When Temperatures Fall, Hearty Soups Warm The Body And Soul
Posted
Jen Gibson-jgibson@timesuniononline.com
As the temperatures start to cool, my thoughts turn to soups. Nothing warms you from the inside like a nice steamy bowl of hearty soup.
Last week I mentioned how a nice warm meal from the oven can make you feel warm and cozy. I am a firm believer that soups can do the same thing.
There also is something very comforting about a good bowl of soup. When I was sick, my mom would always make me soup, and no matter how bad I felt, somehow that warm bowl of goodness always made me feel just a little bit better.
Soups are one of those foods that just beg to be shared, making them great for entertaining. Invite friends over to watch a football game with a nice pot of chili. Or have a girls' night in with a movie and a warm bowl of soup.
Nothing is quite as nice as sharing a hearty pot of soup with a group of good friends. One person can make the soup and guests can bring the "accessories" such as cheese, crackers or whatever garnish is appropriate for the dish.
Soups also are a great way to be economical. One pot usually goes a long way so you can feed a lot of people for not a lot of money. And soup can be stretched to feed more people by adding more liquid, such as chicken stock or broth, milk or cream, to the mix
Since many soups freeze well, leftovers can be put in a freezer-safe container. Just warm the soup back up and have a quick meal to warm up on a cold day.
So get out the soup pot, and try these recipes to warm your heart and soul.
MUSHROOM AND WILD RICE SOUP
1/2 teaspoon coarse salt
Pepper to taste
1 cup water
1/2 cup wild rice
3 teaspoons olive oil
1-1/4 pounds assorted mushrooms
3 green onions
1/4 cup soy sauce
6 cups chicken stock
2 tablespoons heavy cream
1 tablespoon parsley
In a small saucepan, bring 1 cup of water to a boil. Add salt and wild rice. Cover and reduce heat to medium-low. Cook the rice until tender (40 to 50 minutes). Drain and set aside.
In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms and season with salt and pepper. Cook until browned and tender. Transfer to a bowl and repeat with the remaining mushrooms and oil. Set mushrooms aside in a bowl.
Reduce heat to to medium-low. Melt butter and add onions. Cook onions, stirring until softened. Add soy sauce and cook for one minute.
Add onions to stock in a large pot, and bring to a boil. Add mushrooms and return to boil.
Reduce heat to medium and cook for 20 minutes. Stir in rice, cream and parsley, and then serve.
CHICKEN, MUSHROOM AND BARLEY SOUP
2 tablespoons olive oil
2 medium onions
8 cups chicken stock
1 pound assorted mushrooms
8-10 tablespoons pearl barley
1/2 cup soy sauce
4 cloves of garlic
4 large boneless, skinless chicken breasts or thighs, in pieces
1/2 cup grated parmesan cheese, optional.
Salt and pepper to taste
In a heavy saucepan over medium-low heat, heat oil. Add onions, cover and cook for about 10 minutes. Add mushrooms and increase heat to medium-high.
Cook uncovered for about five minutes, stirring occasionally, until lightly browned. Add barley and garlic and stir until completely covered with oil.
Add the stock and soy sauce and bring to a simmer.
Reduce heat to medium-low and cover partially until barley is cooked through, about 35 minutes. Salt and pepper to taste.
Bring soup to a boil and add chicken. Reduce heat to medium and simmer until chicken is cooked through and opaque (2 to 5 minutes, depending on size of pieces).
