Cream of Mushroom Soup

Twenty short years ago I married the love of my life! I have not regretted a single minute of the most fantastic love affair anyone could every imagine. Rick surprised me with a dream honeymoon to St. Thomas. Our first evening we ate at a French restaurant overlooking the city and the arbor. Here in the south, we eat much earlier than they do in the islands. We were the only ones with a 6:30 reservation. 

Our first course was a mushroom gratinee in a bowl of lady fingers and covered with a yummy layer of lightly melted cheese. First up was to figure out how to eat this wonderful looking dish. Our server instructed us to, in his words "Just dive in." which we did. 

That was many years before Rick was diagnosed with Celiac/gluten intolerance. In the interim, we perfected a similar dish that we also enjoyed for a long time.

After Rick's diagnosis, I quickly realized that if I wanted to continue to make some of our favorite casseroles, I was going to have to get with the program and develop cream soup recipes. My first attempt was adapted the gratinee recipe which contained a few additional ingredients that simply did not fit in with a traditional creamed soup.

Creamy Butternut Bisque

Nothing warms like a hot bowl on a blustery cold winter's day which is why I am so-o-o proud of this brand spanking new recipe. It took a fair amount of tweaking to get the seasoning just right on this mild soup, but I did win the battle. 

The most terrific aspect of this soup is the calorie count. When comparing calories to nutritional values, both are winners with this beauty, packing a huge wallop when looking at the nutrition needed for an entire day. One thing should be kept in mind. The calorie count is based on approximately 3/4 cup servings. 

Tomato Basil Soup

Okay, I'm on a comfort food kick these days. I discovered this dish while vacationing in the Smokies following New Years. The moment I got home, I began looking for the recipe. It took me a couple of tries BEFORE I hit on the secret that made the mountain version so wonderful which had the perfect combination of the smooth silkyness of puree, yet had cooked tomato bits for just the right amount of texture. I added just a few red pepper flakes for an additional hint of warmth.

Here is my recipe:
2 tablespoons olive oil
2 tablespoons butter
2 teaspoon kosher salt to taste
1  cup yellow onion, peeled and chopped
3 cloves garlic, minced
1/4 teaspoon Red pepper flakes to taste
1 14-ounce can diced tomatoes, undrained
1 6-ounce can tomato paste, gluten free
1/2 cup dried basil leaves
1/2 teaspoon dried thyme, finely crumbled
1/4 teaspoon Dried oregano -- crushed
3 cups chicken stock, made from scratch
4 large Roma tomatoes, diced

Here is how I made this wonderful soup:
1. Place olive oil, butter, salt, onion, garlic and red pepper flakes in an 8-quart stockpot over medium-low heat. Sauté the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown.

2. Dissolve cornstarch in 1/2 cup of chicken stock; set aside. Dice Roma tomatoes; set aside.

3. Add canned tomatoes including juices, basil, thyme and oregano. Stir in dissolved corn starch and remainder of chicken stock. Bring to a boil and simmer uncovered for 25 minutes. Using a hand food processor, puree soup.

4. Add diced tomatoes; simmer for an additional 15 minutes or until diced tomatoes are tender throughout.

5. Remove from heat; ladle into soup bowls and garnish with a fresh basil leaf, if desired. Enjoy!

Servings: 8

Cooking Times
Preparation Time: 15 minutes
Cooking Time: 1 hour
Total Time: 1 hour and 15 minutes

Dietary Analysis:

·                     Items highlighted in yellow should be taken into careful consideration when looking at total food intake for the day.

·                     Items highlighted in green are indicate a low value when considering total food intake for the day.

Calories per serving: 137.01
Calories From Fat (45%) 61.26

% Daily Value
Total Fat 6.98g 11%
Saturated Fat 2.49g 12%
Cholesterol 7.63mg 3%
Sodium 670.69mg 28%
Potassium 894.61mg 26%
Total Carbohydrates 18.24g 6%
Fiber 5.56g 22%
Sugar 9.71g
Protein 4.48g 9%
Copper 0.35mg 18%
Energy 573.26
Glucose 4.54g
Iron 6.45mg 36%
Lactose 0g
Lysine 0.16g
Magnesium 69.51mg 17%
Manganese 0.78mg 39%
Net Carbohydrates 12.68g
Phosphorus 90.69mg 9%
Riboflavin 0.19mg 11%
Selenium 2.28mcg 3%
Thiamin 0.11mg 7%
Vitamin A 1523.81IU 30%
Vitamin B12 0.01mcg <1 p="p">Vitamin B6 0.35mg 18%
Vitamin C 30.82mg 51%
Vitamin D 2.13IU <1 p="p">Vitamin E 3.66mg 37%
Vitamin K 95.23mcg 119%
Zinc 0.88mg 6%

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Hearty Italian Sausage and Turkey Soup

Just look at this gorgeous hearty soup that is a comfort food as the days are getting shorter and the temperature cooler. I like to add a side off cornbread to this dish to round out the meal. 

