O'Connor Stoup

 O'Connor Stoup

     O'Connor Stoup, what is this? Well, O'Connor is my Irish sides surname, (along with a few others), and Stoup is just a new name for a dish that falls in-between and soup and a stew. This "Stoup" is packed full of traditional Irish flavors and ingredients with the addition of an amazing Irish cheddar cheese I picked up at my local grocery. O'Connor Stoup.

Ingredients:

• 2 tbs butter
• 1/2 white onion diced
• 1 stalk celery diced
• 1-2 carrot sliced
• 2 cups small yellow potatoes cut in half
• 1 cup shredded cabbage
• 2 cups ham chunks
• 1 box chicken stock, additional water if needed based on size of potatoes and space.
• Diced fresh parsley
• 1 large Bay leaf
• 1 cup Irish Cheddar chunks
• 1/2 cup cream
• Salt/pepper

1. In a large stock pot over medium high heat melt the butter and sauté the onion, celery, and carrot until tender.

2. Toss in shredded cabbage and begin to wilt it. 

3. Pour in stock and bring to simmer.

4. Toss in potatoes and ham chunks. Mix in parsley and Bay leaf and continue to simmer until potatoes are fork tender.

5. Stir in the cream and Irish cheddar. Continue to stir until cheese has melted and you have a thick creamy base.

6. Remove Bay leaf, salt and pepper to taste and serve. 

     This "Stoup" was extremely delicious, full of flavor, hearty and with the perfect amount of cheesy goodness. Enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

Serves: 4+ 

German Goulash Soup

 

German Goulash Soup

     Traditional Goulash stems from the Hungarian culture as a form of meat stew or soup. Other central European cultures also have a version and this one is based off of one of those. My father used to talk about some of the food he discovered when he was in the War in the early 60's. He discussed one fond memory of discovering real German Goulash. Not the kind that some American's eat of a macaroni with ground beef and tomatoes, but rather a sultry, delicious, hearty soup made specifically in this part of Europe. He was stationed in Berlin and remembers finding this soup in a small little restaurant he frequented when he had time to leave his post. He could remember exactly all that was in it, but wasn't too sure on the spice blend. I did a little research and found practically the exact soup he was speaking of. I have listed the original recipe I found at the bottom that I used for inspiration in creating my copycat. Please enjoy German Goulash Soup.

Ingredients:

• 2 tbl butter
• 1/2 chopped onion
• 1 lb beef cubes
• 2 large russet potatoes
• 3 cups beef stock
• 1 1/2 cup chopped carrots
• 2 tbl paprika
• 2 tbl tomato paste
• 1 clove garlic
• 1 tsp caraway seeds
• 1/2 tsp marjoram
• Salt/Pepper

1. In a large stock pot melt your butter over medium high heat. 

2. Sauté the onion and carrot until the onion becomes translucent. Stir in the garlic until fragrant.

3. Toss in the beef cubes and salt and pepper. Brown the beef.

4. Mix in the stock, paprika, tomato paste, caraway seeds and marjoram. Bring to a low boil.

5. Toss in potatoes, cover and simmer until potatoes are cooked through, roughly 15-20 minutes. At this point the soup will have thickened up a bit. 

   This was a quick and easy one pot meal to make that definitely was hearty and full of flavor. Perfect for the colder nights occurring during this autumn time.

Prep Time: 5 minutes

Cook Time: 45 minutes

Serves: 3+

Original Link for recipe. 

https://germangirlinamerica.com/goulash-soup-goulasch-suppe/

My father in Berlin, second from right.

Sauté of vegetables and beef

 

Beef Bourguignon

BEEF BOURGUIGNON

     Beef Bourguignon or Beef Burgundy is a famous well known French dish touted as traditional French cuisine, however only newer to the style of cooking since the beginning of the 20th century. Either way, this dish is now well known in France and is such an easy meal to prepare with so much flavor you will definitely want to give it a try. Beef Bourguignon.

