Cream of Mushroom Soup

Serves: 4-6

Ingredients

• 2 sticks margarine
• 3/4 pounds sliced mushrooms, divided
• 1/4 cup finely chopped onion
• 1/4 cup finely chopped celery
• 2 tablespoons beef base (see note)
• 3/4 teaspoons garlic powder
• 1/4 teaspoon ground black pepper
• 3/4 teaspoons celery salt
• 1/4 cup chopped green onions
• 2 tablespoons sherry
• 6 cups water
• 1/4 pound flour (1 scant cup)
• 1 cup whipping cream

 Directions

1. Over medium heat, melt 1 stick margarine. Add 1/2 pound of the mushrooms, onion, celery, beef base, garlic powder, pepper and celery salt. Cook until mushrooms give up their juices, about five minutes.
2. Add green onions and sherry and cook briefly. Add water and simmer the soup for 30 minutes.
3. Over medium heat, melt second stick of margarine. Slowly whisk in flour to form a roux. Cook the roux for at least five minutes. Slowly add to the soup, whisking well to eliminate any lumps. Simmer until thickened.
4. Add whipping cream and remaining sliced mushrooms and heat through.

Note: If you cannot find beef base, eliminate it and the water, and instead use six cups of quality, low-sodium beef stock.

Mexican Chicken Soup

Prep: 15 min Cook: 20 min Serves: 8, 1 c bowls Cost per serving: $1

Ingredients:

• 1 lb fresh tomatoes, diced
• 1 c black beans, rinsed & soaked overnight (or 1, 15 oz, can)
  
• 2 c corn (or 1, 15 oz, can corn, drained & rinsed
• 1, 14 oz, can low sodium chicken broth
• 2 cloves garlic, minced
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp black pepper, freshly ground
• 1 lb chicken, shredded (fat, skin & bones discarded)

Optional Garnish:

• salsa
• shredded cheese
• tortilla chips
• sour cream
• fresh cilantro, chopped
  
• fresh avocado, chopped or sliced
  

Directions:

1. In a lg pot add: tomatoes, beans, corn, broth, garlic, chili powder, cumin, pepper, & chicken.
2. Heat to boiling, reduce heat to simmer, covered, until chicken is tender.
3. Garnish & Serve!
   

Harvest Stew

Serves: 6-8

Ingredients:

• 1 lb fully cooked turkey kielbasa sausage, thinly sliced at an angle
• 2 tsp vegetable oil
  
• 8 cloves garlic, finely chopped
• 64 oz low sodium chicken broth
• 1 lb red potatoes, washed and cubed into 1/2" chunks
• 1 lb kidney beans, washed and soaked at least 4 hours
• 6 oz kale, tough stems discarded & torn int 1" pieces
• 1/4c red wine vinegar
• 1/2 tsp fresh ground black pepper

Directions:

1. In a heavy sauce pan cook kielbasa over med heat about 15 min until browned on both sides, transfer to a plate and set aside.
2. Add vegetable oil and garlic to pan; stirring constantly cook aprox 2 min until garlic turns golden brown.
3. Add broth and beans to pan and heat until boiling over med-high to high heat.
4. Reduce heat to med, cover and simmer 45 min.
5. Add potatoes; cover and cook 15 min, stirring occasionally.
6. Stir in kale; cover and cook 10 min or until kale is just tender.
7. Stir in vinegar & pepper.
8. Add kielbasa to pan & cook until heated through.
   

Compost Vegetable Stock

Ingredients:

• Carrot peels
• Celery tops & ends
• Outer layers & skins of onions
• scallion parings
  
• "Rinsings" from canned tomatoes
• outer layers of garlic
• 1-2 Tbs dried herbs: parsley thyme, rosemary, bay leaves...
• 2 qt water

Optional Ingredients:

• mushrooms
• eggplant
• asparagus (butt ends)
• corn cobs
• fennel (stalks and trimmings)
• bell peppers
• pea pods
• chard (stems and leaves)
• celery root parings
• marjoram (stems and leaves)
• basil
• potato parings
• broccoli stems
  
• salt
• 2-3 whole peppercorns
  

Note, Vegetables to avoid: cabbage, brussels sprouts, broccoli, cauliflower, turnips, rutabagas, artichokes & beet roots

Directions:

1. Wash & Store all the pieces you would normally throw into your compost in an airtight container in the refrigerator for up to 1 week or freeze them if you plan on keeping them for longer than 1 week.
2. When you have 4 c of "compost vegetables" roast them in the oven for about 30 minutes.
3. Add roasted vegetables, herbs and 2 qts of water to a pot and boil until water reaches the color of weak tea.
4. Add salt to taste.
5. To store vegetable stock freeze in an ice cube tray and store in a freezer ziplock storage bag or a square freezer container.
   

Traditional Irish Stew

Prep: 30 min Cook: 60 min
Categories: Soups & Stews, Holiday: St. Patrick's Day, Traditional: British-Irish

Ingredients:

1. 3-4 c water
2. 1 lamb or mutton discards, such as: neckbone, shank, etc.
   
3. 1-2 lb lamb or mutton
   
4. 2 large onions
   
5. 4 large carrots
6. 8 large potatoes
7. Parsley
   
8. Salt & pepper, to taste
   

Optional Ingredients for a more modern stew:

1. Other Root Vegetables, such as: turnips or parsnips
   
2. A bottle of good Stout Irish Beer
   
3. Barley
   
4. Herbs, such as: rosemary or thyme
5. Mushrooms
6. Brown Table Sauce, such as: Worcestershire, Epicure's, or Piccalilli
   
7. Tomato Sauce, such as: Ketchup or Italian Sauce
   
8. A touch of Curry powder
9. Beef bouillon or gravy granules
10. Powdered oxtail soup mix, such as a good Irish brand like Knorr

Directions:

1. Simmer water & discards in a large pot for 30 min to form a good stock
   
2. Wash onions & carrots than slice into large, bite sized chunks
3. Wash & slice potatoes into halves, peel if you'd prefer
   
4. Cube meat, if using ground mean roll into meatballs.
5. Remove discards from pot & replace with meat & potatoes, bring to a boil.
   
6. Once boiling add remaining vegetables, keep on a low boil for approximately 30 min.
7. Check with a fork to see if meat is thoroughly cooked & potatoes are soft inside, if not continue boiling an additional 15 min.
   
8. Bring to a simmer adding herbs & spices.
9. Simmer 15 min to let spices soak in.
   

Perfectly paired with a slice of bread & butter.