With the arrival of winter weather — including the first snowfall of the season — also comes the arrival of soup season. With how delicious and warming they are, soups match perfectly with the colder temperatures. And what better way to use the garlic from my roasted garlic recipe than in this pureed potato roasted garlic and sage soup?

Now, I’ve slurped my fair share of liquid lunches, but let me tell you, this isn’t just a soup; it’s a creamy embrace in a bowl. You’ve got your potatoes, buttery and comforting, your garlic, roasted to sweet nuttiness, and your sage, with its aromatic depth.

It’s like the three musketeers of flavor decided to have a pool party and you’re invited.

So grab your bowls and a ladle and dive into this witty bowl of culinary genius. Your taste buds can thank me later.

Ingredients for Garlic and Sage Soup

To get started, we’ll need to gather our ingredients. The veggies, the liquids, and the seasonings. These will fully combine together when we blend the soup, but not before we get them cooked.

Veggies

Onion, garlic, and potatoes. These hearty veggies, especially the potatoes, make up the bulk of the non-liquid ingredients used here.

The garlic is roasted beforehand. The onions are sauteed in butter with some of the seasonings. The potatoes are peeled, cubed, and cooked in the soup until soft and blendable. I recommend using a yellow onion and large Yukon gold potatoes. But feel free to substitute other varieties if they’re what you have on hand.

Liquids

It’s a bit hard to make soup without any liquid. Though I’m sure there’s some recipe out there that does, that’s not for us today. And we’ll be doing liquids in two batches – one pre- and some post-blending.

Pre-blending we’ll be using stock. A good stock is a rich, comforting base that elevates everything else. And it isn’t actually that difficult to make your own chicken stock. If you’re going the vegetarian route, though, a vegetable stock will do the trick just as well.

Post-blending is all about adding creaminess. Literally, with some heavy cream and milk. These help add a smooth, luxurious texture that’ll have your taste buds doing the tango. We add these and cook on low heat to keep them from curdling. Just enough to get things cohesive.

Seasonings

Now comes the exciting part – infusing our roasted garlic and sage soup with layers of irresistible flavor.

• Sage: First up is sage, the maestro of this herbal symphony. Its aromatic notes bring a delightful earthiness to the soup. As the sage melds with the creamy base, it creates a harmonious balance that elevates each spoonful.
• Thyme: Enter thyme, another herbal virtuoso that contributes a fragrant undertone to our soup. Its subtle presence adds complexity to the other ingredients for a nuanced flavor profile.
• Bay: Now, let’s introduce bay leaves—the unsung heroes of many savory dishes. These unassuming leaves bring a subtle yet distinct depth to the soup, enhancing its overall taste.
• Salt and Pepper: The basic seasonings that enhance the flavor of almost anything.

The Garlic and Sage of it All

Let’s face it, there’s nothing quite like the aroma of roasted garlic wafting through the kitchen. A good soup is like a warm hug – especially in the winter. And when you pair that with sage leaves sizzling in butter, you’re in for a treat. So buckle up, because we’re about to take your senses on a culinary joyride with the dynamic duo of garlic and sage.

Roasted Garlic Flavor

This is where the recipe all started for me. I made a lot of roasted garlic when preparing my roasted garlic recipe. Roasting garlic changes it from pungent to sweet, sharp to mellow. It helps to coax out their deepest, richest essences.

Raw, it’s bold, assertive, and a little bit punchy, but give it some time in the oven and it softens

So, don’t rush this step. Let those cloves roast until they’re golden, caramelized, and tender so you can spread them like butter. Make the roasted garlic before making this recipe. It takes a little bit of time, but not a ton of effort on your own part – most of it is sitting in the oven.

Sage Leaves in Butter

Adding in the buttery sage comes from another recipe on the site – one of the most popular. My brown butter sage sauce inspired this addition. I highly recommend trying out that simple recipe if you haven’t before.

But back to this roasted garlic and sage soup, make sure to use fresh sage leaves.

I envisioned creating a brown butter sage sauce as the base, but it turned out a little different since I also included the onion when sauteeing the sage and it added enough moisture that it didn’t really brown the same way. But still added a ton of flavor.

Prepping the Potatoes

Potatoes are amazing. They’re versatile, they’re forgiving, and if you treat them just right, they can truly shine as the star of the show.

But to get them ready for showtime we’ll be peeling the potatoes. I think that leaving the peel on would lead to a grittier final soup. But if you want to give it a try, just be sure to scrub them well.

After peeling the potatoes, give them a little rinse in water.

Now start dicing the potatoes into about 1/2-inch cubes.

You don’t need to be exact but try to get similarly sized pieces. This will help them cook evenly in the next stage. So that all the pieces will be finished cooking when it comes time to blend. You’ll also be dicing up the onion before we start in on making the soup itself.

Making the Garlic and Sage Soup

With all of the ingredients prepped, it is time to finally start making the soup.

Brown Butter and Sage

Begin by melting the butter in a large pot over medium heat. Add in the sage leaves and onion to begin sauteing. Stir it consistently to make sure it cooks evenly. The onion is cooked when it is mostly translucent – probably 3 to 5 minutes.

Add in the roasted garlic cloves and dried thyme. Stir it around and cook it for another minute or two to let the thyme bloom. Then add in the chopped potatoes, chicken or vegetable stock, and bay leaves.

Simmering

Turn the heat up to medium-high to let the soup warm up, stirring occasionally. Once it begins to bubble, turn the heat down and let it simmer for about 30 minutes.

The goal of the simmering is to fully cook the potatoes and to meld and extract all of the flavors. So, keep stirring occasionally as it simmers so that nothing sticks or burns to the bottom of the pot. Then, as it gets close to the 30 minutes, start testing the potatoes with a fork to tell if they’re cooked. The fork should easily pierce the potato without much force or resistance.

Remember to try and test the largest piece you can find.

Blend Until Smooth

With the potatoes cooked, we’re ready to puree this soup to a smooth texture. Turn off the heat.

I recommend using an immersion blender, but a regular blender could be used as well. An immersion blender will make it so we can just blend it up in the pot. The regular blender will likely take batches and require a lot of transferring back and forth. So, not preferred in my book.

Blend on high until smooth. Not just no big chunks, but smooth. If you think it’s close then just sample it with a spoon and see how the texture feels. Mine took a fair bit of time blending and moving around the pot to make sure it was fully smooth. If you really wanted to, you could strain it with a very fine mesh strainer to get it as smooth as possible.

Finishing the Soup

After blending the soup, we’ll be adding in some special ingredients to make sure it’s velvety smooth.

Add Milk and Cream and Warm on Low

Gently pour in the heavy cream and milk. Stir thoroughly to make sure everything is well combined.

