Category Archives: Soup

Turkey Wild Rice Soup

Do you have lots of turkey left over after Thanksgiving? Is your family like mine & they start complaining after 1 meal of turkey sandwiches that “they don’t like turkey” or “leftovers AGAIN”?  This soup is the perfect remedy, it uses up some of the turkey you have left in the fridge and the family will think its something ‘new’ and might not even realize that its leftovers again.

The flavor is reminiscent of pot pie and is just the thing for a cold day.  If you want a soupier soup don’t add the cream cheese.  If its still not soupie enough add more broth. No peas in the freezer, leave them out and the soup will still be delicious.This is a recipe you can use all winter substituting leftover chicken instead of turkey.  Add some rolls or bread and your family will happily eat leftovers.

Stay warm, enjoy the leftovers and may you have a sweet morning!!


 

Turkey Wild Rice Soup

 

2 Tbsp butter
½ lb diced carrots
½ small onion, diced
minced garlic
2 Tbsp flour
2 cups milk
5 cups chicken broth
1 cup wild rice
1-2 cups cooked, shredded turkey or chicken
2 tsp poultry seasoning
salt and pepper to taste
1 cup peas (I used frozen)
2 oz cream cheese (optional)


In a saucepan melt butter with carrots, garlic, and onions.  Cook over low heat 5-7 minutes to soften vegetables.
Add flour and stir for 1 minute.
Slowly add milk stirring constantly.
Add broth, wild rice, turkey, poultry seasoning and salt & pepper.  Simmer over low heat for about 1 hour (if I have time I simmer it longer …just seems to taste better and the house smells good).

Add peas and cream cheese, stirring to melt the cream cheese and simmer about 15 minutes or until the cream cheese is melted and the peas are cooked.


Sweet Potato Soup – Meatless Monday Week 2

It is Meatless Monday, the day I attempt to convince my husband that there are meals without meat.  The weather is damp and rainy so it is perfect for soup. A nice Sweet Potato soup (always looking for ways to use sweet potatoes) a little sweet, a little spicy with the ability to warm your bones. 

It also gives me the chance to use my handy dandy immersion blender to smooth it out (if you don’t have an immersion blender you can put the soup in a blender just please make sure to blend in small batches. I know, I speak from experience that too much in a blender is a DISASTER waiting to happen!!! You will find sticky orange residue in places you will not believe!!!).

As I was planning this recipe it suddenly dawned on me that I needed to swap out the chicken broth for vegetable broth (it is Meatless Monday).  It was unbelievably difficult to find vegetable broth and when I did find it I cleared the shelf (there were only 3 cans remaining).  Once you bake the sweet potatoes the soup goes together quickly.  I use milk and let the soup simmer as long as possible to thicken it.  Serve with a salad and some bread or biscuits and you have a satisfying Meatless meal.

Sweet Potato Soup
Adapted from Emeril Lagasse


Printer Friendly Recipe


2 tbsp olive oil
1 ¼ pounds sweet potatoes (about 2 medium)
1 cup minced onions (about 1 large)
1 ½ tsp minced garlic
¼ tsp cayenne pepper
1 quart vegetable broth
½ cup milk

Preheat oven to 400. Poke sweet potatoes with fork on all sides and place in a pan or directly on to the oven rack. Roast the sweet potatoes for about an hour, or until the potatoes are fully roasted and tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes.

Heat a pot over medium high heat and add the oil. Add onions and sauté until softened, 3-4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and vegetable broth and bring to a boil. Reduce the heat

Add the roasted sweet potato to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender. Stir in the milk. Continue to cook until ready to serve. (Longer you cook it the thicker it becomes)




Linked to Just Another Meatless Monday, Mangia Mondays, What’s Cooking Wednesday

Buffalo Chicken Soup

It is cold in North Carolina!  As I am writing this the temperature is hovering around freezing and it is a shock to the system.  Just a few days ago I was running around with no socks or coat and today (and yesterday) I am pulling on turtlenecks, sweaters, and big fuzzy socks left over from my years living in Pennsylvania.  The cold got me thinking of soup.  It’s funny when I lived in Pennsylvania I really was not a fan of soup and never ever made it.  Now living in North Carolina I crave soup and make it every few weeks…strange.


Today I made Buffalo Chicken Soup.  I LOVE Buffalo Wings and all things to do with Buffalo Wings.  I went to college in Syracuse, NY and was introduced to wings at The Varsity on Marshall Street (“Chris your wings are ready”….sorry, flashback to eating wings there).  I am a huge fan of blue cheese with the wings (and blue cheese in general) and have a problem when someone tries to give me Ranch dressing with them (I also can’t stand Ranch dressing so that’s a big part of the problem) and I like them hot (not as hot as when I was in college, my stomach is getting old).  The original recipe I found on Mother Thyme blog.  I changed it up to suit my taste.  You can adjust the heat by adding more Wing Sauce or serve it with wing sauce so everyone can adjust their own heat level.  I also serve it with blue cheese crumbles and a crusty bread.  Enjoy but don’t make it too spicy so you have a Sweet Morning!!!
Buffalo Chicken Soup
3 tbsp butter
½ onion, diced
2 ribs celery, chopped
1 garlic clove
¼ cup flour
2 cups milk
2 cups chicken broth
Shredded chicken
¼ cup hot sauce
Crumbled blue cheese

Melt butter in large sauce pot on medium heat. Add onion, celery & garlic and cook until tender, about 10 minutes. Add in flour & stir until combined. Slowly add in milk, stirring well. Add chicken broth. Stir in chicken and hot sauce & cook until chicken is heated. Turn to low & simmer at least 20 minutes.
Serve with blue cheese to sprinkle in bowls.

Find this recipe and other soup recipes at this Linky Party

Potato Ham Soup

Good Morning!!! It has been WAY too long since my last post ….. life has a way of eating up Sweet Mornings but I am back and ready to start posting again.

This morning was rainy and cold in North Carolina and my mind wandered away from breakfast food to soup.  I was never a soup eater when I lived in Pennsylvania but now all of a sudden living in the South I find myself craving soup whenever the temperatures dip.  I also had A LOT of ham leftover from last week’s family gathering so I made soup, Potato Ham soup.  It was thick and filling and just what I was craving.  And based on my family’s reaction it was what they were craving too.  It looked, however like lumpy wallpaper paste.  Wallpaper paste with pink lumps (so there are no pictures) but it tasted good. 

Potato Ham Soup
4 russet potatoes, baked
2 Tbsp butter
1 small onion, diced
1/4 cup flour
4-6 cups milk (add more to get soup to desired consistency)
1-2 cups shredded cheddar cheese
chopped ham
Bake potatoes and allow to cool.
In a large pot melt butter.  Add onions and cook 5-6 minutes or until softened.
Add flour and stir about 30 seconds.  Slowly stir in 4 cups of milk.
Scoop flesh from potatoes and mash.  Add potatoes to pot.
Add the ham and shredded cheese.
Stir and allow the cheese to melt.  Add milk if the soup is to thick.
Note: Serve with additional shredded cheese.  If you want to add a little heat sprinkle with paprika.