Category Archives: SOUP, STEW, AND CHOWDER RECIPES

CHEESY BACON AND CORN CHOWDER

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So, you know I have this thing about bacon. I can’t help it. I start frying bacon and when it’s good and crispy I remove it from the pan and add onions…….well…….at this point, there is just no going back. It’s love pure and simple! Can there be a better smell in this world than bacon and onion co-mingling in a pan? I know there are some smells equally as good, but better, I think not! So when I want a soup that causes my ever so spoiled taste buds to fairly jingle with joy, I fix this soup. And because it’s quick and easy to prepare, it’s perfect to serve your family on a weeknight. It even has a reasonable amount of nutritional value. (Absolutely better for your family than a meal of fast food burgers and fries or fried chicken any day!) Plus, the kids don’t ever have to know that the soup is good for them. (They don’t even have to know about the dreaded onion!) In fact, don’t mention any of the other ingredients besides of course the bacon! Call it “Bacon Soup”.   Just let the wonderful flavor of the soup speak for itself. And of course, don’t forget to add the fact that your kids actually ate the soup to your “parents versus kids” score card. Yes I know, parents shouldn’t resort to keeping a score card, but darn, it’s hard work being a good parent. Let’s take our little point advantages where we can. Keeping a little imaginary score card helped me through the sometimes rough periods while raising my children, especially when I‘d have one of those days when I was absolutely not at the top of my game. End of day total: kids 9, mom 3! Reflecting on my mental scorecard helped me remember that most of the time I was still lead scorer for team family. It also helped me keep a healthier perspective on how I was doing as a parent as I maneuvered through the day in, day out mini negotiations that constitute family life. Now you may not be as analytical about child rearing as I was. Or wish to think of parenting as a contest where you fervently hope and pray that you and your kids all end up as winners. But I’m sure you will concede that serving food that doesn’t cause a major meltdown at the dinner table (including your own) is an achievement worthy of something, even if it’s just a little mental pat on the back! And since I am sure you are wondering, I threw my mental score card away years ago. And hopefully, if any of my kids were keeping a score card on me, they have done the same!

  • 6 slices lean bacon, diced
  • 1 medium onion, chopped
  • 2 c. chicken stock
  • 1 c. milk
  • 1 tsp. Worcestershire
  • 1 squirt hot sauce
  • ¼ c. flour
  • 1 T. dried parsley
  • ¼ tsp. granulated garlic
  • freshly ground black pepper
  • 2 ½ c. frozen corn or one can of corn, well drained
  • ¼ c. chopped green pepper
  • ¼ c. chopped red pepper
  • 1 small can diced green chilies
  • 2 c. grated sharp cheddar cheese, or more to taste

In a medium sized sauce pan, fry bacon until crisp. Remove bacon from pan and drain on paper towel. Remove as much grease as possible from pan. Add chopped onion and sauté until golden. In a bowl, whisk together the chicken stock, milk, Worcestershire, hot sauce, flour, parsley, granulated garlic, and black pepper. Add to onions and bring to a boil over medium heat whisking the entire time. Reduce heat and simmer for about 5 minutes. Add the corn, peppers, chilies, and reserved bacon. Cook an additional 5 minutes. Just before serving, remove soup from heat, stir in cheese, and adjust seasonings. If you are feeding children, serve with apple slices and Goldfish. (The cheesy ones!)