Suddenly everything feels a bit more luxurious.

After adding the cream and milk, we’ll warm it up a little to make sure the soup is fully cohesive. But we need to be careful because the cream could curdle if heated too hot too fast. So just heat it on low for about five minutes. It shouldn’t have lost too much heat while blending it off the heat, so this shouldn’t take too long.

Taste and Adjust

Always always always taste your food before thinking it is finished. There’s usually at least something that could be done to change or adjust and make sure it is perfect.

Have a small taste of the soup and think of both the flavor and the texture.

Does it need a little more salt or a little more cream? Maybe it is a little thick – add a little more stock or water. Once you’ve nailed it down, you’re ready to serve it up.

Serving the Soup

Let’s chat about what to pair with our herby concoction. A soup can be a side or a main dish – it all depends on how much of it you serve and what you serve on the side. Remember, it’s not just about flavor; we eat with our eyes too!

What to Serve with Garlic and Sage Soup

Soup and bread are like peas in a pod – a true match made in heaven. Use some bread to dip in the soup or sop up every last drop when you’ve finished the bowl. A crusty loaf of bread. Freshly baked sourdough, with all its tangy glory. Pure bliss.

Take the bread idea a step further and make yourself a grilled cheese to have for dipping. I know they’re typically paired with tomato soup, but trust me they work with other soups as well.

And for those who crave a bit of crunch, a side of roasted veggies wouldn’t go amiss. Think golden-brown parsnips or glazed carrots, their edges caramelized to perfection.

Or try a salad like any of the following:

• Apple Cider Fall Harvest Salad
• Sesame Soy Chopped Salad
• Apple Walnut Spring Mix Salad
• Homemade Caesar Salad

Garnish the Roasted Garlic and Sage Soup

Garnish is mostly for show. But remember that the eyes are how you first take in the food, so it can really affect how we enjoy it. To garnish the soup, ladle it into the bowls that you’ll be serving. Then try any of the following:

A drizzle – Try drizzling a small bit of olive oil or heavy cream on top of the soup. Get fancy and give it a little swirl while you drizzle. Pour them down close to the top of the soup so that there isn’t much force and it stays on the surface. The drizzle helps to break up the monotony of color that soups can sometimes suffer from.

A dollop – Top it off with a little bit of sour cream or a dollop of prepared aioli (just make sure that the flavor pairs well with the potatoes, roasted garlic, and sage). Gently place a spoonful atop the soup for a fun presentation.

A sprinkling – Finally, sprinkle some chopped or whole fresh herbs, parmesan cheese, or bacon on top. Whole herbs will be for show and removed or eaten around. Try it with sage, parsley, or chives. And everything is enhanced with parmesan and bacon so… give that a spin if you want. You could even have garlic and sage soup with croutons on top for a nice crunchy texture.

Now, remember, while it’s easy to get carried away with the garnish, keep it classy. You don’t want to overshadow the star of the show – the soup itself. I hope you enjoy the soup and let it warm your home this winter!

How did yours turn out?

I’d love to hear when you try out this roasted garlic and sage soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Pureed Potato Roasted Garlic and Sage Soup

Recipe by Marc PetersonCourse: Soups, SidesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Savor the velvety blend of pureed potatoes, aromatic roasted garlic, and earthy sage in this comforting soup recipe that’s perfect for any cozy winter night!

Ingredients

• 2 pounds large Yukon gold potatoes

• 3 tablespoons salted butter

• 20 sage leaves

• 1 yellow onion

• 1 teaspoon dried thyme

• 10 cloves roasted garlic

• 6 cups chicken or vegetable stock

• 2 dried bay leaves

• 1 cup heavy cream

• 1 cup milk

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

Directions

• Peel and dice the potatoes, and finely chop the onion.
• In a large pot, melt the butter over medium heat, add in the sage and chopped onion, and cook about 5 minutes until the butter takes on a golden hue, and the onion becomes translucent – stir frequently
• Stir in the thyme and roasted garlic, cooking for 2 minutes allowing their fragrances to meld with the sautéed mixture.
• Pour in the chicken stock, potatoes, and bay leaves, turning the heat to medium-high until it begins to bubble
• Cover, turn down the heat, and simmer for approximately 30 minutes until the potatoes are fork-tender, stirring occasionally to ensure even cooking
• Turn off the heat when the potatoes are cooked through
• Using a stick blender, blend the soup until smooth – alternatively, pour it into a blender and blend it in batches
• Add cream and milk to soup in the pot and return to very low heat for 5 minutes until heated through, stirring occasionally

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The post Pureed Potato Roasted Garlic and Sage Soup appeared first on Do You Roux?.

Mirepoix is a classic French vegetable base that is traditionally used to add depth and flavor to soups, stews, and sauces. Mirepoix is an essential element in many recipes. Once you master the technique, you’ll find that it’s an easy way to elevate the flavor of any dish.

In this post, I’ll take you step-by-step through the process of making mirepoix, and provide some tips and tricks for cutting and preparing everything. This recipe will give you the tools you need to make mirepoix like a pro.

The best part is, you can adjust the flavors according to your liking. I’ll go over the traditional method in this recipe but will outline some different methods. And, in the end, cooking is a creative process so you can mix it up any way you’d like.

So grab your cutting board and knife, and let’s get started!

What Is Mirepoix and Where Did it Come From?

Mirepoix (pronounced “meer-PWAH”) is one of the most important building blocks in French cooking. It is used to make sauces, soups, stews, braises, casseroles, and more.

A traditional mirepoix is a combination of diced onions, carrots, and celery. This mixture is sautéed together over low heat to create a flavorful base for various recipes. Its flavor profile can add depth and complexity to dishes.

The exact origins of mirepoix are not clear, since this combination of ingredients has likely been used for quite a long time.

But the term mirepoix is derived from the unnecessarily complicated name of a French aristocrat. Charles-Pierre-Gaston François de Lévis, duc de Lévis-Mirepoix.

I know, right?

And what is crazy is that it was not like it was the aristocrat doing the cooking. But I guess he liked it enough and his chef(s?) were good enough at making things based on this combination that it became a whole thing. Thus the name was born as people began describing recipes “à la mirepoix” in 18th-century France. Then I guess it just stuck.

What Is the “Holy Trinity” in Cooking?

While the mirepoix is a staple of French cuisine, a similar combination of vegetables known as the “holy trinity” is a key ingredient in Cajun and Creole cooking in the southern United States. Like the mirepoix, the holy trinity uses onions and celery. However, green bell peppers are substituted in place of carrots.

The holy trinity likely evolved from French influence on Louisiana cuisine. The French colonists who settled in Louisiana brought with them their culinary traditions, including the use of mirepoix. However, they adapted to local ingredients and flavors and began to substitute green bell peppers for carrots.

