Chicken, Wild Mushroom and Goat Cheese Tortilla Soup

Serves 6 to 8 2 T. vegetable oil 1 onion, chopped 2-3 cloves garlic, minced 1 lb. wild mushrooms, torn into bite-size pieces 1 t. ground cumin generous pinch Mexican oregano 2 poblanos, roasted, peeled, seeded and diced 6 c. chicken broth 1 c. cooked chicken, diced lime juice, to taste salt, to taste freshly […]

Poblano Corn Chowder with Shrimp

4    tablespoons (1/2 stick) butter, room temperature 2    tablespoons all purpose flour 1    medium onion, coarsely chopped 3    celery stalks, coarsely chopped 2    large poblano chilies,* seeded, chopped 2    14 3/4- to 15-ounce cans cream-style corn 1    16-ounce package frozen corn kernels, thawed 2    14-ounce cans low-salt chicken broth 1    cup whipping cream 2    teaspoons […]

Corn and Crab Chowder

To cut down on prep time, use cooked crab or lobster meat, available in some fish markets and supermarkets, or follow the directions below for cooking frozen lobster tails. 2 10-ounce frozen uncooked lobster tails, thawed, or 1 pound freshly cooked lobster meat, cut into bite-size pieces 8 cups frozen yellow corn kernels (about 2 […]

Golden Chicken, Corn & Orzo Soup

Serves 6 1 T. olive oil 2 large ribs celery, finely diced 1 medium onion, finely diced 1 pinch saffron threads 1/2 t. dried thyme 2 qt. homemade or low-salt chicken broth 2 c. finely diced or shredded cooked chicken (I used a supermarket rotisserie chicken) ½ c. orzo 1 c. frozen corn ¼ c. […]

Caramelized Onion and Portabello Mushroom Soup with Goat Cheese Croutons

3 T. butter 3 cloves, garlic minced 1 ½ lbs. onions, halved, thinly sliced 8 c. vegetable stock 4 sprigs thyme 1 c. dry white wine 1 ½ lbs. Portabello mushrooms, halved 18 slices baguette, 1” thick 3 T. cognac or brandy 8 oz. goat cheese, room temp Melt 1 T. butter in heavy large […]

Butternut Squash Soup with Apple and Bacon

Serves 6 to 7 8 slices bacon, cut crosswise into 1/4″ strips 2 ½ lb. butternut squash (about 1 medium), peeled, seeded, and cut into ½” dice (about 6 cups) 1 small Granny Smith or other tart-sweet apple, peeled, cored, and cut into ½” dice (about 1 cup) 1 ½ T. finely chopped fresh sage […]

Mexican Chicken Corn Chowder

3 T. butter 2 skinless, boneless chicken breasts halves(or equivalent in chicken thighs which we prefer), cut into bite-size pieces (1 1/2 pounds) 1 small onion, chopped 2 garlci cloves, minced 2 c. half and half 2 c. (8 oz.) shredded monterey jack cheese 2 (14 3/4 oz) cans cream-style corn 1 (4.5 oz) can […]

Chicken, Coconut and Galangal Soup

DTOM KHAA GAI — This is an absolutely delicious soup – – a lemongrass infused chicken stock, enriched with coconut milk.  I plan to make this through this winter.  The galangal is important to the recipe – it gives the soup its unique flavor. Serves 4 by the cup, or 2 as a larger portion 2 […]

Tomato Soup en Croute

This soup has a great “wow” factor in its presentation. 6 servings 1 lb yellow onions, chopped 2 tblsp butter 2 lbs fresh tomatoes, quartered 6 cloves garlic, peeled 1 bay leaf pinch of thyme 1 cup heavy cream ( i have used half and half with great results) salt to taste white pepper to […]

White Root Vegetable Soup with Thyme Butter

This is a really delicious soup!  I made a half of recipe and it still made a very large pot of soup!  This is definitely going to be one of my winter standards. 8 tablespoons (1 stick) butter, room temperature 3 tablespoons minced fresh thyme 6 medium leeks (white and pale green parts only), sliced […]