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There is a chill in the air, bringing a desire to snuggle up on the couch and hold onto something warm. Here are some simple soup recipes that can help you ease into the cold weather. These portions are meant to be shared or can be saved for enjoyment throughout the week.
Story by Abby Morgan
Illustrations by Vanessa Astronoto
Creamy Mushroom and Chicken Soup
Ingredients
2 tbsp. butter
1 tbsp. olive oil
¼ cup onions
2 tsp. minced garlic
1 cup mushrooms
2 lbs. chicken
1 tsp thyme
½ cup flour
6 cups chicken or vegetable broth
1 cup half-and-half
Salt and pepper to taste
Instructions
Mix the butter, oil, and onions into a medium sized pot and cook until onions are translucent.
Add the garlic, chicken, and mushrooms. Cook until the mushrooms are thoroughly browned and flimsy to the touch.
Add the thyme and sprinkle in the flour. Mix slightly until the flour is incorporated.
Add the broth cook for 15 to 20 minutes, until chicken is cooked.
Pour the half and half into the mixture and sprinkle in salt and pepper to taste.
Vegetable and Quinoa Soup
Ingredients
3 tbsp. olive oil
1 medium sized onion, chopped
3 large carrots, chopped
1 cup celery
¼ cup bell peppers, chopped
1 large tomato, chopped
3 tbsp. minced garlic
¾ cup quinoa
2 cups vegetable broth
2 cups water
1 tsp. salt
1 tsp. pepper
1 ½ cups collard greens
Instructions
Combine the olive oil with the onion, carrots, celery, and bell peppers and cook on medium heat until the onions are translucent
Add in the garlic cloves and tomato until the garlic is aromatic and pungent.
Mix in the quinoa, water, and vegetable broth and cook for 15 to 20 minutes
Stir in the collard greens, salt, and pepper, then cook for another 5 minutes.
Thai Shrimp Soup
Ingredients
2 cups cooked basmati rice
2 tbsp. butter
1 lb. deveined and peeled fresh or thawed shrimp
Salt and pepper to taste
1 medium-sized onion, chopped
1 medium-sized bell pepper, chopped
2 tsp. minced garlic
2 tbsp. red curry paste
12 oz. can coconut milk
2 ½ cup vegetable stock
Instructions
Melt butter in medium sized saucepan. Add shrimp, season with salt and pepper and cook until the shrimp is no longer translucent, around 4 minutes and then set aside.
Combine onion, bell pepper, and garlic in same saucepan and cook until onion is translucent
Mix in the curry paste thoroughly and cook until fully incorporated. Combine the milk and stock and slowly add to the pan, constantly stirring so the milk doesn’t burn.
Allow the mixture to boil for 1 to 2 minutes and then lower the heat until the soup thickens.
Stir in the shrimp and rice. Wait for the soup to cool and enjoy!