Eat This – Fall Soups

Posted on October 16, 2014 by

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IMG_1380 Swedish Cabbage Soup

1Tbsp Olive oil

1 head green cabbage

2 Tbsp maple syrup

1 lb ground turkey

1/2 tsp salt

1/2 tsp pepper

8 cups chicken stock

2 bay leaves

In stockpot heat oil over med. heat. Add cabbage and sauté until cabbage starts to release some of it’s liquid,2-3 min. Reduce heat to low and add syrup. Simmer until cabbage is tender and most of the liquid has evaporated, about 15 min.

Meanwhile sprinkle turkey with salt and pepper, make into marble sized meatballs. Add chicken stock and bay leaves to the cabbage mixture. Bring to a boil, reduce heat to low and simmer 10 min.

Drop meatballs into soup and simmer until they are no longer pink inside, 5-10 min. Remove bay leaves and spinkle with ground pepper. ENJOY

IMG_1376

 

 

 

 

 

 

3 Mushroom Soup

1 1/2 T EVOO
1 med Leek, Chopped
1/2 C Shallots, thinly slides
1/2 C Celery, Chopped
4 C white button Mushrooms, sliced
4 C shiitake Mushrooms, sliced
4 C crimini mushrooms, sliced
1 tsp thyme
2 tsp black pepper
1/2 tsp cayenne pepper or to taste
5 C low sodium chicken broth
3 T minced parsley
3 T snipped chives

Heat oil in large pan on med heat. Add leek, shallots, celery and cook for 10 min, stirring occasionally til softened. Add the mushrooms, thyme and pepper. Cook for about another 10 minutes until mushrooms soften. Add the broth, cover and simmer for 20 minutes.

Let soup cool slightly and puree in batches in a blender. Return soup to pan. Stir in parsley and gently heat through. Garnish with chive.
Serves 8

Posted in: Eat This!