1
Slow Cooker Shredded Chicken and White Bean Soup
2
Shredded Chicken Dumpling Soup
3
Slow Cooker Broccoli Potato Cheese Soup
4
Slow Cooker Mexican Vegetarian Tomatillo Soup
5
Creamy Roma Tomato Soup
6
Easy 4 Ingredient Watermelon Soup
7
Cheesy Vegetable Soup
8
Mexican Chicken Tortilla Soup
9
Vegetable Packed Slow Cooker Chili
10
KFC Southern Style Flaky Biscuits – Perfect with Soup!
11
Royal Cheddar Cheese Soup
12
Slow Cooker Peanut Butter Potato Stew
13
Hot and Sour Udon Noodle Soup
14
Homemade Condensed Cream of Mushroom Soup
15
Homemade Vegetable Chicken Noodle Soup
16
Homemade Chinese Pork Wonton Soup
17
Chinese Vegetable Noodle Soup
18
Hearty Harvest Chicken Vegetable Soup
19
Easy Tamale Taco Soup
20
Creamy Cheesy Broccoli Soup

Slow Cooker Shredded Chicken and White Bean Soup

Slow Cooker Shredded Chicken and White Bean Soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make – throw all the ingredients in your crock pot for 8 hours and it’s ready! Even better – this meal is economical and doesn’t cost much to make!

This Slow Cooker Shredded Chicken and White Bean Soup warms my heart physically and emotionally.  It’s everything a comforting Winter time soup should be – easy to make, makes the house smell great, is filling and makes me feel warm.  
Slow Cooker Shredded Chicken and White Bean soup is packed with healthy, hearty vegetables which is going to warm up your dinner table! This recipe is easy to make - throw all the ingredients in your crock pot for 8 hours and it's ready! Even better - this meal is economical and doesn't cost much to make!

On the emotional side it makes me happy because it is filled with vegetables from our Summer garden.   Besides the carrots and celery we are using our canned stewed tomatoes which I can’t get enough of.   We canned so many of these tomatoes I lost track of how many.
Stewed Tomatoes in Slow Cooker Shredded Chicken and White Bean Soup

Read More

Shredded Chicken Dumpling Soup

Easy to make recipe for Homemade Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This creamy soup is a healthy comfort dinner food! Best served with biscuits to dip into the chicken broth! Mom, your families are going to love this!

This soup is a Winter comfort food favorite.   It’s so delicious that I can almost guarantee that whenever I make it, we’ll have it the night after again because the craving will still be there.  That’s what happened last week. I made it on Wednesday, we ate it all, we loved it.  On Thursday we decided we were going to make it for dinner again.  And we ate it all again.  

Easy to make recipe for Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This soup is a healthy comfort food!

The best thing about this soup besides the homemade dumplings (yum!) is that it’s also filled with veggies – potatoes, celery, carrots – everything a good chicken soup should have in it.  

Easy to make recipe for Shredded Chicken Dumpling Soup with potatoes, carrots and celery. This soup is a healthy comfort food!

FAQ for this recipe:

Can I substitute or add additional vegetables?
Feel fee to make it your own and add additional vegetables if you’re trying to empty out the fridge – onions, peas, green beans, and bite size cauliflower are all equally good in it.  Just don’t skip on the potatoes – never skip on the potatoes!

Can I use chicken bouillon cubes instead of broth?
Absolutely, I do it all the time.   

Can I make this vegetarian?
You sure can.  Use vegetable broth instead of chicken broth and don’t add in chicken breast.  You might want to add in some additional protein like white or great northern beans. 

Are dumplings hard to make?
No.  Homemade dumplings are one of the easiest things to make.  It’s really just about mixing some simple ingredients together and then dropping it into hot broth to form the dumpling.   The dumplings might not be the prettiest you’ve ever seen, but they will taste just as delicious. 

Do I need to make a side dish for this soup?
I never do, it’s pretty hearty as is.  I like to serve with some buttered bread or rolls.

How many servings is this recipe?
3-4 supper servings.

How good is this soup?
So good you’ll make it again tomorrow.

Read More

Slow Cooker Broccoli Potato Cheese Soup

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night.  The soup is cooked on high in a slow cooker for 4 hours.  This soup is both delicious and easy to make! 

The end of November brought cold weather and rainy days.  Because of the added layers to stay warm and the drizzle of rain it also brought a laziness to the dinner table.  I’ve been stuck in a dinner rut the last few weeks making easy and quick meals.  It usually gets to dinner time and we’re both too tired to really think of anything new so it’s something simple.    I am craving comfort food right now.  Hearty, creamy and cheesy is what I want.   To make a comforting Winter meal that is still simple and quick, I brought out my slow cooker and this Broccoli and Potato Cheese Soup was born.

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

This soup pretty much is the definition of comfort food.  It’s potatoes and onions slow cooked in broth.  Then we’re going to add the broccoli.  Add in some cheddar cheese, stir it around and we have a extra creamy soup that is the perfect dish to serve on a cold night.    With most soups, I always suggest adding some crusty bread, or a leftover Thanksgiving dinner roll so you can dip it in the soup. 

Make this Broccoli and Potato Cheese Soup for a comfort food dinner on a cold Winter night. The soup is cooked on high in a slow cooker for 4 hours. This soup is both delicious and easy to make!

Read More

Slow Cooker Mexican Vegetarian Tomatillo Soup

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie.   Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans! 

I didn’t plan on posting 2 tomatillo recipes this week but when you have a 10 pound basket full of tomatillos staring at you from the kitchen counter you might be persuaded.   It finally feels like Fall in NYC and I wanted to use the tomatillos in a Fall recipe instead of the usual salsa I make.  Whenever I think of tomatillos my mind always goes to soup so I decided to follow this path and come up with a Mexican inspired soup that uses tomatilos, as well as other garden fresh veggies: black beans, tomatoes, onion, jalapeno and corn.     This tomatillo soup tastes delicious and has a deep flavor due to the vegetables and spices.  It’s a comforting soup but doesn’t feel heavy like many other Fall soups.    I suggest serving this alongside some rolls or biscuits for dipping.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

It warms my heart (literally) to see so many of the vegetables we grew in this soup.   The stars of this soup are the tomatillos which are filled with tasty juices that are going to be released in the slow cooker.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

The other personal star in this soup are the black beans.   Last year we started growing our own dry beans and since then I’ve been hooked.  We grow a few different dry beans during the Summer so we can enjoy them in the Fall and Winter.   This recipe calls for 1 cup dry black beans but if you don’t have the time to soak them you can also use 1 can of black beans.

