Quick and Easy Mushroom Soup

Another quick and easy recipe today.  I made some mushroom soup today; not a creamy version but a nice broth based mushroom soup.

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  • 8 o.z. fresh mushrooms ~ sliced and diced as desired
  • 1 Tbs olive oil
  • 1/4 cup onion
  • 1 1/2 cups chicken broth
  • 1/2 cup fresh spinach ~ chopped

Saute mushrooms in olive oil with onion for about 5 minutes or until desired tenderness  Add broth and simmer for about 15 minutes longer.  Stir in spinach just 3 – 5 minutes before serving.  Season with salt and pepper if desired. You could add some herbs and spice if desired.  I used a homemade chicken broth that already had a bit of cayenne, rosemary, and thyme; if you have a good broth you won’t need much more seasoning added.

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Enjoy ~ Kimberly

Sausage and Sage Dressing

I must have dressing with turkey; it’s a must in my opinion.  I like my moms best but this came out pretty good.  Here is a link to my turkey recipe and the citrus rub.

  • 1 pound breakfast sausage
  • 1/2 cup onion – diced
  • 1 1/2 cup celery – sliced
  • 2 Tbs dried sage leaf
  • 1/2 tsp marjoram
  • 1/2 tsp thyme
  • 1/2 tsp garlic
  • 4 cups chicken or turkey stock
  • 2 pounds bread
  • salt and pepper to taste

Cook sausage, onion, and celery until veggies are tender and sausage is cooked through.  Add sage, marjoram, thyme, garlic, and stock; bring to a simmer.

Tear bread into small pieces. I like to test my sausage and stock to see if it needs any salt or pepper by dunking a piece of bread into it and tasting.  Depending on the sausage and stock used you may need to zip up the flavors a bit.  Once flavors are right pour stock and sausage mixture over torn bread; stir.  Pour into oiled casserole and bake for 20 minutes until browned and heated through.  If making and chilling ahead allow 30 – 40 minute for baking.

Enjoy ~ Kimberly

Mashed Potatoes

Just a simple mashed potato on the slightly lighter side.  I used some beef broth for part of the liquid which helped to add great flavor.  Especially tasty with the Salisbury Steak I made yesterday!

Mashed Potatoes

  • 2 1/2 pounds small potatoes
  • 1/4 cup butter
  • 3/4 cup beef stock
  • 1/2 cup milk
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Cover potatoes with water and bring to a boil.  Cook for 20 – 25 minutes or until desired tenderness.  Drain potatoes well and begin mashing with mixer.  Add butter and beef stock mashing well.  Add milk, salt and pepper mixing thoroughly.  Place in buttered casserole and bake for about 20 minutes or until hot.

Enjoy ~ Kimberly

Lamb and Barley Stew

I was dying to make something with some of the leftover lamb from the leg roast.  I first cooked down the bone to make a fantastic broth.  I love beef barley soup and knew that lamb would be at least as fantastic.   Substitute beef if desired and any kind of broth or stock will work.  It could have used a bit more barley perhaps but really quite delicious.

Lamb and Barley Stew

  • 1 Tbs butter
  • 1 pound fresh sliced or diced mushrooms
  • 4 cups broth – lamb, beef, or chicken
  • 1/4 cup barley
  • 1 1/2 cups sliced carrots
  • 1 cup sliced celery
  • 1 1/2 cups diced potatoes
  • 2 cups diced lamb or beef
  • 1 can diced tomatoes
  • 1/2 tsp garlic and a dash of cayenne if desired
  • salt and pepper to taste

Saute mushrooms for about 10 minutes in butter; cook to desired tenderness.

Add broth and bring to simmer.  Stir in barley and cook for about 30 minutes.

Add carrots, celery and potatoes bring back to boil and reduce heat; simmer another  10 – 15 minutes or until vegetables and barley are tender.

Stir in tomatoes, meat, and desired seasonings.  Heat through and serve.

Enjoy ~ Kimberly

Roasted Winter Vegetable Stock ~ Homemade broth to compliment any recipe!

Homemade broth and stock is wonderful to have around.  It’s so much better when you make it yourself.  You can control what goes into each batch and season to your own personal tastes.  Today we are making a big batch of vegetable stock  ~ it smells heavenly.  Charles did all the work for me today ~ it’s still cooking so I won’t have a time for how long to simmer but I can assure you that several hours are needed for the richest flavors and you may want to adjust the seasoning as you go.   We always put some salt in our stocks but that is the way we like it ~ I feel like the salt helps bring out all of the flavors but if you need a reduced sodium option leave the salt out or adjust to your diet needs.

Roasted Winter Vegetable Stock

  • 1 lb Celery
  • 1 lb Carrots
  • 1 lb Cabbage
  • 2 lbs Onion
  • 1/2 lb Parsnip
  • 1/2 lb Turnip
  • 1/2 lb Green Beans
  • 10 Clove Garlic
  • 1/4 Cup Olive Oil
  • 1 Tbs Black Peppercorns
  • 1 Tbs Salt
  • 1 Tbs Corriander
  • 1 tsp Thyme
  • 4 Bay Leaves

Preheat oven to 350 degrees. Wash and prepare vegetables.  Cut vegetables into large chunks.  Peel garlic cloves.  Toss garlic and vegetables with 1/4 c olive oil.  Spread onto 2 large cookie sheets and roast for 1 hour stirring every 20 minutes.  Remove from oven; transfer to large stock pot; add water and seasonings.  Set heat to medium, bring to simmer, and reduce heat simmering for a few hours until desired color and flavor are reached.  We will likely reduce by half or more.  Strain through fine seive or cheese cloth.  Chill and freeze in pint freezer jars or bags.  Enjoy in place of water in your favorite recipe ~ I always cook my rice in stock!

Hope you enjoy the recipe!   ~ Kimberly