There are several things I like about this particular recipe. This dish is truly a one-dish, low calorie meal that is also chocked full of antioxidants. Once everything is chopped, the slow cooker does the remainder of the work for you, and all you have to do is ladle is soup into your bowl. And, because of the large amount of soup, you can plenty left over for a second meal, or you can freeze for later. This is also one of those dishes that is great when having a crowd in to watch a football game. Each can serve themselves when they get hungry.
The only thing that concerns me about this particular dish in the high sodium value. If you use a salt substitute the value will be lowered somewhat, but not extensively. I would NOT recommend this particular recipe for anyone with high blood pressure.

Pina Colada Soup

Pina Colada Soup

Cold soup makes a refreshing introduction to a summertime meal in the south.

Here is my recipe:

1 20-ounce can crushed pineapple, drained
1 8-ounce can Coconut Milk
3 tablespoons Fresh mint leaves, finely chopped
2 tablespoons Honey
1/2 Orange, zested & juiced
6 tablespoons shredded coconut
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon ground ginger
4 ounces light rum
Mint sprigs, for garnish

Here is how I did it:

1. Place all ingredients in the bowl of a food processor. Process continuously for 1 minute or until smooth.
2. Refrigerate covered for 4 hours or until thoroughly chilled.
3. To serve, pour soup into individual bowls. Garnish with a sprig of fresh mint.

Servings: 6

Preparation Time: 15 minutes
Inactive Time: 4 hours
Total Time: 4 hours and 15 minutes

Calories Per Serving: 157.99

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Cream of Chicken Soup

This is one of my secret weapons I try to keep on hand for making those comforting casseroles we all love, but thought were gone forever when going gluten free. With my cream soups, you don't have to give up any of your favorites.

I didn't bother taking pictures of the ingredients or the steps. Anyone old enough to cook knows what cream of chicken soup looks like in a pot.

3 tablespoons corn starch

4 1/2 tablespoons Jackie's Quick Bread Flour Blend (click for recipe)

4 tablespoons butter (no substitutes)

1/2 cup celery, finely chopped

1/4 cup onion, finely chopped

1 clove garlic, finely minced

1/2 cup whole milk, at room temperature

1 cup heavy (whipping) cream

4 cups Jackie's Homemade Chicken Stock (click for recipe)

1 1/2 cups cooked chicken, finely chopped & divided

1/4 teaspoon white pepper

1/2 teaspoon salt

1. Whisk together cornstarch and flour blend; set aside.

2. Place butter in large saucepan over medium heat. Add onion, celery and garlic; sauté until tender or onion begins to turn clear.

3. Add flour mixture; cook for 3 to 5 minutes. Very gradually add milk, cream and chicken broth; combine thoroughly. Turn heat to medium low; continue to cook stirring constantly until mixture becomes thick and begins to bubble. Stir in 1 cup chicken, salt and white pepper. Continue to cook until mixture is very thick. Puree using an electric hand blender. Add remaining 1/2  cup finely minced chicken.

4. To serve, ladle into individual soup bowls. Garnish with chopped fresh parsley, if desired.

Servings: 16

Yield: 8 cups

Preparation Time: 30 minutes

Cooking Time: 1 hour

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 227 calories, 182 calories from fat, 20.5 g total fat, 60 mg cholesterol, 120.9 mg sodium, 100 mg potassium, 4.2 g carbohydrates, <1 6.2="" fiber="" g="" o:p="" protein.="" sugar="">

Recipe Type:

Author's Note: Freeze in 1 1/3 cup portions, about the amount of canned soups, for use later in casseroles.

Author: Dr. Jacquelyn P. Horne

Copyright: 2013

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Creamy Cucumber Soup

Holidays are about family, friends and food. This year will be no exception. Although my husband is the one with a dietary constraint--severely gluten intolerant--every dish will be spectacular. Over the course of the next few days the meal will unfold on this blog, one or two recipes at a time.

We think a terrific Easter dinner begins with a super, but light first course. This year that course will be Creamy Cucumber Soup which each of our 14 quests will find in the center of their place setting.

Here is my recipe:

4 cups English cucumber, cut into quarters
2 cups heavy cream
16 ounces plain yogurt
1 tablespoon honey
1 tablespoon salt  to taste
1 clove garlic, crushed
3 Fresh mint leaves
3/4 teaspoon fresh dill sprigs
30 1/4-inch English cucumber slices
2-3 tablespoons salt or to taste

Here is how I did this:

1. Place cucumber, heavy cream, yogurt, honey, salt, garlic, min leaves and dill sprigs into bowl of food processor. Process until coarsely chopped, two times for about 30 seconds each. Pour into a sealable container and place in refrigerator for 4 hours.

2. To serve, pour one-half cup into soup bowl. Garnish with cucumber slices.

Authors notes: 
1. The 16-ounce measure of yogurt is not one pound, because these are fluid ounces measuring volume, instead of weight.

2. If using regular cucumbers, peel before processing.

Servings: 10         Yield: 5 cups

Calories per serving: 260

Author: Dr. Jacquelyn P. Horne
Copyright: 2012

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Cream of Celery Soup

My intentions for making this soup was as in ingredient in other dishes. My husband loved it so much he ate the bowl I had prepared for a final picture!

