I’ve made it from scratch before, using real wild rice – but my kids can’t stand it (“this tastes like sticks are we eating bird seed it’s too hard and chewy what is this stuff?!  blah, blah, blah).  Whatever with them.  When I get an idea stuck in my head, I’ve gotta run with it.  I wanted this soup, I was going to find a way to have it, and hopefully get them to eat it too.

So, here we have a cheaters version of Chicken & Wild Rice, a soup that reminds me of growing up in Minnesooooooota.  It’s thick and creamy and rich and the perfect thing for a cold and rainy night.  Even No Thank You Boy liked it, although he remained true to type by making his famous barf-me-out-the-door facial expression and poking at it with his spoon.

After the theatrics, he licked his bowl clean and went back for seconds.

The whole FamDam pronounced this soup to be “blogworthy”, which around here is the highest compliment that can be bestowed upon a recipe.  My work here is done. 

Sale ingredients are in GREEN for your shopping enjoyment!!
CREAMY CHICKEN & WILD RICE SOUP
Serves:  6 – 8
ADAPTED FROM allrecipes.com

4 c. chicken broth (plus extra to thin; I bought a 48 oz. box)
2 c. water
1 (4.5 oz.) package long grain and wild rice, seasoning packet reserved (Uncle Ben’s Long Grain & Wild Rice)

5 T. butter
4 oz. sliced mushrooms (optional) (Sliced white mushrooms)
2 stalks celery, thinly sliced (Pascal celery)
2 medium carrots, medium dice
1/4 c. plus 1 T. flour
1/2 t. kosher salt
1/2 t. ground black pepper

2 boneless skinless chicken breasts, cooked and shredded (Sendik’s Boneless Skinless Chicken Breasts)

2 c. half & half (CF Burger Half and Half)

Combine chicken broth and water in a medium saucepan over medium high heat.  When broth begins to boil, add rice (not packet)and stir.  Cover pan, reduce heat to medium low and simmer for 20 minutes or until rice is tender.  Remove from heat and set aside.

Meanwhile, place butter in a large Dutch oven over medium heat.  Melt butter; when foaming subsides, add mushrooms, celery, and carrot and saute until tender, about six minutes.  Sprinkle flour, reserved seasoning packet, and salt and pepper over vegetables, reduce heat to low and cook, stirring for three minutes.  Do not brown flour.  Gradually add in half and half, whisking to blend.  Cook mixture, stirring occasionally, for five minutes or until mixture thickens.  Gradually whisk broth and rice mixture into the larger pot, stirring to combine.  Stir in shredded chicken, cook over medium heat until heated through, 10 to 15 minutes.   Add additional broth if soup gets to thick (which is definitely will if you make it ahead of time!)  Serve.

There’s nothing scary about this soup, and it is the epitome of autumn in every way!  I’m serving it tonight with grilled ham and cheese sandwiches, but it would be a stellar first course at any dinner party – Thanksgiving included.  It really is that delicious.  Hope you like it!

Also, I have two loaves of this bread cooling on my kitchen counter.  They smell heavenly!

BUTTERNUT SQUASH & LEEK SOUP
Serves:  8 as a first course
Source:  foodandwine.com

4 1/2 lbs. butternut squash, halved top to bottom
5 T. butter (I used 4)
4 large leeks, white and tender green parts, washed well and coarsely chopped (leeks are on sale)
7 fresh thyme sprigs or 1 t. dried (I used dried)
5 c. chicken stock or unsalted canned broth
1 1/4 t. kosher salt
1/2 t. freshly ground black pepper
1/2 c. sour cream (**see note**)
about 3 T. chopped chives
8 slices bacon, fried crisp and crumbled

Preheat oven to 350.  Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes (for me this took almost an hour).  Let cool slightly.  Using a spoon, scoop out and discard the seeds.  Scrape the squash from the skin.

Meanwhile, in a large heavy saucepan or flameproof casserole, melt the butter over low heat.  Add the leeks and thyme and cook, stirring occasionally, until soft and browned, about 40 minutes.  Discard the thyme sprigs.

Stir in the stock and the squash.  Simmer over moderate heat for 20 minutes.  In a blender or food processor, carefully puree the soup in batches until smooth (I used my stick blender).  Pour the soup back into the pan and season with salt and pepper.

