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Discussion Starter #1
1 lg. onion, chopped, (1 C.)
2 stalks celery, chopped, (1 C.)
1 med. leek, thinly sliced, or 3 green onions, thinly sliced
1 lg. clove garlic, minced
2 T. butter
1 1/2 lbs. sweet potatoes, peeled and cubed (about 5 C.)
4 C. reduced sodium chicken broth
1 3" cinnamon stick
1/4 t. ground nutmeg
1 1/2 C. half & half, or light cream
2 T. pure maple syrup
Sliced leeks (optional)

In a 4 qt. Dutch oven, cook onion, celery, leek and garlic in hot butter till onion is tender, but not brown.

Add sweet potatoes, broth, cinnamon and nutmeg. Bring to boiling, reduce heat. Cover and simmer for 20 minutes or till sweet potatoes are tender. Remove from heat, cool slightly. Remove cinnamon stick and discard.

Transfer mixture, about 1/3 at at time, to blender or food processor. COver and blend or process till smoothl. Return all to the Dutch oven. Sir in half & half and maple syrup, heat through. To serve, garnish with leek slices, if you like.

8 servings
 

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Discussion Starter #2
North Woods Wild Rice Soup

1/4 C. butter or margarine
1 med. onion, chopped (1/2 C.)
8 oz. fresh mushrooms, sliced
1 med. carrot, chopped
1/4 C. all-purpose flour
1/4 t. salt
1/4 t. pepper
2 C. chicken broth
1 12oz can fat free evap. milk
1 C. cooked wild rice
1 C. chopped cooked chicken
4 oz reduced fat (Neufchatel) cream cheese, cubed

In 4 qt. Dutch oven, melt butter over med. heat. Add onion, mushrooms and carrot. Cook and stir over med. heat till carrot is tender. Stir in flour, salt and pepper. Add broth all at once. Cook and stir till bubbly.

Stir in evap. milk, wild rice, chicken and cream cheese. Cook and stir over medium-low heat till cheese is melted.

4 servings
 

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Turkey Onion Soup

3 med. onions, chopped (1 1/2 C.)
3 med. leeks, chopped (1 C.)
1 bunch green onions, sliced (1/2 C.)
3 shallots, finely chopped (1/3 C.)
3 carrots, sliced (1 1/2 C.)
3 stalks celery, sliced (1 1/2 C.)
1 T. cooking oil
1 2 1/2 bl. turkey breast half, skinned
5 1/2 C. water
1/2 C. snipped fresh parsley
1 1/2 t. dried oregano, crushed
1 1/2 t. Greek seasoning (**I've never seen this type before, this is all that it says in the recipe)
1 t. salt
1 t. fennel seeds, crushed
1/2 t. ground black pepper
2 bay leaves

In a 4 qt. Dutch oven, cook the onions, leeks, green onions, shallots, carrots and celery in oil over medium-high heat for 7-10 minutes or until tender. Add turkey, water, 1/4 C. of parsley, oregano, Greek seasoning, salt, fennel seeds, pepper and bay leaves. Bring to boiling; reduce heat. Cover and simmer 1 to 2 hours or till meat is tender.

Remove the turkey from the Dutch oven. Cut the meat from the bones; discard bones. Chop meat and return to Dutch oven with remaining snipped parsley. Remove bay leaves and discard.

6 servings

Greek Seasoning Mix
4 TBS. oregano
6 tsp. fennel seeds
6 tsp. dried lemon grass
3/4 tsp. black pepper

Grind herbs to a fine powder, bottle, and label. The above amounts make up about 1/2 cup.
Use within 6 months for best flavor release.


GREEK SEASONING BLEND

2 teaspoons salt
2 teaspoons dried oregano
1 1/2 teaspoons onion powder
1 1/2 teaspoons garlic powder
1 teaspoon cornstarch
1 teaspoon pepper
1 teaspoon beef bouillon granules
1 teaspoon dried parsley flakes
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg

Combine all ingredients and store in an airtight container.

Serve with steaks, pork chops, chicken, or fish.

1/4 cup.
 
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