Monday, March 3, 2008

The Power of Soup

We’d like to share two savory soup recipes; one that will save you time: Cream of Mushroom Soup, and one that will soothe your soul: Chicken Soup with Orzo.

Cream of Mushroom Soup

Of all the things we mourn the loss of, Cream of Mushroom Soup sits near the top of the list. That convenient little can of magic was famous for transforming chicken or ground round into a tasty meal at the last minute. We decided to stop mourning and come up with a recipe that one could freeze and thaw at a later date in the microwave to be used for those ‘no time to cook’ occasions. The following recipe is easy, quick and delicious! To freeze, make the soup per directions, omitting the cream or milk. When thawed and ready to use, add cream or milk.

Make up a batch of this and freeze it in an airtight container. Use it for sauces, or an easy, quick gravy for meat dishes. For a thinner and lower fat version, substitute the cream with milk.

• 1 cup mushrooms, sliced
2 Tablespoons onion, chopped
2 Tablespoons unsalted butter
2 Tablespoons gf flour
2 cups gf beef stock
Salt and freshly ground pepper

To eat as a soup:

1/2 cup cream
Few grates of freshly ground nutmeg

Melt butter over medium heat in a medium saucepan. Add mushrooms onions; cook for about 5 minutes, or until tender. Blend in flour; add broth. Cook and stir until slightly thickened, about 3 minutes. Salt and pepper to taste.

To store for later use: Remove from heat and allow to cool. Store in airtight containers and freeze.

For soup:
Cool base soup and add cream. Adjust seasonings to taste with salt, pepper and freshly grated nutmeg.

Chicken Soup with Orzo

(The Uncommon Cure for the Common Cold)

I made this recipe in an effort to comfort a good friend with a bad cold. She was miraculously cured after one serving and swears by the medicinal powers of this harmonious soup. (It also helps to have a positive attitude) She is also responsible for the second title, which I adore.

10 cups gf chicken broth
2 chicken hind quarters
2 carrots, diced
1/2 onion, diced
1 celery stalk, diced
1 Tablespoon fresh thyme, chopped
1 Tablespoon fresh sage, chopped
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup dried gf orzo

Bring chicken stock to a boil in a large saucepan. Reduce heat to a simmer and add chicken quarters. Simmer for 30 minutes. Remove chicken quarters from pan and cool. Add carrots, onions and celery to broth and continue to simmer. Remove chicken meat from bones and add to broth mixture. Add herbs, garlic salt and pepper. Add orzo and cook until orzo is tender. Adjust seasonings to taste. Serve.

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