25. Cream of Carrot Soup

I had no idea what I was making for dinner tonight so took inventory and realized I had everything I needed for this soup. The recipe is from the Better Homes and Garden Soups and Stews cook book.

Cream of Carrot Soup

1 ½ cups chicken broth
½ cup chopped onion
1 cup of sliced carrots
1 tablespoon snipped parsley
½ teaspoon dried basil
2 tablespoons butter
2 tablespoons flour
½ teaspoon salt
Few dashes white pepper
1 cup milk

In a saucepan combine chicken broth, chopped onion, carrots, parsley, and basil. Bring mixture to boiling. Reduce heat; cover and simmer for 12 minutes. Place half the vegetable mixture into a blender or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture. Set aside.

In the same saucepan melt the butter. Blend in flour, salt, and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4.

Changes and Shortcuts: I used rice milk instead of milk and dried parsley instead of fresh. I used a can of chicken broth, so it was 14 ounces instead of 12.

Results: Very good. I felt it need a little something else, so I added a pinch of garlic and ginger.

Keeper? YES

29. Gingered Carrot Soup

This recipe is from a book that I’ve had for a really long time, Moosewood Cookbook. I’ve only made a few things from it and I’m not sure I ever made anything REALLY good from it. Since it’s a vegetarian book I thought I might be able to find something that would fit in with our cleanse.

Gingered Carrot Soup

2 lbs carrots
4 cups water
1 Tablespoon butter
1 ½ cups chopped onion
2 medium cloves garlic, minced
1 ½ teaspoon salt
¼ teaspoon each: cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 Tablespoons fresh lemon juice
1 cup lightly toasted cashews
Optional: buttermilk, to drizzle on top

1. Peel and trim carrots, and cut them into 1 inch chunks. Place in a medium large saucepan with the water, cover, and bring to a boil. Lower the heat, and simmer until very tender (about 10 to 15 minutes, depending on the size of the carrot pieces.)
2. Meanwhile heat the butter or oil in a small skillet. Add onions, and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt and spices. Turn heat to low, and continue to sauté for another 8 to 10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.
3. Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle, and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzling.

Changes and Shortcuts: I didn’t have any ground fennel on hand so I left it out. I used non-animal butter substitute, and left out the buttermilk (it was just to be used for drizzling). As I was typing the recipe I realized I forgot to add the lemon juice!


Results: The texture was strange. I imagined it would be creamy after putting it in the food processor, but it was sort of gritty. I’m sure with the lemon juice it would have a brighter taste. I think instead of the cashews, I would add peanut butter or tahini so it would be smoother. Because it was so thick, I added some rice milk.

Keeper? Don’t think so

39. Really Quick, Really Easy Chicken Rice Soup

I try to always have some poached chicken on hand to make quick soups, stir-fry, or chicken salad. This is the kind of soup that can be made with what you have in your pantry. I served it with Sunshine Muffins (recipe follows)


Really Quick, Really Easy Chicken Rice Soup

1 cup chopped carrots
1 cup chopped celery
1 cup chopped onion
2 boneless chicken breasts, cooked and cut into bite size pieces
1 32 oz carton of chicken broth
1 8 oz package instant microwavable brown and wild rice
2 teaspoons basil
Salt and pepper

Chop carrots, celery, and onion and cook in a little olive oil for about 2 minutes. Add chicken broth and cook until on low heat for about 15 minutes. Meanwhile, cook rice in microwave (90 seconds). Add rice, chicken, and seasonings to broth and cook about 10 to 15 minutes longer until chicken is hot.

Changes and Shortcuts: No changes, since this a “make up as you go” recipe

Results: Makes a nice quick, hearty soup. Various combinations of vegetables, microwave rice, and seasonings can be used

Keeper? YES!

51. Broccoli Wild Rice Soup

This is a great, quick, satisfying soup. Very few ingredients. The seasonings are already in the rice mix, which makes this very quick to throw together.


This recipe was found in the Taste of Home's Fast Fixes with Mixes cook book. (ISBN 978-0-89821-556-4, www.booksarefun.com).



Broccoli Wild Rice Soup

1 package (6 oz) chicken and wild rice mix
5 cups water
1 package (10 oz) frozen chopped broccoli, thawed
1 medium carrot, shredded
2 teaspoons dried minced onion
1 can (10 ¾ oz) condensed cream of chicken soup, undiluted
1 package (8 oz) cream cheese, cubed
¼ cup slivered almonds, optional

In a large saucepan, combine rice, contents of seasoning packet and water; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring once. Stir in the carrot and onion. Cover and simmer for 5 minutes. Stir in soup and cream cheese. Cook and stir until cheese is melted. Stir in almonds if desired. Yield: 8 servings (about 2 quarts)


Changes and shortcuts:
I forgot to pick up a box of frozen chopped broccoli when I was at the store, so I found some broccoli spears in the freezer, poured some out in a bowl this morning, and left them in the fridge to thaw today. While the rice and water were simmering tonight, I chopped the broccoli and shredded the carrot. I'm not a fan of dried onion flakes, so I also minced some fresh onion. I left the almonds out...didn't have any on hand and I'm not sure that we would like the crunch texture in this soup.


Result:
Good quick meal! For a vegetarian, I think this recipe would be good with cream of mushroom soup instead of cream of broccoli and a seasoned rice mix without chicken flavoring.


Keeper? Yes!