Roasted veggie stock recipe

Roasting vegetables is a simple and delicious way to elevate the flavor of many of our favorite vegetables. When you make a soup from a roasted veggie stock, the same holds true. You will never go back to standard vegetable stock after tasting the difference this recipe brings to your favorite vegetable based soups. This recipe IS vegetarian and vegan-friendly.

ROASTED VEGGIE STOCK

• 1 whole head garlic
• 4 carrots, cut into 1 inch chunks
• 4 stalks celery, cut into 1 inch chunks
• 3 onions, cut into 1 inch  chunks
• 1 green pepper, quartered
• 1 tomato, quartered 
• 1/3 cup olive oil
• salt and pepper to taste
• 8 cups water
• 1 1/2 teaspoons dried thyme
• 1 1/2 teaspoons dried parsley

Directions

Preheat oven to 400 degrees F. Cut the top off the head of garlic. Arrange the garlic and veggies in a roasting pan in a single layer. Drizzle with olive oil and season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Pop the roasted garlic from the skins and combine all of the ingredients in a large stock pot set over medium high heat. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours. Strain through a sieve lined with cheesecloth and cool.

Basic chicken stock recipe

The key to a good soup is to start with a good stock. This basic chicken stock recipe is a great stepping stone for chicken noodle, chicken rice and a wide variety of other soups, stews and chilis. The best part is that you can freeze it and have stock whenever the mood for making soup strikes!

BASIC CHICKEN STOCK

• 1 pound chicken parts 
• 1 large white or yellow onion 
• 3 stalks celery, including some leaves 
• 1 large carrot 
• 1 ½ teaspoons salt 
• 3 whole cloves 
• 6 cups water 

Directions 

Cut onion into quarters and roughly chop celery and carrot into 1 inch chunks. Place chicken, onion, celery, carrot, salt, and cloves into a large stock pot. Add 6 cups water and stir. Bring to a boil then reduce heat, cover, and simmer for 1 hour. Remove chicken and vegetables and strain stock. Skim fat off the surface and remove from heat, and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.

Cook's Notes: If you need turkey stock, simply replace turkey for chicken in this recipe!

Turkey and wild rice soup recipe

This hearty soup is perfect for a cool Autumn day. It is also a great way to use up leftover Thanksgiving turkey. Pair it with a loaf of multi-grain bread for a delicious, healthy dinner. Freeze individual portions for a quick dinner on those hectic nights.

TURKEY AND WILD RICE SOUP 

• 3 cans chicken broth 
• 2 cups water 
• 1/2 cup green onions, finely chopped 
• 1/2 cup uncooked wild rice 
• 1/2 cup butter 
• 8 ounces button mushrooms, sliced 
• 3/4 cup flour 
• 1/2 teaspoon salt 
• 1/4 teaspoon poultry seasoning 
• 1/8 teaspoon ground black pepper 
• 2 cups cream 
• 2 cups cooked turkey 
• 8 slices bacon, cooked and crumbled 
• 2 tablespoons white wine  

Directions 

Combine chicken broth, water, onions and rice in a large pot. Bring to a boil then reduce heat and simmer 30-40 minutes. Melt butter over medium heat and cook mushrooms until they give off their liquid-around 10 minutes. Stir in flour and seasonings. Cook until bubbly and smooth. Add cream and cook until mixture has thickened. Add flour mixture, meats and wine to the broth mixture and stir until well blended. Cook until thoroughly heated.

Pumpkin bisque with sweet ginger cream recipe from Domino Sugar

The folks at Domino Sugar recently shared a recipe through their newsletter that has me absolutely begging for fall to hurry up and get here! I thought it might inspire some of you, as well.

INGREDIENTS
Pumpkin Bisque 

• 1 tablespoon olive oil 
• 2 tablespoons butter 
• 1/2 cup chopped yellow onion 
• 1 teaspoon minced fresh garlic 
• 1 (15) oz. can 100% pure pumpkin 
• 2 cups vegetable stock
• 1/4 teaspoon crushed red pepper 
• 1/4 teaspoon ground dried sage 
• 1/8 teaspoon white pepper 
• 1/2 teaspoon salt 

Sweet Ginger Cream 

• 1/3 cup heavy whipping cream 
• 1/4 cup Domino® Light Brown Sugar 
• 1/2 teaspoon ground ginger 
• 1/4 cup sour cream 
• 1 teaspoon freshly squeezed lemon juice 

Optional Garnish: sprigs fresh sage and toasted hulled pumpkin seeds (pepitas)

Instructions 
Pumpkin Bisque 
Step 1 In medium saucepot over medium heat combine oil and butter until butter melts.
Step 2 Sauté onion and garlic until onion is translucent; then, set aside to cool to room temperature. Add onion to the mini food processor and puree the garlic and onion together.
Step 3 Pour the pureed mixture back into the saucepot and, over medium heat, whisk in remaining bisque ingredients.
Step 4 Bring bisque to a boil, reduce heat to low, and simmer 15 minutes before serving.

Sweet Ginger Cream
Step 1 In medium mixing bowl, whisk all ingredients together. Cover and chill Sweet Ginger Cream until ready to serve.

To serve:
Portion 1 cup of bisque in serving bowls and swirl in 2 tablespoons of Sweet Ginger Cream.

Chef's Tip:
For fresh herbs and spices, use about 3/4 teaspoon of fresh sage for the bisque and about 1 1/2 teaspoons finely grated fresh ginger for the Sweet Ginger Cream. Both the bisque and sweet ginger cream can be made up to 3 days in advance of serving. If using an immersion blender, skip the food processor step and blend all ingredients in pot together until smooth before heating in soup bowl.

Seafood stock recipe

Seafood Stock

Ingredients

• 2 tablespoons olive oil
• 6 cups seafood shells-shrimp, crab, lobster, crayfish
• 2 white or yellow onions, chopped
• 2 carrots, unpeeled and chopped
• 3 stalks celery, chopped
• 2 garlic cloves, minced
• 10 cups water
• 1/2 cup dry white wine
• 1/3 cup tomato paste
• 1 tablespoon kosher salt
• 8 black peppercorns
• 4 sprigs fresh thyme, including stems
• 4 sprigs fresh parsley
• 1 bay leaf

Directions

Heat oil in a stock pot over medium heat. Add shells and vegetables and sauté until lightly browned, about 12-15 minutes. Add garlic and cook for 2 more minutes. Stir in water, wine, tomato paste and seasonings. Bring to a boil, reduce heat and simmer for 1 hour. Strain through a sieve lined with cheesecloth, pressing the solids to release additional stock.

Lobster chowder recipe

 Lobster Chowder

· 2 cups cooked lobster meat

· 4 cups water

· 1 bay leaf

· 3 bacon slices, cut into strips

· 4 spring onions, chopped

· 1 teaspoon paprika

· 2 1/2 cup diced sweet potatoes

· 1 cup cooking cream 

· 1 teaspoon sugar salt, pepper

· 1 1/2 cups corn kernels

· chopped chives for serving

Directions
Cook bacon in a soup pot. Add onion and sauté for 3 minutes until soft. Add paprika, bay leaf and potatoes. Cover with 4 cups of water and cook until the potatoes are tender. Stir in the lobster meat, cream, corn, sugar and simmer for 10 more minutes. Adjust the taste with salt and pepper and remove from heat. This chowder is best served cold with a sprinkle of chopped chives.