Can we all agree that it is WAY too cold outside already? Because of the dramatic drop in temperatures...we are getting situated for winter hibernation mode which also means we will be sipping on some delicious homemade soups.

Here are some of our favourite winter recipes we will be brewing up!

Slow Cooker Chicken Noodle Soup

Ingredients

5    cups    chicken broth

10 1/2    ounces    cream of chicken soup

1/2    onion ( finely chopped )

2    celery ( finely chopped )

4   carrots (finely chopped )

1/2    cup    green onion ( sliced )

15    ounces    canned yellow corn

1/2    teaspoon    garlic powder

to taste    salt

to taste    black pepper

1 1/2    cups    egg noodles ( uncooked )

2    cups    chicken breast ( cooked and chopped )

Directions

Add everything but the noodles and cooked chicken to the crock pot. Cook on low heat for 6 hours. Add the uncooked noodles and cooked chicken, turn heat to high, and cook for one more hour. Serve and enjoy!

Servings

10

French Onion Soup

Untitled
Untitled

Ingredients

2 onions (unpeeled)

1 clove garlic

1 tbsp butter

2 tsp granulated_sugar

1/2 tsp dried marjoram

1/2 tsp pepper

Pinch salt

4 cups beef stock

1 tbsp balsamic or red_wine_vinegar

4 slices French_bread

3/4 cup shredded Swiss_cheese

Preperation

On cutting board and using small knife, cut onions in half from stem to root end. Cut thin slice off stem end. Peel off outer skin. Place cut side down; cut each half crosswise into thin slices. Peel off outer skin from garlic; chop finely.

In large heavy saucepan, melt butter over medium heat until starting to bubble. Add onions, garlic, sugar, marjoram, pepper and salt. Stir with wooden spoon until onions are coated with butter. Cover pan with lid; reduce heat to medium-low. Cook, stirring occasionally, for 15 to 20 minutes or until onions are limp.

Pour in beef stock and balsamic vinegar; increase heat to high, and bring to boil. Reduce heat to medium and simmer for 10 minutes.

Meanwhile, place oven rack on second rung from top. Preheat broiler for 5 minutes. Toast bread in toaster or under broiler until golden brown; set aside. Place 4 ovenproof soup bowls on baking sheet or pan. Ladle soup into bowls. Top with toast slices. Sprinkle cheese evenly over top.

Wearing oven mitts, place tray of bowls under broiler; broil for about 3 minutes or until cheese is bubbly and golden.

Servings

4

Curried Carrot, Sweet Potato, and Ginger Soup

curried
curried

Ingredients

2 teaspoons canola oil

1/2 cup chopped shallots

3 cups (1/2-inch) cubed peeled sweet potato

1 1/2 cups (1/4-inch) sliced peeled carrots

1 tablespoon grated ginger

2 teaspoons curry powder

3 cups fat-free, less-sodium chicken broth

1/2 teaspoon salt

Preparation

Heat oil in a large saucepan over medium-high heat. Add shallots; saute 3 minutes or until tender. Add potato, carrots, ginger, and curry; cook 2 minutes. Add broth; bring to a boil. Cover, reduce heat, and simmer 25 minutes or until vegetables are tender; stir in salt.

Pour half of soup in a food processor; pulse until smooth. Repeat procedure with remaining soup.

Servings

5

Hearty Meaty Fall Soup

hearty
hearty

Ingredients

2 carrots (chopped how you like them)

1lb ground beef

3 spicy italian sausages (out of casing)

1 sweet onion (chopped)

4 cloves garlic (chopped)

2 cups roasted portobello mushrooms(cut in quarters)

4 cups organic beef stock

3/4 cup red wine (I used a zinfandel)

4 cups water

3/4 cup french lentils

5 stalks swiss chard (cut in quarters)

1 handful fresh spinach and arugula mixed

sprinkle crushed red pepper

5 strips bacon (chopped in tiny bits)

1 parmigiano rind (adds HUGE flavor)

Fresh grated parmigiano (for plating)

Fresh chopped parsley (for plating)

Preparation

Heat the oven to 400 degrees. Toss the mushrooms in a drizzle of olive oil and lay out on a baking sheet. Set them in the oven for 20-30 minutes till nicely roasted.

In a large pot on high, render the bacon and onion till bacon is nicely crisp and onion is translucent. Add the sprinkling of red pepper and garlic, followed by the beef and sausage, breaking up with a large spatula. I chose not to break mine up too much as I liked the larger bits of meat. Turn and coat the meat with the onions and bacon till browned but not cooked through. As meat begins to brown, add the wine, I like to let the wine cook and bubble for about a minute to evaporate a bit. Next, add the lentils, carrots, beef stock, water and parmigiano rind. Cover the pot and set to a low simmer for 40 minutes (stirring every 10 minutes). Lastly, add the mushrooms, swiss chard, spinach and arugula. Stir and get ready to enjoy!

Roasted Butternut Squash Soup

butter
butter

Ingredients

1 1/2 tablespoons olive oil

1 three-pound butternut squash, peeled, seeded, and cut into 2-inch chunks

1 softball-sized sweet Vidalia onion, cut into chunks or rings

1 head garlic, cloves separated and peeled

3 1/2 cups stock, divided

Salt and pepper

1 or 2 tablespoons cream or unsalted butter (optional)

Preparation

Preheat oven to 350°F. Toss squash, onion and garlic cloves with 1 to 2 tablespoons olive oil; spread on glass baking dish and pour 1 cup stock over the top. Sprinkle with 1/2 teaspoon salt.

Bake at 350ºF for 1 1/2 hours or until fairly soft and a little caramelized-looking; check on the pan every 20 minutes or so and if necessary, add additional liquid to keep it from scorching to the bottom of the pan. Stir once during cooking.

Add squash, garlic, onion, and any liquid from baking dish into a large Dutch oven or stockpot. Add 2 1/2 cups stock and 1/2 teaspoon each salt and pepper to the pot, and cook over medium-low heat for at least 20 minutes.

Purée all ingredients in a blender. Add back to pot, stir in cream or butter and adjust salt and pepper to taste.

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