Slow Cooker Mexican Vegetarian Tomatillo Soup is a comforting recipe filled with healthy vegetables. Unlike other Fall comfort soups this one is low calorie. Soup ingredients include fresh tomatillos, tomatoes, onion, jalapeno, corn and black beans!

Read More

Creamy Roma Tomato Soup

Comforting Creamy Roma Tomato Soup using roma tomatoes.   This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes! 

We’re back for Day 2 of tomato week! Yesterday was Marinated Italian Diced Tomatoes, today is all about one of my favorite comfort meals: tomato soup!  

There’s something romantic about tomato soup isn’t there?  Maybe it reminds you of curling up with a warm bowl in Fall and Winter. Maybe it gives you memories of Mom opening a can of it as a kid.   Or maybe you associate it with with the peak of garden season when you’re picking tomatoes by the basket.  For me, it’s all 3 of these.     Tomato soup is a favorite of mine, it’s one of those dishes that when you see on a menu you immediately know what you’re ordering.  But the best tomato soup is homemade.  It’s made with fresh tomatoes (preferably Roma/plum tomatoes), onions and a little bit of heavy cream with bread served on the side for dipping.

Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

The first step to making homemade tomato soup is getting the tomatoes peeled and diced.  If you’ve never made tomato soup from scratch, don’t worry, this is easy.   Cut a small X in the stem end of each tomato. Drop the tomatoes into the boiling water and blanch them for about 1 minute. Using a slotted spoon, transfer them to a pot of cold water to cool. When cool enough to handle, remove and discard the skin from the tomatoes  (you can use tomato skins to make tomato powder!), remove the core, and coarsely chop the flesh.  
Comforting Creamy Roma Tomato Soup using roma tomatoes. This recipe is perfect for when you are picking a overabundance of garden ripe tomatoes!

Read More

Easy 4 Ingredient Watermelon Soup

Watermelon soup is a delicious warm soup.  In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

Yes, it’s the last day of February and I’m giving you a watermelon recipe because I like to go against the blog rules of only putting recipes on your site that are “in season”.  To be honest, watermelon can always be in season if you freeze your Summer watermelons.  If you ever have a watermelon that you think you can’t eat completely, don’t let it go to waste! Just chop it up, or turn it into watermelon juice, throw in the freezer and you’ll have it for months to enjoy!    That way it can be Winter and you can enjoy this Hot Watermelon Soup!

(This is watermelon juice that I freeze. I just throw chunks of watermelon in the blender and then measure 2 cups into a freezer bag).
This Hot Watermelon Soup is very simple to make witWatermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

This Watermelon Soup makes me happy because I just want to grab my sunhat and a shovel and run to the garden.  I have been getting the garden shivers lately.  You know the garden shivers, right?  It’s when you’re so excited for the garden season that every time you think about what you’re going to grow you just start to shake with excitement.  I’m not a doctor but I will confirm that garden shivers are not dangerous at all, instead they cause happiness.   When I eat this Watermelon Soup, either in the Summer or the Winter, it makes me think of the garden and all the great memories that come along with it (not to mention the power of saying “I grew this!”).   So I like to consider it a happy soup!

Watermelon soup is a delicious warm soup. In just 10 minutes using watermelon juice, lime juice and ginger you have a tasty healthy soup!

Read More

Cheesy Vegetable Soup

If you’re looking for a Winter soup that will warm you up then look no further – this Cheesy Vegetable Soup is it!

*First of all – Happy Holidays, Merry Christmas to everyone! I want to wish you and your family a happy and relaxing Christmas.  I’m virtually sending you a gift wrapped hug and hot chocolate! *

This soup has it all – tons of vegetables, tons of flavor and lots of creamy cheesiness!  When I made this and saw people were going back for seconds (and thirds!) then I knew this soup was a hit.  While spooning a cheesy taste into their mouth and muttering “This soup is really good!” then I knew I had to post this recipe!

Vegetable soups are usually thought of more broth based, but I love cheesy vegetables.   I was able to use our frozen garden green beans and carrots in this recipe.  It’s the best feeling when you can use your Summer veggies on cold Winter days!  For this recipe I’m using frozen green beans, frozen corn and fresh carrots and potatoes, but you can throw whatever frozen vegetables you want into this.  Frozen broccoli, cauliflower, California blend, carrots or peas would all taste great!  If possible, don’t skip the potatoes! It gives the soup a heartiness that will fill you up.  

If you're looking for a Winter soup that will warm you up then look no further - this Cheesy Vegetable Soup is it!

Read More

Mexican Chicken Tortilla Soup

Mexican Chicken Tortilla Soup Recipe. A authentic tortilla soup recipe made with chicken, crushed tomatoes, hominy, black beans, corn and more!

I love tortilla soup – love, love love.  

I used to get tortilla soup all the time from a local Mexican restaurant but one day I got some near closing time and it was a big disappointment   It was like they gave me the entire bottom of the pot that was sitting all day long with every ingredient soggy.  I was very upset.  That night I told myself I would match their tortilla soup with my own.  I would set up a table outside their restaurant serving small cups of my own soup and compare it to theirs.  The neighborhood would love mine.  They would put me on their shoulders, parading me down the streets while chanting “tortilla soup, tortilla soup!”.  Well one of those things came true, I came up with a tortilla soup recipe that (dare I say) is better than theirs.  *High Fives*

Mexican Chicken Tortilla Soup Recipe. A authentic tortilla soup recipe made with chicken, crushed tomatoes, hominy, black beans, corn and more!