Ingredients:

• 1/2 diced white onion
• 1 small stalk celery diced
• 4 strips bacon
• 1 lb stew beef
• 1 cup whole baby carrots
• 1 tbs flour
• 1 bay leaf
• 1 tsp thyme
• 2 cloves garlic minced
• 1 tbs tomato paste
• 1-2 cups red wine (Bordeaux)
• Salt/pepper

1. In a Dutch oven or stock pot sauté onion, celery, and bacon over medium heat until bacon starts to crisp.

2. Increase heat to high and toss in beef and sauté until starting to brown.

3. Mix in carrots, flour, bay, thyme, garlic, tomato paste and red wine. Bring to a low simmer. Cover and cook for roughly 1 1/2 hours to 2 hours.

     This stew was delicious and so easy to make. Add your favorite French bread to dip in and you are set for the night. Enjoy!

Prep Time: 15-20 minutes

Cook Time: 1 1/2- 2 hours

Serves: 4+

 Minestrone

     The quintessential Italian vegetable soup famous everywhere you go. Such an important soup related to just plan easy cooking and traditional peasant food. You can really take anything you want to put into this easy soup. We have always added in beef to increase the flavor profile. This time i was gifted with a nice leftover bundle of fresh herbs from some friends so decided what better thing to include in this soup. All in the pot and leave to get whatever you want done. Minestrone.

Ingredients:

• 1 lb beef cubes
• 1/2 white onion diced
• 1 cup diced carrots
• 1 stalk of celery diced
• 1 clove garlic minced
• 32 oz beef stock
• 32 oz water
• 1 small can diced tomatoes
• 1 small can cannellini beans
• 1 small can green beans
• Ditalini pasta
• small bundle of fresh herbs, ( I used sage, rosemary, thyme, and basil)
• Olive oil
• Salt/pepper

1. In a large pot drizzle some olive oil and sauté diced onion, carrots, and celery until tender. 

2. Next toss in the beef cubes and brown.

3. Mix in the garlic and sauté until fragrant.

4. Pour in the beef stock, water, diced tomatoes, cannellini brans, green beans and the bundle of fresh herbs. Bring to a slow simmer, cover and cook for roughly 45 minutes.

5. Mix in the pasta and cook until tender. Salt and pepper to taste and serve. 

Simple, timely, and delicious. The perfect soup anytime of year. 

Prep Time: 15 minutes

Cook Time: 1 hour+

Serves: 4+

Eleanor's Broccoli Chowder

Eleanor's Broccoli Chowder

     This dish is something my Aunt Eleanor has always made for her family. Perfect for those cold winter's nights or even a brisk summer evening. Packed full of flavor and vegetables that you will immediately notice the different combinations of ingredients when you take the first bite. This dish is quick and easy to make. Give it a try. Eleanor's Broccoli Chowder.

Ingredients:

• 2 cup cubed potatoes
• 1 cup sliced carrots
• 1 cup diced celery
• 16 oz chicken broth
• 1 cup milk
• 13 oz canned corn
• 8 oz cheese whiz
• 1 bunch broccoli florets
• Salt/ pepper

1. Simmer potatoes, carrots, and celery in the broth roughly 30 minutes.

2. Add in drained corn and bring to a low boil.

3. Add in broccoli and cheese whiz.

4. Cook for 15 minutes simmering on low.

5. Add in milk and stir. Salt and pepper to taste and serve.

     This simple yet delicious soup is a favorite of my cousins and aunt. She made it all the time and I had to have it. Enjoy!

Prep Time: 15 minutes

Cook Time: 45-60 minutes

Serves: 4+

Italian Wedding Soup (Minestra Maritata)

 

 

     Italian Wedding Soup has nothing to do with weddings or any kind of celebration. The literal translation, Minestra Maritata, means soup that is married together. Basically it just means the ingredients "wed" well together into a delicious warming and hearty soup with the best flavors.

 

Ingredients:

 

• l/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 egg
• 1/2 cup bread crumbs
• 1/4 cup parsley
• 1/2 cup shredded mozzarella or Romano
• Salt/pepper
•  
• 24 oz chicken stock
• 1/ carrot chopped
• 1 stalk celery chopped
• 1/2 white onion chopped
• 1 bunch greens, (I use escarole, kale, chard)
• 1 cup orzo or acine di pepe

 

1. Combine ground beef, sausage, egg, bread crumbs, parsley, shredded cheese and salt and pepper. Form into small meatballs.
2. In 350 degree oven bake on baking sheet for 30 minutes.
3. Meanwhile in a large stock pot drizzle some olive oil and saute the onion, carrots, and celery.
4. Mix in torn greens and saute until wilted.
5. Pour in the chicken stock and bring to a simmer.
6. Toss in the meatballs and continue to simmer for about 20 minutes.
7. 10 minutes before serving stir in the pasta of choice such as orzo or acine di pepe.

