Category: Chicken Broth

Creamy Non-Dairy Onion Soup

1/4/2023

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INGREDIENTS

2 tablespoons olive oil
3 cloves garlic, minced
5-6 medium sweet or yellow onions, peeled and sliced
1.5 cups russet potato, peel and dice into small evenly sized pieces
16.9 ounce chicken broth
1 tablespoon lemon juice
½ teaspoon salt
¼ teaspoon cracked black pepper, to taste
2-3 tablespoons coconut milk (optional)
2 tablespoons chives, chopped small

PREPARATION

Add olive oil, minced garlic and sliced onions to a large sauté pan. Simmer over medium heat until the onions are translucent, not brown, about 10 minutes.
Once the onions are translucent add the prepared potatoes, chicken broth, salt and pepper. Bring to a boil.
Let everything simmer for 10-15 minutes or until the potatoes are fork tender. Stir occasionally.
Once the potatoes are fork tender reduce the heat, add the lemon juice and stir until well combined.
Puree the soup using an immersion or regular blender until creamy. Bring back to serving temperature.
Add the coconut milk (if using) and stir until it is well combined.
Top chopped fresh chives and serve immediately!

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Chicken, Shitake and Black Barley Stew

12/9/2020

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Serves: 4

2 tablespoons olive oil
1 tablespoon butter
8 bone-in chicken thighs
½ teaspoon salt
½ teaspoon freshly ground pepper
2 medium leeks, white & pale green sliced
10 to 12 oz. shitake mushrooms, sliced
2 large carrots, diced
2 stalks celery, diced
4 cups chicken broth
1 cup whole milk, room temperature
4 sprigs Italian parsley
4 sprigs thyme
1 tablespoon flour
¼ cup parsley, shredded
4 cups cooked black barley

Preheat oven to 350°.
Heat the oil and butter in a large Dutch oven over medium heat on stove top.
Working in batches if necessary, add the chicken pieces in one layer. Brown on all sides. Remove chicken pieces to a large bowl and cover with foil.
Skim off all but 1 to 2 tablespoons of liquid from the Dutch oven, or add more oil and butter as required.
Add the leeks to the Dutch oven and sauté until transparent.
Add the carrots, celery and mushrooms to the leeks, stir well and cook for 2 to 3 minutes.
Add the chicken broth to the mixture and stir well.
Add the herb sprigs.
Gently add the chicken back into the Dutch oven.
Cover and place in the hot oven for 20 to 30 minutes, until the chicken is tender.
Remove the Dutch oven from the oven. Extract the herb sprigs and discard. Place the chicken into one bowl and the vegetables into another. Set aside.
Strain the fat off the remaining liquids in the Dutch oven. Return the Dutch oven to the stove top over medium heat and bring to a simmer.
Add the milk. When all the liquids are thoroughly heated, spoon out 2 tablespoons of the hot liquid int a small prep bowl. Using a small fork, add the flour to the prep bowl and blend into a paste. Add the paste back to the liquids and whisk in well.
Add the chicken and the vegetables back to the pot and heat through.
Place one cup of the cooked barley into 4 serving bowls. Add 2 thighs to each bowl and ladle in the stew vegetables and gravy.
Sprinkle each serving with shredded parsley and serve.

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Curried Carrot Soup with Coconut Milk

11/4/2020

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Serves 8 to 10
8 cups heirloom carrots, chopped into 1½“ pieces
8 to 10 cups chicken or vegetable broth
1 teaspoon 5 spice powder
1 teaspoon curry powder
2 tablespoons minced ginger
2 – 2½ cups unsweetened coconut milk
½ teaspoon sea salt
½ cup shredded cilantro, plus 16 whole leaves

Place carrots, broth and spices in a large soup pot. Bring to a boil and immediately reduce to a simmer.
Stirring occasionally, continue to simmer for 30 to 40 minutes, until the carrots can be pierced easily with a toothpick.
Remove the pot from the heat and let cool down.
Transfer in batches to a blender or food processor and process until smoothly puréed. Transfer each pureed batch to a large bowl.
When all batches are processed, return the puréed soup to the soup pot.
Gently return the soup to a low simmer.
Add the coconut milk, salt and the shredded cilantro and mix well.
Ladle into serving bowls and garnish with whole cilantro leaves.

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Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

3/11/2020

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Serves 6
STEW
3 tablespoons green olive oil, divided
2 cups sliced shallots
2 large cloves garlic, slightly crushed
2 lbs. mixed mushrooms, cleaned, trimmed and sliced about ½ inch thick
(Portobello, Shiitake and Cremini, work well together)
2 cups diced & drained tomatoes, fresh, frozen or canned
1 teaspoon fresh thyme leaves
1 teaspoon fresh sage, shredded
¼ teaspoon red pepper flakes
2 cups vegetable or chicken broth
2 tablespoons tomato paste, plus more if required
Salt & pepper to taste
¼ cup shredded parsley
POLENTA
1 cup instant polenta
4 cups vegetable or chicken broth (see brand instructions)
Salt to taste

Heat 2 tablespoons of olive oil in a large, wide skillet.
Add shallots, garlic cloves, salt and pepper. Sauté while stirring until onions are translucent.
Remove the garlic from the pan and discard.
Remove the onions with a slotted spoon to a bowl and set aside.
Add the additional tablespoon of olive oil if it is needed, then add the mushrooms to the skillet. Sauté until the mushrooms have released their liquids and those liquids have begun to evaporate.
Add the thyme, sage red pepper flakes and the tomato paste. Stir the additions into the mushrooms well. Add the sautéed onions back to the skillet. Stir in 1 cup of the broth, reduce heat to a slow simmer.
Continue to cook adding broth to keep a gravy like thickness to the liquids. If necessary, add another tablespoon of tomato paste.
While the stew is stewing, prepare the polenta according to the brand instruction. In most case, this consists of heating the broth to a rolling simmer and gradually adding the polenta while stirring.
When the stew is ready place it in a serving bowl and garnish with the parsley. Serve together with the polenta.

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Creamy Mushroom Pasta

9/4/2019

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Serves 4
1 tablespoon butter
1 tablespoon olive oil
1 clove garlic, minced or pressed
1 medium shallot, minced
1 lb. shitake mushrooms, sliced to ½ inch
1 cup dry white wine
1 cup chicken broth
Salt & pepper to taste
¾ cup heavy cream, room temperature
1 ½ teaspoons fresh parsley, minced
1½ teaspoons fresh chives, minced
1 lbs. fettuccini

Freshly grated Parmigiano for serving

Bring a large covered pot of water to a boil
Melt butter in a generous sized sauté pan. Add the olive oil and blend with the butter.
Add the garlic and the shallots. Sauté until the garlic is fragrant and the shallots translucent.
Add the mushrooms and sauté, stirring occasionally, until they release their moisture.
Meanwhile, add the fettuccine to the boiling water and cook according to directions.
Add the wine and the broth. Mix well. Cook over a medium heat until the sauce is reduced by a third.
Slowly add the room temperature cream while continuing to stir. Reduce heat to a very low simmer.
When the pasta is done, drain well and place it in a serving dish.
Ladle the mushroom sauce over the pasta. Garnish with the parsley and chives. Serve with the cheese.

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Creamy Non-Dairy Onion Soup

Chicken, Shitake and Black Barley Stew

Curried Carrot Soup with Coconut Milk

Polenta with Portobella, Shiitakes and Cremini Mushroom Stew

Creamy Mushroom Pasta

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