Simple Cream of Mushroom Soup

Prep Time:
10 Min

Cook Time:
15 Min

Ready In:
25 Min

Original Recipe Yield 4 servings

Ingredients

• 55 g butter
• 150 g chopped shiitake mushrooms
• 95 g chopped portobello mushrooms
• 2 shallots, chopped
• 15 g all-purpose flour
• 1 (14.5 ounce) can chicken broth
• 235 ml half-and-half
• salt and pepper to taste
• 1 g ground cinnamon (optional)

Directions

1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.

Nutritional Information

Amount Per Serving  Calories: 242 | Total Fat: 18.8g | Cholesterol: 55mg

Cheesy Vegetable Chowder

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Original Recipe Yield 8 quarts

Ingredients

• 1660 ml water
• 9 cubes chicken bouillon, crumbled
• 6 potatoes, cubed
• 2 cloves garlic, minced
• 1 large white onion, chopped
• 1 bunch celery, chopped
• 385 g chopped carrots
• 2 (15 ounce) cans whole kernel corn
• 2 (15 ounce) cans peas
• 220 g chopped fresh green beans
• 115 g butter
• 60 g all-purpose flour
• 710 ml milk
• 455 g processed cheese, cubed

Directions

1. In a large pot over medium heat, combine water, bouillon, potatoes and garlic. Bring to a boil, then stir in onion, celery and carrots. Reduce heat and simmer 15 minutes.
2. Stir in corn, peas and green beans and continue to cook on low heat.
3. Meanwhile, in a medium saucepan over medium heat, melt butter. Whisk in flour all at once to form a roux and let cook 10 seconds. Whisk in milk, a little at a time, and cook, stirring, until mixture is thick and bubbly. Stir in cheese until melted. Pour this mixture into the large soup pot, stir well and heat through.

Nutritional Information

Amount Per Serving  Calories: 171 | Total Fat: 7.4g | Cholesterol: 21mg

Standard Garden Salad

Prep Time:
10 Min

Ready In:
10 Min

Original Recipe Yield 12 servings

Ingredients

• 5 cucumbers, sliced
• 5 large tomatoes, coarsely chopped
• 0.5 red onion, chopped
• 113 g feta cheese, crumbled
• 63 g pitted green olives, chopped
• 60 ml apple vinegar

Directions

1. In a large bowl, toss together cucumbers, tomatoes, red onion, feta cheese, and green olives. Sprinkle with apple vinegar. Refrigerate until serving.

Nutritional Information

Amount Per Serving  Calories: 102 | Total Fat: 6.3g | Cholesterol: 22mg

Classic Tomato and Basil Soup

Prep Time:
10 Min

Cook Time:
35 Min

Ready In:
45 Min

Original Recipe Yield 4 servings

Ingredients

• 4 tomatoes - peeled, seeded and diced
• 950 ml tomato juice
• 14 leaves fresh basil
• 235 ml heavy whipping cream
• 115 g butter
• salt and pepper to taste

Directions

1. Place tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves, and return the puree to the stock pot.
2. Place the pot over medium heat, and stir in the heavy cream and butter. Season with salt and pepper. Heat, stirring until the butter is melted. Do not boil.

Nutritional Information

Amount Per Serving  Calories: 473 | Total Fat: 45.4g | Cholesterol: 143mg