To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives, and a sprinkling of bacon.

**NOTE**:  Vermont Creme Fraiche is on sale if you’d like to use it instead of sour cream. 

Here’s the first one I made.  After a super fun weekend of livin’ it up (read: imbibing / ingesting too much), I just wanted to have a good, healthy soup in the fridge so that lunch time around here is a no-brainer.  I stocked the fruit bowl with a huge pile of (sale!) pears and apples, and I just made a pitcher of iced green tea, and with that my Monday morning detox is well underway!

Have a great week. 

SPINACH, PASTA, AND CHICKPEA SOUP
Makes 4 – 1 3/4 cup servings
Source:  Cooking Light Magazine, October 2011.  p. 34, recipe by Sandy Gluck.

1 T. olive oil
3 garlic cloves, thinly sliced
2 thinly sliced scallions
4 c. fat free chicken broth
2 c. water
3/4 c. uncooked orzo
1 T. grated lemon rind **
1 – 15 oz. can chickpeas (garbanzo beans), drained
1/2 t. dried oregano
1 T. fresh lemon juice **
1/2 t. freshly ground black pepper
1/8 t. kosher salt
1 – 6 oz. package fresh baby spinach (I used the sale Earthbound Farms Organic Baby Spinach)
1/3 c. grated Parmesan cheese (I used a wedge of the sale Belgioioso Parmesan)

Heat a large saucepan over high heat.  Swirl in the olive oil; add garlic and onions, saute 30 seconds stirring constantly.  Add chicken broth and 2 cups water, bring to a boil.  Add orzo, lemon rind, and chickpeas.  Cover, reduce heat and simmer for 10 minutes or until orzo is done.  Stir in oregano, lemon juice, pepper, salt, and spinach.  Ladle 1 3/4 cups soup into each of 4 bowls and top with about 4 teaspoons of cheese.

CALORIES: 290; FAT: 6.7g; PROTEIN: 14g.; CARB: 43.8; FIBER: 7.2g.

** NOTE:  Like a total ding-a-ling, I forgot to buy a lemon – so my soup was missing both the rind and the fresh lemon juice.  I didn’t think the taste of the soup suffered from these omissions, but I do think the lemon would add a nice, bright punch. 

In closing, this week my middle child was assigned to write a business letter for her composition class.  She’s going to give Lego Corporation her two cents.  I decided I would pen a brief letter to Spring.  Here it is:

Dear Spring,
Where the (BLEEP) are you?
~ Leah

MINESTRONE SOUP WITH BASIL
Serves: 6
Source:  epicurious.com

1 can light red kidney beans, rinsed and drained
1 14 oz. can diced tomatoes, drained (Red Gold Tomatoes are on sale)
1 small onion, small dice (Vidalia Onions are on sale)
1 zucchini, small dice
1 carrot, small dice
1 stalk celery, small dice
2 c. shredded cabbage
3 cloves garlic, minced
1 small russet potato, peeled and small dice
1 medium russet potato, peeled and left whole
3 T. olive oil (**see note) (Davinci Olive Oil is on sale if you’re running low)
5 + c. chicken broth (OR WATER)

1/2 c. pasta shells (Davinci AND Barilla Pastas are on sale)
1/4 c. fresh basil, chopped
Good quality Parmesan cheese for serving

Place first 11 ingredients in a large stock pot and bring to boil. Pour in the chicken broth or water; bring to a boil.  Reduce heat, cover and simmer until carrots and whole potato are tender, stirring occasionally, about 1 hour.

Transfer 2 cups soup and whole potato to blender and puree. Return puree to soup in pot. Add pasta and 1/4 cup basil; simmer uncovered until pasta is cooked through and flavors blend, stirring occasionally, about 25 minutes. Season with salt and pepper. Mix in 1/4 cup basil. Serve with Parmesan cheese.

**NOTE:  I NEVER use this much – I only use one tablespoon or so….sometimes I completely forget to add it and I’ve never noticed the difference.

Homemade chicken stock is like liquid gold, my friends.  It’s sooooo good, and sooooo simple!   And if you’ve got it on hand, the world’s your oyster – in terms of soup creation.

If you need inspiration, here are three I love:

Ann’s Creamy Carrot Soup – I adore this soup.  And carrots are on sale, making it extra, extra frugal!