 

This soup's flavors are the perfect meal for not only a cold winters night but anytime of the year.

 

Prep Time: 15 minutes
Cook Time: 30 plus 30-40
Serves: 4+

 

 

 

Turkish Kafta Soup

 

 

     Another recipe in the spirit of DNA results. My first attempt at a Turkish dish. This was such a filling soup. Very similar to some Italian soups, of course with the meatballs, but you can see where Italian's were influenced by the migration of spices and people from the Turkish region. Turkish Kafta Soup.

 

Ingredients:

• 1 lb ground lamb
• 1/2 white onion grated
• Parsley
• Chili Flakes
• 1/2 cup uncooked rice
• 1/2 tsp allspice

• 1/2 white onion diced
• 2 carrots chopped
• 1 potato cubed
• 6 oz tomato paste
• 32 oz beef stock
• 16 oz water
• 1 tsp oregano
• 1 tsp chili flakes
• 1 tsp cumin

1. Preheat oven to 350 degrees.


2. In large bowl combine ground lamb, grated onion, parsley, chili flakes, rice, and allspice. Roll up into large meatballs and place on baking sheet. Bake in oven for roughly 15 minutes.


3. In a large pot over medium high heat, drizzle some olive oil. Saute onion, carrots, and potato for about 5 minutes.


4. Mix in the tomato paste. Pour in the beef stock and water.


5. Stir in the oregano, chili flakes, and cumin. Bring to a simmer.


6. Remove Kafta from the oven and carefully drop into the soup pot. Simmer for about 20 minutes.

 

This soup was delicious. There was heat from the chili flakes. The combination of the flavors from the allspice, cumin and oregano added a special addition to this hearty soup.

 

Prep Time: 15 minutes
Cook Time: 35-40
Serves: 4+

 

 

Homemade Tomato Soup

   When I think of comfort food I immediately think of a warm bowl of soup on a cold evening. Well, this creamy homemade, quick and easy bowl of stick to your bones tomato soup is just that type of comfort food that will answer that thought. Homemade Tomato Soup.

 

Ingredients:

 

• Olive oil
• 1/2 onion diced
• 2 cloves garlic diced
• 1 lb 12oz can of crushed tomatoes
• 1 roasted red bell pepper
• 1 1/2 cups vegetable stock
• 1 tsp red pepper flakes
• Handful chopped fresh basil
• 1/2 cup cream
• 1/2 Parmesan cheese
• Salt/pepper

 

1. In a blender, pulse up the bell pepper and about a cup of the crushed tomatoes.


2. In a medium soup pot, drizzle some olive oil and saute the onion until translucent.


3. Stir in the garlic and saute.


4. Pour in the crushed tomatoes, the mixture of bell pepper/tomato from blender, and vegetable stock.


5. Bring to a simmer. Mix in the red pepper flakes, chopped basil, Parmesan cheese, and cream.  Lower temperature and simmer for roughly 25-30 minutes. Salt and pepper to taste.

 

 

   This soup was better than any store bought tomato soup you can find. So simple and full of flavor. Just add in a great grilled cheese sandwich and you have yourself and fantastic meal for the evening.

 

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 4

 

Paramount Potato Soup

     I was never a fan of potato soup. Not sure why, just didn't like it very much. Well that all changed a few years ago. My cousin made me try this recipe she discovered. I was in awe. I loved it. Creamy, delicious, and full of flavor. This is a spin on her recipe as I added a few things myself. Although not the most healthiest meal out there it is truly amazing. Paramount Potato Soup.