The holy trinity provides a base of aromatic vegetables that add depth and flavor to dishes just like mirepoix. However, adding green bell peppers gives the holy trinity a distinct flavor profile. The sweetness of the peppers creates a unique blend of flavors that is essential to many Cajun and Creole dishes.

This holy trinity base is used to create dishes such as gumbo, jambalaya, and étouffée.

Whether you’re making a classic French dish or a Cajun/Creole favorite, understanding the role of these vegetable bases is essential to creating flavorful and delicious dishes.

What’s in a Mirepoix?

A basic, traditional mirepoix is a combination of just three vegetables: onions, carrots, and celery. While the basic formula is simple, there are a few key details that can make a big difference in the flavor and texture of your mirepoix.

Onions are an essential part of any mirepoix, providing a base of savory flavor. White onions are the most commonly used. But you can also use yellow onions, sweet onions, or shallots depending on your preference and the dish you’re making.

Carrots add sweetness and depth to the mirepoix, while also providing a splash of color to the finished dish. You can use regular or baby carrots, and it’s important to wash them before dicing. I like to use full, large carrots because they tend to have more flavor. Baby carrots tend to be watery.

Celery provides a subtle herbal flavor to the mirepoix. Be sure to wash the celery and trim the ends and any tough, stringy bits from the celery before dicing it.

The ratio of the ingredients in the mirepoix can vary depending on the dish you’re making. But a common ratio is 2 parts onion to 1 part each carrot and celery. But you can adjust the ratio to suit your tastes and the flavor profile of your dish.

By choosing high-quality ingredients and dicing them finely and evenly, you can create a flavorful and aromatic base to elevate your cooking.

Alternate Versions of a Mirepoix

Different regions and cultures have their own unique bases that are similar to a mirepoix. Usually, the differences are due to locally available ingredients.

A classic mirepoix consists of onions, carrots, and celery. There are a few variations that can add new flavors and textures to your dishes. Here are some alternate versions of a mirepoix to consider:

• The ‘holy trinity’: The cajun/creole twist on mirepoix substitutes green bell peppers for the carrots in the traditional mix
• Soffritto: This Italian version is the same mix of carrots, celery, and onion but usually cooked in olive oil versus the traditional butter
• Sofrito/refogado: The Spanish/Portuguese mix is garlic, onion, and peppers cooked in olive oil, with tomatoes or carrots optional – note that it is also usually chopped much smaller than a regular mirepoix
• Suppengrün: The German mix literally meaning ‘soup greens’ consists of carrots, leeks, and celeriac
• Włoszczyzna: The Polish version meaning ‘Italian stuff’ includes celery, parsley, carrots, and leeks
• Pinçage: Cooking a traditional mirepoix longer and adding tomato purée creates this darkened brown mixture

Remember, the ratio of the ingredients in your mirepoix can vary depending on the dish you’re making and your personal taste. Don’t be afraid to experiment with different combinations of vegetables to create the perfect mirepoix for your dish.

Cutting the Onion

I’m not crying, you’re crying. Cutting onions for a mirepoix is a simple but important task. Follow the steps below for the simplest way to get an even dice every time.

Start by cutting off the non-root end of the onion. Then cut the onion in half from the top to the root end. Peel the skin off of each onion half, being careful not to remove too much of the onion flesh.

Place each half flat-side down on the cutting board.

Use a sharp knife to make vertical cuts into the onion, cutting down to but not through the root end. Make the cuts about a quarter-inch apart and try to be evenly spaced. This will help you get similar-sized pieces.

Turn the onion halves 90 degrees and make horizontal cuts across the onion. The size of the pieces will depend on how finely you want to dice the onion for your mirepoix.

As I noted before in my post on how to caramelize onions, there are some methods to avoid eye irritation:

• #1 – Cut the onions under your stove vent with the fan running
• #2 – Freeze the onions for 10 to 15 minutes before removing them from the freezer and cutting them

Once you’ve diced the onions, you’re ready to chop the other vegetables to create a flavorful mirepoix.

Cutting the Carrot

Cutting carrots for a mirepoix is another important task in kitchen prep. Here’s how I do it:

Start by thoroughly washing your carrots. You can peel them if you’d like to. Then begin cutting by trimming off the stem end of the carrot and the pointed tip at the other end. If the carrot is long, cut it in half to make it easier to handle.

Carefully slice the carrot into quarter-inch thin strips. Place the strips flat-end down on the cutting board.

Cut the strips in halves or thirds to get roughly quarter-inch carrot cross-sections. Then line all of them up and cut them into thin slices. See the photos above for general guidelines.

Now that you’ve mastered cutting the onions and carrots, it’s time to move on to the celery and start creating your delicious mirepoix.

Cutting the Celery

Cutting celery for a mirepoix is the final step in preparing this flavorful base for many dishes.

Start by trimming off the root and tip ends and any brown or damaged parts of the celery. Cut the celery into 3 to 5 thin strips lengthwise. Make the strips about a quarter-inch thick.

Then line up all of the celery strips and chop them into pieces.

Try to get roughly equal sizes for the onion, carrot, and celery. Even sizes will help everything cook at the same rate so that nothing gets under or over-cooked compared to anything else.

Now that you’ve mastered cutting the onions, carrots, and celery, you’re ready to start creating your delicious mirepoix.

Recipes to Use Mirepoix

Now that you know how to make a mirepoix, you’re ready to start using it as the base for a variety of delicious dishes. Soups, stews, sauces, and casseroles. Mirepoix can add depth and flavor to any recipe. In this section, we’ll explore some of the most popular dishes that use a mirepoix base and provide you with easy-to-follow recipes that you can try at home.

As you experiment with different recipes, you’ll find that the proportions of each ingredient can be adjusted to suit your taste and the dish you’re making.

So, let’s get started and explore some of the delicious dishes that you can create using a mirepoix base:

• Simple Chicken Noodle Soup
• From Scratch Chicken Pot Pie
• Rotisserie Chicken and Lentil Soup
• Garbanzo Lemon Orzo Soup
• Roasted Butternut Squash Soup
• Creamy Chicken and Wild Rice Soup
• Traditional Lobster Bisque

That’s it! Making a mirepoix is a simple but essential technique for any home cook. With just a few ingredients and some basic cooking skills, you can add depth and flavor to all of your favorite recipes.

How did yours turn out?