Shrimp Bisque – swoon!  It calls for shrimp (no, really?) and canned tomatoes; look for CenSea Frozen Shrimp and Cento Brand Tomatoes, both are on sale.

Roasted Tomato Soup with Parmesan Wafers – gorgeous AND delicious!  A grown up version of the tomato soup you loved as a kid.  Stem tomatoes are also on sale.

So, I apologize for the re-run today.

Cut the crazy talk, I’m not sorry.  You need this recipe in your repertoire!  And you’ll be thanking me later on today, because your house is going to smell A. MAY. ZING!

BASIC HOMEMADE CHICKEN STOCK
Yields:  2 quarts3 ½ lb. soup chicken (this was half the chicken for me; I froze the other half) – on sale
1 very large carrot, trimmed and chunked -  on sale
2 stalks of celery, chopped (leafy tops included)
1 leek, white and pale green parts only, trimmed and sliced down the middle – on sale
1 yellow onion, unpeeled (leave the skin on, it adds color to the stock)
1 parsnip, trimmed and chunked – on sale
½ bunch fresh parsley
6-8 peppercorns
1 t. salt
Enough cold water to cover all of these ingredients once they’re in the pot

Rinse your chicken and place it in a large Dutch oven.  Add in the rest of the ingredients.  Pour enough cold water over the ingredients to cover them (for my batch, this was about 8 cups).  Bring the mixture up to a boil, then immediately reduce the heat so that you maintain a bare simmer (a few little bubbles are popping up here and there).  Use a fine mesh strainer or a spoon to skim off any scum that comes to the surface.  Set your timer for two and a half hours and walk away (two and a half hours is your minimum cook time; you can let it go for up to five hours).  Come back to the stove now and then to be sure your stock isn’t boiling too hard. (*See notes*)

Take notice of how lovely your kitchen smells.

Place a clean soup pot in your sink, and set a large strainer inside the pot.  Line the strainer with a large piece of cheesecloth or a scrupulously clean kitchen towel.  Using tongs, remove the large chicken pieces and toss them out (the meat will be totally spent at this point and isn’t worth saving).  Pour the rest of the contents of the stockpot into the lined strainer, and drain off the stock.  Lift up the strainer and press on the solids to extract as much liquid as you can.  Throw out the contents of the strainer (but not your towel, of course!).  You should have approximately 8 cups of gorgeous, clear chicken stock.  Taste it, and season with salt if desired.  Use it immediately to make soup, or chill it down quickly and freeze it for a rainy day.

**NOTES**

1). This is important:  do not keep your stock at a rolling boil.  Fat particles will separate into tiny bits and become permanently suspended in your stock, resulting in greasy, cloudy (read: unsightly and GROSS) stock that you won’t be able to fix.  And you won’t want to serve it either because it will look fowl foul (chicken humor, haha!).

2). If you’d like a lower fat stock (and if you’re not in a hurry), chill your finished product over night.  The next day, all of the fat will have solidified on top of the stock.  I know, it looks kind of gross, but you’ll be able to scoop it all off and dispose of it quite easily with a big spoon.

Where was I? 

Yes, the soup.  I have a huge pot simmering on the stove right now and the smell is absolutely heavenly!

I shopped for the ingredients yesterday afternoon and picked up the two pounds of meat that the recipe calls for.  Then, last night I snuggled up with my new Bon Appetit magazine and read an article by Mark Bittman.  He recently wrote a book called Food Matters, in which he outlines a series of rules that he set for himself – namely to become more of ‘flexitarian’ and less of a ‘meatarian’.  And as I was making a splattery, greasy disaster of my stove top while browning stew meat a while ago, I thought – he’s on to something.

I went ahead and added all two pounds – after all, I had already bought it, diced it, and seasoned it.  But with Mark Bittman’s idea in mind, next time I might double up on the veggies and cut the meat in half.  The original recipe calls for three cups of chopped green cabbage, which I egregiously neglected to buy.  It couldn’t be helped, I was distracted!  The punks kept texting me from home:  MOM!  Buy Oreos!  Pringles!  Ding Dongs!

We’re a bunch of health food freaks, you can tell.