 

 

Ingredients:

• 1/2 lb bacon
• 1/2 white onion
• 3/4 lb small redskin potatoes
• 1 can cream of celery
• 1 can cream chicken
• 2 cups sour cream
• 3 cups milk
• 5 oz spinach or kale
• 1 cup cheddar cheese
• Water
• Salt/pepper

1. Take bacon and cut into bite size pieces. In a medium soup pot brown bacon over high heat.


2. Add in chopped onion and saute.


3. Add in spinach or kale and wilt. Remove whole mixture.


4. In same pot, chop up the potatoes and just cover with enough water. Bring to boil and cook uncovered for roughly 20 minutes. At this point there will be only about 1/2 cup water left in there.


5. In a large bowl whisk together the cream of celery, cream of chicken, sour cream, and milk. Pour into pot with potatoes.


6. Bring to low simmer and toss in the cheddar cheese. Simmer for roughly 20 minutes. Salt and pepper to taste.

 

You will love this soup. Trust me.

 

Prep Time: 10 minutes
Cook Time: 50 minutes
Serves: 4 +

 

Split Pea Soup

     So I received a fantastic Irish Pub cookbook for Christmas and decided to try my hand at a simple yet delicious soup. Split Pea soup is so simple but yet full of flavor. I had never had it before, not even on my trip to Ireland, or from my families recipes, but thought I should give it a try. I took the original recipe and cut it into half afraid I may not like it. So here goes; Split Pea Soup.

Ingredients:

• 1 cup split peas
• 1 tbs olive oil
• 1/4 white onion diced
• 1 small carrot chopped
• 1/2 celery stalk
• 2 cup chicken stock
• 1 3/4 cup water
• 1/2 cup cubed ham
• Pinch thyme
• Pinch marjoram
• 1 small bay leaf
• Salt/pepper to taste

1. Rinse the peas under cold running water. Place in medium saucepan and cover with water. Bring to a boil for 3 minutes skimming off foam on the surface. Drain.

2. In same sauce pan drizzle olive oil and saute the onion until tender.

3. Add in carrot and celery and continue to cook.

4. Add back in the peas, chicken stock, and water.

5. Bring to a boil, add in ham, thyme, marjoram, and bay leaf. Lower heat and simmer for 1 hour.

     This soup was so full of flavor. Wasn't just like eating a plate of peas. The ham, the herbs, and the heartiness of it all was fantastic. Served with a fresh slice of warm soda bread and butter and this meal was fulfilling.

Prep Time: 10 minutes

Cook Time: 1 hour 10 minutes

Serves: 3-4



Cioppino

 

Cioppino

 

 

    What is Cioppino you may be asking? Well it is an Italian American stew that originated in San Francisco by Italian immigrants. It is known throughout the country as a west coast dish. It may have its origins in some simple Italian soups and stews in Italy, however, this one is truly American as well. The stew usually contains some traditional ingredients as shrimp, crab, mussels, clams, etc. Now my version may be a bit different. (Not a fan of clams or mussels). I decided to create this dish based on what I had in the freezer that I needed to get rid of. I received the "traditional" recipe from a foodie friend of mine for Christmas straight from the mouths of San Fran inhabitants. I would call this version an "all in the pool" Cioppino.

 

Ingredients:

 

• 10 shrimp
• 1 6 oz jar crab meat
• 1 Pollock filet1
• 1 tuna filet
• 1 cod filet
• 28 oz can crushed tomato
• 6 oz can tomato paste
• 1 1/2 cup clamato juice
• 1/2 yellow bell pepper
• 1/2 red bell pepper
• 1/2 white onion
• 1 stalk celery
• 1 clove garlic
• 1 tbs chili flakes
• 1 clove garlic
• 1/2 cup red wine
• Olive Oil
• Salt/pepper

 

1.  I a large skillet saute the bell peppers, onion, celery, garlic, and parsley in a bit of olive oil until translucent and tender.

 

2. Cut up the fish filets into bite size pieces.

 

3. Stir in the wine and let reduce.

 

4. Stir in the crushed tomatoes, paste, and clamato juice and mix until incorporated and simmer.

 

5. Sprinkle in the chili flakes and add in the fish. Cook on a simmer for about 5 minutes or until the fish is cooked.

 

6. Stir in the shrimp and cook another 5 minutes until they are cooked through. Mix in the crab meat. Salt and pepper to taste and serve.