I’d love to hear when you try making a mirepoix! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

How to Make the Perfect Mirepoix

Recipe by Marc PetersonCourse: Soups, Sauces and CondimentsDifficulty: Easy

Servings

1

servings

Prep time

20

minutes

Cooking time

15

minutes

Total time

35

minutes

A perfect mirepoix is an essential mix of chopped onions, carrots, and celery that is used as the base building block for a variety of other recipes

Ingredients

• 2 parts onion

• 1 part carrot

• 1 part celery

• Butter

Directions

• Wash the celery and carrots thoroughly and peel the onion
• Dice the onion, carrots, and celery into small, evenly-sized pieces
• Heat about 1 tablespoon of butter for every two cups of chopped vegetables in a large skillet or Dutch oven over low heat
• Once the butter is melted, add the chopped onion, carrots, and celery to the pan and stir to coat in the butter
• Cook the vegetables for 15-20 minutes, stirring occasionally, until they are softened and fragrant
• The mirepoix is now ready for the next steps to use as a base for a variety of dishes

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The post How to Make the Perfect Mirepoix appeared first on Do You Roux?.

Winter is a beautiful season, especially with the snow blanketing the mountaintops near my home. And it also means that it is now soup season! Because soups can help warm you up from the inside and fight off some of the cold of winter. So, enjoy this perfect one-pot chicken and lentil soup.

This recipe, like most soups, is perfect for beginners because you mostly just throw all of the ingredients into a pot and let them simmer until they’re done.

A winter lentil soup is a delicious, healthy, and warming meal to enjoy during the colder months of the year. Lentils are known for their ability to keep you full for longer periods of time and to provide you with a significant amount of protein.

This soup has a unique, earthy flavor and is very filling. It is the perfect blend of hearty, healthy, and delicious.

What Are Lentils?

You may be wondering what lentils are.

Lentils are edible legumes. There are many different kinds of lentils. They’re categorized generally by color, though there are different varieties of each color. Lentil colors include red, green, brown, black, and yellow.

As well as including lentils, legumes are the same family that counts peas, beans, and peanuts as members.

When cooked, the various lentil varieties have different textures and therefore different uses. So it is important to pair the lentils with the right recipe.

Frequently associated with vegetarian cooking as a non-meat protein source, they’re high in protein and low in fat. Plus they contain a bunch of other good nutrients.

And as a nice added bonus – lentils are fairly inexpensive to buy.

Though a variety of cooking methods can be used, they’re most commonly boiled until soft. It can take anywhere from 10-50 minutes of boiling depending on the lentil variety. So, make sure to pay attention to the cook times on the packaging.

What Lentils Are Best for Chicken and Lentil Soup?

When you’re making a delicious dish like this, you want to make sure that you have all of the right ingredients. And with so many varieties of lentils, it may be hard to know. Especially if you aren’t as familiar with lentils in general.

What kind of lentils should you buy? You’ll want to purchase red lentils for this recipe.

Red lentils are some of the quickest cooking. Which is helpful when trying to make weeknight meals. They are also lentils with a milder flavor. They have a slightly sweet, earthy flavor.

Red lentils will break down a bit as they cook, they don’t hold their shape as well as some other varieties. But that makes them great for soup in my opinion. This will thicken the soup as it cooks and give the whole thing even more body and flavor.

Rotisserie or Roast Your Own Chicken?

There are three main options for the chicken in this recipe. You can either use a store-bought rotisserie, cook your own, or use some leftover shredded chicken. There is no best method, just whatever works best for you.

I planned and built this recipe around using a rotisserie chicken. Not to say that it is the best method it was just cheap and convenient.

Because a lot of stores (notably Costco) use the rotisserie as a way to entice people in, they’re cheap, tasty, and really easy to use in other recipes. Just remove the skin and pull the chicken into pieces for this recipe. You will use maybe up to half of the rotisserie in this recipe, so you’ll have some chicken to use in a different meal as well.

If you want, you can choose to roast, bake or smoke your own whole chicken. I’d suggest just looking at the spices and flavors of the chicken lentil soup recipe and then trying to complement the flavors when seasoning the chicken.

And, you can also use leftover chicken from a different recipe as long as you can shred or cut it into smaller pieces. If, for example, you happened to make this dutch oven garlic-roasted whole chicken but didn’t eat it all, then just shred it and you’re good to go.

In the end, choose whichever option makes more sense for you.

What Is the Soup Base?

The soup base is the main ingredient of a recipe and the foundation upon which other ingredients can be added. For example, chicken stock is the basis for this soup.

If you want to make sure that the soup tastes good, you need to use high-quality ingredients. That way, your dish will have more flavor. And that starts with the chicken stock that we use for this soup.

I highly recommend making your own homemade chicken stock if possible. It’ll be much more flavorful.

But it is not make or break and the chicken and lentil soup will still taste delicious when using store-bought chicken stock. My go-to when not using homemade is Costco chicken stock.

Before even adding the stock to the pot, we’ll build up more flavor by cooking up the mirepoix in olive oil. A mirepoix is a mix of aromatic veggies that give deeper flavor to soups and stews.

Prepping the Lentils

When cooking from a dry state, many legumes need to be soaked (frequently overnight) in order to then be cooked and get soft enough to eat. Luckily, lentils don’t require any pre-soaking. They’ll just get cooked in the soup with everything else.

However, there still is a little bit of prep that goes into using lentils in our soup. We’ve gotta rinse them first.

This just helps clean them off before cooking and gives you an opportunity to perform a quick inspection for any foreign materials like pebbles, seeds, etc. No need to cook any of that into our chicken and lentil soup.

Just measure out the lentils and toss them into a fine mesh strainer. Run some cold water over them and stir them around. Look for anything that might not belong. Then, once they’ve been thoroughly rinsed they’re good to go.

Cooking the Chicken and Lentil Soup

First, do all of the prep work. Chop, mince, rinse, slice, and shred. Get everything ready to go. This will make it so easy to cook the soup.

Start cooking by heating up the olive oil in a large pot or dutch oven. Then add in the carrots, celery, and onion. Cook it up until the onion starts to become translucent. Before it’s done cooking, add in the garlic and ginger. Stir everything together and let it cook for a few minutes until fragrant.

Add in the spices and tomato paste. Stir it together and cook it for a minute or two to bloom the spices. Then add in the lentils, chicken stock, and bay leaves. Turn up the heat to get it to a low boil and then turn it down to a simmer. Simmer it for 15 to 20 minutes until the lentils are tender.

With about 2 to 4 minutes left of simmering, add in the shredded chicken and dill. Stir it all together.

Then, when the lentils are thoroughly cooked, serve and enjoy!

Optional Additions to Chicken and Lentil Soup

With the soup made and ready to serve, it’s time to think about serving and topping the soup.

The optional additions to chicken and lentil soup are very tasty and can take your soup to the next level. Try adding spinach, fresh basil, green onions, chopped parsley, or croutons on top of your soup. Just have these available for sprinkling on top of the bowls once they’ve been served.

