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Wild Mushroom Soup

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Sometimes you just crave a delicious, hearty bowl of wild mushroom soup.  Am I right or am I right?  Oh this is just plain happiness.  If you love mushrooms like we do, then you are really in luck with this recipe because it has a lot of them!!  Yes!  The other great news is that it’s a healthy version with all the creaminess that we love but not the calories.  Sweet!  Okay, enough babbling about our infatuation with the soup and on to how it’s made.  Follow along, it’s really quite simple.

Start out by sautéing up some onions in a little olive oil and butter over medium high heat. Then add the leeks, fresh thyme and garlic and saute for another 10 minutes.  It’s already going to start smelling amazing in your kitchen and you’ve only just begun.

Next, you will add in the delicious wild mushrooms and cook for another 10 minutes.  Add the sherry and allow it to cook down for about 3 minutes, then pour in the chicken broth and cornstarch and water mixture to thicken it up a bit.  Bring it to a simmer then remove from the heat and add in the cream.  Now, you can top it off with the truffle oil, or as we shall call it, the piece de resistance.  Oh yes!!


Wild Mushroom Soup
 
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Serves: 4-6
Ingredients
  • 2 Tbsp butter
  • 2 Tbsp good quality olive oil
  • 1 C yellow onion, diced
  • 1 medium leek, green and white parts, chopped
  • 1 Tbsp fresh thyme, minced
  • 2 cloves garlic, minced
  • 16 oz crimini mushrooms, stemmed and sliced
  • 8 oz shitake mushrooms, stemmed and sliced
  • ½ C sherry
  • 32 oz chicken broth
  • ¼ C cornstarch whisked with warm water
  • ½ C cream
  • kosher salt and cracked pepper to taste
  • truffle oil for drizzle
Instructions
  1. Heat a large soup pan or dutch oven over medium heat. Add butter and olive oil, when melted add onion and sautee until translucent. Add leeks, thyme and garlic, sautee for an additional 10 minutes. Add mushrooms and sautee until cooked, stirring occasionally - about 10 minutes.
  2. Add sherry, allow to cook down for 3 minutes and then add chicken broth and corn starch/water mixture. Bring to a simmer. Remove from heat and add cream. Season with S&P to taste.
  3. Drizzle with truffle oil to serve.

Broccoli Cheddar Soup

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Broccoli cheddar soup happens to be a family favorite in our house!  This recipe is a total WIN!  Our GTK version is lightened up on calories but not on flavor.  The other bonus is that this soup is really easy to make.  You are going to want to put this one in your rotation…especially now that it’s officially soup season.  Well, that’s a stretch in Arizona but we are getting close and we don’t care anyway.  We want it to be soup season, so it is!

You don’t even need very may ingredients for this recipe. Just your broccoli crowns, some celery, garlic, fresh thyme, and a little cheese, butter, cream and chicken stock.  You might even have a few of these on hand!

Just simply start by cooking up the celery and onions in your dutch oven or large soup pot until the onions nice and translucent. This will take roughly 5 minutes. Then add in the broccoli, thyme and chicken stock and bring to a boil.  Reduce the heat to a simmer and cook for 10 minutes until the broccoli is cooked through.  Remove from the heat and use an immersion blender or transfer to a blender to puree.  If you used a blender, transfer the soup back to the pot and add the cream and cheese and season it with salt and pepper.  Yum!  You are gonna love this recipe!  We just know it!

Check out some of our other favorite soup recipes:

Roasted Carrot Soup with Ginger and Coconut Milk

http://www.goodthymekitchen.com/best-tomato-soup-ever/


Broccoli Cheddar Soup
 
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Serves: 4
Ingredients
  • 1 Tbsp butter
  • 1 Tbsp good quality olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks with leaves, chopped
  • 1 head broccoli, cut into florets
  • 1 Tbsp fresh thyme
  • 32 oz chicken stock
  • ½ C cream
  • ½ C grated cheddar cheese + more for topping
  • kosher salt and ground black pepper to taste
Instructions
  1. Heat a large dutch oven or soup pan over medium heat. Add butter and olive oil. Add onions and chopped celery and sautee for 5 minutes until onions become transluscent.
  2. Add broccoli, thyme and chicken stock and bring to a boil. Reduce to heat to simmer, cover for 10 minutes until brocolli is cooked through.
  3. Remove from heat and use an immersion blender or transfer soup to a blender to puree.
  4. Return soup to pot and add cream, cheese and season with S&P. Serve immediately

Chicken Broccoli Bake with Quinoa

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Growing up, did you ever have that chicken broccoli casserole with white rice and condensed soup?  Yep, we did too and as kids we sure loved it but times have changed and so have we.  However, we absolutely still do have the occasional craving for a deliciously hearty warm, comfort food dish.  Well, if you can relate, you need to look no further as we are introducing you to our new favorite!  This chicken broccoli bake is made with quinoa instead of rice and we swapped out the condensed soup and added in some milk and Greek yogurt.  Winning!!

Image of the chicken broccoli mixture simmering before we bake it.

Simply begin by heating up a large skillet over medium-high heat and melt the butter.  Add in the shallots, garlic and fresh thyme and saute them together for about 3 minutes.  Add in the wine (because, duh!) and cook for another minute bringing the flavors together.  The smell is outa this world!  Yum!  Whisk in the flour until it’s nice and smooth, then you can add in the evaporated milk and chicken stock and bring it to a simmer.  Add in the broccoli and cook for about 3 minutes.

Add in the quinoa, chicken, yogurt and half of the cheese.  Stir it all together so the cheese gets all melty.  I know…it’s going to be so good!!  You can’t wait for this new take on chicken broccoli casserole.  We felt the same way when we were making it.  Season with salt and pepper.

Image of chicken broccoli bake ready for the oven.

Pour the mixture of chicken broccoli into a casserole dish and top with the remaining cheese.  Pop it into the oven and let her go for about 15 minutes.  Then, switch you oven to broil and watch it carefully as the cheese gets all golden and bubbly.  Perfect!  You can take it out now….

Image of chicken broccoli bake from baking dish to plate.

Go ahead, tell everyone that dinner is ready and just watch their faces light up as they take their first bite!

Image closeup of chicken broccoli bake with quinoa.

Chicken & Broccoli Bake with Quinoa
 
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Serves: 6
Ingredients
  • 1 Tbsp unsalted butter
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 Tbsp fresh thyme
  • ½ C dry white wine
  • 1 Tbsp flour
  • 12 oz can evaporated milk
  • ½ C chicken stock
  • 2 C broccoli florets, cut small
  • 2 C cooked quinoa
  • 2 C grilled chicken breast, cooked and shredded
  • 1 C 0% greek yogurt
  • 1 C gouda cheese, grated
  • kosher salt and cracked pepper to taste
Instructions
  1. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium-high heat. Melt butter, add shallots, garlic and thyme and cook for 3 minutes. Add wine and cook for an additional minute. Whisk in flour until smooth. Add evaporated milk and chicken stock and bring to a simmer. Add broccoli and cook for 3-4 minutes. Add quinoa, chicken, yogurt and half of cheese and stir until combined and cheese is melted. Season with S&P to taste.
  3. Add mixture to a casserole dish. Sprinkle the top with additional cheese. Bake for 15 minutes. Turn oven to broil for 3 minutes or until golden brown. Watch the casserole carefully on broil to make sure it doesnt burn. Remove from oven and allow to cool for a few minutes before serving.