Bonus Recipes! Merry Christmas

December 24, 2010 at 3:12 pm Leave a comment

My family had their annual Christmas potluck party last night. We did soup and salad. These two soups I made were a big hit. Here are the recipes, as best I can remember. I’m a dump and stir cook, dump it in and stir it until it looks right, so trying to remember what I put in gets to be a challenge. My husband once accused me of never being able to make the same dish twice, mostly because I couldn’t remember how I changed the recipe. This should be pretty close. You may need to tweak the spices for your own personal taste.

Chicken Mushroom & Leek Soup

2 or 3 leeeks

2 T. butter

2 c. carrots, peeled & sliced

2 chicken breasts

1 t. oil

10 – 12 medium crimini mushrooms

1 t. curry powder

1/2 t. turmeric

2 t. lemon pepper seasoning

1/2 t. paprika

1/8 t. cayenne pepper powder

Trim roots and tops of stems from leeks, discard. Slice leeks in half lengthwise. Soak in large tub or sink of cold water for 10 – 15 minutes, rinse very well to remove all sand and dirt. Drain and slice crosswise into thin slices. Melt butter in large saucepan, add leeks, cover and cook for 10 – 15 minutes until leeks are tender. Add carrots and 4 – 6 c. water, enough to cover. Leave on low heat. Heat oil in frying pan over medium high heat, add chicken breasts. Cook until lightly browned and meat is mostly done. Cube chicken into bite size pieces, add to soup mixture. Wash mushrooms, slice, and add to soup. Add all spices and enough water to cover vegetables. Cover and cook on low 1 – 2 hours. Add salt and pepper to taste.

Kale Soup

1/2 c. diced onion

3 – 4 slices thick-cut bacon

1 lb. ground turkey

4 – 5 medium potatoes, cubed, about 6 c.

4 – 5 medium carrots, peeled and sliced, about 3 c.

1 t. ground sage

1 t. rosemary leaves

1 t. thyme leaves

1 t. garlic powder

1/2 t. black pepper

2 t. salt

1 bunch kale

Cook bacon in frying pan until well-done (thick cut bacon won’t always crisp, which is fine for this recipe). Remove and set on paper towels to drain. Add onion to bacon fat, cook until tender, about five minutes. Remove onion and place in large stock pot. Cook turkey in remaining bacon fat until meat is done, crumbling it into small pieces. Add turkey to pot with onion. Slice bacon into small bits, add to mixture. Add potatoes, carrots, and seasonings to pot. Add enough water to barely cover vegetables. Bring to a boil, reduce heat to medium low, cover and cook for 1 – 2 hours, until potatoes and carrots are soft. Wash kale and chop crosswise into strips. Add to soup, cover and cook for 5 more minutes. Add salt and pepper to taste.

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Jaleta Clegg

I write science fiction, fantasy, and comic horror. I also have a whole horde of children and a lot of opinions.

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