Read More

Vegetable Packed Slow Cooker Chili

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It’s the perfect comfort food that your whole family will love! Grab some french fries for dipping!
 
Have you been watching the news?  If you have tuned in during the last 24 hours I’m sure you’ve seen titles like:

WINTER STORM JUNO, a Historical Blizzard
NORTHEAST TO MEET  A GOLIATH
NYC to get 24 to 36 inches of snow, NYC to shut down, NYC ready to rumble with Juno
Blizzard Warning In Effect!
BREAD SOLD OUT, Incoming Blizzard!

I love snow.  I know not everyone likes it.  After all, you have to shovel, you might get cold, or the horrors you might run out of chocolate chips (blizzard advise 1: stock up on chocolate).   I’ve always lived in the Northeast so snowstorms have been a part of every Winter for me.   Does anyone else remember the Winter of 1993?  Me too, I loved it.   Since I was a kid there’s always been something magical and exciting about a expecting snowstorm.  While I was in school there was the anticipation of school closing.  If it was bad the night before, you’d turn on your local tv channel and scroll through the listings until they got to your school to see if it was closed (worst was you tuned into the channel and they were at the R schools when your school was a P, you’d have to wait a bit).   Maybe it snowed during the night, in that case you’d jump out of bed and do the same thing in the morning.  When you saw your school scroll across the screen with the words “CLOSED”.  You shouted “Yeah!”.  The rest of the day was filled with sledding, your dad making you throw rock salt out,  going sledding more, coming inside and your mom seeing your bright red skin and making you a hot chocolate, and then more sledding  On my hilly street the snow didn’t really go anywhere, so in big storms it stuck around for weeks, even months.    As a 31 year old, I’m still just as excited.   I love the anticipation of the storm (how many inches? how many feet? is it going to hit us?).  I love seeing the first flakes fall down followed by sitting near the window for hours watching NYC become a winter wonderland.   I love seeing kids sled on sidewalks.  I love throwing on cozy socks, flannel pajamas and drinking a hot cup of tea.  

So what I’m saying is, I love you Juno.  I’m writing this post on Monday night, so I’m giddy with curiosity. Some forecasts are saying 12 inches, some are calling for 24 inches, some are saying 3 feet.  I say bring it on.  You beautiful white beast with snow falling and blowing.  Let it snow!   

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

There’s one thing I think we can all agree on (as a snow lover or snow hater); comfort food is a must on snowy nights.   Let me introduce you to this Vegetable Packed Slow Cooker Chili.  This chili is a game winner.  Curl up to it with inches of snow on the ground.  Curl up to it at a tailgating party.  Curl up to it during the big game this weekend.  What’s the perfect companion to a big bowl of chili besides a big spoon? French Fries!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Have you ever dipped a fry in chili?  It’s pretty magical. Your first chili dipping experience with be remembered forever.  At parties, you often see the typical canned chip dips, but how awesome are you when you bring a big pot of chili to dip your fries in?  Do you know who wins the big game?  You!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This is a vegetable chili which means it’s great for a meatless Monday meal.  It also guarantees to make all your veggie friends happy. It’s also going to leave you happy because it’s so darn full of vegetables.  I eat meat, but sometimes I need a break.  Chili is typically associated with meat, but honestly in this vegetable chili you won’t even miss the meat.   This chili is vegetable packed! You’ll get tackled by carrots, corn and beans! You’ve been carrot sacked! 
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

 This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!     

So when you’re ready to win the hearts of your family and friends during the next sports game party or during a snowstorm, make this Vegetable Packed Slow Cooker Chili with french fries! Go Team Snowstorm! Go You!

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!  

This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!

Vegetable Packed Slow Cooker Chili
This Vegetable Packed Slow Cooker Chili is packed full of vegetables! It's the perfect comfort food that your whole family will love! Grab some french fries for dipping!
Print
Ingredients
  1. 1 28 oz can of crushed tomatoes
  2. 1 15 oz can of black beans
  3. 1 15 oz can of dark red kidney beans
  4. 1 large green pepper - chopped
  5. 2 cups frozen corn
  6. 3 medium sized carrots - chopped
  7. 1 jalapeno - finely chopped
  8. 1 tablespoon chili powder
  9. 1 tablespoon oregano
  10. 1 teaspoon cumin
  11. Shredded Cheddar Cheese (to top)
  12. Sour Cream (to top)
Instructions
  1. Place all ingredients inside slow cooker, stir to combine.
  2. Put on LOW for 4 hours.
  3. Serve in bowls and sprinkle cheddar cheese and a dollop of sour cream on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Vegetable Packed Slow Cooker Chili

KFC Southern Style Flaky Biscuits – Perfect with Soup!

Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!
 
*Sniffle, Sniffle, Cough, Cough, Oh My Throat Hurts, Sniffle Sniffle*. 

That’s what the last few days sound like in our house. A few days before Christmas Matthew began to get sick.  He said it wasn’t the flu because someone “didn’t have time” to get his flu shot and didn’t want to admit to it.   Quickly after his temperature was at 102, he was shivering, he couldn’t eat, he was congested, he admitted he had the flu.  So after I gave him the look of “I’m not going to say I told you so but I told you so” and tucked him into bed for a few days, he slowly started to get better.  Then I slowly started to feel something coming on myself.  I got the flu shot, that means I can’t get sick.  Ugh, wrong.   I didn’t have it as bad as Matthew but I had a wicked sore throat, congestion and aches (oh the aches!) for the last few days.  Matthew surprised me on Christmas with 2 tickets to see Aladdin over the weekend and because the tickets were expensive and the show is sold out, we both got out of our jammies and made our way to the theater.   By this time Matthew was feeling slightly better but he said  I looked like a super pale sick ghost sitting there as I tried to sing along to “Friends Like Me” without falling over.    Anyways, Aladdin was great, we made it home (nearly got sick – someone was eating yogurt on the train – the smell of it wanted to gag me) and then I got back in my flannel pajamas and dinner was made.  What have we been eating for lunch and dinner the last night few days?  Soup.  Oh soup, how I love you.  How are you so nice to me? How do you treat me so good?  How are you always there to warm me up when I think I’ve had it all?  