IRISH LAMB STEW WITH ROASTED ROOT VEGETABLES

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Boy howdy, if you are looking for a recipe for really rich stew bursting with flavor, have I got a deal for you! I could not believe how delicious this stew was when I took my first “official” bite last evening. When I say “official bite”, I’m talking about my first bite from my serving bowl at the dinner table. Of course I had made several “quality control” bites during the cooking process (actually more than were absolutely necessary) so I had an idea of the pleasure that lay ahead. But when paired with a chunk of crusty bread and a lovely glass of Cabernet Sauvignon to compliment the richness of the stew, even I was impressed with my version of the lamb stew recipe I found posted courtesy of the Food Network Kitchens. You know, there are just times when you have to pat yourself on the back. And in all modesty (or at least as much modesty as I can muster on this one), you too are undoubtedly going to be pretty darned impressed with me. But be forewarned, this stew is rich! Not just a little rich, or kinda sorta rich, but full blown “Puttin’ on the Ritz” rich. (For those of you unfamiliar with the expression/song “Puttin’ on the Ritz”, please refer to the quintessential version of the song performed by Gene Wilder and Peter Boyle in the movie Young Frankenstein. www.youtube.com/watch?v=co6-tYS9k1U  Ya just gotta love those boys!) You’re also going to fall in love with this fancily dressed up stew, especially when you learn how easy it is to prepare. It’s not a terribly economical dish to make, because lamb isn’t cheap, but a small serving is quite sufficient. For a more formal dinner, along with the chunks of crusty bread, I would serve a fairly simply dressed green salad. Nothing too elaborate. No goat cheese for example. There is more than enough richness happening in the stew itself. To my thinking there’s only one way in which too much richness is desirable, and that’s in an abundance of good friends. In that regard, I’m as rich as Rockefeller!

  • 2 T. olive oil + more for roasted veggies
  • 2 lbs. lamb cut into bite size chunks (I use boneless leg of lamb and cut off as much fat and silver skin as possible)
  • kosher salt
  • freshly ground black pepper
  • 1 lg. onion, chopped
  • 4 garlic cloves, minced
  • 1/2 c. flour
  • ½ c. unsalted butter
  • 1 bottle amber or black ale
  • 3 c. beef stock
  • 1 (14.5-oz.) can diced tomatoes
  • 3 small parsnips, peeled and cut into bite sized pieces
  • 4 medium carrots, peeled and cut into 3/8-inch rounds
  • 2 medium unpeeled potatoes, cut into bite sized pieces
  • 8 (4-inch) sprigs fresh rosemary, plus 1 tsp. chopped

In a heavy covered pan, heat the 2 tablespoos olive oil. When the oil is hot, add the lamb which has been seasoned with salt and pepper and fry until dark brown. (You will probably have to fry the meat in 2-3 batches.) Remove the meat as it browns and set aside. When all the meat is brown the bottom of your pan should be really dark too. That’s what you want! Add the onions and sauté until soft, about 5 minutes. Add the butter and allow it to melt. Whisk in the flour, reduce the heat to low, and cook the roux until it is brown, about 4 minutes. Whisk in the beer and stock. Add the canned tomatoes and the reserved lamb; bring to a simmer, reduce heat slightly and cover. Simmer for 90 minutes, stirring periodically. Meanwhile, place the parsnips, carrots, potatoes, and rosemary sprigs on a shallow roasting pan. Toss with just enough olive oil to lightly coat veggies. Sprinkle with salt and pepper. Place the vegetables in a pre-heated 400 degree oven. Roast for 30-45 minutes or until the vegetables are tender and starting to brown. Remove the vegetables from the oven and strip the rosemary sprigs. Discard the stems. When the meat is tender and the gravy is good and thick, add the roasted vegetables to the lamb mixture. Cook for 10 minutes to blend flavors and textures. Add the chopped rosemary and adjust the seasoning. Serve with crusty baguette pieces, a simple green salad with a piquant dressing, and a full bodied Cabernet Sauvignon or other hearty red wine of choice.

 

CURRIED PUMPKIN AND PEANUT SOUP

Since it appears that it might not stop raining around the Pacific Northwest until the middle of August (if then), I decided I’d better immediately share another soup recipe with you. But before I provide you with the recipe, I feel it necessary to tell you a little story. The first time I had this soup, and sorry if you have already read about my little social faux pas in my first cookbook, I behaved rather badly. (And although I appreciate that you are probably doubting that I am capable of demonstrating anything other than exemplary behavior in social situations (and thank you for that), please believe me, given the right circumstances I can truly make a complete and utter fool of myself.) Well the evening of the “occurrence”, circumstances happened to be just perfect for me to do just that! A) We were dining at the home of our dear friends Dick and Eloise, B) I was hungry, and C) the soup was past delicious. After finishing the first bowl, it was clear to me that I definitely needed another wee taste of this lovely soup. Then, after I scarfed down my second full bowl of soup I lost all control and went out to the kitchen, snatched the soup pot off the stove and brought it back to the table. Not only did I finish what was left in the pot, I scraped the sides of the pan with my spoon! Needless to say, I didn’t eat very much of the wonderful steak Eloise served next. Just thinking back on the way I behaved that evening still makes me wonder why I didn’t seek professional help at the time. (Or, for that matter why Mr. C. and Dick and Eloise didn’t insist that I find help.) But since I didn’t and they didn’t and I have not repeated my bizarre behavior in over 20 years, I guess it’s time to forgive myself. (You know, it truly is cathartic to confess ones less than perfect character traits!)  In conclusion, Mr. C. still loves me, Dick and Eloise forgave me years ago, and thanks to Eloise’s generosity, I have this marvelous recipe to share with you. Please give it a try. Curried Pumpkin and Peanut Soup is absolutely perfect to serve on a cold, wet, winter evening.