Anyway, with the soup on the stove and bread dough rising in a sunny spot on my kitchen counter – this dinner is sure to warm the hearts and the bellies of the FamDam tonight.  No fur coat required.  Enjoy!

WINTER VEGETABLE & BEEF SOUP
Makes 6 Main Course Servings
Source:  epicurious.com

2 T. olive oil
2 lbs. beef stew meat, cut into ½” cubes (Sendiks Brand Lean Stew Meat is on sale)
2 large carrots, peeled and medium dice
1 large onion, medium dice
6 cloves garlic, minced
1 large bay leaf
2 T. chopped fresh thyme or marjoram
6 c. beef broth
2 14 oz. cans diced tomatoes with juices (Red Gold Brand is on sale)
3 c. chopped green cabbage
2 – 3 large Yukon Gold potatoes, peeled and medium diced
1 c. frozen corn kernels
1 c. frozen peas

Warm bread or soup crackers for serving (Bremner Soup Crackers are on sale)

Heat 2 tablespoons of olive oil in a very large pot over medium high heat.  Sprinkle beef with salt and pepper.  Working in batches, add beef to pot; sauté until outside is no longer pink, about 4 minutes per batch.  Transfer browned meat to plate and repeat until all beef is browned.  Add carrots, onion, garlic, bay leaf, and thyme to pan; sauté five minutes.  Add beef broth, tomatoes with juices, potatoes, and browned meat to the pot.  Bring to a simmer; partially cover pot, reduce heat, and simmer until beef and vegetables are tender, about an hour.  Stir in corn and peas, simmer until heated through, about five minutes.  Season soup to taste with salt and pepper; ladle into heated soup bowls and serve with bread or crackers.

Well, one time on spring break in Daytona Beach, I forgot to put it on.  But I had mono and I was staying in a roach motel and I missed my mom and I was really, really unwell.  I know.  That’s no excuse.

But nevermind that.   I LOVED the day-glo pinks and fuschias of the 80’s.  So much so that a roommate of mine once said, “Ah’ sway-uh, Leah, do yew keep yo-wah lipstick on yo-wah naht-stay-und?”

I went to college in South Carolina.  Did you catch the accent?

Yes, I did keep a wide array of silvery tubes on my naht-stay-und.  And yes, I sometimes DID apply a coat or two before I even brushed my teeth in the morning.

After college I maintained my lipstick rep’, even as I high-tailed it back up to Yankee land.  A post college friend once picked me up for a night at the movies – as I recall, we had both worked all day and were kickin back in our glasses and sweats – but my lips were still glossed over in one of my shocking shades, causing my friend to laugh hysterically and coin the term “Puerto Rican Lipstick” (and I know she meant that as a compliment to Puerto Ricans everywhere).

The reason I brought up this ridiculous topic in the first place is that this afternoon I bought myself a gorgeous placemat at the Mequon store.  It was on the summer sale rack.  Three bucks it cost me.  It’s the most amazing, beautiful, shocking shade of fuschia I’ve ever seen (and it reverses to orange…bliss!!).  It reminded me of my Puerto Rican lipstick days.

Would you believe, it’s the same placemat in this photo?  I know!!  It’s sad, but the lighting tonight is terrible and the soup doesn’t look nearly as bright as it really is, and the pretty placemat looks …. RED!  I assure you, it’s not!  It’s almost identical to the Violet Kiss I wore in 1989.

Bah.

Anyway, you came here for a recipe, not the sad and strange history of my love affair with the Clinique counter.

So.  I think this soup is terrific, but I’m not sure it’s the type of thing you’re going to serve for a family dinner with the kiddos (well maybe it is, who am I to say?).  I would recommend it for a first course at a late-summer dinner party or ladies lunch.  It’s a little rich, but when avocados go on sale, I say we make the most of them and eat ‘em up!

And I just had a thought:  this would also be perfect served as a shooter in a shot glass, with a grilled shrimp hanging on the rim!  And jumbo shrimp skewers are on sale this week…gorgeous!

Someone be a peach and try that this weekend.  Kindly report your success back to us here…lipstick optional.