Serve the soup alongside some bread or rolls to round out the meal. Or you can be a little adventurous like me and try adding in some potato chips or Cheez-Its. It gives a nice crunch and the saltiness really complements the soup.

As you can see, there are many ways to improve upon the traditional chicken and lentil soup. So, if you want to make sure that you get the most out of this delicious meal, then be sure to follow these tips.

In conclusion, chicken lentil soup really does have many health benefits. The best part? It’s quick, easy, cheap, healthy, filling, and delicious. Here’s an awesome recipe for a simple yet flavorful version of chicken and lentil soup. It’s the perfect meal on a cold winter day.

How did yours turn out?

I’d love to hear when you try out this chicken and lentil soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

One Pot Winter Rotisserie Chicken and Lentil Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

8

servings

Prep time

5

minutes

Cooking time

25

minutes

Total time

30

minutes

This warming one-pot rotisserie chicken and lentil soup is great for cold winter days, with lentils, broth, and chicken. It’s the perfect blend of hearty, healthy, and delicious.

Ingredients

• 1 small yellow onion

• 1 large carrot

• 1 stalk celery

• 1 teaspoon minced fresh ginger

• 5 cloves garlic

• 1/4 cup olive oil

• 1 tablespoon smoked paprika

• 1 teaspoon ground turmeric

• 1 teaspoon dried thyme

• 1 teaspoon ground cumin

• 2 tablespoons tomato paste

• 1 and 1/2 cups dry red lentils

• 7 cups chicken stock

• 2 dried bay leaves

• 2-3 cups shredded rotisserie chicken

• 1/2 tablespoon chopped fresh dill

• 2 teaspoons salt

• 1/2 teaspoon pepper

• Parsley, green onion, dill for topping

Directions

• Chop the onion and carrot, slice the celery, and mince the ginger and garlic
• Heat the olive oil in a large pot or dutch oven over medium heat
• Add the onion, carrot, and celery, stirring to coat with olive oil, and cook for about 4 minutes until the onion is almost soft and translucent, then add in the ginger and garlic and cook for another minute
• Stir the paprika, turmeric, thyme, cumin, and tomato paste in the pot and cook while stirring for a few minutes until fragrant
• Add in the red lentils and chicken stock, turn the heat to medium-high until it just starts to boil, and then turn it down to medium-low to let it simmer for 15 to 20 minutes, stirring occasionally until the lentils are tender
• In the last 2 to 4 minutes of simmering the soup, add in the shredded chicken, chopped dill, salt, and pepper and stir
• Taste the soup and add any salt as needed, serve the soup in bowls and top with parsley, green onion, and dill

Notes

• Refer to the cooking time on your package of lentils and adjust the soup simmer time accordingly

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The post One Pot Winter Rotisserie Chicken and Lentil Soup appeared first on Do You Roux?.

A bowl of this soup is a flavorful take on the ultimate comfort food. Made with broth, shredded chicken, black beans, and a combination of spices, it’s as hearty as it is tasty. This chicken tortilla soup is a delicious and filling meal that will warm you up on chilly nights.

Chicken soup is good for the soul. And this is basically the southwest version of chicken noodle soup.

When it comes to making chicken tortilla soup, it’s a simple dish but we add complexity with some of the spices mixed in.

Once the soup is made, you can serve it up with an array of different options for topping your bowl. So everyone can personalize to their own tastes.

This delicious recipe is a hearty, savory soup that uses chicken broth to create a flavorful base, but then adds plenty of other ingredients to create a truly one-of-a-kind taste.

Using the Best Chicken Stock

To make a great broth-based soup, you need to start with the best chicken stock. The best chicken stock will yield a rich flavor and texture. The best stock will add depth and complexity to any recipe.

A homemade soup stock made from chicken bones is much more flavorful than a store-bought, ready-made variety. The only downside is the time and effort to make the stock yourself – which can actually be a decent amount of work.

But if you’re like me, then you will enjoy the process. You just need to make sure that you take your time and don’t rush the cooking.

Chicken stock is the first step in the process of making a good soup. It’s what gives the soup body and flavor. I tend to make large batches of chicken stock with frozen rotisserie chicken bones. I’ll keep a few containers in the fridge for upcoming recipes and then freeze the rest to use later. It freezes amazingly.

And then I make this lime chicken tortilla soup with some defrosted homemade stock.

Key Flavors for Chicken Tortilla Soup

To keep your soup flavorful and interesting, we focus on a few key flavors – like fresh cilantro, garlic, lime, and chili powder.

Be sure to use fresh limes to cook up this recipe. They make such a difference with their acidic citrusy punch of flavor.

There are a lot of things that go into chicken tortilla soup, but the one thing that makes the biggest difference is the chicken. I ended up cooking some chicken breast in my slow cooker with chicken stock, chipotle powder, and a few other ingredients. I may end up posting that recipe itself soon and linking it here.

But you can use whatever chopped or shredded chicken that you’d like.

Cumin, chipotle powder, and smoked paprika help round out the flavors in the soup. I strongly suggest using high-quality smoked paprika over regular paprika. But I absolutely love smoky flavors, so maybe it isn’t your kind of thing. In that case, switch it out.

Optional Soup Mix-Ins

I’ve included some of my favorite soup mix-ins and toppings in the recipe below, but feel free to play around with them and experiment.

There are several things you can add to your chicken tortilla soup to mix it up. Try adding any to the soup after pouring in the broth:

• Corn
• Pinto beans
• Chorizo
• Salsa
• Hot Sauce
• Jalapenos

And after the soup has finished cooking, you can top it with the homemade tortilla strips, avocado, sour cream, and cheese. You can also serve any of the following:

• Queso fresco
• Jalapenos
• Hot sauce
• Shredded cheddar cheese
• Chopped canned chipotle peppers in adobo sauce

The next time you’re in the mood for a delicious soup, think about making a chicken tortilla soup at home! It’s a great way to make a hearty meal with little effort and a lot of flavor.

How did yours turn out?