  • 1 T. butter
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 c. (16-oz.) canned pumpkin
  • ½ c. peanut butter
  • 4 c. chicken broth or vegetable stock
  • 2 ½ tsp. curry powder
  • ¼ tsp. cayenne
  • ¼ tsp. kosher salt
  • 1½ c. sour cream, plus more for garnish
  • 4 T. fresh lemon juice (do not use bottled lemon juice – EVER!)
  • chopped peanuts, opt.
  • finely chopped green onions, opt.

Melt butter in a large soup pot. Sauté onion and garlic until very soft. Add pumpkin, peanut butter, broth, and spices. Bring just to a boil, reduce heat and simmer for 20 minutes, stirring occasionally. Whisk in sour cream and lemon juice. Simmer for 5 more minutes. Do not allow to boil. Ladle into bowl and garnish with additional sour cream, chopped peanuts, and green onions.

 

TURKEY MEATBALL SOUP

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This is probably the best healthy low fat soup I have ever tasted. I made a few changes (well of course I did) to the recipe that I found in Bon Appétit magazine about 10 years ago, and we have been enjoying this delicious soup ever since. It is comfort food, without the guilt. Is there really anything better than that?

  • ¼ c. dried breadcrumbs (either plain or Italian)
  • ¼ c. finely grated Parmesan cheese
  • 2 T. chopped fresh parsley
  • 2 garlic cloves, minced
  • ¾ tsp. kosher salt
  • freshly ground black pepper ( a few grinds))
  • 1 egg
  • 2 T. milk
  • 16 to 20 oz. ground turkey (or chicken) meat
  • 8 c. chicken broth or stock
  • 1 large carrot, finely chopped
  • ¾ c. orzo (rice shaped pasta)
  • 4 c. coarsely chopped kale
  • grated Parmesan for garnish, opt.

Combine breadcrumbs, ¼ cup Parmesan, parsley, garlic, salt, pepper, egg, and milk in a medium large mixing bowl. Gently stir in ground turkey. (Mix only until combined. Do not over mix.) Form into 1 inch meatballs (I use a small ice cream scoop) and place on a lightly greased rimmed baking sheet. Bake meatballs in a pre-heated 350 degree oven for approximately 30 minutes or until meat is no longer pink. Meanwhile, combine chicken broth, carrot, and a few more grinds of black pepper in a large, heavy pot. Cook until carrot pieces are fork tender. Add orzo and kale and continue cooking for 10 minutes or until the orzo is tender. If meatballs are not done at this point, just put a cover on the pot and turn off heat. When meatballs are done, remove from oven and add to stock. Pour a couple of tablespoons of water into pan. Carefully scrape up any crusty bits that might have formed while the meatballs were baking. Carefully pour meatballs and water loosened bits into the broth. Adjust seasoning and cook 5 more minutes, just long enough to blend flavors. Serve with grated Parmesan.

Note: This is a very healthy and delicious way to get veggies into your diet (and your children’s diet). Kale is very high in beta carotene, vitamin K, vitamin C, and reasonably rich in calcium. Parsley is an excellent source of vitamin A, several B vitamins, vitamin K, and contains more vitamin C than most citrus fruits.

