Is there anything more comforting than a warm cup of soup on a chilly day? Here are some of our team's favorites, straight from our recipe boxes!
TURKEY + WILD RICE SOUP
WITH HOLIDAY LEFTOVERS
Meg's favorite!
INGREDIENTS:
2 TBSP. OLIVE OIL
1 CUP YELLOW ONION, DICED
1 CUP CARROT, DICED SMALL
1 CUP CELERY, DICED SMALL
4 CLOVES GARLIC, MINCED
1 TSP SALT
1/2 TSP. BLACK PEPPER
8 CUPS CHICKEN BROTH
(OR HOMEMADE TURKEY STOCK)
2 BAY LEAVES
1/2 TSP. DRIED THYME
1/2 TSP. DRIED ROSEMARY
1/2 TSP. DRIED OREGANO
DASH OF CAYENNE PEPPER
1 CUP UNCOOKED WILD RICE
2 CUPS COOKED, DICED TURKEY
3/4 CUP NUTPODS DAIRY-FREE CREAMER
2 TBSP. ARROWROOT FLOUR
1. Heat oil in a large pot over medium heat. When hot, add the onion, carrot, celery, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.
2. Add the broth, bay leaves, thyme, rosemary, oregano and cayenne. Stir to combine and increase heat so that it comes to a boil. Once the soup is boiling, reduce the heat to a low simmer. Add the diced turkey and the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes.
3. After the rice is tender, uncover and increase the heat so that is it simmering more vigorously, but not boiling.
4. In a small bowl, combine the dairy-free creamer and arrowroot flour and whisk until arrowroot has dissolved. While slowly stirring the soup, pour in the creamer/arrowroot mixture until it is well combined. Continue to cook, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes. Top with leftover stuffing and enjoy!
SLOW COOKER OYSTER STEW
WITH FRESH MUSHROOMS
Susan's favorite!
INGREDIENTS:
1/4 TSP. SALT
1/2 TSP. BLACK PEPPER
6 CUPS HALF + HALF
1 TSP. DRIED PARSLEY
16 OZ. RAW OYSTERS (UNDRAINED)
4 TBSP. BUTTER
1 ONION, DICED
2 GARLIC CLOVES
1/4 TSP. RED PEPPER
1/4 TSP. PAPRIKA
HANDFUL OF BELLA MUSHROOMS (to taste)
1. Heat butter over medium heat in large saucepan. Add diced onion and sauté until tender, about 5 minutes. Grate in garlic and continue to sauté for another 1-2 minutes. Add red pepper flakes, paprika, salt, black pepper, stir to toast.
2. Drain oysters and reserve liquid (oyster liqueur). Reduce heat to low, add milk, parsley and oyster liqueur. Cook over low heat until mixture begins to steam and bubbles start to appear around the edge. Do NOT boil. Add salt and pepper to taste.
3. Add oysters & mushrooms and continue to cook over low heat until oysters begin to curl on the edges. Serve and enjoy!
BUTTERNUT SQUASH BISQUE
WITH APPLES + WARM SPICES
Kate's favorite!
INGREDIENTS:
32 OZ. BUTTERNUT SQUASH, CUBED
2 TBSP. OLIVE OIL
1/4 TSP. GROUND CINNAMON
1 HONEYCRISP APPLE, CUBED
1/2 YELLOW ONION, DICED
1/2 CUP HEAVY CREAM
32 OZ. VEGETABLE BROTH
1/2 TSP. GROUND TURMERIC
1/2 TSP. CURRY POWDER
1 TSP. SALT
1/2 TSP. PEPPER
THYME LEAVES FOR GARNISH
1. Preheat oven to 425°F, then place cubed butternut squash on a large baking sheet. Drizzle squash with 1 tbsp. olive oil and sprinkle with cinnamon. Roast for 30 minutes.
2. In a medium pot, add the remaining 1 tbsp. olive oil and turn heat to medium. Add onion and apple, and sauté until onion is translucent. When the squash is done, remove it from the oven and add to the apple and onion.
3. Add broth and heavy cream to the pot, then add turmeric, curry powder, salt and pepper. Bring to a boil then reduce to a simmer for 20 minutes.
4. Using an immersion blender or stand blender (in batches), blend the soup until
smooth. Serve and garnish with thyme leaves!