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No-Cream of Mushroom Soup

1 May
No-Cream of Mushroom Soup
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1 medium White Cauliflower, steamed/drained
16 ounces Baby Bella Mushrooms, quartered
6 ounces Shiitake mushrooms, sliced
Sea Salt and Pepper (to taste)
2-4 sprigs of Rosemary
2 Tbsp extra virgin olive oil
1-2 Tbsp apple cider vinegar
4 cups Chicken Broth
1. Preheat oven to 425 degrees.
2. Rinse and dry your prepped mushrooms. Toss the mushrooms with the oil, vinegar, rosemary and salt and pepper.
3. Place mushrooms on a flat baking sheet. Roast at 425 degrees for about twenty minutes – or until they begin to caramelize around the edges. After roasting, they should still be moist, yet fully cooked and flavorful to eat on their own.
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4. While mushrooms are roasting, steam the cauliflower. Drain the water, place tender cauliflower in a medium soup pot. (You should be able to break the cauliflower with a fork after steaming.)
5. Add 2 cups of Chicken Broth to your soup pot and use a hand blender to blend. Blend until the cauliflower is smooth.
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Add in about half of the mushrooms. Blend. Add more of the mushrooms into the soup and remaining broth. Add in more Sea Salt and pepper if needed.
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7.Serve -Garnish: fresh flat leaf parsley or rosemary and some reserved mushrooms if you want, and with your favorite sandwich! I have always loved Mushroom soup coupled with a Tuna Fish Sandwich. One of my comfort foods since I was a little girl.
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Paleo Tomato Basil Soup

15 Apr










Paleo Tomato Basil Soup


2 Tbsp Coconut Oil, Organic
2 Tbsp Extra Virgin Olive Oil
1 cup Fresh Basil, sliced, loosely packed
3 tsp Salt and Pepper
5 cloves Garlic, minced
6 cups Chicken Stock (Free Range, Organic)
10 Tomatos, Vine-ripened
12 oz Tomato Paste
1 can coconut milk

Preheat oven to roast at 350°F.
Clean and quarter tomatoes.
Toss with olive oil, salt, and pepper.
Roast on a baking sheet for 30 minutes.
In a large soup pot, heat coconut oil over medium heat.
Saute garlic for a few moments.
Add in the roasted tomatoes, and continue to saute for 1 minute.
Add in 3 cups chicken stock, the basil, and tomato paste and stir continuously over medium heat until the tomato paste has dissolved into the broth.
Season with 2 teaspoons each of salt and pepper.
Bring to a low boil, reduce heat to low.
Cover pot and simmer for 30 minutes.
Pour soup into a food processor or high-speed blender, and puree until smooth. Or use your hand mixer and stick it straight into the pot. Mix in 1 can coconut milk.
Serve hot, garnished with chopped basil.

Fall Stew

2 Dec

Fall Stew


*1 pound Italian Sausage (no preservatives, no artificial ingredients)

*1/2 onion (chopped)
* 1 ½ cups canned fire roasted tomatoes
* 3 cups chicken stock
* One ½-ounce bundle of fresh herbs, such as rosemary, thyme, or oregano (you can adapt and use dried if needed)
* One large butternut squash, peeled, seeded, and cut into bite-sized chunks (about 1 inch)
* 3 carrots, peeled and cut into bite-sized chunks
* 3 parsnips, peeled and cut into bite-sized chunks
* 1 fennel bulb, trimmed and diced
* 1 pack frozen Brussels Sprouts
* 2 teaspoons salt or to taste
* 1/8 teaspoon freshly ground black pepper
* 1 tsp cream of tarter
* dash of red pepper flakes (optional)


Heat oil (bacon grease or oil of your choice) in a big pot over medium heat. Add chopped onion, cook until a little browned and add sausage, and cook, stirring until it breaks into small pieces and is no longer pink, about 10 minutes.

Raise heat to medium high. Add tomatoes, stock, cream of tarter, and herbs; simmer over medium heat until liquid starts to thicken,  25 minutes. Add squash, carrots, parsnips, fennel. Season with salt and pepper. Cover, and simmer until vegetables are tender, about 25 minutes. Add Brussels sprouts, and cook, covered, around 15 minutes more (cook until Brussels Sprouts are tender).

PLEASE NOTE: if serving to children use mild sausage!

Butternut Squash-White Bean Soup (Fall Favorite)

10 Oct

Butternut Squash-White Bean Soup


6 slices of bacon (or just cook up the whole pack)
1 cup chopped onion
2/3 cup chopped celery
3 garlic cloves, minced
4 cups (¾-inch) cubed peeled butternut squash (about 1 ½ pounds)
1/3 cup dry white wine
4 cups fat-free, less-sodium chicken broth
1 teaspoon ground cumin
¼ teaspoon ground red pepper
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
¼ cup whipping cream
1 tablespoon chopped fresh oregano
1 teaspoon salt
¼ teaspoon freshly ground black pepper
2 (15-ounce) cans Great Northern beans, rinsed and drained
3 tablespoons unsalted pumpkin seed kernels, toasted


Cook bacon in a large soup pot over medium heat until crisp. Remove the bacon from pan, reserving  drippings in pan; crumble the bacon, and set aside.

