Christmas Eve Soup Recipes

CHRISTMAS EVE SOUR MUSHROOM SOUP

Steps:

• In a 3-quart saucepan, saute mushrooms in butter for about 5 minutes, stirring occasionally. Season mushrooms with pepper when the mushrooms first go into the pan. Wait a few minutes before adding the salt as this will draw moisture out and prevent them from coloring.
• Add water to pot, making sure there's about an inch of room at the top.
• Bring to a low boil and cook for about 30 to 45 minutes.
• Stir in rinsed sauerkraut.
• In a separate saute pan over medium/medium low heat, add oil and onion, cooking for a minute or so. Sprinkle flour over oil/onion mix to form a roux. Cook for a few minutes until a light blond.
• Gradually add a cup of liquid from the soup pot into the roux mixture. Allow it to fully incorporate.
• Gradually add the roux mixture into the soup pot, whisking to avoid lumps.
• Add white vinegar to soup. If you're not sure about how sour you'd like it, add 1 Tablespoon at a time, tasting between each addition.
• About 30 minutes before serving the soup, stir in cooked rice.

CHRISTMAS TORTELLINI & SPINACH SOUP

Steps:

• In a large saucepan, bring broth to a boil. Add tortellini; reduce heat. Simmer, uncovered, for 5 minutes. Stir in the beans, tomatoes, salt and pepper; return to a simmer. Cook 4-5 minutes longer or until tortellini are tender., Stir in spinach and basil; cook until spinach is wilted. Top servings with cheese.

CHRISTMAS TORTELLINI SOUP

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add pancetta. Cook until crisp. Add chopped onions; cook 3-4 minutes or until soft. Add garlic; cook 1 minute longer. Add chicken broth and Italian seasoning. Bring to a boil, and simmer for 5 minutes., Meanwhile, cook tortellini according to package directions; drain. Add cooked tortellini to soup mixture. Stir in crushed tomatoes; simmer for 5 minutes longer. Add spinach; cook until spinach is wilted. Season with salt and pepper. Garnish with Parmesan cheese.