Day 3 – Soup

Today’s project is homemade soup.

For this challenge I’ve picked 2 of my favorite soup recipes – Sweet Potato Ginger and Mushroom (recipes below). The plan is to freeze the soup into individual portions and bring them for lunches. I am hoping that this will help me cut back on eating out and save some money.

I started by making chicken stock.  Tip – save time by buying a cooked BBQ chicken and use the carcus in the stock.

4 hours later and I’m finished.  I’ll let the soup cool in the jars before moving them into the freezer.  Tip – leave about 1-1.5 inches of room in the jars as the soup will expand in the freezer.  I discovered this the hard way a few months back when 2 large jars cracked in the freezer.

Only thing left to do is to finish cleaning up.  Usually the procrastinator in me would yell – do it tomorrow!  Not tonight, off to do dishes.


Sweet Potatoe Ginger Soup from Sunday Soups by Betty Rosbottom

4 tbsp melted butter unsalted butter

4-1/2 cups peeled, cubed sweet potatoes

1-1/2 tsp brown sugar

2 cups chopped leaks

2/3 cup finely chopped celery

3/4 tsp minced peeled fresh ginger

6 cups chicken stock

2/3 cup fresh orange juice

salt and ground pepper

Heat over to 400F.  Melt 2 tbsp butter.  Add cubed sweet potatoes and toss to coat with butter. Sprinkle with brown sugar then spread sweet potatoe cubes in a single layer on a large rimmed baking sheet.   Roast 30 minutes, toss half way through.  Remove and set aside.

In a large pot, melt remaining butter.  When hot add leeks, celery and fresh ginger, and saute for 4 minutes, stirring occasionally.  Add roasted sweet potatoes and saute for 2 minutes more.  Add chicken stock, orange juice, salt and pepper.  Bring to a boil, reduce heat and simmer until vegetables are tender for about 20 minutes longer. Puree soup in batches and return to soup pot.

Mushroom Soup from The Joy of Cooking

Heat in a soup pot over medium heat until butter melted:

3-1/2 tbsp olive oil

1 tbsp unsalted butter


1-1/2 pounds mushrooms (at least 12 ounces wild)

1/2 cup shallots

Cook, stirring often about 5 minutes. Add:

3 tbsp dry sherry or Madeira

5 tbsp all-purpose flour

1 tsp dried thyme

Reduce the heat to low and cook, stirring occasionally and scraping the bottom for about 5 min. Stir in:

4-1/2 cups chicken stock

1/2 to 1 tsp salt

3/4 tsp ground black pepper

Bring to boil, reduce heat to medium and simmer until thickened about 20 minutes.

FYI – As a result of the coffee cup roundup yesterday I have found a new home for 5 coffee mugs and 4 glasses hiding in the cupboards. It’s not much, but it’s a start to declutter the kitchen.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s