Soups

  1. Chantalle’s Italian Lentil Soup
  2. Hungrian Mushroom Soup
  3. Red Fish Blue Fish Seafood Chowder

Chantalle’s Italian Lentil Soup

  • 3 onions, chopped
  • 3 cloves garlic, minced
  • 4 T butter
  • 1 c brown lentils
  • 64 oz can tomato juice
  • 2 t basil
  • 2 t oregano
  • salt & pepper
  • OPTIONAL: some sort of pasta
  1. Saute onions and garlic in butter until golden
  2. Add rest of ingredients (except pasta if used) and bring to boil
  3. Cover and simmer until lentils are tender (1 h)
  4. If pasta is used add at this point and simmer until cooked

VARIATIONS

  • add red pepper flakes
  • For a stew use 48 oz juice to 1 c lentils

Hungrian Mushroom Soup

  • 4 tablespoons of salted butter
  • 1 ½ cups white onions, chopped
  • 1 lb. mushrooms, sliced (use crimini, button, etc.)
  • 2 teaspoons dried dill weed
  • 1 teaspoon EACH: dried thyme AND dried mushroom powder (optional)
  • 1 tablespoon EACH: sweet paprika AND lemon juice
  • 2 cloves garlic, grated
  • 2 ½ cups low sodium chicken stock (or vegetable)
  • 2 tablespoons low sodium soy sauce
  • 3 tablespoons all-purpose flour
  • 1 cup half and half (or whole milk)
  • ⅓ cup room-temperature creme fraiche (or sour cream)
  • 3 tablespoons chopped parsley
  1. In a dutch oven or soup pot, saute the onions and mushrooms in the butter over medium heat for 5 minutes.
  2. Then, season with dill, thyme, and paprika and allow the mushrooms and onions to continue cooking for an additional 7-10 minutes, stirring often.
  3. Sprinkle the grated garlic and mushroom powder 30 seconds before the mushrooms are done.
  4. Slowly pour in the chicken stock, soy sauce, and lemon juice and scrape the bottom of the pot to loosen anything that might be stuck on.
  5. Allow the soup to gain a simmer and then let cook and reduce for 5 minutes.
  6. While the soup is reducing, whisk together the milk and flour in a small bowl until smooth (you can also just shake it all in a mason jar.)
  7. Pour the mixture into the soup and continue to cook the soup for 8-10 minutes, or until the soup thickens, stirring as required.
  8. Remove the soup from heat.
  9. Stir the soup while you add in the sour cream slowly and allow for it to mix.
  10. Sprinkle with parsley to finish and serve warm with grilled bread rubbed with a clove of cut garlic!

Red Fish Blue Fish Seafood Chowder

  • 1 can (341 ml/12 oz) corn kernels (save liquid)
  • 30 ml (2 tbsp) canola/olive oil blend
  • 375 ml (1 1/2 cups) finely chopped onions
  • 375 ml (1 1/2 cups) diced carrots
  • 375 ml (1 1/2 cups) diced celery
  • 375 ml (1 1/2 cups) diced parboiled potatoes
  • 50 ml (1/4 cup) crushed garlic
  • 10 ml (2 tsp) toasted ground coriander
  • 5 ml (1 tsp) toasted ground cumin
  • 5 ml (1 tsp) sea salt
  • 5 ml (1 tsp) pepper
  • 1 can (398 ml/14 oz) crushed tomatoes
  • 3 cans (each 400 ml/14 oz) coconut milk
  • 125 ml (1/2 cup) sweet chili sauce
  • 25-50 ml (1/8 - 1/4 cup) chipotle chilies in adobo sauce, chopped
  • 15 ml (1 tbsp) hot sauce
  • 30 ml (2 tbsp) Worcestershire sauce
  • Leaves from 1 bunch fresh cilantro, minced
  • Sustainably harvested white fish or seafood (such as cod, halibut, shrimp, scallops, lobster), cut into bite-size pieces
  • 1 can baby clams (save juice)
  • Cilantro leaves and sliced green onions, for garnish
  1. Drain corn, reserving liquid.
  2. In a large pot over medium-high, heat oil. Add corn, onions, carrots, celery, potatoes, garlic, coriander, cumin, salt, and pepper. Saute until vegetables are soft.
  3. Add reserved corn and clam liquid, tomatoes, coconut milk, chili sauce, chipotles, hot sauce, Worcestershire sauce, and minced cilantro.
  4. Simmer for 10 minutes.
  5. Stir in fish; simmer for another 5 minutes