the morning after i made this broccoli cheese soup, my three year-old daughter asked for it again.   i figured i'd better save the recipe now since it was an adaptation of two recipes and i agree, it was yummy!  

BROCCOLI CHEESE SOUP
Yield:  6 cups
Nutrition: 407 calories, 30 carbs per cup

INGREDIENTS
5 tablespoons butter
1 medium/large sweet yellow onion, diced small
1 clove minced garlic
1/4 cup flour
2 cups vegetable stock (chicken stock can be used instead)
2 cups half-and-half (whole milk can be used instead)
3 cups broccoli florets, diced into small pieces 
3 large carrots, grated
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon smoked paprika 
1/2 teaspoon dry mustard powder
1/8 teaspoon cayenne pepper
8 ounces grated cheddar cheese, extra-sharp or sharp if possible

DIRECTIONS
Heat oven to 400F.  In a small saucepan, add 1 tablespoon butter, the diced onion, and cook  over medium heat until the onion is translucent and barely browned, about 4 minutes. Stir intermittently.

Add the garlic and cook about 30 seconds, stirring constantly so it doesn’t burn. Remove from heat and set pan aside.

Add 4 tablespoons butter to a 3-quart pot.  Once the butter is melted, add the flour and cook over medium heat for 3-5 minutes, whisking constantly, until flour is thickened. 

Slowly add the vegetable stock, whisking constantly.  Slowly add the half-and-half, whisking constantly.

Allow mixture to simmer over low heat for 15-20 minutes, or until it has reduced and thickened. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

While mixture is simmering, chop the broccoli and carrots.  Toss broccoli and carrots in 2 teaspoons of olive oil, and roast in the preheated oven for 12 minutes.

Add all dry spices and stir to combine.

Allow soup to simmer over low heat for about 20 to 25 minutes, or until it has reduced and thickened some. Whisk intermittently to re-incorporate the ‘skin’ that inevitably forms, this is normal.

Add the cheese to the soup and stir; it won't take long to combine.

Transfer soup to bowls and serve immediately. Soup will keep airtight for 5 to 7 days in the fridge. Reheat gently.

SOURCE
adapted from Averie Cooks and Plated Subscription Service (no longer in business)

i have so many tomato plants  and since summer has made a comeback (90 degree days have replaced the 70 degree days we had two weeks ago), gazpacho is the perfect recipe to share.  thanks to all of the beautiful veggies (tomatoes, onion, green pepper), gazpacho is low in calories and fills you up.  whip some up now while the tomatoes are in season -- it just isn't the same without local tomatoes.  

more tomato recipes to come!  they'll be in season for a month or so longer and i'll make tomato jam in october...

GAZPACHO
Yield:  2 servings of 2 cups each
Nutrition:  143 calories, 15 carbs per serving

INGREDIENTS
2 locally grown tomatoes, peeled
1 cucumber, peeled
1/4 cup green pepper, chopped
1/4 cup onion, diced
2 tbsp olive oil
1 tbsp white vinegar
salt, to taste
pepper, to taste
jalapeno peppers, diced (optional; pictured without)
1 cup tomato juice (optional; pictured without)

DIRECTIONS
Blend in a blender or food processor.  Serve cold.

SOURCE
My retired colleague Martha Wailes, who always brought the best dishes to office potlucks

it's cold outside.  there's snow in indiana.  

i'm not surprised and i'm not upset.  i had this chili to keep me warm!

BEEF AND BEER CHILI
Yield: 4 servings of 1 1/3 cup
Nutrition: 337 calories, 37 carbs per serving

1  1/4 lb boneless beef chuck, cubed into 1/2 inch pieces
1/3 cup water
2 medium red onions, chopped
8 oz fresh portabello mushrooms, stems discarded and diced
3/4 lb carrots, diced
1 1/2 tsp minced garlic
1 cup dark beer
1/4 c tomato paste
1 chipotle in adobo sauce, seeded and finely chopped
3 tbsp honey
3 tbsp chili powder
2 tsp ground cumin
3/4 tsp dried oregano
1 tbsp cornmeal
1/4 cup light sour cream

DIRECTIONS
Spray a large skilled with canola oil spray and set over medium-high heat.  Add half of the beef and cook until browned, about 4 minutes.  Transfer the beef to a 5 or 6-qt slow cooker.  Repeat with the remaining beef.

