Tortilla Soup

Tortilla soup can be made a hundred different ways and I think I've tried them all. I finally came up with a recipe that I like (and one that my kids will eat) plus it's fairly easy to make.

Tortilla Soup
2 tablespoons olive oil
1 small sweet onion, diced
1 small red pepper, diced
1 jalapeno, seeds removed and diced
4 cloves garlic, chopped
5 corn tortillas, quartered
1 cup frozen corn
1 14oz can diced, peeled tomatoes, not drained
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cup fresh cilantro leaves
4 cups chicken broth

In a large stock pan, heat oil. Add onion, pepper, jalapeno and garlic. Cook, stirring often until slightly softened and then add the tortillas. Cook until tortillas begin to soften and brown. Add corn and tomatoes with juice. Cook for another 3-4 minutes, stirring often. Add spices, cilantro and chicken broth. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Remove from heat and allow to cool about 15 minutes.

In a food processor or blender puree cooled soup, working in small batches (about 2 cups at a time.) Reheat over stove. Can be served topped with any of the following: sour cream, cilantro, diced cooked chicken and crumbled tortilla chips. 8 servings.

Hungarian Mushroom Soup

I was out with the girls a few nights ago and the soup du jour was Hungarian Mushroom Soup. I have never had this before and I'm glad I tried it. If you are a fan of mushrooms this is a pretty awesome soup and it's easy to make. This would be a great addition to a Sunday brunch.

Hungarian Mushroom Soup
4 Tablespoons Butter
1 Large sweet onion, chopped
1 Lb. small mushrooms
2 Cups chicken broth
1 Cup milk
3 Tablespoons all-purpose flour
1 Tablespoons soy sauce
2 Tablespoons Paprika (I doubled this)
1 Teaspoon fresh dill (or 2 teaspoons of dried)
1 Teaspoon salt
1/2 Teaspoon pepper
1/2 cup sour cream
2 Teaspoons lemon juice

Melt butter in a large pot over medium heat. Saute the onions in the butter (4-5 minutes). Add the mushrooms and saute for 5 more minutes.

Stir in broth, paprika, soy sauce and dill. Reduce heat to low, cover and simmer for 15 minutes.

In a separate bowl, whisk the milk and flour together. Pour into the soup and stir well to blend. Cover and simmer for 15 minutes, stirring occasionally.

Stir in salt, pepper, lemon juice and sour cream. Mix together and heat over low heat about 3 to 5 minutes. Do not boil. Season to taste with salt and pepper.

Hamburger Vegetable Soup (Low Fat)

This food blog has been a challenge to me because I am a very 'fly by the seat of my pants' type of cook. I throw in this or that, season to taste and don't really think much about the amount of ingredients I use. I don't treat food as a science, it's more of a relationship of seasonings, textures and pleasing others. Sherri asked for some hamburger recipes and this is a soup that I like to throw together when it's bitterly cold outside (such as today when it's snowing) and I need something to warm everyone up.

Hamburger Vegetable Soup

1 pound extra lean ground beef
2 cloves garlic, minced
1 teaspoon seasoned salt
1 teaspoon ground cumin
3 teaspoons Hungarian paprika
Dash of red pepper
1 small sweet onion, chopped
2 large celery stalks, chopped
2 large carrots, peeled and diced
1 medium zucchini, quartered and sliced
1 14oz can diced Italian tomatoes
3 14oz cans low fat beef broth
2 cups water
2 cups whole wheat egg noodles or bow tie pasta

In a large stock pan brown hamburger with onions and garlic. Add seasoned salt, cumin, paprika, red pepper and stir until seasoning are well incorporated. Add carrots, celery and zucchini. Cook, stirring often for about 3 minutes. Add tomatoes, broth and water. Bring to a boil. Reduce heat and simmer, covered for 30 minutes, stirring occasionally. Add noodles, cover and simmer until noodles are tender (about 10 minutes). Serve with a crusty loaf of sourdough bread for dipping.

**I put the leftovers in individual serving containers, freeze and take to work for lunch.