 

     This was the first time I tried this dish. I had never had it before. It was delicious. So warming, full of flavor, and definitely a new favorite. Thanks again Joy Stewart.

 

Prep Time: 15 minutes

Cook Time: 20-25 minutes

Serves: 4+

 

 



 

 

 

 

Cozy Chicken Soup

Chicken Noodle Soup

 

 

     What is more American, or should I say more home-cooked American, than good old fashioned Chicken Noodle Soup? We all have that favorite one. Whether it is simply the one you buy in the can at your local grocery store, or whether you were lucky enough to have a mother who made it from scratch. It really is one of the easiest things to prepare. Just throw all ingredients in a stock pot of water or broth, turn on heat, and viola, you have chicken noodle soup. Mine is simple, delicious, and thanks to a good friend of mine, has a special something in it that you wouldn't think of adding to chicken soup. Lemon juice adds a special spark and flavor inhancer that you wouldn't expect to find in a hearty soup. I even used homemade noodles which make everything better. Chicken Noodle Soup.

 

Ingredients:

 

• 2 large boneless chicken breasts
• 2 32 oz boxes of chicken stock
• 32 oz water
• 1/2 white onion diced
• 2 celery stalks with leaves diced
• 1 cup diced carrot
• Pinch of rosemary
• Juice of 1/2 lemon
• Noodles of choice
• Salt/pepper

1. In a large stock pot or soup pot pour in the chicken stock and water. Add diced onion, diced celery, carrots, Rosemary, and chicken breasts. Bring to a boil and let simmer for about 25 minutes.

2. Salt and pepper to taste. Add in lemon juice and stir in noodles. Let cook until noodles are tender and serve.

     See how simple this is. Two steps and that is all. A delicious and hearty soup that will warm up any cold winter or fall night for you and your family. Since I used fresh pasta I had to add an additional step and cook the noodles in a separate pot due to all the starch from the flour.

Prep Time: 15 minutes
Cook Time: 30-40 minutes
Serves: 5+

Creamy Chicken And Wild Rice Soup

Creamy Chicken and Wild Rice Soup

     Who doesn't like a good bowl of warming soup? Well this soup is so easy that it only takes about 15-20 minutes to complete. Just use a store bought rotisserie chicken, a quick bag of 90 second microwave long grain wild rice, and some quick chopped up vegetables and viola, an easy and delicious soup that everyone will love. Creamy Chicken And Wild Rice Soup.

Ingredients:

• 1 breast from store bought Rotisserie Chicken
• 1/2 white onion
• 1 cup diced mushrooms
• 1/2 cup diced celery
• 1/2 cup diced carrots
• 1 32 oz Chicken stock
• 1 32 oz water
• 8.8 oz Ready Rice microwave 90 second wild rice
• 1 tbs thyme
• 1/2 cup heavy cream

1. After the rotisserie chicken has cooled down pull off some chicken into chunks and sit aside.

2. Cook the microwave rice bag as directed.

3. In a large Dutch Oven over medium high heat drizzle a bit of olive.

4. Dice up the onion, mushrooms, celery, and carrots and toss in and saute until translucent.

5. Pour in the chicken stock and water.

6. Stir in the chicken, thyme, and heavy cream.

7. Bring to a simmer and let cook for about 20 minutes. Salt and pepper to taste. Serve.

Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Serves: 4-6

Mamma's Minestra

Mamma's Minestra

   
    Minestra, is literally one of two translations for an Italian soup, the other being zuppa. The difference is just between which one contains pasta or beans and which contains mainly a broth. Either way the difference is mostly lost here in the USA. Any soup that is Italian based that contains beans and or pasta can be called a Minestra. If the soup contains mostly broth and possibly bread it can be called Zuppa. I am sure you have heard of Minestrone, which is another Italian soup that is mostly vegetables but has its roots in the Latin word Minestra. Growing up in an Italian home we always called this dish "Minest", (Pronounced Ma-nast), "Minestra", etc. I have a few friends who also come from the same type of family and they have their own version of a "Minest". I have seen it with pasta, beans, pork, potatoes, pepperoni, and greens. A good friend of mine gave me some of her mother's leftover and told me it was "Minash", I had no clue what she was talking about, but that just shows the difference in dialects even among American Italian families. Ours was always just a beef, pasta, and bean dish. Very much different than our Pasta e Fagioli which was a tomato base or left over marinara base with beans and pasta and usually had just a little pork in it. Our Minest was beef base and does have a distinctive and different taste.

