Wild Mushroom and Onion Soup

 INGREDIENTS

• 2 Tbsp extra virgin olive oil
• 1 sweet organic onion, sliced to about ½” thickness
• 4 cloves garlic, minced
• 1 tsp pink or sea salt
• ½ tsp cracked pepper
• 2 cups shitake mushrooms, whole
• 2 cups sliced baby bella or cremini mushrooms
• 4 cups chicken or vegetable broth (organic and gluten-free)
• 2 cups organic kale, roughly chopped into bite sized pieces
• ½ cup coconut milk or coconut cream

 

INSTRUCTIONS

In a large pot, heat oil then add onions. Continue to sauté until onions are golden brown, about 10-15 minutes. Add garlic, salt and pepper and mushrooms. Continue to cook until mushrooms are softened and golden. Pour in broth and bring to a boil. Add kale. Reduce heat to low then simmer, covered for 20 minutes. Stir in coconut milk. Season with additional salt and pepper.

https://annshippymd.com/main-recipe/wild-mushroom-caramelized-onion-and-kale-soup/

DIY: Dry Onion Soup Mix/French Onion Dip Mix/Italian Dressing Mix

Dry Onion Soup Mix

¼ cup dried onion flakes

2 Tbsp Beef bouillon

¼ tsp onion powder

¼ tsp dried parsley

1/8 tsp celery seed

1/8 tsp paprika

1/8 tsp pepper

Makes about 3 Tbsp (=envelope)

French Onion Dip Mix

Mix with 1 cup of sour cream

1 Tbs dried onion flakes

1 tsp onion powder

1 pinch garlic powder

¼ tsp salt

1 tsp parsley

Italian Dressing Mix

1½ tsp garlic powder

1 Tbsp onion powder

2 Tbsp oregano

1 Tbsp parsley

1 Tbsp salt

1 tsp pepper

1 tsp basil

¼ tsp thyme

½ tsp celery seed

makes 2 servings (2 envelopes)

If you're like me, you already have all the seasonings to create your own instead of buying an envelope of pre made.

Jalepeno Carrots

 3-5 carrots, cut into circles (¼")
1 small onion, sliced into bite size pieces
1 large jalepeno, seeded, sliced into bite size pieces
¼ teaspoon cumin (or taco seasoning if you don't have cumin)
1 bay leaf
½ teaspoon oregano 
½ teaspoon coriander seed (opt)
¼ teaspoon kosher or sea salt
1 cup of white vinegar
½ cup of water
Saute carrots, onion and jalapeno  in skillet for a few minutes.
Add seasonings, water and vinegar.
Simmer until the jalapenos change color, (just a few minutes.)
Pour all into storage jar or bowl (glass is best) and refrigerate 8 hours.

Chili Rice

One shredded carrot (or 6 baby carrots)
½ diced small onion
1 -2 serrano or jalapeno chili
2 cups long grain white rice


Place all in rice cooker and follow cooker directions, OR
Stove top:
Put all ingredients in large sauce pan over high heat. 
Bring to a boil, reduce heat to low, cover and cook for 17 - 20 minutes.


Thanks to my sister Cindy for this one.

Rice with Peppers

2 C long grain white rice
4 C chicken broth
½ diced green bell pepper
½ diced red, yellow or orange bell pepper
½ diced onion


Put all in rice cooker and follow cooker directions OR
Stove top:
Place all ingredients into a large sauce pan on high heat.
Bring to a boil, then set flame to low, cover and cook for 17 - 20 minutes.