SOUP WEATHER

January is off to a cold start for us New Englanders and this week, with temps in the 20s, is the definition of soup weather. What better way to keep warm on freezing cold days like these than a bowl of soup?

If you love soup as much as we do, we have options for everyone, whether you like to start from scratch, keep it simple by using a soup mix or you enjoy the thrill of making-it-up as you go.

Also, if you need a new recipe to try out, we have two recipes at the bottom of this email that we’ve had on weekly rotation. Enjoy!

Soup Mixes

Dried Veggies & Soup Base

Soup Toppings

Soup Accessories

CLASSIC CHICKEN SOUP
BY MICHAEL MACINTYRE

Ingredients:

3-4 lb. whole chicken
2 Onions
1 Whole head of garlic
2-3 Large celery stalks roughly cut up
2-3 Carrots roughly cut up
8-10 Cups of water
1-2 tsp. Dried Rosemary
Salt
Pepper
3 tbsp. Atlantic Spice Chicken Bouillon Base
1 lb. Frozen Peas
Cooked Egg Noodles

Directions:

Rinse and dry the whole chicken. Reserve to the side the neck and gizzards. Dispose of the liver (it clouds up the soup if used).
Quarter 1 onion with skin and place in the cavity of the chicken along with several sprigs of rosemary and 5 cloves of garlic.
Crush 5 cloves of garlic and tuck under skin.
Place chicken in a baking dish along with the extra chicken parts. Salt & pepper the chicken inside and out.
Place chicken in a 375- degree oven. Cook chicken thoroughly, but do not overcook. Generally, chicken is cooked to 165, but in this case the chicken should just be cooked long enough to be able to easily remove the chicken from the bone.
When the chicken is finished cooking, take it out of the oven and place it in a large bowl. Once the chicken has cooled enough to handle, remove the meat from the bone. Reserve the meat separately from whatever is left.
Add the reserved items (bones, onions, chicken parts) to a large pot. Add ½ of the cut-up celery, carrot, and rosemary to taste.
Add water. Place pot on medium/high and bring to simmer. Simmer for 45 minutes.
Drain the contents of the pot through a colander into another pot. Discard everything in the colander.
At this point you should have clear chicken broth. To the broth add the remaining chopped carrot, celery, & onion. Simmer until vegetables are cooked to desired doneness.Drain the contents of the pot through a colander into another pot. Discard everything in the colander.
Add Atlantic Spice Chicken Bouillon Base as suggested or to preferred taste.
Add the reserved chicken & frozen peas.
When ready to eat add to individual bowls the cooked egg noodles.
Ladle out the soup over the noodles. ENJOY!

HUNGARIAN MUSHROOM SOUP
ADAPTED FROM HOLLY ERICKSON & NATALIE MORTIMER

Ingredients:

6 tablespoons salted butter or oil
1 large yellow onion, chopped
1 lb. fresh mushrooms, sliced (Atlantic Spice note: we sometimes use approx. 3 oz of dried porcini mushrooms instead of 1 lb. of fresh mushrooms or a blend of dried and fresh mushrooms)
4 cloves garlic, minced
4 to 5 cups of vegetable stock
½ cup white cooking wine
2 teaspoons dry dill
1 teaspoon dry thyme leaves, minced
2 teaspoons paprika (Atlantic Spice note: we have used Smoked Paprika as well)
1 tablespoon Worcestershire or soy sauce or ½ tablespoon each of ACV & tamarind paste
1 teaspoon salt
3 tablespoons all-purpose flour or arrowroot flour
1 cup milk
¼ cup sour cream
1 tablespoon lemon juice (optional)
1 tablespoon dry parsley, (optional) and some fresh parsley for garnish (optional)

Directions:

If using fresh mushrooms, add mushrooms to a cold pan and put on medium heat to sweat them. If using dry mushrooms, start by rehydrating them in boiling water, then see step 3.
When the mushrooms start to stick to the pan, add 4 tbsp of the oil or butter to the pan then add onions and sauté for 5 minutes, stirring occasionally. Add the remaining 2 tablespoons butter or oil and garlic and stir to combine. Continue sautéing for an additional 5-7 minutes, until the onion is translucent, keeping an eye on the pan not to burn the garlic.
If using dry mushrooms, add the rehydrated dry mushrooms at the same time as the garlic.
Add the white cooking wine and deglaze the pan by using a wooden spoon to scrape the brown bits off the bottom of the pan. Let the sauce simmer for 3 minutes.
Add the vegetable stock to the pan, along with the dill, thyme, paprika, Worcestershire sauce, parsley, and salt, and stir to combine. Bring the soup to a boil over high heat then simmer over low heat for 10-15 min until the liquid is reduced.
Separately whisk the flour or arrowroot powder with the milk until smooth. Add the milk mixture to the soup and cook, stirring occasionally, until the soup begins to thicken, about 5 to 10 min.
Stir in the sour cream and lemon juice (if using).
Season with more salt & pepper if needed.
Garnish with fresh parsley if desired. Enjoy!

Any questions? We’re here to help.

Monday to Friday 9am to 5 PM EST
800-316-7965 - [email protected]

Atlantic Spice Company
2 Shore Road - North Truro MA 02652-0205 - USA