Tag Archives: rosemary

Mushroom Barley Soup

13 Sunday Mar 2011

Posted by in Dinner, Lunch, Meal, Recipe, Soup, Vegan, Vegetarian

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This hearty vegan soup is fabulous comfort food for a cold winter day. It’s packed with flavor and texture. If you’re not vegan, don’t worry…you’ll fall in love with this soup! Eat this for dinner, or for lunch. It reheats well and stays good for a week in the fridge.

INGREDIENTS

  • 2 tbsp extra virgin olive oil
  • 1 large onion or 2 medium leeks, diced or chopped
  • 1 lb. baby bella mushrooms, washed and thinly sliced
  • 1 medium celery root (also known as celeriac)
  • 2 large carrots, diced
  • 1 very small cabbage, or 1/2 medium cabbage, finely shredded and chopped
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp tomato paste
  • 4 cups vegetable broth (use organic chicken broth if you aren’t vegan or vegetarian)
  • 2 cups water
  • 1/2 cup white wine
  • 1 cup organic pearled barley
  • 1 tbsp balsamic vinegar
  • 1 tbsp cream white balsamic vinegar
  • salt and pepper to taste

DIRECTIONS

  1. In a large stockpot, heat oil over medium-hight heat. Add onions and cook until brown, about 10 minutes. Add mushrooms and cook for another 5-10 minutes, until they are tender.
  2. Add celery root through wine. Bring to boil. Add barley. Return to a boil, and reduce heat. Simmer, covered for 45 minutes to 1 hour, stirring occasionally.
  3. Stir in both vinegars and season with salt and pepper to taste.
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Creamy Roasted Butternut Squash Soup

27 Saturday Mar 2010

Posted by in Dinner, Lunch, Recipe, Soup, Vegetarian

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This is probably one of the best butternut squash soups I’ve ever had. It’s creamy, subtly sweet, and extremely savory. The combination of roasted butternut squash and thyme and rosemary make for a delicious soup that can be devoured for dinner or lunch. It reheats very well, so makes a perfect lunch or light dinner with a side salad. (*Indicates Star Hollow Farm produce.)

INGREDIENTS

  • 1 (4 lb) butternut squash*, peeled and cut into 1/2 inch cubes
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 large onion, chopped*
  • 3 cloves garlic, minced*
  • 3 tbsp extra virgin olive oil, divided
  • 3 cups organic, free-range chicken broth (or organic vegetable broth)
  • 1 cup water
  • 1 cup organic skim milk
  • 3 tbsp organic half and half
  • 1 tbsp balsamic cream vinegar

DIRECTIONS

  1. Preheat oven to 400 degrees F.
  2. Combine 1 tbsp oil with cubed butternut squash, thyme and rosemary in a 9×13″ baking dish. Bake uncovered for 45 minutes, stirring every 15 minutes, or until golden brown.
  3. Meanwhile, in a large stockpot saute onions and garlic in 2 tbsp oil over medium-high heat. If the garlic begins to stick, add 1/4 cup chicken (or vegetable) broth. Continue to cook for about 10 minutes, until onions are translucent and evenly browned. Set aside.
  4. When the butternut squash is done, add roasted butternut squash to onion mixture in stock pot. Add remaining chicken (or vegetable) broth and water. Bring to a boil, and simmer for about 10 minutes. Add skim milk and half-and-half. Stir well. Then add balsamic cream vinegar. Remove from heat.
  5. Using a food processor or blender, blend in batches until smooth. Season with freshly ground salt and pepper.