Warmth and veggies, that’s all I need…
Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!

What is the best thing to serve with soup? Oh, you got it right Sista.  It’s biscuits.  I like my biscuits flaky.  I like them warm. I like a little butter on top.  I love when they crumble apart.  I also love to give them a little dive into the soup bowl. When I was little my mom worked at KFC (that’s Kentucky Fried Chicken if you didn’t know).  I’m not going to lie, I love that place.  Their biscuits, their mashed potatoes – hello big bucket of goodness.   I’m pretty sure this is illegal to the KFC conduct codebook but my mom would sometimes sneak me a extra biscuit.  That’s when I knew I was a good girl that day.  Off I went with a smile and my 2 warm biscuits.  What I loved about theirs was how flaky yet soft their biscuits were. They didn’t taste “bready” or heavy. They were light but delicious.

Whenever someone tries one of these biscuits, they’re like “This tastes like…” and I’m like, *hold a hand up*, “I know, enjoy”.   I love making these biscuits for soup or Sunday dinner (amazing with mashed potatoes and gravy).  There’s never a biscuit left on the dinner table.

Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!

Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!

Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!

 

 Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup! 

KFC Southern Style Flaky Biscuits
Print
Ingredients
  1. 2 cups flour
  2. 2 1/2 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1 tablespoon sugar
  6. 1/2 cup butter (cold)
  7. 3/4 cup buttermilk
Instructions
  1. *It's very important that you use chilled butter for this, that will make sure the biscuits are flaky. You can refrigerate or freeze the butter, don't use room temperature or melted butter.*
  2. Preheat oven to 400 degrees.
  3. In a bowl mix flour, baking powder, baking soda, salt and sugar.
  4. Slowly start to cut butter in the flour mixture. You can either grate the butter or I use a knife to cut into small pieces. Keep cutting butter in until it's all gone. You want the mixture to look like crumbs.
  5. Mix in buttermilk.
  6. Knead dough in bowl for 30 seconds.
  7. Transfer to a greased baking sheet and roll out with your hands into a 7x7 piece. With a knife, cut 12 sections but don't don't cut all the way or separate them. This will make them easy to rip apart when done.
  8. Bake 15 minutes.
  9. When out of the oven, cut into sections and serve hot.
Notes
  1. Makes 12 biscuits.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Enjoy your soup and hope you’re staying healthy and warm!  

Copycat KFC Southern Style Flaky Biscuits recipe.  These are the perfect buttery biscuits to serve with soup!

 

Royal Cheddar Cheese Soup

In today’s recipe we’re going to go back to the Edwardian era and make classically delicious Royal Cheddar Cheese Soup.

I have a new favorite cookbook.  It’s called Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards.  I don’t even watch Downton Abbey (YET) and I’m already obsessed.  The cookbook  includes 80 recipes from Sweet to Savory that include Breads, Side Dishes, Entrees, Desserts.  In the opening the author states “Long before there was the rage of organic food, sustained living and natural eating, there was the abbeys of Great Britain. Though Downton Abbey is a fictitious abbey, what we see dramatized is very real.  Also very real in the television dramatization is the food”.  

Edwardian Cooking
(Those cookies are coming to the blog soon!)

Everything that left the kitchen during this Era was made from scratch. The abbey cook would start their day around 6AM and the day would last 18 hours.  They would prepare 8 meals a day (including meals for the abbey staff). Besides the meals they would also prepare food for the High Teas and many social gatherings on the grounds of the Abbey. Hard work, right?

For this recipe here I have to warn you that this Royal Cheddar Cheese Soup is delicious.  Not only was it good for dinner but I made so much we also had it for leftovers the following day and it even warmed up beautifully.   I’m also pretty proud of myself because this recipe calls for onions and since they are pureed up I totally ate (slurped) them and enjoyed every minute of it!  

Royal Cheddar Cheese Soup

During the Edwardian era it was pratically required that if you served bread with a meal, you had to serve soup. These people knew how to live!  The most popular soup among the aristocrats was the smooth Royal Cheddar Cheese Soup.  The book describes it as the “quintessental English soup” as it includes potatoes, onions, cream and cheese.  When this soup was served it was never served hot.  It was always served at room temperature so guests at the abbey would not have to blow on the soup (the horror!).  

Lastly, it’s cool to note this Soup was always served at dinners when special guests were present.. so consider yourself fancy and enjoy this delicious Satiny Smooth Soup!

Royal Cheddar Cheese Soup_2

Royal Cheddar Cheese Soup_3

 

Royal Cheddar Cheese Soup
Print
Ingredients
  1. 1 tablespoon butter
  2. 2 yellow onions, peeled and chopped
  3. 2 potatoes, peeled and chopped
  4. 4 cloves garlic, peeled and minced
  5. 6 cups chicken stock
  6. 1/2 teaspoon dry mustard
  7. 1 cup heavy cream
  8. 2 cups grated sharp cheddar cheese
  9. 1/2 teaspoon hot pepper sauce
  10. 3 tablespoons minced chives or grated carrots
Instructions
  1. In a medium saucepan, melt the butter over medium heat. Add the onions, potatoes, and garlic and sauté 10 minutes.
  2. Add the chicken stock and bring to a boil. Reduce the heat to simmer and cook 10 minutes.
  3. Remove the contents of the saucepan to a food processor and puree.
  4. In the saucepan, over medium heat, whisk together the dry mustard and heavy cream.
  5. Stir the puree into the saucepan and simmer 5 minutes.
  6. Stir in the Cheddar cheese and hot sauce and keep stirring until the cheese has melted.
  7. Ladle into serving bowls, top with some chives or carrots, and serve.
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
Adapted from Edwardian Cooking, The Unofficial Downton Abbey Cookbook by Larry Edwards
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Slow Cooker Peanut Butter Potato Stew

Just in time for St. Patrick’s day I bring you a delicious potato stew!
Slow Cooker Peanut Butter Potato Stew Finished 2

Even better? It’s a slow cooker recipe so relax for the day.
Slow Cooker Peanut Butter Potato Stew Finished 1

Even better better?  There’s peanut butter in it!
Slow Cooker Peanut Butter Potato Stew Ingredients 2

Head on over to Peanut Butter & Co to get my Slow Cooker Peanut Butter Potato Stew recipe!

