Well we had a nice few days of weather in the 50’s and 60’s (the snow all melted as well) and now we are at a point where its going back down into the 20’s and it seems like it will be quite cold for a while. It seems appropriate to go with some soup.
This first soup is a nice homemade chicken soup. The stock started off with a few quarts of water, lots of chicken bones with meat (used around 6 lbs.) and brought that duo to a nice simmer. Added in various vegetables later on in the process (carrots, celery, onion, garlic) and let it go for another 2 hours after that. With about an hour left I put in a satchet of various spices. Throughout the process I used a skimmer to remove the fat layer on top which in the end makes a nice clear stock. Overall, this amounted to about 5 quarts total, which has been used for this soup, another soup (later on in the post), other various dishes, and some is frozen for future usage. The nice thing is versus stocks/broths that you buy, for all the flavor in this there is no added salt- all the flavors of the chicken, vegetables, and aromatic spices.
To continue the soup, I started off with the stock, added some water and heated up. I tossed in some onion and garlic early on, had sauteed the chicken separately, cut into small pieces and tossed in. Around this time I added the vegetables (all cut and tossed in raw except the potatoes which I roasted first) and let the mix go for about 2 hours. With about an hour left I threw in pasta I cooked and drained separately and in the end a nice chicken noodle soup.
If you have eaten at The Olive Garden and have tried their Zupppa Toscana soup, this is reminiscent of that with some tweaks for personal tastes/preference. Starting off with stock and water, I diced up and tossed in both red and white potatoes. I let it simmer until they got soft and proceeded to mash them but only to the point where they were more or less small pieces not like a creamy mashed. I separately cooked sausage in a pan with some garlic and pepper and tossed into the stock pot. I proceeded to saute chanterelles, spinach leaves and collard greens in some olive oil and spices and tossed them into the mix. I then proceeded to boil some wild rice and tossed into the mix. With about an hour or so left, I added in some aromatic spices, shredded in some parmesan and skimmed the top before serving to make a nice clear broth.
Enjoy, and stay warm.