It may not feel like it quite yet but the Autumn Equinox in our Northern Hemisphere is at 4:02pm TODAY! So Happy Friday to All. Yay. Here’s a little simple soup to wake up those taste buds. Why enjoy a small serving when you can have it all!
2 Tbs butter
1/2 lb fresh mushrooms, sliced
1/2 medium sweet onion, chopped
6 Tbs all-purpose flour
1/2 t salt
1/2 t pepper
2 cans (14 oz each) chicken broth
1 cup Half and Half cream
1/3 cup dry sherry
4 springs fresh thyme
1 Tbs fresh chopped thyme for garnish.
In large saucepan, heat butter over medium high heat.
Sauté mushrooms and onions until tender, about 5 minutes.
In separate bowl, mix together flour, salt, pepper, and 1 can chicken broth until smooth.
Stir into mushroom mixture.
Stir in remaining broth.
Bring to boil.
Cook until thickened, about 2 minutes.
Reduce heat to low.
Stir in cream, sherry, and thyme sprigs.
Simmer, uncovered, 15 minutes, stirring occasionally.
Puree with immersion blender in the pot; or transfer to blender and puree.
OR, serve with mushrooms as they are.
Garnish with chopped fresh thyme
Come Hungry! This is quite the hearty “stew”, with marvelous flavor and texture. As you see it calls for dried peas, vegan sausage, and the use of a crock pot. I’ve done it in that manner, yum…however, you may choose to use canned peas (drained), real sausage, and prepare stove top in a fraction of the time, with the same delightful flavor and results! Come on Home, Game Over, Red Rover!
1 lb dried black eyed peas
1 lb ground Vegan sausage
2 cans Rotel
1 medium sweet onion, chopped
2 Tbs hot pepper sauce
5 garlic cloves, pressed
4 bay leaves
1 t dried thyme
1 t dried parsley
1/2 t salt
8 cups chicken broth
3 cups hot cooked white rice, optional
Combine all except sausage and rice in slow cooker.
Cover and cook on low for 7 hours.
Separately brown the Vegan sausage and set aside.
You may need to chop it to get fine crumbles.
Add this in to slow cooker for the last hour.
Serve over 1/2 cup rice, if desired.
Serves 6 to 8.
Hello delicious! I’ve embarked on a quest to get just a tad healthier as my big sixtieth is staring me squarely in the face. So I’ve been hoarding vegetarian cooking journals as of late. Tried this over the weekend and it was a smashing hit with both td and me. Most of you know that I adore soups of almost any variety, so I love finding new ones to stir around! Added bonus…it’s luxury on a budget. Nice earthy aroma and taste too. It may be a secret, but I’m sharing it!
3 stalks celery, chopped
3 carrots, chopped
1 onion, chopped
3 Tbs olive oil
1 t dried oregano
1 t dried cumin
1/2 t red pepper flakes
1/2 t celery seeds
3 cloves minced garlic
15 oz can black beans, drained and rinsed
1 bay leaf
20 oz diced tomatoes
Heat olive oil over medium high in soup pot.
Add celery, carrots, and onion.
Cook 5 minutes, turning heat to medium low after first minute.
Add oregano, cumin, red pepper flakes, celery seeds, and garlic.
Cook 1 minute, stirring.
Add black beans, bay leaf, and tomatoes.
Add 4 cups water.
Bring to full simmer.
Turn heat to low and cook 45 minutes, stirring every few minutes.
Thank you Melissa d’Arabian for including this in the October issue of Food Network Magazine.