I’d love to hear when you try out this southwest chicken tortilla soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Broth-Based Southwest Chicken Tortilla Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

8 to 10

servings

Prep time

15

minutes

Cooking time

35

minutes

Total time

50

minutes

A savory broth filled with chicken, tomatoes, and black beans that is seasoned to perfection with peppers, lime, garlic, and cumin

Ingredients

• Soup

• 4 cloves garlic

• 1 small yellow onion

• 2 tablespoons cilantro

• 1 tablespoon vegetable oil

• 10 ounce can of diced tomatoes and green chiles

• 8 cups chicken stock

• 2 and 1/2 cups cooked shredded chicken

• 15 ounce can black beans

• 1/2 cup fresh lime juice

• 1 tablespoon chili powder

• 1 tablespoon smoked paprika

• 1 teaspoon salt

• 1/2 teaspoon cumin

• 1/4 teaspoon chipotle powder

• Tortilla Strips

• 5 small corn or flour tortillas

• 1 tablespoon vegetable oil

• Toppings

• Shredded Monterey Jack cheese

• Sliced avocado

• Sour cream

• Sliced radish

• Chopped green cabbage

• Lime wedges

Directions

• Preheat the oven to 350°F (175°C)
• Mince the garlic and cilantro, and chop the onion
• Heat 1 tablespoon vegetable oil in a large pot over medium heat
• Add in the garlic and onion and cook for 2 to 3 minutes until fragrant
• Dump in the can of tomatoes and green chiles, and cook about 5 minutes, stirring occasionally
• Stir in the broth and all remaining soup ingredients
• Cover the pot with a lid and simmer on low heat for 20 to 30 minutes
• While the soup simmers, slice the tortillas into 1/2-inch strips
• Lay the tortilla strips out in a single layer on a baking sheet, brush them with the oil, and sprinkle them with a bit of salt
• Put the tortilla strips into the oven for about ten minutes until lightly browned and crisp, flipping over after 5 minutes – note that flour tortillas tend to crisp faster than corn
• Remove the soup from the heat and serve with cooked tortilla strips and other desired toppings

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Butternut squash season is in full swing. So what better time to make a fall-themed recipe that features this fun gourd? Grab a big old spoon and scoop yourself some of this roasted butternut squash soup.

A while back I bought a whole batch of Williams Sonoma e-cookbooks. One of their series is the 365 recipe series where they have one recipe for every day of the year related to the general book topic. In their Soup of the Day book of the 365 series, the October 22nd recipe caught my attention.

It was a pretty basic squash soup recipe. It seemed like a good starting point. But I wanted a little bit more than what their recipe showed.

So, I souped up this recipe and added a little more complexity to the dish. More herbs, more flavor. And some notes on garnishing the soup to really bring it to its full potential.

Making a Pureed Soup

Start off by roasting the squash alongside some other aromatics like garlic and onion. Then saute a bunch of herbs and spices in butter. The aromas wafting through your house will be mouthwatering.

Combine everything from the roasting pan with the sauteed herbs and spices. Then pour in some stock and bring it to a boil. Let everything simmer together for a bit. We want everything to be fully cooked so that it will blend up easier in the next step.

When everything has had time to cook together, it is time to puree.

For the smoothest soup possible, I recommend using a very powerful blender. Though I admittedly own 3 different blenders, I used the Vitamix to tackle this soup. In my experience, most stick blenders will not have enough power to make a super smooth soup. Also, make sure to blend your soup in batches so that you don’t overload the blender and create a mess.

Top and Serve Butternut Squash Soup

Though this soup is delicious all on its own, you can take it to the next level with some toppings.

After serving the soup into individual bowls, drizzle a little brown butter sage sauce or heavy whipping cream over the top. Or do like I did and add both into the same bowl.

Then add some shaved parmesan and toasted walnuts to the top of the soup. And if you’d like, gently place a few small sage leaves or sprigs of thyme on top for a fresh look.

To serve alongside your tasty soup, try making a simple grilled cheese sandwich with a sourdough loaf and some sharp cheddar cheese. Or serve it with some homemade rolls.

How did yours turn out?

I’d love to hear when you try out this roasted butternut squash soup! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Silky Roasted Butternut Squash Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Intermediate

Servings

8

servings

Prep time

30

minutes

Cooking time

50

minutes

Total time

1

hour 

20

minutes

This silky smooth roasted butternut squash soup features one of fall’s favorite gourds and a lot of herbs and spices to taste the season in a bowl

Ingredients

• 1 butternut squash (2.5 to 3 lbs)

• 1 large carrot

• 1 small white onion

• 8 cloves garlic

• 1/4 cup olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 2 stalks celery

• 1 spring fresh rosemary (1 teaspoon minced)

• 3 sage leaves

• 1 teaspoon fresh thyme leaves

• 1/2 teaspoon minced ginger

• 4 tablespoons salted butter

• 1/4 teaspoon ground cloves

• 1/4 teaspoon ground nutmeg

• 3 to 4 cups vegetable (or chicken) stock

• For garnish: heavy whipping cream, brown butter sage sauce, toasted walnuts, shaved parmesan

Directions

• Preheat the oven to 400°F (205°C)
• Peel and cube the squash into 1/2-inch pieces, chop the carrot into 1-inch sections, chop the onion to 1/2-inch pieces, and peel the garlic
• Spread the squash, carrot, onion, and garlic onto a parchment-lined baking sheet, drizzle it with olive oil, sprinkle with salt and pepper, and put it in the center rack of the oven
• Roast for about 30 minutes until the squash is fork-tender
• While the squash is roasting, chop the celery, rosemary, sage, thyme, and ginger
• When the squash has finished roasting, melt the butter in a large pot over medium heat
• Add the celery, rosemary, sage, thyme, ginger, cloves, and nutmeg to the butter and saute for 3 to 5 minutes until the celery begins to soften
• Add the roasted squash, carrot, onion, and garlic to the pot along with the vegetable stock
• Turn the heat to medium-high, bringing the pot to a boil, then turn the heat down to medium and let it simmer for 10 minutes
• Blend the soup in batches in a blender on high power until completely smooth
• Return the blended soup to the pot over medium heat until it begins to simmer, stirring occasionally
• Serve the soup in bowls and garnish as desired

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I love chipotle peppers. (Note my chipotle hot honey, chipotle crema, blackened seasoning, and bbq sauce recipes…) I also love alliteration. And so here is my chocolate chipotle chili con carne.

All of the C’s.

It is the time of year for a nice hearty, warm meal and chili fits the bill. The chipotle peppers and adobo sauce add a whole lot of smoky flavor with an added kick of heat to the pot. Warning, there is some spice to this recipe.

Just make sure to consistently stir the pot so that nothing burns to the bottom of your pan. Even though it is stuck at the bottom of the pan, it can ruin the rest of the chili with that burnt flavor.

Also, please do not let the long list of ingredients scare you away from this recipe. A lot of the recipe is simply dumping things into the pot (gently, so there’s no splashing) and stirring them together.

So get to dumping and bring this chili to a table near you.

Chocolate and Chipotle in a Chili?

So I guess chipotle peppers aren’t too strange to add into a chili since peppers are a common ingredient. Though a lot of times plain chile powder, jalapenos, or cayenne are the ones included in recipes. As I stated above, my main pepper of choice here is the chipotle pepper for its smoky flavor. Along with some ancho powder and poblano.

But chocolate is on the more interesting side of ingredients in a chili.

