and bring to a boil. Simmer about 10 minutes, or longer, if desired.
Note: This recipe came from Prevention magazine and is one of my tried and true recipes. Everyone loves it. I use turkey Italian sausage in mine. I serve it with corn bread or crusty Italian bread.