Slow Cooker Peanut Butter Potato Stew Finished 4

Slow-Cooker-Peanut-Butter-Potato-Stew

Enjoy and have a great hearty dinner!

Slow Cooker Peanut Butter Potato Stew recipe can be found here.

Hot and Sour Udon Noodle Soup

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

I made this soup a few nights ago and I loved every bit of it, especially how long it takes to make.  Want some delicious Chinese soup in less than 15 minutes? Done.  You just throw in your soft doughy udon noodles, your vegetables (want more vegetables? pile them in!), your broth and some seasoning and your soup is done.  
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Can we also talk about how delicious udon noodles are? I found this pack of noodles in my local grocery and immediately knew they were destined to be in a soup.
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

 Enjoy this soup, let me know how you like it!

Hot and Sour Udon Noodle Soup
Print
Ingredients
  1. 6 cups vegetable stock
  2. 1 1⁄3 cups snow peas, ends trimmed and cut (can also use frozen peas)
  3. 1 can baby corn
  4. 1 bunch chopped bok choy
  5. 3 green onions (white and green parts) coarsely chopped
  6. 1⁄4 cup low-sodium soy sauce
  7. 1⁄4 cup rice wine vinegar
  8. 2 1⁄2 teaspoon sesame oil
  9. freshly ground black pepper to taste
  10. 1 lb udon noodles
Instructions
  1. In a large pot, combine vegetable stock, snow peas, baby corn, bok choy, green onions, soy sauce, vinegar, sesame oil and black pepper to taste. Bring to a boil over medium-high heat. Reduce heat to low and cook, uncovered, for 5 minutes or until vegetables are tender.
  2. Add noodles. Increase heat to medium and bring to a boil. Reduce heat to low and simmer, uncovered, for 5 minutes or until noodles are tender.
Notes
  1. For a more heartier soup you can add broccoli florets, bamboo shoots, water chestnuts or 1 inch cubes of tofu. Add this when you add the bok choy.
Adapted from 125 Best Vegan Recipes Cookbook
Adapted from 125 Best Vegan Recipes Cookbook
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Hot and Sour Udon Noodle Soup is a delicious Chinese soup ready in less than 15 minutes!

Homemade Condensed Cream of Mushroom Soup

Homemade Condensed Cream of Mushroom Soup recipe – tastes just like Campbell’s!

How many times have you tried to make a recipe and it calls for Condensed Cream of Mushroom Soup so you go into your cabinet and realize you have zero cans?  Don’t let this happen to you anymore!

This scenario has happened to me so many times in life.  Condensed Cream of Mushroom Soup is something I use often in soups and casseroles but somehow I always manage to forget to buy a can.  If you have some mushrooms on hand, then I bet you have the rest of the ingredients as well to make your own!

I have to say as well that not only is this easy to make (we’re talking 10 minutes) but it tastes a million times better then the canned version.  There’s something about the fresh mushrooms in this that makes me weak in the knees, but if you don’t have fresh on hand feel free to used canned mushrooms instead. Also I made this with regular milk and unsweetened vanilla almond milk for a vegan recipe and both turned out great!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Condensed Cream of Mushroom Soup
Print
Ingredients
  1. 1 cup regular milk or unsweetened almond milk
  2. 1 teaspoon onion powder
  3. 2 tablespoons cornstarch
  4. 1 tablespoon vegetable oil
  5. 1/8 teaspoon pepper
  6. 1/2 teaspoon salt
  7. pinch of sugar
  8. 1 cup of mushrooms, sliced (fresh or canned)
Instructions
  1. Put all your ingredients except mushrooms in a food processor and pulse until it's smooth.
  2. Add your mushrooms to food processor and pulse a couple times to chop them up.
  3. Pour mushroom mixture into a saucepan on the stove.
  4. Bring to a boil then lower the heat to simmer for 10 minutes.
Notes
  1. If you find it's too thin, add a bit of extra cornstarch and stir. This will thicken it up.
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Homemade Condensed Cream of Mushroom Soup recipe - tastes just like Campbell's!

Homemade Vegetable Chicken Noodle Soup

Homemade Vegetable Chicken Noodle Soup recipe – just like how Mom used to make it!  The perfect bowl of comforting soup on a cold Winter day!

Guys, is this winter just crazy?  

Besides a few wild snowstorms over the past few years winter has been on the mild side.   Sure, we had a record setting snowfall a few times during those years, but that was it for the winter.  This year, it’s just winter, all the time.  We’re talking snow, ice, slush and cold all the time.    It seems to me that whenever I check the weather forecast there’s some type of snowy mix being talked about.  And can we talk about how much it stinks to have to walk in the snow?   Living in a city is great for so many reasons, one being that I can walk and get anywhere that I want to go, but that means walking through the snow and slush  and trying not to fall in the process.  It’s a nightmare.   On every single corner there will be a giant puddle of slush just waiting for you.  

 

The good thing through all this cold and snow is seeing all the creatures the kids (and adults) create on the sidewalks to cause some smiles.  This always cheers me up.
Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

What else cheers me up?  Coming inside from a super cold day and warming up with a big bowl of Chicken Noodle Soup.  That totally cheers me up.

Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

The secret I’ve found to some great Chicken Noodle Soup is always to use a whole chicken.   Not only is this going to provide the meat in your meal but it gives you that real rich chicken broth that no bouillon or boxed broth can give.   Pair this with some fresh vegetables and spices and you’ll have one big bowl of soup that will be sure to warm you up.

Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

Homemade Vegetable Chicken Noodle Soup
Print
Ingredients
  1. 1 whole chicken, cut up
  2. 3 carrots, diced
  3. 3 stalks celery, diced
  4. 2 teaspoons salt
  5. 1/2 teaspoon tumeric
  6. 1/2 teaspoon white pepper
  7. 1/4 teaspoon ground thyme
  8. 2 teaspoons parsley flakes
  9. 12 oz bag of egg noodles
  10. 3 tablespoons flour
Instructions
  1. Cover chicken in 4 quarts of water. Bring to a boil, then reduce heat to simmer for 30 minutes.
  2. Remove chicken from pot carefully. Remove all the meat you can from the bones, but carefully as it is hot. Set meat aside. Put bones back into broth and simmer for 45 minutes, covered.
  3. Remove the bones from both, be sure to get them all out.
  4. Add carrots, celery, salt, turmeric, white pepper, thyme and parsley flakes to the pot. Stir and simmer for 10 minutes.
  5. Turn heat back to high and add in egg noodles and chicken. Cook for 6-8 minutes, or until your noodles are cooked.
  6. Mix your flour with a few tablespoons of water until smooth in a small bowl. Pour into soup and continue to stir to make the broth creamier.
  7. Serve and enjoy.
Adapted from Tasty Kitchen
Adapted from Tasty Kitchen
Brooklyn Farm Girl http://brooklynfarmgirl.com/
Homemade Vegetable Chicken Noodle Soup recipe - just like how Mom used to make it! The perfect bowl of comforting soup on a cold Winter day!

Homemade Chinese Pork Wonton Soup

Homemade Chinese Pork Wonton Soup recipe, just like your favorite Chinese restaurant makes!

Earlier this week Matthew and I celebrated 11 years together.    I met Matthew during my first few weeks at Art School in Pittsburgh in 2002.   Months later, we were dating.  Months after that, we moved in (with Essy!).   11 years later, we’ve changed locations, added a few furry children to the family and are still doing out art together.  What else do we do together?  We cook in the kitchen.

I would say that I cook the majority of the meals that we eat for dinner, but once in a while Matthew cooks up dinner and it’s always delicious.   One recipe he’s really into and made it his goal to perfect was homemade wonton soup.   Wonton soup is a favorite of ours and is one of the most popular things we order from Chinese takeout, but we wanted to make it ourselves, including making the wontons from scratch.   Matthew was on a wonton kick for a few weeks, where he spent many nights in the kitchen rolling dough and trying different filler contents to add to the wontons.    I have to say this recipe is the real deal and it receives a 10/10 on the “I Love You!” scale.

Read More

Chinese Vegetable Noodle Soup

Lately I’m obsessed with Chinese Vegetable Noodle Soup.  Every time I go to my favorite Chinese Restaurant (which is Kum Kau in Brooklyn) I always get the vegetable shrimp soup and stuff myself on noodles and broth.   But I don’t want Takeout Chinese weekly, even if it’s only soup, I want to be able to make it myself.  So I came up with this recipe and I couldn’t be happier with the results.  If you’re a fan of Chinese Noodle dishes, you will love this soup!
Chinese Noodle Soup_8

This soup is very brothy so if love broth, you will be swimming in soup heaven.  Also, this soup asks for a squirt of Sriracha sauce (chili-garlic sauce), you can add or subtract if you want more or less heat, but I definitely think if possible you should add a bit, it gives the soup a real nice kick but isn’t whelming in spice. Chinese Noodle Soup_6

Because I always want to add vegetables to every meal, there’s a bunch of kale and carrots in this soup.  I always love the way kale looks and tastes in a brothy soup.    Along with the vegetables there’s garlic and the real star: ginger.  I always think using ginger in dishes really gives it that true Chinese taste.  If you cook a Chinese dish without ginger and with,  it’s always the ginger dish that wins – always!    But don’t worry if you don’t have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round.  Do you know about frozen herb cubes? They are the best.  I’ve bee using them for years and they have been saving me from the issue of making a dish and then realizing halfway I don’t have fresh cilantro, ginger, parsley etc on hand.  I just open up the freezer, pop out a few cubes and I have fresh herbs.   And don’t stop at soups, I love using the frozen cilantro for salsas in the winter time.  And frozen dill cubes are perfect for adding in Sour Pickles!
Chinese Noodle Soup_2Chinese Noodle Soup_3

The fine folks at Dorot sent me a few packages of their frozen garlic and herbs to try out and I have to say – Dorot is totally the brand to pick.   As soon as I opened up the frozen cubes of ginger the smell hit me.  The ginger smelled and tasted so fresh I was amazed that this came from a frozen package.    As soon as I had garlic and ginger in the soup pot, Matthew even complimented across the room how great the soup smelled.   A little more about Dorot, the company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel.  The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value.  And bonus, their products are all natural, non-GMO and gluten-free.   Dorot can be bought in most grocery stores, while you can find them under Pop & Cook at most Walmarts. Each packaging will tell you the frozen equivalent measurement. For ginger, 1 cube is 1 teaspoon.  For garlic, 1 cube is a clove.   I’m in  love with these frozen cubes.  11487576353_1939aa9f0c_b

So now that we have our easy to use fresh herbs, let’s get soup making! In this recipe you can use lo mein or chow mein noodles, but I prefer lo mein noodles myself.  They don’t take very long to cook, 5 minutes max.
Chinese Noodle Soup

And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner. Chinese Noodle Soup_5

And if you have any left over (it’s hard to do), it even tastes great heated up the next day.  Enjoy! Chinese Noodle Soup_7

Chinese Noodle Vegetable Soup
Print
Ingredients
  1. 2 tablespoons sesame oil
  2. 1 pound ground turkey
  3. 2 cloves of garlic - minced
  4. 1 tablespoon fresh ginger
  5. 6 cups chicken broth
  6. 2 cups cut up kale
  7. 1 cup chopped carrots
  8. 3 tablespoons soy sauce
  9. 1 tablespoon rice cooking wine
  10. 1 squirt of sriracha sauce
  11. 8 ounces lo mein noodles (uncooked)
Instructions
  1. Heat 1 tablespoon of sesame oil in large pot over medium heat.
  2. Add ground turkey, garlic and ginger and cook until meat is fully cooked. Remove from pot and set aside.
  3. In the same pot, add broth, kale, carrots, soy sauce, cooking wine, 1 tablespoon sesame oil, sriracha sauce and noodles.
  4. Bring to a boil and cook for 5 minutes until the noodles are tender.
  5. Add in turkey mixture and stir until combined.
  6. Serve and enjoy.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Hearty Harvest Chicken Vegetable Soup

Hi lovelies,

I have a bunch of different things to tell you so I thought I would do it by the numbers.