Here is my recipe:


1/4 cup butter
1 medium sweet onion finely chopped
2 cups Jackie's Homemade Chicken Stock
2  cups  water
2 teaspoons  chicken base
3 cups  celery, chopped
3 1/2 tablespoons cornstarch
1 cup whole milk, at room temperature
2 cups heavy cream
1 1/2 teaspoons celery salt, or to taste

And, here is how I made it:


1. Place butter in medium skillet  over medium heat. Add onion; saute until tender and onion begins to look translucent. Set aside.

2. While onion is cooking, place chicken stock, water and chicken base in large sauce pan over medium high heat. Bring liquid to a boil, and add celery. Turn heat to medium low. Simmer for 30 to 45 minutes or until celery is very tender.

3. Dissolve cornstarch in a little of the milk; add milk, cream and celery salt and sauted onion to cooked celery. Continue to cook until thickened, about 5 to 7 minutes. Puree using a hand blender. Set off heat, and allow to cool. When cool, pour into two cup containers and freeze.

Servings: 14    Yield: 7 cups

Total Time: 2 hours and 30 minutes

Calories Per Serving 118.11

Celery cooking away in the chicken stock

Everything is combined, waiting for mixture to thicken before pureeing

Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Super Spicy Gazpacho

If you like it hot, then, this cold soup is just the thing! I have difficulty using a whole bag of jalapeno chili peppers before they begin to dry up. I thought, why not put them in my gazpacho to liven things up a bit. And they did! My husband loved this version of the old favorite! And, you know what? This makes a great dip for any occasion!

Beautiful  soup to stand up to bold red wines! 

Here's my recipe:

1 14-ounce can diced tomatoes
1/2 large English cucumber, cut into quarters
2 dried jalapeno chiles, stemmed, seeded and finely diced
1/3 cup onion, roughly cut
1 clove garlic clove, peeled and smashed
2 tablespoons apple cider vinegar
3 teaspoons  Tabasco sauce
1 1/2 teaspoons  kosher salt
1/2 cup Homemade Gluten Free Croutons

And, here is how I put this recipe together:

1. Place tomatoes, cucumber, jalapeno peppers, onion, garlic, vinegar, Tabasco and salt in the bowl of a food processor.


2. Process in 10  second increments until desired consistency is reached.


Servings: 4   Total Time: 2 hours and 10 minutes


Calories Per Serving 48.37


Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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Winter Squash Bisque

Any winter squash may be used in this recipe, and the amount squash used can vary slightly to within a half of a pound. 

This recipe should come with a warning--very, very rich, making a terrific first course.

2 pounds winter squash

1 tablespoon extra virgin olive oil
1 cup onion, finely chopped
1/4 teaspoon cumin
1 tablespoon fresh garlic minced
1 1/2 teaspoons fresh ginger root, minced
1/4 teaspoon nutmeg
2 tablespoons maple syrup (pure, not maple flavored)
1 1/2 tablespoons La Choy soy sauce, gluten free
3 tablespoons bourbon
1/4 cup dry cooking sherry
2 1/2 cups homemade chicken stock
3/4 cup heavy cream
3/4 teaspoon kosher salt
2 tablespoons cornstarch dissolved in 2 tablespoons water
sour cream, (optional)
Parsley for garnish

1. Preheat oven to 350 degrees Fahrenheit.

2. Using a sharp knife, cut squash in half, remove seeds and strings from cavity. Line baking sheet with foil sprayed with cooking spray. Lay squash halves cut side down. Place in oven for 60 to 90 minutes, or until very soft. Remove from oven and allow to cool about 20 to 30 minutes. Remove skin from flesh; set aside.

3. Place olive oil in large sauce pan over low heat. Add onion and cook until onions are translucent and starting to brown slightly. Add cumin, garlic, ginger and nutmeg. Cook for 3 to 5 minutes or until the aroma of the spices is prominent. Add syrup, soy sauce, bourbon, cooking sherry, squash and chicken stock. Puree mixture using a hand mixer. Turn heat to medium-low and bring mixture to a low simmer. Add heavy cream, salt and cornstarch mixture. Cook for 10 to 15 minutes or until thickened.

4. To serve, pour into individual soup bowls. Garnish with a dollop of sour cream and a sprig of curly parsley.

Servings: 4      Yield: @ 1 quart

Total Time: 2 hours and 35 minutes

Oven Temperature: 350°F

Nutrition (per serving): 451 calories, 195 calories from fat, 22.1g total fat, 65.6mg cholesterol, 798mg sodium, 1109.7mg potassium, 50g carbohydrates, 5.4g fiber, 15.3g sugar, 8g protein.

Recipe Type: Gluten Free, Side Dish, Soups, Vegetables, Vegetarian

Author's Notes:

1. If serving as a first course, reduce serving size from 1 cup to about 1/2 cup, otherwise no one can finish their meal.

2. The key to making this bisque is to not get in hurry. I cook my squash and chop all the ingredients one day, refrigerator ingredients and then cook the bisque the next day, using very low heat.

3. I also keep homemade chicken stock divided into 2 cup portions in my freezer

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

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