Cream of Mushroom Soup
Ingredients
- 1/2 tablespoon canola oil
- 1 1/2 cups diced yellow onion
- 1 cup diced carrot
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 1/2 cups chopped kale
- 1 tablespoon minced parsley
- 2 cups low-sodium vegetable stock
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon ground black pepper
- 1 cup unsalted prepared white beans (or about 1/2 of a 15.5 ounce can of white beans, rinsed and drained)
- 2 cups 1 percent milk
- 1/2 cup wild rice, cooked
Directions
In a soup pot over medium heat, add canola oil and saute onion, carrot, celery and garlic until lightly brown. Stir in kale, parsley, stock and spices. Bring to a boil.
In a blender, puree beans with milk. Add bean mixture to soup, bring to simmer and add rice. Cook for 30 minutes. Serve in warmed bowls.
Author: Mayo Clinic
Squash Soup
Ingredients
- 1 small butternut squash, cut into half-inch pieces
- 2 teaspoons canola oil, divided
- 1 cup diced celery
- 1 1/2 cups diced yellow onion
- 1 1/2 cups spinach
- 2 cloves garlic, minced
- 1 cup diced carrot
- 4 cups unsalted vegetable stock
- 1 teaspoon sage
- 1/2 teaspoon nutmeg
- 1 teaspoon black pepper
Directions
Heat the oven to 400 F. In a roasting pan, toss squash with 1 teaspoon of oil. Roast for 40 minutes or until brown. Set aside.
In a large pot, add the remaining oil, celery, onion, spinach, garlic and carrot. Saute over medium heat until vegetables are lightly browned. Add stock, sage, nutmeg, pepper and roasted squash to the pot, and simmer for a few minutes.
Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor. Return pureed soup to pot and bring back to a simmer. Serve.
Author: Mayo Clinic
