Soup! There it is

Above is the pumpkin soup....below are the makings of the soup prior to blending. I added apples to accent the flavor and rice to thicken the soup in a hypo allergenic fashion. I learned this tidbit at The Kitchen restaurant in Sacramento but I am finding that my soups are just too thick overall - maybe I'm putting in too much rice... but normally I don't use cream either so I may just prefer thinner soup.
Lately I have been not as keen on the meats as I have been on the fruit and veg so soups with either a salad or grilled cheese has been a go-to weeknight meal. The great thing about soups is that they are easy to make ahead (make several at a time), freeze and reheat later without compromising the flavor or texture. So now my freezer is packed to the gills with tupperware after tupperware of soup.

Below is creamed mushroom...not "cream of." There is a little milk in it but that's it...there is more water to make up the liquid. This is really one of may favorites.

With regards to my recommendations on the amount of water to use...it's just a guess because I don't measure while cooking. Just use as much or as little as you like based on the soup thickness you prefer.


Creamed Pumpkin Soup
1 medium yellow onion diced
1 can pumpkin
1 medium apple sliced (I keep skins on)
1/4 cup cooked rice
4-6 cups water
1 cup vegetable broth or 1 veg bullion cube
1 tablespoon each butter and olive oil
Salt and pepper to taste
Paprika or Cayenne Pepper (if you like a little heat)
Sour cream for serving

Saute the onion and apple in melted butter and olive oil on medium heat. Once the onions are sweated a bit, season with salt and pepper. Add the rice and pumpkin. Add all liquids and vegetable broth/bullion. Simmer for a few minutes. Using an immersion stick blender, blend the soup until smooth. Simmer a few more minutes, stirring regularly.

When serving you can top with a little dollop of sour cream and some chopped chives.

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Creamed Mushroom Soup
1 package button mushrooms
1 medium onion diced
1 cup beef or mushroom broth (Italian supermarkets sell mushroom bullion)
3-4 cups water
1 cup milk
Salt/Pepper to taste
1 Tablespoon each butter and olive oil

Melt butter into the olive oil. Saute onions and mushrooms until soft. Add salt and pepper mid way through the saute process. Add liquids and simmer for a few minutes. Puree with an immersion hand blender until smooth. Simmer a few more minutes and serve.

Chopped parsley and sauteed mini mushrooms makes a good topper when serving.