    This dish is one of those that takes only a few minutes and is so flavorful that it always reminds me of my mother. Since it is becoming colder here in WV, it is one of those soups that I will be making at least a couple times of month. So quick and easy but full of flavor that it will definitely warm you up on those cold evenings. Mama's Minestra, (Ma-nast).

Ingredients:

• 1 lb stew beef
• 1/2 small yellow onion
• 1 15 oz can diced tomatoes
• 1 32oz beef stock
• 1 32oz water
• 1 15oz can kidney or pinto beans
• 1 1/2 cup uncooked ditalini pasta
• Salt/pepper
• Olive Oil

1. Dice up the stew beef into bite size pieces. Salt and pepper. In a Dutch Oven over medium high heat brown the beef in a little olive oil.

2. Chop up the onion and toss in and saute.

3. Pour in the beef stock and water.

4. Bring to simmer and toss in the drained diced tomatoes.

5. Simmer on medium low for about 20 minutes

6. Drain and toss in the beans.

7. Cook for another 10 minutes.

8. Stir in the pasta and cook until done.

9. Salt and pepper to taste and serve.

     So quick and easy you will definitely be making this easy Italian Minest right away. Enjoy!


Prep Time: 10 minutes
Cook Time: 45 minutes
Serves: 5 +

Campfire Chili

Campfire Chili

     It is fall here in WV and the leaves are starting to change, festivals are beginning, and the air is becoming more crisp. What better dish to make for the change in the season then a good pot of chili. This chili is so easy and packed full of flavor that everyone who tries it will fall in love. It can be made quickly in a pot on the stove or even in a crockpot if you do not have time to sit and watch it. Campfire Chili.

Ingredients:

• 1/2 lb ground beef
• 1/2 lb ground Italian sausage
• 1 15oz can tomato sauce
• 1 15oz can diced tomatoes
• 1/2 white onion
• 1 clove garlic
• 2 cans of water
• 1/2 green pepper diced
• 2 diced chili peppers
• 1 1/2 tbs chili powder
• 1/2 cup red wine
• 1 tsp cayenne pepper
• 1 tbs cumin
• 1 15 oz can kidney beans
• 1 15 oz can black beans
• Salt/ Pepper

1. In a large pot or Dutch oven, brown your beef and sausage over medium heat.

2. Stir in diced white onion, garlic, and green bell pepper and cook until tender. Salt and pepper to taste.

3. Pour in tomato sauce, diced tomatoes, water, peppers, chili powder, red wine, cayenne pepper, and cumin. Bring to a simmer.

4. Cover and cook for about 45 minutes.

5. Drain and toss in the kidney and black beans. Simmer on low for another 20 minutes.

6. Serve.

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Serves: 4+

             Delicious and full of flavor. Campfire Chili will become your favorite.

Crockpot Stew

Crockpot Stew

     Ever have those days where you need to cook something quick and easy because you just don’t have enough time to cook a big meal. This dish is so easy and simple. All you have to do is prepare all the ingredients right as you get up and throw it all into the Crockpot. It only takes about 15 minutes to prep. Toss it all in, place the lid on, and walk away. That is the beauty of crock pot meals. They are great if you do not have enough time and the dish that comes out is fantastic and delicious. This crock pot stew is so simple and easy to put together it will definitely be a go to meal. Crockpot Stew.

 

Ingredients:

• ½ lb stew beef
• 2 cups beef stock
• 2 tbs flour
• Handful diced onion
• Handful diced baby carrots
• 1 10oz can green beans drained
• Handful frozen corn
• Handful diced yellow baby potatoes
• Pinch of favorite steak seasoning
• Crockpot

1.       Dice up the vegetables that are needed to go into the crockpot.

2.       Toss the beef cubes in some salt and pepper.

3.       Whisk the flour into the beef stock slowly

4.       Toss all ingredients into the crockpot. Place lid on and turn to low. Cook for 4-6 hours.

Simple, easy, and delicious. This stew is so tender and does thicken up. If not you can always create a corn starch slurry to make it even thicker to your desire.