I made 4 different kind of cookies this past weekend.  

Next week will officially be “COOKIE WEEK” here on Brooklyn Farm Girl.  All cookies, all the time, wear those stretch jeans if you have them.

There’s 16 days until Christmas.  

I’ve told myself that we need to buy a tree at least 3 times a day for the past week, but it’s been busy.

We’re busy working on a holiday project which consists of very large props.    

The amount of times I’ve washed my hand of paint is near 100 times this week while painting these props.

The amount of times I’ve told myself to wash the paint stained clothing that lays on the bedroom floor is many. But guess what – it’s in the washing machine now.  Go me.

The amount of times I check the washing machine for a cat before it starts is approximately 6.  They love the washing machine.  Usually Xanadu rides it on top until it’s done.

The amount of times I’ve worked out in the past week is 4, not bad.

The amount of episodes of Scandal I watched is the whole first season and half of the second season. I just started watching, usually while working out, and it’s an amazing show!

The amount of times I’ve fallen in love with the President on Scandal is every single time he’s on the screen.

The amount of bananas I eat in any given week is many.  This follows my Google searching of “How many bananas can I eat a day?”

The amount of tacos I ate the past week: 6.

The amount of times I’ve gotten acupuncture in the last 2 weeks: 5.  Maybe I will do a post about it, it’s working wonders.

The amount of times I watch the Brooklyn Nets lose and think about how expensive those season tickets we got were are too depressing to even count.

The amount of times I ate soup this past week: 4.

So that’s the numbers..  Hoping your week is full of tacos, soup and President Fitzgerald Grant as well.

Now on to this soup (of course).  This delicious Hearty Harvest Chicken Vegetable Soup.     Do you know when you got a hit for a soup? When your dining companions spoon this soup in and out and tell you how good it is. You pat your mouth, wink at them and shake your head.  After all, you know how good it is.    You should be feeling good about yourself right now.

This soup is delicious because it’s full of vegetables to fill you up and keep you warm during the winter months.    It’s also incredibly easy and quick to make.    At the end we throw in some instant potatoes to thicken up the soup to make it a bit more creamy then brothy.   Instant potatoes are my new favorite thickener for soups, I love using them this way.  

And then there’s kale in this soup, my dear kale.   Do you know we’re still growing kale? Yup, under the green house there are multiple kale plants all big and strong that are providing me bags full of  this hearty green vegetable in the refrigerator.  

The last week I’ve been using kale in soups and pastas  frequently which really makes me happy.   I love kale in soup as it really turns into a soft green vegetable in a few minutes of broth,  that also packs a great punch of nutrition.  I just run up to the garden, get the green house off,  and fill up my basket.  All with a winter coat and mittens on of course.

Hearty Harvest Chicken Vegetable Soup_3

And then I run back down and start my soup.  This soup has so much harvest happiness happening, there’s kale, carrots, potatoes and many dried herbs.  I threw in some chicken to make it more hearty, but if you want to go the vegetarian route, feel free to leave out the chicken and add more vegetables or use tofu or pasta instead.  

What I do hope is you give this soup a try, I think it will really warm your heart and taste buds!Hearty Harvest Chicken Vegetable Soup_1

Hearty Harvest Chicken Vegetable Soup_2

Hearty Harvest Chicken Vegetable Soup_5

Hearty Harvest Chicken Vegetable Soup

Hearty Harvest Chicken Vegetable Soup_4

Hearty Harvest Chicken Vegetable Soup
Print
Ingredients
  1. 2 large carrots - peeled and cut up into bite size pieces
  2. 1 extra large potato - cut up into bite size pieces
  3. 1 cup kale - ripped up into small pieces
  4. 1/2 pound shredded cooked chicken breast
  5. 2 cloves garlic - minced
  6. 4 cups chicken broth
  7. 1 tablespoon olive oil
  8. 1/4 teaspoon dried thyme
  9. 1/4 teaspoon dried basil
  10. 1 teaspoon dried parsley
  11. 1 teaspoon salt
  12. pinch of black pepper
  13. 1/2 cup instant potatoes
Instructions
  1. Combine all ingredients except instant potatoes in a pot over medium high heat.
  2. Bring to a boil then simmer for 20 minutes.
  3. Add instant potatoes and cook for 2 more minutes, stirring so everything is mixed.
  4. Serve and enjoy!
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Easy Tamale Taco Soup

The last couple weeks have been pretty been busy with work projects.   We spent the majority of the days at our work space creating, animating and rendering files on a job we are working on.  On top of that we are preparing for another project we are shooting in a few days.   Before we even leave our house to go to our work space I always have big dreams of dinner plans.  Oh I will just come home, and whip up a great gourmet dinner full of homemade rolls and delicate meats.  And then as soon I was get home Matthew looks at me and knows I’m in no mood to put a apron on.  In fact about 5 minutes I have on rainbow pajama pants, a flannel cat shirt and I’m making a cup of tea (while eating multiple bars of chocolate because I’m starving).   No meal will be made that takes more than 15 minutes, no homemade dough will be kneaded from scratch, it’s straight to the pantry to look for a quick dinner.

Are you like us and are extremely indecisive when it comes to dinner when there are no plans?  “What’s for dinner?” is the worst question in the world when the response is “I don’t know, what do you want?”  That leaves Matthew and I both opening the freezer, looking in the vegetable drawer, browsing the pasta selection and usually ends up with me on the ground crying “Just eat without me! I can’t decide!”.   That’s what hungry bellies do, they make you irritable.    

