Northwest Harvest Gold Soup Recipes

Steps:

• Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
• Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
• Peel and chop carrots and onion. Add to the pot.
• Wash and drain the lentils. Add to the pot.
• Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
• Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
• Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
• Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

Steps:

• SOUP.
• Chop onions, peel and slice carrots, place in a large pot and saute for 5 minutes in olive oil.
• Add chicken and beef broth, garlic, and seasonings, cook over medium low heat for 30 minutes or until carrots are tender.
• While the soup is cooking, cut squash in half, clean out seeds, place in a plastic bag and steam in the microwave for 10 minutes, or until soft.
• Once the carrots are tender, scrape the steamed squash into the soup and stir.
• Remove soup from heat and pour into blender container,about 1/2 full. Blend for 1 minute, pour back into pot, repeat a couple of times, this will make the soup mostly smooth but with a little texture.
• Return all soup to the pot, add coconut milk, apple juice and tabasco sauce, taste for seasoning and add any additions you'd like. Simmer over medium low heat cook for 10 minutes.
• OPTIONAL CHICKEN BREAST.
• While the soup is cooking, season the chicken breast halves with salt, pepper and garlic powder and saute in Olive oil, brown lightly on both sides cover and cook until done.
• Remove chicken from the pan, deglaze the pan with liquid from the soup and add back into the soup pot.
• For soup with chicken, small dice the chicken breast and place a small amount in each bowl and spoon soup over the top.

Steps:

• Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds.
• Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes.
• Stir kale into soup; simmer until kale is tender, about 10 minutes.

Steps:

• Rinse beans.
• In a Dutch oven combine beans and enough water to cover.
• Bring to boiling.
• Reduce heat and simmer for 2 minutes.
• Remove from heat. Cover and let stand for 1 hour, or cover beans with water and soak over- night. Drain off the water.
• Rinse and return the beans to the Dutch oven.
• Stir in the 3 1/2 cups water, the bite-size pieces of ham or sausage, chopped carrots, potato, onion, salt, oregano, sage and pepper.
• Bring to boiling.
• Reduce heat. Cover and simmer for 2 to 2 1/2 hours or till beans are tender, adding more water, if necessary.
• Stir the milk into the bean soup.
• Cook the soup until heated through, stirring occasionally.
• Season to taste with salt and pepper.

Steps:

• Bring stock to a boil in a large pot.
• Add potatoes to stock.
• Boil for 10 minutes (meanwhile, do the next step).
• Remove sausage meat from casings and form into 1/2" meatballs.
• When all meatballs are formed, gently add them and the red bell pepper to the broth.
• Turn down heat to medium (simmering) and cook for 5 minutes.
• Add tomatoes in their juice, corn, and sugar.
• Stir all ingredients together.
• Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
• Enjoy!
• Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.

Steps:

• Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
• Add all other ingredients and simmer another hour.
• Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
• Other spices that can be added: savory, garlic and tarragon.

Steps:

• Clean and destem mushrooms and process in a food processor until finely chopped.
• In a saucepan over medium heat, sweat the mushrooms until moisture is released.
• This will take a good 20 minutes.
• Make sure to stir often so not to burn.
• Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
• Reserve one half of the cooked mushrooms.
• Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
• Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
• In a blender puree mixture in small amounts until incorporated and smooth.
• Once all liquid has been pureed, add the reserved mushrooms.
• Heat the heavy cream and whisk into mushroom base to desired consistency.
• Chicken stock can be substituted for cream if preferred.
• Season with salt, pepper and lemon juice.
• Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
• Season with salt and pepper.
• To serve, ladle a generous cup of soup into bowls.
• Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.