Prep Time: 15 minutes
Cook Time: 4-6 hours on low
Serves: 2-4 people

Beer Cheese Soup

Beer Cheese Soup

 

 

 

     I used to work at this upscale restaurant out on the river. They specialized in some seafood and a wonderful outside deck atmosphere that overlooked the river and the national forest. I loved working there. I made some great friends, had some great times, and discovered some great dishes. One of which was our cooks specialty. She made a fantastic Beer Cheese Soup. What was this? I had never heard of this kind of weird creation. Apparently this soup is pretty popular out in the Midwest where cheese is made famous. My first bite was kind of weary. I was afraid of the combination of beer and cheese in a warming soup. I was in shock. The flavors that were mingling in my mouth were fantastic. It was so creamy, hearty, and had a nice spicy kick to it. It was amazing. Sadly the chef that created this dish left after I had been there for only a year. This was 17 years ago. I never had it again. No one knew what her recipe was either. I decided to do some research and mold and create my own version of this fantastic soup. So here goes, my Beer Cheese Soup.

 

Ingredients:

• 3-4 slices bacon diced
• ¼ cup diced celery
• ½ white onion diced
• 4 tbs butter
• 4 tbs flour
• 1 tbs spicy mustard
• 1 tbs Worcestershire
• 2 cups chicken stock
• 2 cups beer
• 2 cups cheddar cheese
• 1 cup Monterey jack cheese
• ¼ cup cream
• Salt/pepper

 

 

1.       In a large Dutch oven brown the diced bacon until just beginning to crisp.

2.       Toss in the diced celery and onion and cook until translucent

3.       Stir in the butter until melted.

4.       Mix in the flour and stir around with the bacon and onion/celery mixture until the flour has begun to cook through.

5.       Squirt in the mustard and Worcestershire sauce

6.       Pour in the chicken stock and beer and bring to a boil.

7.       Reduce heat and stir in the cheeses until they begin to melt and the soup has thickened from the cheese and the flour rue.

8.       Salt and pepper to taste and let simmer until ready to serve.

9.       Top each bowl with some homemade croutons.

Prep Time: 15 minutes

Cook Time: 30-40 minutes

Serves: 4-6 people.

      If you like a hearty creamy cheesy soup with a kick of your favorite beer and spice, give this fantastic soup a try. Enjoy.



Harvest Soup

Harvest Soup

 

     It's starting to be autumn here and one good thing about that is it is slowly becoming soup weather. Anyone that knows me knows that I love a good soup. I love making soup. It's so easy and fun all you have to do is throw everything into one pot and you have a delicious, healthy, and warming meal in one bowl. I have many soups in my repertoire. Some are even posted on here. However I am always trying to come up with a new type of soup. I created this one to utilize some of the summer’s end vegetables that I was able to find at my market. This soup is hearty, full of flavor, and so comforting that I went back for not only seconds but thirds and fourths. I am calling this recipe Harvest Soup and it is sure to become one of my favorites and one I will definitely be making for guests from now on. Give this quick and amazing soup a try. Harvest Soup:

Ingredients:

• 32 oz of Chicken broth
• 1 15 oz can tomato sauce
• 1 cup diced potatoes
• 1/2 white onion diced
• 1 head of kale
• 2 chicken breasts
• 1 12 oz can cannellini beans
• 1 cup diced carrots
• 1 clove diced garlic
• Salt/pepper
• Bay leaf

      In a large soup pot or Dutch oven pour in all the chicken broth. Place your frozen chicken breasts into the pot and bring to a boil. Cook for about 15 minutes until the chicken is cooked through and remove. In same pot pour in the tomato sauce. Toss in the diced potatoes, onions, carrots, diced up kale, garlic, and bay leaf. Let simmer until the potatoes are about cooked through. Dice up the chicken and toss back in along with the cannellini beans. Salt and pepper to taste and let simmer for about 15 minutes. Serve with grated parmesan or nice crusty bread. This soup is fantastic. You will definitely fall in love with it.