CHILLED AVOCADO SOUP WITH FRESH GINGER & LIME CREMA
SERVES:  4
SOURCE:  foodnetwork.com, recipe by Emeril Lagasse

¼ c. butter
1 c. finely chopped onion
2 ½ t. fresh ginger, peeled and minced
2 large ripe avocados, peeled and mashed (on sale)
4 t. fresh lime juice ( limes are on sale)
1 ½ c. chicken broth
½ t. black pepper
1 scallion, finely chopped (on sale)
½ c. half and half
Salt and pepper

Lime Crema
¼ c. sour cream (Daisy brand is on sale)
2 t. fresh lime juice
¼ t. minced garlic
¼ t. salt

Melt butter in a saucepan and cook the onions for about 4 minutes, until softened.  Add the ginger and continue to cook for an additional 2 minutes.  Add the avocado, lime juice, and chicken broth and whisk to combine.  Simmer soup over medium-low heat for about 5 minutes.  Add the scallion and transfer soup to a blender and puree (VERY CAREFULLY!!), in batches if necessary, until very smooth.  Stir in the half-and-half and salt and pepper to taste.  Chill thoroughly before serving.

To make the Lime Crema, stir together the sour cream, lime juice, garlic, and salt.  When the soup has chilled, garnish each portion with a generous dollop of crema.

Tangy, silky, savory.  And rich….yet CHEAP!

You’ll love the crispy Parmesan wafer garnish – it’s pretty, yummy little touch – but if you’re short on time, go ahead and serve the soup with a couple of grissini on the side – they’re fine in a pinch.

ROASTED TOMATO SOUP WITH PARMESAN WAFERS
Serves:  8 as a starter
Source:  epicurious.com

4 lbs. tomatoes, halved lengthwise (on sale)
6 garlic cloves, left unpeeled
3 T. olive oil
½ t. salt
¼ t. ground black pepper
1 medium onion, finely chopped
½ t. dried oregano, crumbled
2 t. sugar
2 T. butter|
3 c. chicken broth (Imagine Organic Stocks are on sale)
½ c. heavy cream

Parmesan Wafers, recipe follows

Preheat the oven to 350.  Place the tomatoes, cut sides up, on a rimmed cookie sheet and add the garlic cloves.
Drizzle tomatoes and garlic with olive oil and sprinkle with salt and pepper.   Roast tomatoes and garlic for one hour, then cool in pan on a rack.  Peel garlic.

Cook onion, oregano, and sugar in butter in a 6-8 quart heavy pot over moderately low heat, stirring frequently, until onion is softened, about 5 minutes.  Add tomatoes, garlic, and stock and simmer, covered, 20 minutes.

Puree soup in batches in a blender (USE CAUTION!!  THIS STUFF IS HOT!), then force the soup through a strainer into a clean pot, discarding solids.  Stir in cream and salt and pepper to taste and simmer 2 minutes.

Divide soup into 8 serving bowls and float 1 wafer in the center of each.

PARMESAN WAFERS
Makes 8
Source: epicurious.com

1 ½ c. grated Parmesan
1 T. flour

Preheat oven to 350.  Toss grated Parmesan and flour together in a small mixing bowl.  Line a cookie sheet with parchment paper.  Make four mounds (1 ½ tablespoonfuls each) about five inches apart on the parchment.  Spread each round to form a 4 to 5 inch round.

Bake until pale golden, about 10 minutes.  Cool 2 minutes on pan before carefully removing wafers (they are delicate) to a cooling rack with a spatula.  Repeat with remaining cheese mixture.

The whole meal was delightful. It was delicious. It was de-lovely! But the Husband and I went absolutely gaga over Ann’s first course, which was this velvety carrot soup. You must try it; it’s heavenly! When I saw that organic carrots were on special in this week’s sale ad, I knew it was the perfect time to beg Ann for the recipe. Fortunately for me (and you!) she was happy to spill the beans. Also, I promised her top billing today, ha!

Worth noting: gluten-free cooks will love how this soup is thickened with rice instead of flour!

If you’re entertaining at home this weekend, give this incredibly simple, but decadent tasting soup a try. We’ll be by around 7:00!