Add onion, celery, and garlic to pan; cook 6 minutes or until tender, stirring occasionally. Add squash; cook 7 minutes, stirring occasionally. Add wine; cook until liquid almost evaporates. Stir in broth, cumin, red pepper, cinnamon, and cloves; bring to a boil. Reduce heat; simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, black pepper, and beans; bring to a boil. You may want to add more of the seasonings. Taste and see. Depending on how flavorful your squash is. Remove from heat. Sprinkle each serving with bacon and pumpkin seeds.

6 servings (serving size: 1 ½ cups)
Nutritional Information

CALORIES about 324

To toast the pumpkin seeds just sprinkle with a little bit of olive oil and salt. Toast in oven until golden. ;o)








Serve the Bacon crumbles and Pumpkin Seeds with the soup









Yummy Soup!


12 Sep



1 lb hamburger
2 cups onion chopped
1 ½ cups celery chopped
2-3 garlic cloves
2 tbsp chili powder
2 tsp cocoa
1 tsp cumin
½ tsp salt
1 ¾ cup beef broth
1 14 ½ oz Can Mexican Flavor Tomatoes
1 14 ½ oz can Pinto Beans
1 cup Frozen Corn


Brown Hamburger- drain
set aside.

Brown onions and celery and garlic for 10 minutes on med high heat. Add seasonings and brown 5 minutes more. Add Hamburger, tomatoes and broth. Simmer 15 minutes. Add corn and drained pinto beans.
Cook for 10 minutes more.


Hamburger Soup

6 Sep

Hamburger Soup

This soup is a long time family favorite. I remember eating it as a child. My mother and Aunts all made this soup. I’ve carried on the tradition and my children love to eat this soup. Please know that these measurements really are “guesstaments”. If you feel your pot of soup needs more flavor add more seasonings. 😉

olive oil

1 cup diced onion
1 cup diced celery

3 garlic cloves

1 lb ground beef

3 beef or chicken bullion cubes
sprinkle of basil
sprinkle of oregano
sprinkle of onion powder

2 cans Italian stewed tomatoes

1 cup sliced carrots

1 can green beans
1 cup frozen corn

2 cups cabbage (chopped in small chunks)

salt and pepper to taste

fresh thyme (if you have it on hand add about 1 tbs. If not. No worries)


In a large pot brown onions, garlic cloves and celery partially (in olive oil), add beef (salt and pepper) and cook until brown.

Add 6 cups water (or a little more), stewed tomatoes, bullion cubes, basil, oregano, onion powder and raw fresh veggies (carrots) simmer on low for hours if you’d like (watching it of course and adding water if needed) or on medium high if you are in a hurry. After carrots are tender (you may need to add a few more cups of water) add cabbage, Green beans and corn cook until corn is heated through and cabbage is tender.

I think the longer this soup sits and cooks the better it tastes! 😉 salt and pepper to taste.

This soup is so easy and depending on what veggies I have on hand sometimes I switch it up! Zucchini is also really good in it!


31 Aug



6 cups beef broth
1 (¼-inch thick) slice ginger
2 whole star anise
1 cinnamon stick
½ pound piece boneless beef sirloin, trimmed of any fat
3 ounces dried flat rice noodles
¼ cup Asian fish sauce
1/8 teaspoon freshly ground black pepper
1 cup fresh bean sprouts, rinsed and drained
1/8 cup minced scallions
¼ cup fresh cilantro sprigs, washed and finely chopped
1 small thin fresh red or green Asian chilie, sliced very thin
½ cup fresh basil leaves
Lime wedges for garnish


In a 2 quart saucepan bring broth, ginger, star anise, and cinnamon to a boil. Reduce heat and simmer for 15 minutes.
With a very sharp knife cut sirloin across the grain into very thin slices.
In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
While noodles are soaking, bring a kettle of salted water to a boil for noodles. Drain noodles in a colander and cook in boiling water, stirring 45 seconds, or until tender. Drain noodles in a colander. Set aside.
Strain broth into saucepan and bring to a boil. Stir in fish sauce, salt and pepper.

Add sirloin and sprouts and cook 30 to 45 seconds, or until sirloin changes color. Skim any froth from soup.
To serve, divide noodles into 4 bowls. Ladle soup over noodles. Sprinkle scallion greens, cilantro, chilies and basil over soup and serve with lime wedges

4 servings

Amount Per Serving
Calories 184.5
Total Fat 5.5 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 2.3 g
Cholesterol 50.4 mg
Sodium 2,609.4 mg
Potassium 540.3 mg
Total Carbohydrate 9.4 g
Dietary Fiber 1.3 g
Sugars 1.6 g
Protein 23.7 g

4 weight watchers points per serving

Hollie’s Homemade Turkey soup

31 Aug

Hollie’s Homemade Turkey soup


left over turkey
3 celery sticks
¼ cup diced onions or more
1 canned drained green beans
2 sliced carrot sticks
egg noodles


Boil left over turkey in water slowly for a few hours… in a big pot.
add vegetables and seasonings to taste… slowly boil for awhile until tender… add egg noodles boil until done.