Honestly, not much cocoa powder is actually added to the chili. It is used more like a seasoning. And I think it adds a subtle depth of flavor and helps round out some of the heat from the peppers.

Also, it isn’t like we’re adding a milk chocolate bar to the chili. It is just a bit of unsweetened cocoa powder. So it will not make the entire pot of chili taste like a weird chocolate soup with meat and beans.

Together the chocolate and chipotle add smoky, roasted, and bitter flavors to the chili. But they aren’t overwhelming. And they complement the meat, beans, and tomatoes.

The goal is a single cohesive dish where all of the flavors work together.

What to Put in Your Chili

I debated with myself before making this recipe on whether I would use dried or canned beans and fresh or canned tomatoes. In the end, the quality, consistency, and ease of the canned goods won out.

In the recipe, I call for one large can of crushed tomatoes. I would also suggest potentially subbing out for canned fire-roasted tomatoes. It will lend even more smoky flavors to the chili. Fire-roasted tomatoes will complement the smoky chipotle peppers.

I think it is important to use a good quality cocoa powder. Higher-quality cocoa will have a lot more depth of flavor. For this chili, I ended up using a Valhrona cocoa powder.

Besides what to put inside your chili, you may want to put some thought into what you put on top of your chili.

Try topping your hot bowl of chili with shredded cheddar cheese, crumbled cotija cheese, chopped cilantro, pickled jalapeno or red onion, sour cream, avocado, and/or chives. It is great to have your toppings set out so that everyone can add their own toppings.

Add more sour cream and stir it in to help temper the spiciness of the chipotle peppers.

Serve this chili with some cornbread or tortillas on the side to make it a full meal.

Chocolate Chipotle Chili con Carne

Recipe by Marc PetersonCourse: SoupsDifficulty: Intermediate

Servings

10

servings

Prep time

20

minutes

Cooking time

2

hours 

Total time

2

hours 

20

minutes

Peppers, spices, beans, and meat combine in this chocolate chipotle chili con carne for a deeply smoky, roasted, and spicy stew

Ingredients

• 1 large poblano pepper

• 2 large shallots

• 5 cloves garlic

• 2 tablespoons vegetable oil

• 1 pound ground beef

• 1 and 1/2 to 2 pounds beef chuck roast

• 2 tablespoons red wine vinegar

• 1 cup beef broth

• 1 can (7.5 ounces) chipotle peppers in adobo sauce

• 1/2 tablespoon smoked paprika

• 1 teaspoon cumin powder

• 1/4 teaspoon ground cloves

• 1 teaspoon chipotle powder

• 1/2 teaspoon ancho powder

• 1 can (6 ounces) tomato paste

• 2 bay leaves

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• 2 tablespoons honey

• 1 large can (28 ounces) crushed tomatoes

• 2 cans (15.5 ounces) kidney beans

• 2 cans (15.5 ounces) black beans

• 1/2 tablespoon Worcestershire sauce

• 2 tablespoons cocoa powder

• For serving: cheddar cheese, cotija cheese, cilantro, jalapeno, sour cream, avocado, cornbread, tortillas, and/or chives

Directions

• Seed and chop the poblano, chop the shallot, and mince the garlic
• Add the oil, the chopped poblano and onion, and the minced garlic to a large Dutch oven (if using a Dutch oven) or a large frying pan (if using a slow cooker)
• Sauté them over medium heat for 4 to 5 minutes until the shallot becomes translucent
• While the poblano, shallot, and garlic are cooking, cut the chuck roast into 1/2-inch cubes and cut away any extra fat
• When the shallots are cooked, add the chuck roast into the pot/pan and crumble in the ground beef
• Brown the meat on medium heat, stirring until all sides are browned
• While the meat is browning, combine the vinegar, broth, chipotle peppers with adobo sauce, paprika, cumin, cloves, chipotle powder, and ancho powder in a blender and mix together until smooth
• Dutch Oven Instructions
• Pour the blended mixture into the Dutch oven and stir to combine
• Add in the tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the pot and stir thoroughly
• Cook with the lid on at medium-low heat for at least 90 minutes, stirring frequently enough to make sure nothing burns to the bottom of the Dutch oven
• Once the cubed chuck roast is fork-tender, remove the pot from the heat and serve the chili with your choice of toppings
• Slow Cooker Instructions
• Add the mixture of browned meats, blended peppers/spices, tomato paste, bay leaves, salt, pepper, honey, crushed tomato, kidney beans, black beans, Worcestershire sauce, and cocoa powder to the slow cooker
• Stir everything together until it is thoroughly combined
• Set the slow cooker on low for 4 hours, or high for 2 hours
• Once the cubed chuck roast is fork-tender, turn the slow cooker off and serve the chili with your choice of toppings

Notes

• If the chili ever gets too thick, then add beef broth a half-cup at a time and stir it together until it reaches the desired consistency

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About a month and a half ago, we had a very disappointingly meager harvest from our potato plants. After cleaning them up, I stored the potatoes we dug up in our pantry to wait on a recipe that felt right. And partly to hide them out of gardening shame. It was finally time to pull them out to make this parmesan rosemary potato soup recipe.

There were so few potatoes from our harvest that I had to buy some to supplement.

But at least some of our more unique and colorful blue potatoes helped give a bit more variety to my photos.

This is a pretty simple recipe that mostly boils together in the pot. A savory, creamy, flavorful potato soup recipe, this one is thinner than my ham and dill potato cream cheese soup. It also has fewer steps and ingredients.

So get ready to boil up some potatoes into creamy deliciousness.

Steps to Make Soup

Start off the soup by simmering garlic, shallot, and rosemary in melted butter. It will make your whole kitchen smell delicious. And it is really the best way to start any recipe.

Pour in the potatoes, bay leaf, and chicken stock. Stir things together and turn up the heat to get it all boiling.

Let it boil until the potatoes are perfectly cooked through. Turn the heat down to a simmer and let it cool down a bit. We don’t want the soup to be too hot when adding all of the dairy ingredients.

Stir in the milk, cream, cheese, salt, and pepper. Let this all come to a simmer while stirring occasionally. Then taste it to make sure it does indeed taste divine.

If everything went according to plan, you’ll have a nice hearty soup. Just sprinkle the top with a bit of rosemary and parmesan cheese once you have served it in bowls.

Variations On This Soup Recipe

This recipe on its own will make a wonderful soup that should definitely be paired with a buttery dinner roll for dipping. However, that isn’t to say that it is beyond modification. I love experimenting in the kitchen.

The most obvious thing to change or add to is the vegetable of choice. Potatoes. Try this with any variety – russett, gold, red, blue. I used a mix of red, gold, and blue for my dish.