 

 

BEEF STEW

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On cold dark rainy winter evenings (which granted are most winter evenings in the Seattle area) my tummy fairly screams at me to give it something warm, hearty and comforting. And not being a person who has ever denied my stomach anything, I comply as best I can while still trying to maintain some semblance of dietary responsibility. One of the dishes I make to satisfy my inner cravings is this stew. It actually took me several years to achieve just the right flavor, thickness, and proportion of meat to vegetable that I required in a perfect stew. I wanted my stew to be reminiscent of Beef Bourguignon, but contain more healthy veggies. So when I finally hit on this combination of ingredients, I was happy. (And yes, I do have a marvelous recipe for Beef Bourguignon that I will share with you at a later time.) So if you too have a desire for a healthy (bacon, not withstanding) and hearty hot dish, I recommend you build yourself a pot of stew. Chunk up a chewy baguette to go with it, pour yourself a nice glass of red wine, and try to forget (all you Puget Sound/Salish Sea inhabitants) that it has been cloudy, grey, and rainy for 47 days in a row! Take heart – the wine will help!

  • 4 slices lean bacon, diced
  • 1 lb. lean beef (round steak or top sirloin is great)
  • 2 tsp. seasoned salt
  • freshly ground black pepper
  • 1 ½ tsp. paprika
  • ½ c. flour
  • 1 lg. onion, chopped
  • 3 garlic cloves, minced
  • 1 c. chopped celery
  • 2 carrots, sliced ¼-inch thick
  • 3 c. beef stock
  • 1 c. red wine (I use Hearty Burgundy)
  • 1 T. tomato paste
  • 1 bay leaf
  • 2 tsp. dried thyme leaves
  • ½ tsp. dried rosemary, crushed
  • 1 T. dried parsley
  • 2 medium potatoes, diced
  • 4-6 c. fresh or frozen vegetables (corn, beans, peas, broccoli, mushrooms, zucchini, etc.)

Fry bacon until crisp in a large, covered soup pot. Remove bacon to medium sized bowl. Don’t discard bacon fat. Meanwhile, remove any fat or grizzle from meat and cut into bite size pieces. Sprinkle meat with seasoned salt, pepper, and paprika. Place flour in a bag and add meat cubes. Shake until well coated. Brown meat in bacon fat. As pieces brown, remove to the same bowl as bacon. If more fat is needed to brown all the meat cubes, add a teaspoon or so of vegetable oil . After all the meat has been browned, add onion, garlic, celery, and carrot slices to the pot. Stir fry for about 5 minutes, lifting brown bits off the bottom. Add beef stock, red wine, tomato paste, bay leaf, thyme, rosemary, and parsley. Bring to boil and add cooked bacon, meat cubes and any accumulated meat juices. Reduce heat to low, cover, and simmer for about 90 minutes or until the meat is almost tender. Stir periodically. Add potatoes and simmer until they are almost done, about 30 minutes. Add fresh vegetables and cook until crisp tender. Add frozen vegetables and continue cooking only until they are warmed through. Taste and adjust seasoning before serving steaming hot.

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CHEZ CARR CHILI CON CARNE

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When I think about fixing chili, I usually (thankfully) don’t remember the chili my dear departed parents used to serve when I was a child. Some of you had the pleasure of knowing my parents, but most of you did not have to dine (and I use the term very loosely) in their home. While their food was not burned or awful tasting, it certainly didn’t bear any resemblance to the food most of us enjoy in our homes today. Please allow to me to give you an example and thereby prove my point. Their “recipe” for chili consisted of one can chili (I think there was only one brand available when I was a child) and one can of water. Heat until warm (not even hot, mind you) and serve with saltine crackers. Yep – that was their idea of chili. Why the can of water you ask? Good question. It’s not like my parents couldn’t read. My dad had a masters in English and my mom wasn’t any dummy either. But for whatever reason, that can of water was added. (Perhaps they just assumed chili was just like any other canned soup and never bothered to read the label.) Regardless, it was pretty much unpalatable. After I grew up and started making chili for my own family, I taught my dad how to make chili from scratch. He never looked back.  So if you too need a good, solid recipe for chili, this is about as basic and easy as it gets. And if you are even remotely thinking about trying my parents “recipe” for chili – don’t! Believe me, there are only three people in this world that liked my parents chili, and then only if it was added to a prepared package of Kraft Macaroni and Cheese. My three younger children thought that this was the best food in the world when they were little. They always loved when grandpa and grandma babysat them, because they were going to get to eat this yummy concoction. (And no, please don’t try my parent’s “recipe” for Macaroni and Cheese Chili either. There are just going to be times when you have to trust me, and this is one of them!)