Add the water to the skillet; bring to a boil, stirring constantly to scrape the brown bits from the bottom of the skillet.  Transfer to the slow cooker.  Add the onions, mushrooms, carrots, garlic, beer, tomato paste, chipotle, honey, chili powder, cumin, and oregano; mix well.  Cover and cook until the beef and vegetables are fork-tender, 4-5 hours on high or 8-10 hours on low.

About 20 minutes before the cooking time is up, gradually stir the cornmeal into the slow cooker until blended.  Cover and cook on high until thickened, about 15 minutes.  Serve with 1 tbsp sour cream per bowl.

SOURCE
Weight Watchers Slow Good Super Slow-Cooker Cookbook, 2005

before this recipe i had only eaten portabella mushroom soup once, and it was on a whim.  the server at palomino in downtown indy said it was good, and the server didn't lie.  since that dinner out, i'd been dreaming of making the same in my kitchen to enjoy in the comfort of my own home.

after a little searching, i found a recipe on epicurious and tried it for our annual soup night with friends this past saturday.  soup night, of course, being a dinner party where our friends each bring a soup and a side and we end up with 6-10 soups to try!  this year we had butternut squash soup with brown butter, cabbage and kielbasa sausage soup, cauliflower soup with salmon and star toasts, chocolate chili, coconut milk carrot and cilantro soup, creamy cauliflower soup with homemade croutons, cucumber soup, and portabella mushroom soup.  sides included french baguette, homemade sourdough bread, rosemary rolls, shiva's famous guacamole (made by his wife jenny), and apple-parmesan-cashew cookies.  desserts included homemade brownies with an andes mint topping, champagne cupcakes (the frosting was to die for), and a gorgeous (gorgeous!) hazelnut cake.  but, unless you wanted to hear more about the dinner party... i digress.

this thick, buttery, and earthy portabella mushroom soup is amazing.  i'd go as far as to say that it was my favorite soup recipe from soup night 2013 (for once i am excited about leftovers).  in the distant past i used canned mushroom soup to flavor casseroles, never eating mushroom soup on its own.  well, let's just say that those days are over.  definitely over.

PORTABELLA MUSHROM SOUP
Yield: 12 servings
Nutrition: 430 calories, 18 carbs per serving

INGREDIENTS
10 tbsp unsalted butter
8 oz leeks (white and green), thinly sliced
8 oz yellow onion, diced
20 oz baby bella mushrooms, chopped
5 oz flour
5 1/2 cups chicken stock
2 oz dry sherry
4 cups heavy cream
1/4 tsp cayenne pepper
1/4 oz kosher salt

DIRECTIONS
Melt 2 tbsp of the butter in a large skillet over medium heat.   Add leeks and onions, and saute until tender.   Melt 3 tbsp of the butter in a separate large skillet over medium heat.   Allowing plenty of room for the mushrooms to cook, saute them until dark brown.   In a large stock pot, melt remaining 5 tbsp of butter over medium heat.   Add flour and cook for five minutes, creating a roux while whisking constantly.   Slowly add in the chicken stock and whisk until incorporated.   Simmer for 30 minutes on low.  After 30 minutes have passed, add cream, cayenne pepper, and salt to the mushroom and leek mixture in the large skillet.   Stir in the sherry and stir into the thickened chicken stock mixture.  Let the soup slowly simmer for an additional 15 minutes and serve.