So enter this Easy Tamale Taco Soup.  I’m really big on quick meals when we’re on deadline for projects.  Slow cookers rule, but sometimes I don’t have time in the morning to get it started so I need something super quick.  That’s why canned goods and frozen vegetables rule.   This Taco Soup is made in 20 minutes. You use up all your energy opening up the cans, dump them into a pot, boil and simmer for 20 minutes. Then you sit at your dinner table and eat it about 2 minutes because you are that hungry.

Easy Tamale Taco Soup_2

Do you guys know about Homel Beef Tamales in Chili Sauce?  I recently came across them in my travels at the grocery store.   They are basically Tamales in a can.  They scream out “lazy”.  I love it.  And the ingredients aren’t frightening at all for Tamales in a can: Water, Beef, Tomatoes (Water, Tomato Paste), Corn Meal, Corn Flour, Masa Harina, Salt, Chili Powder (Chili Peppers, Flavoring), Lime, Cornstarch, Paprika, Spice.” No additives, no preservatives, no words I can’t pronounce.  Pretty cool right? And even better the entire can is 340 calories.    Throw this in a pot with just a full lineup of beans and corn and you got a pretty healthy extra quick meal.

Easy Tamale Taco Soup_5

Easy Tamale Taco Soup

Easy Tamale Taco Soup_4

Easy Tamale Taco Soup_1

Easy Tamale Taco Soup_3

Enjoy this delicious Tamale Taco Soup!

Easy Tamale Taco Soup
Print
Ingredients
  1. 1 can black beans
  2. 2 cups frozen corn
  3. 1 can Ro*Tel Tomatoes With Diced Green Chilies
  4. 1 can Hormel Beef Tamales in Chili Sauce
  5. 1 can tomato paste
  6. 2 cups chicken broth
  7. 1 package taco seasoning
  8. Handful of shredded cheddar cheese (optional)
  9. Handful of fresh cilantro (optional)
Notes
  1. Remove paper wrappers on tamales and cut Beef Tamales up into quarters.
  2. Mix all ingredients in large pot. Bring to boil, simmer for 20 minutes.
  3. Serve in bowls, add shredded cheddar cheese and fresh cilantro on top.
Brooklyn Farm Girl http://brooklynfarmgirl.com/

Creamy Cheesy Broccoli Soup

Do you know how much I love this Creamy Cheese Broccoli Soup? I made  it for dinner on Friday. Then I made it again on Sunday. And now I’m thinking when should I have it again.  

This soup is comfort food at it’s finest on a chilly night.   The days and nights are starting to get chilly here even though a few days ago it was weirdly 70 degrees, then it was suddenly 40 degrees, and now there’s some nights set for below freezing. That means get out the big fluffy socks, wear your bathrobe for extra comfort (who cares if it’s 4PM) and grab a nice bowl of this soup.   First about the chilly weather – I need a new winter coat.  Ok, I don’t need a new winter coat, but  I bought one at Uniqlo because I liked it alot. I wanted a long and comfy coat for some time as my other 2 winter coats range from a Brooklyn Nets winter coat which I wear to the all the games, and a lovely full length Wool coat which makes me feel like royalty.  Whenever I wore this coat in London people stopped me on the street because they thought I was British, I don’t know I guess  it has a “British” look to it, but sadly I couldn’t help anyone with directions  – sorry!   So I bought this coat but now I’m having second feelings about it.   I’m not sure if it’s as warm as I thought it was going to be, and I also just don’t know if I generally like it as much.  A plus is that it’s majorly comfortable and I could take a nap in it.  Maybe I should return it and look for another coat? I don’t know! What do you think – what’s your first instinct? Be honest with me!

Back to this soup, it will help you get over the coldness for sure and it will make your belly really happy.  In fact your belly will probably start to happily talk to you. You might be weirded out at first when your belly talks to you, but soon you’ll learn to get to used to it.    Make your belly happy!  

This soup has all the good stuff in it.  There’s cheese and milk to make it creamy, then there’s broccoli, carrots and corn to make it a vegetable dream.     The soup is incredibly creamy and if you serve it with a piece of bread, you have a perfect dinner.

Creamy Cheesy Broccoli SoupIMG_7832

Creamy Cheesy Broccoli SoupIMG_7833
Broccoli and carrots – straight from the garden.

Even better this is a soup that takes about 20 minutes to cook.  I hope you make this soup for dinner,  it’s a win win situation all around.

Creamy Cheesy Broccoli SoupIMG_7844

Creamy Cheesy Broccoli SoupIMG_7834

Creamy Cheesy Broccoli SoupIMG_7843

Creamy Cheesy Broccoli SoupIMG_7850
With every spoonful you get a good serving of vegetables covered in creamy cheese sauce.

Creamy Cheesy Broccoli SoupIMG_7851
And  who doesn’t love creamy cheese sauce?

Creamy Cheesy Broccoli Soup
Print
Ingredients
  1. 1/2 cup butter
  2. 4 cups frozen or fresh broccoli florets
  3. 1 cup carrots - peeled and chopped
  4. 1 cup frozen corn
  5. 3 cups chickenbroth
  6. 1 pound Velveeta cheese - cubed
  7. 1 cup milk
  8. 1 cup heavy cream
  9. 1 tablespoon garlic powder
  10. 1 teaspoon dried mustard
  11. 1/2 cup cornstarch
  12. 3/4 cup water
Instructions
  1. Melt butter. Add in broccoli, carrots, corn and chicken broth.
  2. Bring to a simmer for 10 minutes.
  3. Add in cubed cheese, milk and heavy cream
  4. Stir in garlic powder and dried mustard.
  5. Mix until cheese is completely melted (5-10 minutes).
  6. In a separate bowl mix cornstarch and water until cornstarch is dissolved. Then add to soup mixture.
  7. Mix for about 5 minutes on medium high heat until you reach a thickness you like.
  8. Serve, Enjoy.
Notes
  1. Servings: 3-4
Brooklyn Farm Girl http://brooklynfarmgirl.com/

For more information contact Pamela at pamela@pamelareed.com.    |     Privacy Policy