Prep Time: 15-20 minutes
Cook Time: 45 minutes
Serves 4-6 people

Wild Rice And Mushroom Soup

Wild Rice and Mushroom Soup

     So I was craving another good bowl of soup.  This time I decided to make a hearty wild rice and mushroom soup.  I have had a many creamy mushroom soup before and have never attempted to make it.  This version incorporates not only the earthiness of the mushrooms but the wonderful addition of some bacon flavors.  As the saying goes, “bacon makes everything much better”.  This soup was so simple that it only took about 15 minutes to put together. I added a few mushrooms that I had coated in panko bread crumbs and quick fried to the top of each bowl to add a bit of crispiness, allure, and presentation to each bowl of soup I served.  Please enjoy this Wild Rice and Mushroom Soup.

Ingredients:

• 8 slices bacon
• 1/2 white onion
• 3 cups mushrooms
• 1 large clove garlic
• 1/4 cup Brandy
• 32 oz chicken stock
• 4 tbs flour
• 3/4 cup half and half
• 1 tsp thyme
• Wild rice/quinoa
• Salt/pepper

     In a large pot or Dutch oven brown your bacon until crisp.  Remove and set aside to drain on paper towel lined plate.  Toss in diced onion, diced up mushrooms, and garlic and sauté until tender.  Pour in the brandy and simmer until it reduces.  Stir in the flour until you have a thick mixture.  Keep stirring until you have cooked the flour taste out.  Pour in the chicken stock and bring to a simmer.  Mix in the thyme and half and half and continue to simmer until your mushrooms are cooked and your soup is at the right thickness, about 20-30 minutes.  I then mixed in already cooked wild rice/quinoa and salt and peppered to taste.  I topped each bowl with individually breaded and fried mushroom halves.

     You will love this soup.  It is creamy just enough and hearty in all the right places.  If you like mushrooms you will love this soup.  Just think about your favorite hearty stew and how it makes you feel.  You will be surprised at how this simple soup of only a few ingredients can be so hearty like any other soup or stew that you will change your mind on what fills you up. This soup has such a wonderful silky richness that you will think you are eating something too expensive for your own tastes. Enjoy! Serves about 4-8 people.

Dublin Coddle- An Emerald Isle Treat

Coddle

 

     Dublin Coddle? What is that?  Well it is one of the best and easiest Irish dishes anyone can make.  The dish is said to have originated in the capitol city of Dublin.  Because people living in the city were poorer than those of the farmlands and country they had to make a version of the Irish Stew that was more affordable.  So they combined the cheap bangers, (sausages), and rashers, (bacon), along with the other ingredients in a traditional stew such as potato and onion and cooked them down in a liquid until you had a very different, but amazing in its own right, stew. 

    

     I love this soup.  Being part Irish I am proud of this soup. It is really very simple.  Clean up was a snap.  The flavor of this soup is amazing.  I first discovered it in Dublin of course.  Since having it there one night I ordered it again another, then another, until my cousin said I had to stop and try something else. “Enough sausages!” she announced. I added a bit of ale and cream to add even more depth to this soup.  Don't be afraid to have the bacon and sausage links in the soup. Trust me you will love this.  Dublin Coddle

 

Ingredients:

• 1/2 lb bacon cut into bite size
• 8 sausage links halved
• 1 cup carrots chopped
• 1/2 white onion rough chopped
• 1 cup yellow potatoes chopped bite size
• 32 oz chicken stock
• 1/2 pint ale
• 1 cup cream
• 1 tsp thyme
• Parsley
• Salt/pepper

     In a stock pot begin to brown the bacon.  Once the bacon is halfway cooked pour in the ale and simmer until half reduced. Toss in the sausage, carrots, onion, potatoes, and pour in the chicken stock.  Bring pot to a boil.  Lower heat and simmer for about 1 hour until all vegetables are cooked through.  Stir in the thyme and salt and pepper to taste.  Stir in the cream.  Serve in bowls with parsley sprinkled on top and with a nice piece of bread. Serves 2-4.  This dish will shortly become a favorite of yours and renew your faith in good Irish food.