littlefeatherrrecipes

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Soft Jam Shortbread Bars

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It’s 90 degrees here but I’m ready for winter recipes damn it! My hubby bought me a fantastic food processor and so screw the diet and the weather, I’m having cheese soup!

Cheddar Cheese Soup Equals Two Recipes

Soup Recipe makes ten 1 cup servings

Ready in 30 minutes

½ cup butter

 3/4 cup finely chopped onion

 1/2 cup chopped carrot

 1/2 cup all-purpose flour

 2 tablespoons cornstarch

 1 quart chicken stock

 1 quart milk

1/8 teaspoon baking powder

 3 cups shredded Sharp or Extra Sharp Cheddar cheese-it makes it really cheesy if you use the sharp rather than mild but not as sharp as if you were eating it with crackers

 salt and pepper to taste

 chopped fresh parsley

Melt butter in a large pot over medium heat. Add the onion and carrot, and cook, stirring frequently until tender. Whisk in the flour and cornstarch, and cook for about a minute stirring constantly. Gradually whisk in the chicken stock and milk so that no lumps form.

Cook over medium heat, stirring constantly until the mixture is starting to thicken, 10 to 15 minutes. Remove from heat. Stir in the baking powder, and shredded cheese, and season with salt and pepper. Garnish with parsley before serving.

With the leftover soup, add a pound of cooked and drained  elbow macaroni and stir well. Place in a 13x9 baking dish and cover with toasted breadcrumbs and parmesan cheese. Bake for 30 minutes or until golden brown.

Enjoy!

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Adksansan’s  Mushroom soup, as requested by westeroswolf

Note on the mushrooms:

If at all possible, use wild mushrooms or “real” mushrooms (such as porcini or chanterelles)

If fresh quality mushrooms are not available (quality markets may have them, but they are not cheap), try ethnic Eastern European grocery store for the dry mushrooms or frozen mushrooms. I have tried dried shitake mushrooms and they were still better than white champignon variety. Do not use marinated mushrooms.

If all fails, try portabella or other meaty and flavorful fresh mushroom sold in your local market. Use champignon button mushrooms as a last resort :)

If using fresh wild mushrooms, clean and cut them, inspect for any bugs and bring to a boil. Drain water and proceed with the recipe

If using store-bought cultivated mushrooms, clean and cut them and proceed with the recipe

If using frozen mushrooms, thaw them out, bring to a quick boil, drain and proceed as per the recipe below

If using dry mushrooms, re-hydrate them and proceed with the recipe (note: I usually soak them in hot water for a few hours)

General note:

This is the kind of soup that could be as substantial as you want it to be. It could be heartier or lighter, just vary the ingredients quantity. As long as you use the ingredients listed, you will have a tasty soup, I promise!  The proportion doesn’t really matter. Yesterday, I felt like making a “meal” type of soup, so I loaded it up with barley and veggies. It is like a stew, really :) 

Ingredients, as were used to make a 6 quart soup batch:

~3-4 cups of mushrooms (wild boletus, previously frozen and prepared as per the note above)

2 diced onions

~6 garlic cloves, chopped

4 stalks celery, diced

~7 large carrots, shredded

bay leaf, to taste

salt, to taste

olive oil, to taste

a bunch of dill (fresh), chopped

a bunch of parsley, chopped

~1 large cup of barley (~12 oz?)

water to fill up the pot

Sour cream to garnish/flavor the soup

Other acceptable additions/substitutions - rice or potatoes for barley; celeriac root (in addition to celery and carrots)

To make the soup:

Saute mushrooms in the pot with half of the onion (this will be longer if using fresh store-bought mushrooms)

in a skillet, saute onions, garlic, carrots, celery until the veggies give off that earthy smell and turn soft

transfer the veggies to the pot and the mushrooms, add water, spices, barley (unless you want to cook the grain separately) and bring to boil

reduce the heat, add chopped dill and parsley and cook until barley is soft and everything is cooked

serve with a generous dollop of sour cream 

enjoy! and let me know how it went :)

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Fully Loaded Baked Potato Soup Recipe | Guy Fieri | Food Network

https://www.foodnetwork.com/recipes/guy-fieri/fully-loaded-baked-potato-soup-recipe-3381409

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Good Old-Fashioned American Grilled Cheese and Tomato Soup Recipe | Jeff Mauro | Food Network

https://www.foodnetwork.com/recipes/jeff-mauro/good-old-fashioned-american-grilled-cheese-and-tomato-soup-12342894

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Warm Roasted Fall Vegetable Pasta Salad Recipe | Katie Lee Biegel | Food Network

https://www.foodnetwork.com/recipes/katie-lee/warm-roasted-fall-vegetable-pasta-salad-13314982

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Grate garlic for roasting vegetables.

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Ree's Chocolate Cereal Treats Recipe | Ree Drummond | Food Network

https://www.foodnetwork.com/recipes/ree-drummond/rees-chocolate-cereal-treats-21009622

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