SOURCE
Slightly adapted from  Epicurious

i was sixteen years old when i had my first borscht (russian beet soup).  i was in russia, my first trip abroad.  travelling with three other teenagers with type 1 diabetes, our doctor, and a few adult chaperones  we were in russia representing the group now known as no limits diabetes to deliver testing supplies and insulin to russian teenagers with type 1 diabetes.  though i had already started down the path, this trip cemented my interest in foreign cultures and countries... a precursor to my current occupation!

a few years ago, i had the opportunity to be served russian beet soup again by my friend katya (katie).  we were, in fact, at a planning weekend for no limits diabetes.  originally from russia, katie married my friend mark several years ago -- mark being one of the other teenagers on the original trip.  this delicious and healthful recipe comes from katie's mother.
 
note: thanks be to GOD for my salad shooter, found at goodwill for $9.99.   it is worth its weight in gold when it comes to shredding the beets, carrots, and cabbage for this recipe.  if, however, you are less lazy than i, a regular grater will do! 

ps: read this and don't freak out after eating russian beet soup for the first time like i did.  :o  whoops!

RUSSIAN BEET SOUP
Yield: 6 servings of 2 cups each
Nutrition: 170 calories, 16 carbs per serving

INGREDIENTS
1 1/2 pound bunch of beets, peeled and shredded
2 T white vinegar
1 large carrot, shredded
1 small-medium onion, diced
2 medium potatoes, peeled and diced
1/2 head cabbage, shredded
64 ounces beef broth
3 dried bay leaves
1 tbsp dried parsley
2 tsp dried dill weed
Pepper to taste
Salt to taste

DIRECTIONS
Place the beef broth in a large stockpot; turn heat to high.  Place the shredded beets in a skillet and saute in olive oil.  Stir; add the vinegar and cook over medium heat until soft.  In a second skillet, saute the onions and carrots together in olive oil over medium heat.  Remove from heat when onions are translucent.  

Add the sauteed vegetables to the beef broth which should now be boiling.  Add the raw vegetables (potatoes and cabbage).  Add spices; cook on medium low heat until the potatoes are cooked through and cabbage is soft (15-20 minutes).  Can be served immediately, but flavor improves after 24 hours in the fridge.  Serve warm with light or full-fat sour cream.

SOURCE
My fellow Type 1 friend, Russian-American Katie Dickson

chicken avgolemono soup is a greek soup flavored with eggs, lemon, rice, and chicken.  it comes together quickly and should be served immediately.  this soup is perfect for winter or springtime.

CHICKEN AVGOLEMONO SOUP
Yield: 4 servings
Nutrition:  228 calories, 17 carbs per serving

INGREDIENTS
6 cups canned chicken broth or homemade stock
2 cups water
1 1/2 teaspoons salt, divided
13 ounces canned chicken breast
1/2 cup basmati rice
3 eggs
3 tablespoons lemon juice
1/2 cup frozen peas, defrosted

DIRECTIONS
In a large pot, bring the broth, water, and 1 teaspoon salt to a simmer.   Once simmering, stir the rice into the broth. Increase the heat and boil until the rice is almost tender, about 10 minutes.  Reduce the heat to the lowest possible temperature.

In a medium glass bowl, beat the eggs, lemon juice, and the remaining 1/2 teaspoon salt until frothy.  Remove about 1 cup of the hot broth from the pot.  Very slowly pour the hot liquid in a thin stream into the egg mixture, whisking constantly.  Pour the mixture back into the pot and stir until the soup begins to thicken, about 3 minutes.  Do not let the soup come to a simmer, or it may curdle.  Add the canned chicken breast to the pot and stir in the peas.  Serve immediately.

SOURCE
Adapted from Food & Wine, January 1998

i have had (and enjoyed) this creamy tomato soup recipe for quite a while.  it is so easy, and so good, that i will never go back to canned tomato soup.  ever.   my friend melissa says it's the cream + butter.  i don't disagree.  

CREAMY TOMATO SOUP
Yield: 8 cups
Nutrition:  250 calories, 11 carbs per cup

INGREDIENTS
32 oz crushed tomatoes
32 oz chicken broth
2 tsp dried basil (optional)
1 cup heavy cream
1/4 lb butter
salt and pepper to taste
lemon juice to taste (optional)

DIRECTIONS
Simmer crushed tomatoes and chicken broth for 30 minutes on medium heat.  Add dried basil if desired.  Puree in blender or use immersion blender.  Add heavy cream, butter, salt, and pepper.  Heat thoroughly and add lemon juice to taste if desired.

SOURCE
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