Posted by: A. C. Cockerill | September 29, 2016

Foodie Corner – 2016 – Post #9 – Mix-‘n-match Creamy Fall Soups

My motto used to be “If it didn’t get done in the microwave, it didn’t get done.” I’ve since learned to use my electric oven and its four-burner cooktop. But …

Foodie Corner – 2016 – Post #9 – Mix-‘n-match Creamy Fall Soups

How easy are mix-‘n-match creamy fall soups?

My two cents, but please share yours:

Very easy.

In a Dutch oven, on medium-high heat, sauté a trinity in 2T butter or coconut oil until soft. Usually this trinity is diced onions, celery, and carrots. But you can substitute minced garlic or minced ginger or diced peppers (Bell peppers or jalapeños, etc.).

Next add several teaspoons of your favorite dried herbs and spices plus 2T flour sprinkled over the trinity, herbs, and spices, and sauté off the rawness for several seconds. Play with these until you get the right spice blends for you.

Then add in 2c precooked-and-diced meat, poultry, seafood, or beans (or any combination); 2c precooked-and-chopped vegetables (broccoli, cauliflower, peas, asparagus, again whatever you prefer), and 2c precooked starch (diced potatoes, diced sweet potatoes, or rice). Stir well.

Finally, whisk in  2c milk and 2c broth (chicken, beef, veggie, or mushroom). You can also add an optional 2c grated cheese at this point, and I usually do. Stir and heat until smooth and warm and bubbly. Serve.

As always, play with this recipe. Add in more liquid, or add in a couple splashes of sherry or wine. If you prefer a thicker soup or a stew, cut back on the liquids or increase the butter and flour simultaneously by a tablespoon or two. Make it your own. And enjoy.

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