Northwest Harvest Gold Soup Recipes

GOLD SOUP

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.

NORTHWEST MUSHROOM SOUP

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.

HARVEST SOUP

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.

HARVEST BEAN SOUP

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.

SUPER GARDEN HARVEST SOUP

Steps:

• Saute onion in oil in large saucepan about 5 minutes, stirring occasionally.
• Stir in carrot, garlic and red pepper; cook until tender.
• Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes.
• Season to taste with hot sauce. and garnish with cilantro if desired.