Soups


Chicken Noodle Soup with Mushrooms and Green Onions
Cover chicken leg quarters with water filling the stock pot about 3/4 of the way full.  Add 2 bay leaves, 3-4 chicken bullion cubes, salt, pepper, and 4 smashed garlic cloves.  Boil covered until chicken is tender about 1 1/2 - 2 hours.  Remove chicken and strain stock.  Remove chicken from bones and fat.  Simmer stock and add sliced mushrooms.  Boil mushrooms for 5-10 min until tender.  Add chicken back to stock.  Season stock with salt and pepper to taste.  In a separate pot, boil water and cook
1 lb. angel hair pasta.  Keep pasta separate from soup to avoid over-cooking noodles.  Put 1/2 cup noodles in bowl and ladle soup with chicken and mushrooms over
pasta.  Garnish with green onions.



Corn Chowder
Recipe coming soon!
Mushroom Soup
2 cups dried mushrooms minced (after soaking mince VERY VERY small, the smaller, about the size of a grain of rice)
8 cups of beef stock
2 onions chopped
5-7 carrots peeled and chopped
1 lb white button mushrooms rinsed well and chopped
2 cups orzo pasta
5 T butter
5 T flour
2-3 cups of sour cream
2-3 T parsley chopped
2-3 T dill chopped
4 cups water
4 beef bouillon cubes
Salt to taste

Night Before: Rinse 2 cups of dried mushrooms with water, place in bowl and cover with 5 cups of cold water and soak overnight.

Strain and KEEP mushroom soaking liquid, excess dirt settles to the bottom, make sure to not add.  Chop re-hydrated mushrooms, button mushrooms, carrots and onion.  Simmer beef stock, water, and bouillon, after begins to boil, add onions and carrots.  Cook for 5 minutes and add strained mushroom soaking liquid and dried and button mushrooms.  Cover and cook until veggies tender.  15-20 min.  Add orzo to soup, immediately following begin cooking roux.  Take 5T butter and melt in saute pan.  Add flour to butter and whisk for 4-5 minutes constantly until roux is med-dark brown and smells nutty.  Lower heat and add soup stock to roux 1 ladle at a time, whisking between each ladle.(Usually takes a 4-5 ladles until you get back to a soupy consistency)  Once thin enough, add back to stock pot and whisk soup.  Boil soup until orzo is fully cooked and plump (about 10 minutes).  Add chopped dill and parsley.  Put sour cream in a separate bowl.  Whisk 4 ladles of soup into sour cream until smooth.  Add mixture back to soup.  Salt to taste.
Note: DO NOT add roux or sour cream directly to soup, it will not incorporate.
This makes a ton of soup, so invite some company!

Tomato Soup
Recipe coming soon!