  • 1 T. olive oil
  • 2 lbs. lean ground beef
  • 2 medium onions, chopped
  • 2 cloves garlic
  • 1 green pepper, chopped
  • 1 qt. chicken stock
  • 1 (8-oz.) can tomato sauce
  • 1 (6-oz.) can tomato paste
  • 1 T. Worcestershire sauce
  • 1 tsp. dried thyme
  • 2 T. dried parsley
  • 1 bay leaf
  • 1/8 tsp. ground cloves
  • 7 T. mild chili powder
  • 2 T. ground cumin
  • freshly ground black pepper
  • kosher salt
  • 2 cans chili beans
  • finely chopped red onion, garnish
  • grated sharp cheddar cheese, garnish
  • sour cream, garnish

Heat oil in a large, heavy, covered pot. Add ground beef and fry until the meat is very, very dark brown and sticking to the bottom of the pan. (It’s those lovely caramelized brown bits in the bottom of the pan that you really need to give your chili the deep rich flavor.) When the meat is good and brown add the chopped onions, garlic, and green pepper and cook uncovered until the onion is translucent and you have scraped all the brown bits off the bottom of the pan. Add the chicken broth, cover and let simmer for 30 minutes. Add the tomato sauce, tomato paste, Worcestershire sauce, thyme, parsley, bay leaf, cloves, chili powder, cumin, pepper, salt to taste, and chili beans. Replace lid and continue simmering for an hour. Stir occasionally. Adjust seasoning and serve topped with red onion, cheese, and sour cream.

 

HOT AND SOUR SOUP

OLYMPUS DIGITAL CAMERAI had been trying to find a great Hot & Sour Soup recipe for years. I had searched cookbooks, magazines, internet sites, and even thought about bribing a waiter once (turned out he was the owner’s son, so I made the right choice in not dipping that low) to no avail. Seriously, over the years I must have tried at least 15 different recipes for this soup. None of them had the flavor I was after. Then one glorious day while I was visiting daughter Paula, she told me about her good friend Pam who also loves to cook. Paula casually mentioned that she would photocopy a couple of Pam’s recipes for me to try when I got home.  And there, amongst several other recipes that looked delicious, was an 8 ½ x 11-inch piece of paper with the recipe of my dreams in 12 point Calibri font.  Now one thing you should know before I go any further; I trust my daughter’s judgment in all things edible. Paula, like my other two daughters Eden and Ursala, is a wonderful cook. So when Paula gave this recipe such high praise, I knew I just had to give it a try. And of course I did. And because I don’t want any of you to have to go through 30 years of trial, error, and longing like I did, I am sharing this lovely recipe with you. And since I know you are going to be ever so grateful that I sent this recipe your way, I’m just going to assume I have your thanks already and say  不客气 (bú kè qi) – you’re welcome!

  • 10-12 dried shitake mushrooms
  • 1 block firm or extra-firm tofu
  • 10 c. chicken stock
  • ¼ c. dry sherry
  • 8 green onions, chopped, divided
  • 2 T. finely minced fresh ginger
  • 4 T. sesame oil, divided plus more to drizzle on soup just before serving
  • kosher salt
  • 8 T. cornstarch, divided
  • 1 T. chili oil
  • 1 lean boneless pork chop or one boneless skinless chicken breast, cut into very small pieces
  • 1 small can straw mushrooms, drained and sliced
  • 1 can bamboo shoots, drained and sliced
  • 2-4 T. soy sauce
  • freshly ground black pepper
  • 1/2-3/4 c. white wine vinegar
  • 2 eggs, lightly beaten