ANN’S CREAMY CARROT SOUP
Yields: roughly 6 cups
Source: The Recipe Collection of Mrs. Kathleen Gorlinski, via her daughter-in-law, Ann

1 small onion, diced
2 T. butter
1 pound carrots, peeled and sliced (I used one bunch of the sale organic carrots)
3 T. uncooked rice
1 t. each sugar and salt
¾ t. white pepper
4 c. chicken broth

1 ½ c. half and half or milk

Melt the butter in a 2 quart saute pan over medium heat. Add the onion and cook, stirring occasionally, until tender and golden. Do not allow onion to brown.

Add the carrots, rice, sugar, salt, white pepper, and chicken broth. Bring to a boil; cover pan, reduce heat, and simmer for 30 minutes, or until carrots are very tender.

Cool soup slightly and transfer to a blender container and puree until smooth (*See NOTE on blending hot liquids). Return soup to the pan. Add the half and half or milk and heat through. Season to taste with salt and white pepper. Ladle into bowls and garnish with chopped chives, parsley sprigs, or carrot curls.

NOTE * BLENDING HOT LIQUIDS 101: If you’re a regular reader of this blog, you’ve heard it before. Unless you enjoy cleaning hot soup off of yourself, your cabinets, and your ceiling, please, please, please do not 1). Fill your blender to the top with hot soup, and then 2). Put the lid on tightly, and then 3). Turn it on full blast. I’m telling you these things because 1). I like you, and 2). I don’t want your scalded self and your messed up kitchen on my conscience!

Rather, pour a little more than half of your soup in the blender. Keeping the lid slightly ajar (I like to hold mine in place with a clean dish towel), start the blender on low. Gradually increase the speed as the steam has escaped through the top of the blender. Return soup to the pan; repeat with the rest of the soup.

Wait, I believe that’s someone else’s slogan.

But I ask you:  what better way is there to finish off a long, frigid week than with a big bowl of Salmon Chowder?  It’ll warm your belly, bring a smile to your face, and defrost your outer abominable snowman.

Hope I’m allowed to make such claims.  Maybe I should just stick to the topic at hand.

I didn’t deviate much from the original recipe, other than that I didn’t add the fresh lemon juice at the end.  I was feeling lazy.  Also, I did substitute a leek for one of the two cups of scallions – I was feeling sorry for it, sitting all by its lonesome in my produce drawer.  Oh, and I added a little bit of flour to thicken things up a little bit…so looking back, I guess I did deviate after all!  I’m a deviant, what can I tell you.

Now, you could cut back on the fresh cream if you were so inclined…if say, you’re in the ‘less is more’ camp.  You won’t find me in that camp.  Less is not more.  Less is less.  More is more.  Thank you.

Now you know that I’m both indulgent and deviant.  Hope we can still be friends.

SALMON CHOWDER

Serves: 6

Source:  epicurious.com

• ½ lb. red potatoes (for me this was four medium, and these are on sale)
• ½ lb. sliced bacon, cut crosswise into 1/4” strips
• 2 c. chopped scallions (2 bunches)
• 1 c. frozen corn, thawed
• 1 T. finely chopped garlic (3 cloves)
• ½ t. dried thyme
• ½ California bay leaf
• 1/8 t. dried hot red pepper flakes
• 1 ½ T. flour
• 3 c. whole milk
• 2/3 c. heavy cream
• 1 lb. salmon fillet (I used the sale wild-caught sockeye)
• ½ t. salt
• ¼ t. black pepper
• 2 t. fresh lemon juice

Cut potatoes into ½ inch cubes, then cook them in a 1 ½ quart saucepan of boiling salted water until just tender, 8 -10 minutes.  Drain and set aside.

Cook the bacon in a 5 quart Dutch oven over moderate heat, stirring occasionally, until crisp, about 8 minutes.  Use a slotted spoon to transfer the bacon to paper towels to drain.  Pour off all but 2 tablespoons fat from pot, then cook scallions, corn, garlic, thyme, bay leaf, and red pepper flakes over medium heat, stirring occasionally, until the scallions are tender, about 5 minutes.  Add the flour to the pan and cook, stirring, for two minutes.  Gradually whisk in the milk, and bring just to a boil.  Reduce heat to moderately low, then add the cream, potatoes, salmon, bacon, salt, and pepper and cook, gently stirring occasionally, until salmon is just cooked through and begins to break up as you stir, 5 to 8 minutes.  Stir in the lemon juice and salt and pepper to taste.  Discard bay leaf before serving soup in heated bowls.