Hungarian GoulashA Hungarian Goulash is a stew that is rich and meaty. It is the national dish of Hungary, but it is also famous in many other European countries. What sets this dish apart from other stews are the seasonings which includes a fair amount of paprika along with caraway, rosemary and thyme. I serve it with bread, but other versions include potatoes or eating this over noodles. The goulash saves very well for leftovers and gets even more tasty with time.Easy Tortellini Mushroom Sausage SoupRecently Dave said this was the best soup he has ever tasted. While I believe him and I feel the same, it’s up to you to decide. While Dave, Scott and I were visiting the Kassman’s in Corvallis, Oregon recently... I came upon this recipe. It was from Robin’s “Real Simple” magazine. It did not include the sweet Italian sausage but that was my addition. A little extra protein and flavor never hurts. This is simply a speedy and delicious soup!Pacific NW Clam ChowderClams have been a big deal on my Dad’s side of the family. My grandparents loved to go clamming on the Oregon coast. Then my grandmother would have the clams canned for later use. During the holidays, she would make Clam Dip, and any time of year she would make clam chowder. Both were delicious. This is my version of her recipe which I am calling Pacific NW Clam Chowder. It has many ingredients but is very simple to make. I also recommend my Garlic and Parsley Sourdough Toast.Easy Potato Leek SoupPotato Leek Soup is a French classic. Julia Child perfected this recipe, but hers is a little time-consuming. I got this simpler recipe from “Once Upon a Chef” by Jenn Segal. Her recipes are tasty and uncomplicated. This soup is also quick because you can use leftover mashed potatoes or even a good instant. If I see potato leek soup on a menu, that will be what I order. I love the creaminess of the potatoes and the soft taste of the leeks. A couple of weeks ago, I tested this soup on my sailboat … it’s that easy to make! Creamy Garlic Mushroom SoupCampbell’s Soup Company has been famous for their canned mushroom soup for decades. It is a holiday staple. But once you have had this easy homemade version, you will probably not want to go back. The secret to this delicious creamy garlic mushroom soup is a long and slow caramelization. That is key to unlocking the pure taste of the mushrooms.Easy French Onion SoupI love French onion soup. However, typically in restaurants you end up with a large crouton covered with cheese that is hard to cut up. This Easy French Onion Soup takes care of that dilemma. I cover the soup with salad size garlic cheese croutons before adding the cheese to broil. What I also like about this is that you make it in a slow cooker, which takes away all the labor of stirring for long periods of time over a hot stove. It is that easy and delicious!Sue’s Peach BisqueSue and Mark Erwin are sailing friends of ours. Sue told me that when they first became Innkeeper’s at the Green Trails Inn in Vermont in 1995, she felt a little overwhelmed with all the meal responsibilities. It not only involved creating and cooking but also serving a 4-course gourmet meal every evening for their guests. So, they had two other experienced Innkeepers over to “show them the ropes.” Linda was one of the Innkeepers and an experienced chef. She had published a cookbook, called “Dinner at Seven” that included recipes she used while running her Windham Hill Inn. Sue told me that she used quite a few recipes from Linda’s cookbook and this is one of them. I have titled this recipe Sue’s Peach Bisque. It is refreshing, fruity and creamy. Also, this apparently was a big hit with their guests at the Green Trails Inn over the years!German Split Pea SoupGerman split pea soup or Erbsensuppe is hearty, healthy, and easy to make. This is a favorite dish served in Germany and Austria during the fall and winter months. Historically, this pea soup was served all the time for the “men of the sea” because the dried peas could be stored and cooked easily on-board ships. Guten Appetit!Tom’s 3-Bean and Turkey ChiliTom is a friend of mine from a local restaurant. I enjoy hanging out with him and other local friends when Dave is away. He mentioned his chili recipe one evening, and I asked for the recipe. Tom’s 3-Bean and Turkey Chili has an amazing mix of flavors, and I love the taste of all three types of beans. This recipe is more on the spicy side, so if you prefer less spice, use fewer of the minced jalapenos and chili flakesGazpachoGazpacho is a cold tomato soup that is combined with other fresh vegetables. Historically, the soup included torn up bread and was very popular in Spain and Portugal. It’s thought that Gazpacho was invented in Seville, Spain, and was traditionally served at the end of the meal. Now you can find Gazpacho all over Europe, the United States and many other places. I remember the first time I had this soup. It was the summer of 1979 in Madrid at a historic restaurant called Casa Botin. While having our dinner there, we learned that this was Ernest Hemingway’s favorite place to dine in 1926 while he was writing the novel “The Sun Also Rises.” Salud!Chicken Noodle SoupIt is common for folks to crave chicken noodle soup when it’s cold outside or if you are feeling under the weather. This makes sense as the chicken stock* boosts your immune system. But I have been wondering who invented this heartwarming soup. We know that both chicken soups and noodle soups have been around for centuries. But in 1934, Ernest Lacoutiere was working as the head chef at Campbell’s soup company. He combined these two soups together and Campbell’s chicken noodle soup has been famous ever since. Enjoy this easy and comforting homemade soup with your friends and family!Tomato SoupDo you ever have a craving for something such …as tomato soup … but you don’t have any at home? That is one reason why I keep cans of peeled San Marzano tomatoes in my pantry all year around. They are perfect for making homemade Tomato Soup or sauces without having to leave the house to head to a grocery store last minute. Both the egg salad and tomato soup…I make ahead of time and take to our boat to finish up the meal. And these two recipes also just happen to be one of Dave’s favorite lunches. Cream of Asparagus & Mushroom SoupI had a version of this soup at a local restaurant here in Newark, Delaware where Dave and I live. And I was hooked. It was asparagus soup with truffle oil. Since truffles are loosely in the mushroom family, I thought it would be fun to make a different version as a cream of asparagus and mushroom soup. There is some cream in the soup, but the main liquid is chicken stock. You can buy that in a store or easily make stock at home. I use my crock pot. Take a left-over chicken carcass and place it in a crock pot. Fill with water and cover. Turn to low heat setting and let it cook overnight. Remove bones with slotted spoon and you have delicious chicken stock the next day!Creamy Broccoli SoupThis creamy broccoli soup gets it creaminess from the cheese. I love soup practically any time of year. I also find it a great source for vegetables. For it, I often don’t do a separate vegetable dish if we are having soup with our meal.
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