Or substitute some sweet potatoes or another hearty root vegetable like carrots or parsnips. Adding some chopped broccoli can truly transform this dish into a closer cousin of broccoli cheddar soup. And finally, you can try adding some meat to the dish – especially some bacon…

You also have the option to turn this into a bit of a thicker soup. If you want something a bit heartier or if it is colder out and you really want a nice thick soup, you can make a roux.

After simmering the garlic, shallot, and rosemary in butter, whisk in some flour, and let it cook for a few minutes until lightly golden. Use up to 1/4 cup of flour to help thicken the soup.

Any way you make it, you’ll end up with a savory soup made for sipping in colder weather.

Rosemary Potato Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Creamy potato soup recipe combines with flavorful rosemary and parmesan for a hearty and savory dish to warm up cold nights

Ingredients

• 1 and 1/2 pounds potatoes

• 1 large shallot

• 3 cloves garlic

• 1 and 1/2 tablespoons minced rosemary, divided

• 4 tbsp butter

• 8 cups chicken stock

• 1 bay leaf

• 1 teaspoon salt

• 1/2 teaspoon pepper

• 1 cup milk

• 1 cup heavy cream

• 1/2 cup grated parmesan cheese

Directions

• Peel and chop the potatoes into about half-inch pieces
• Chop the shallot and mince the garlic and rosemary
• Melt the butter in a large pot, then add the shallot, garlic, and 1 tablespoon of rosemary to simmer for 2 to 3 minutes until the shallot is mostly translucent
• Add the potatoes, chicken stock, bay leaf, salt, and pepper into the pot and turn the heat up to high
• Bring the soup to a boil, stirring occasionally, and cook for 10 to 15 minutes until the potatoes are still a little under-done but just about done
• Turn the heat down to low and let the soup cool slightly for 3 to 5 minutes
• Stir in the milk, cream, and parmesan and let the soup come to a simmer
• Simmer for about 10 minutes until the soup has thickened slightly, stirring the bottom so nothing burns
• Serve the soup and top with sprinkles of minced rosemary and grated parmesan cheese

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I may or may not have originally set out to make a pilaf. My original inspiration was this Rice-A-Roni copycat recipe. And then it didn’t go exactly as planned and I turned it into a wild rice soup recipe. I initially added too much liquid into the pot to cook the rice. But don’t hold it against the recipe I linked if you want to try it. I was not following it exactly as I was trying to make my own thing. When I realized I’d added too much and wouldn’t be able to cook the excess off without turning the rice to mush, I decided to pivot.

And it really worked out better than I could have imagined. Especially since my wife really likes wild rice soup. She typically prefers chicken and wild rice soup, but I didn’t have any chicken on hand at the time. I know, poor pantry planning. But more on the chicken later. Plus, it gave us a good meatless Monday meal.

That is one of the reasons that I love cooking so much. It isn’t an exact science. You can easily adapt, modify, or change most things during the process. I don’t get it right every time, and I definitely don’t get it right the first time a whole lot. But you learn.

Just recognize that most dishes are not too late to salvage with the right know-how.

General Wild Rice Soup Recipe

The basic steps for this soup are sautéing the shallot and garlic in butter, then adding carrots and celery while stirring for a few minutes. Add in the rice and let cook for a few more minutes and then cover it with chicken stock and a few herbs. Let it cook covered, then uncovered, and then stir in some cream and parmesan when the rice is almost finished cooking. That’s it.

It takes a little bit longer in practice, but a lot of the cooking time takes little actual effort. While the lid is on you don’t even have to stir at all. It just takes some time to slowly simmer and let the rice and chicken stock do their thing.

The key is to cook the rice through without over-cooking to where the rice is mushy. It’s just an uncomfortable texture to be eating mushy rice or rice that is still a bit too hard and crunches when you bite down. It is a balancing effort. But luckily there is a decently wide window of time where the rice will be cooked to perfection.

Making it Your Own

For a good wild rice soup recipe, you need to start it off with some quality rice. I wholeheartedly endorse the Lundberg wild rice blend but recognize that you may have a different wild rice mix you prefer. I will note that I prefer a blend of wild rice with other rice. The one I linked has wild, brown, red, and black rice varieties. This helps round out the profile of the dish and makes it less one-note.

One of the other most important ingredients is the chicken stock. You can make your own homemade chicken stock, but it isn’t necessary for this meal. I think enough other ingredients are added so that you aren’t having just straight broth where that homemade flavor would add so much more – like chicken noodle soup.

Now, like I usually say, this recipe is not written in stone. It is up for adaptation based on your needs. As I said before, you could easily add chicken to the soup. Have one to two cups of shredded or cubed cooked chicken ready to add along with the cream and parmesan toward the end of cooking. The same can be done with sauteed sliced mushrooms for another twist on the recipe.

If you don’t happen to have a shallot on hand, then it can easily be replaced with about half a cup of finely chopped onion. And if you are looking to punch up the flavor of the chicken stock, add 1/2 teaspoon of roasted garlic Better than Bouillon to the pan along with the stock and herbs.

Speaking of herbs, you can swap some out or add more in. Or you could change from carrots and celery to a mix of other vegetables as a base. Let me know how you mix things up with this wild rice soup in the comments.

Creamy Parmesan Wild Rice Soup

Recipe by Marc PetersonCourse: SoupsDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

1

hour 

20

minutes

Total time

1

hour 

30

minutes

Creamy wild rice soup with deep flavor and notes of garlic, parmesan, and thyme

Ingredients

• 2 cloves garlic

• 1 large shallot

• 1 large carrot

• 2 stalks of celery

• 4 tablespoons butter

• 1 and 1/2 cups wild rice blend

• 6 cups chicken stock

• 1/2 teaspoon dried sage

• 1/2 tablespoon fresh thyme leaves

• 1/2 cup heavy whipping cream

• 1 and 1/2 cups parmesan cheese

• 2 tablespoons chopped parsley

Directions

• Mince the garlic and finely chop the shallot, carrot, and celery
• Melt the butter in a large pan over medium heat
• Add the garlic and shallot to the pan and sauté for 3 to 5 minutes until shallot begins to turn translucent
• Stir the carrot and celery into the pan and cook for 5 minutes
• Pour the rice into the pan, stir to coat it in butter, and cook for 5 minutes while stirring
• Add the chicken stock, sage, and thyme to the pan, turn the heat to medium-high, and bring it to a boil
• Turn the heat to low, cover the pan with a lid, and simmer for 35 minutes
• Remove the lid and cook for 15 more minutes, stirring occasionally
• Stir in the cream and parmesan and cook for about 15 more minutes, until the rice is tender but not mushy
• Serve the soup in bowls and sprinkle with parsley to garnish

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