Cover dried shitake mushrooms with hot water; set aside. Wrap tofu in paper towels. Place a plate on top and weigh down with something heavy. (This will squeeze some of the excess moisture out of the tofu.) Set aside. Pour chicken stock into a medium sized soup pot. Add sherry, about 3/4 of the chopped green onions, ginger, and 1 tablespoon of the sesame oil. Bring to a boil, reduce heat and simmer for 20 minutes. Meanwhile, slice the tofu into 1/4-inch slices, sprinkle lightly with kosher salt, and coat with 2 tablespoons of the cornstarch. Combine remaining 3 tablespoons sesame oil with chili oil in a large frying pan. Bring oil to medium heat, just before it begins to smoke, and fry the tofu until both sides are a nice golden brown. Remove from pan and drain on a paper towel. When cool cut into bite size pieces. Set aside. During the time the broth is simmering, mix in about 2 teaspoons of cornstarch into the pork or chicken. Set aside. After the broth has simmered for 20 minutes, drain the shitake mushrooms and add to the broth. Add the pork or chicken pieces, separating the pieces as you drop them into the soup. (The cornstarch will make the meat pieces stick together, so separating them is essential.) Add the straw mushrooms, bamboo shoots, and soy sauce. (Start with 2 tablespoons soy sauce and add more at the end if needed.) Bring broth back to boil, reduce heat and simmer for an additional 3 minutes. Add fried tofu, pepper, and vinegar. (Again start with the smaller amount of vinegar and add as needed.) Add a small amount of water to the remaining corn starch and add to the soup. Simmer for about 2 minutes or until broth is slightly thickened. Drizzle eggs in hot soup but do not stir. Just before serving, adjust seasoning. Ladle into soup bowls. Garnish with the remaining green onions and a drizzle of sesame oil. Serve immediately.

TORTILLA SOUP

If you have ever ordered tortilla soup in a Mexican restaurant, then you are probably not going to take even a cursory look at this recipe. For if you are like me (hopefully not, one of me is enough) you have tried a restaurant tortilla soup and found it at best – passable. This soup recipe however, given to me years ago by my daughter Paula, easily qualifies as one of the best soups I have ever had the very great pleasure to consume. It has all the elements I love – a fabulous broth and additives which I get to choose to add to the broth. And really, what’s not to love about cubed, perfectly cooked chicken, creamy avocado chunks, shredded cheese, and flour tortilla strips. I have yet to serve this soup to anyone who doesn’t think it is amazing. In fact, I often get requests for this soup when I am hosting an event. So do yourself a favor, forget what you have tasted before that called itself Tortilla Soup, and give this recipe a try. Your family and friends will love you for it. OK, they probably already love you, but if not, or you are kinda-sorta sitting on their virtual “love fence”, fixing this soup can only help elevate your position. It might even help you clear that fence without any slivers or bruises.

  • 1 T. butter
  • 1 T. vegetable oil
  • 1 large boneless, skinless chicken breast, cubed
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 8 c. chicken broth or stock
  • 2 (15-oz.) cans tomato sauce
  • 1 ½ tsp. dried basil (dried basil is really better than fresh for this recipe)
  • ½ tsp. crushed red pepper flakes
  • ¼ tsp. kosher salt
  • freshly ground black pepper
  • 12 flour tortillas, baked on a griddle, cooled and cut into strips
  • 1 c. grated Monterey Jack cheese
  • 1 c. shredded mozzarella cheese
  • 2 avocados, diced
  • 6 green onions, finely minced

Place the butter and oil in a large covered soup pot. Cook chicken just until done. Remove to a small bowl. Add onions and garlic and cook until garlic just starting to turn brown. Add chicken broth, tomato sauce, dried basil, crushed red pepper flakes, salt, and pepper. Cover and simmer for 20 minutes. Meanwhile, place the tortilla strips, cheeses, avocados, and green onions in their own bowls.  When ready to serve, fill soup bowls half full of soup and let your family or guests choose their own extras (chicken, tortilla strips, Jack cheese, mozzarella, avocado, and green onions).

MUSHROOM ONION SOUP

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I used to work in the International district of Seattle during the 70s. I loved it! Our customers were wonderful, the business owners were our buddies, and the restaurant food and grocery selections were unparalleled in the region. My fellow employees taught me a lot about Asian cooking too. (We actually had a full kitchen in our break room, complete with a 4 burner stove, refrigerator and microwave.) Most days I would either bring a leftover from home, or build something on the spot. But sometimes, a group of us would head off to one of the local eateries. Of course we had fabulous Asian restaurants from which to choose, but we also had an incredible hole-in-the-wall Creole restaurant across the alley from us and a short lived sandwich and soup place in the great hall of the old Union Station. (Union Station is a former train station constructed between 1910 and 1911 to serve the Union Pacific Railroad and the Milwaukee Road. It now serves as the headquarters of Sound Transit and its grand hall is rented out to the public for weddings and other events.) But back to that soup and sandwich place. One of the soups they offered was an onion soup with mushrooms. It was the best soup I had ever tasted. I begged and pleaded for that recipe, but they never would share it with me, even when they were closing! How rude, don’t you think? Anyway, I played around with the ingredients and finally determined that the subtle background flavor that made my taste buds sing was caraway. So give this recipe a try, but please, do not leave out the caraway. Your taste buds will thank you!

  • ¼ c. butter
  • 2 T. extra virgin olive oil
  • 8 onions, sliced
  • 1 lb. mushrooms, quartered
  • 1 tsp. sugar
  • 2 T. flour
  • ½ c. hearty red wine (I use “Gallo Hearty Burgundy”)
  • 6 c. beef broth (I use 6 teaspoons of  Superior Touch brand “Better Than Bouillon” – beef base and 6 cups of water)
  • 2 T. chopped fresh parsley
  • ½ tsp. caraway seeds (not optional)
  • 1 bay leaf
  • 1 T. paprika
  • ½ tsp. dried marjoram
  • ½ tsp. dried thyme
  • lightly toasted baguette slices
  • Swiss or Gruyère cheese, grated
  • Parmesan cheese, grated

Melt butter in a large covered soup pot. Add olive oil and sliced onions. Cook onions for about 45 minutes or until they are caramel colored and very, very soft. Add mushrooms and sugar; cook for 10 minutes. Stir in flour and let cook for about 5 minutes over low heat, stirring often. Add wine, beef broth, parsley, caraway, bay leaf, paprika, marjoram, and thyme. Cover and simmer for at least an hour. Meanwhile, place a combination of   cheeses on baguette slices. Just before ready to serve, pop the bread and cheese in a 450 degree oven and bake until cheese is melted. Ladle soup into oven proof soup bowls and place a couple baguette slices on top. Sprinkle with more cheese and place in hot oven or under broiler until cheese is melted and starting to brown. Serve immediately.

 

 

 

 

CRAB BISQUE – also reverently referred to as Heaven in a Bowl!

I absolutely love serving a first course soup at dinner parties. I have a large selection of flat bottomed coffee cups (short, squat, straight sided, with the bottom and top sharing the same circumference) that I picked up at our local Goodwill. After the appetizers and beverages have been served, and my guests have had sufficient time to tell me how wonderful the appetizers tasted (always allow time between courses for unsolicited compliments), I hand out small cups of a rich soup like this bisque before the main course is served. The servings are small because my first course soups tend to be very rich, and a tiny amount goes a long way. In fact, I try to serve fairly small portions of every dish that I serve. I have always felt that a person’s taste buds (like mine for example – that can legitimately be classified as overworked) get tired after a few bites of any flavor, regardless of how fabulous. So rather than too much quantity of any one food, I prefer to offer a greater assortment of small dishes, with lots of different and interesting flavors and flavor combinations represented. And yes, I know that it takes more time and effort to prepare the food for a dinner party using my criteria, but happy taste buds dancing around your dining room is worth the effort.

  • 2 T. butter (don’t even think about using margarine)
  • 1 large shallot, thinly sliced
  • ¼ c. loosely packed basil chiffonade* (rolled into the shape of a cigarette and very thinly sliced)
  • 2 ½ T. flour
  • 2 c. vegetable stock
  • 8-oz. can tomato sauce
  • 1 c. heavy cream
  • 1/8 tsp. white pepper
  • 1/3 lb. fresh or canned crab (do not use that fake crab stuff in MY Crab Bisque recipe – or else!)

Melt butter in a medium saucepan over medium heat. Add shallots and sauté for 2 or 3 minutes, or until soft. Add basil and continue sautéing for 1 minute more. Whisk in flour and cook until mixture is bubbly, 1 to 2 minutes. Gradually add veggie stock and tomato sauce. Bring to a boil. Add heavy cream and bring back to just under a boil. Reduce heat to simmer, add white pepper and crab, reserving a tiny amount to add as a garnish, and continue cooking 3 or 4 minutes. Serve immediately garnished with reserved crab.

*rolled into the shape of a cigarette and very thinly sliced