Just Warms Me Up

It's been darn cold here in Florida lately. This morning I woke up to frost on my lawn and back windshield of my car. When it gets chilly, I love warm comfort foods, so this week I planned to make a few new recipes that would keep us warm and toasty. One was a black bean chili, and the other a creamy mushroom and chicken soup. I was AMAZED by how delicious the creamy mushroom and chicken soup was and it made A LOT, so we've got plenty for leftovers. Brad had two helpings, so I knew it was a hit. I got the recipe here...and I'm sharing it below. Give it a try, you really won't be disappointed. (And if you don't like mushrooms - there are a few in my family - just leave it out. I left out the celery as I'm not a fan of celery.)
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Creamy Chicken and Mushroom Soup

6 Tbsp. butter
1 medium onion, chopped
3 Tbsp. flour
2 tsp. salt
1 tsp. pepper
6 c. chicken broth
1 lb. mushrooms, sliced
3/4 c. sliced celery
3/4 c. chopped carrots
2 c. quartered baby red potatoes
1 c. chopped yellow squash
1 1/2 c. frozen corn kernels, thawed (I used canned)
2 tsp. thyme
2 c. light cream
3/4 c. grated Parmesan, plus more for garnish if desired
2 c. chopped cooked chicken

In a large pot, melt the butter over medium heat. Add the onion and saute until tender, about 6 minutes. Stir in the four, salt, and pepper and mix until smooth. Gradually add the broth, then turn the heat up to medium-high and bring the soup to a boil. Add the mushrooms, celery, carrots, potatoes, squash, corn, and thyme. Reduce the heat and simmer the soup, covered, until the vegetables are tender, about 30 minutes.

Add the cream, Parmesan, and chicken. Heat the soup for an additional 10 minutes, but do not let it boil. To serve, ladle the soup into a bowl and sprinkle it with more Parmesan, if desired. Makes about 15 cups.
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If you're interested in trying the Black Bean Chili, see below. I got the recipe from the Orlando Sentinel - I didn't use ground turkey though just lean ground beef since that's what we have stocked in the freezer. Brad was happy to eat it two nights in a row. So again, it must be good. :) I love black beans and it was a nice variation on regular chili. (Note: I halved the recipe and it still made a lot. Great to feed a large group but I'd suggest cutting it in half for a family dinner. Also, I didn't try this with beer, just more chicken broth.)____________________________
Turkey and Black Bean Chili
Yield: about 20 cups.

2 tablespoons canola oil
3 medium chopped onions
5 cloves minced garlic
1 1/2 pounds ground turkey or chicken breast
2 tablespoons chili powder
1 tablespoon cumin
1/4 cup tomato paste
2 (28-ounce) cans undrained diced tomatoes
3 (15- to 19-ounce) cans black beans, rinsed
3 cups fat-free chicken broth
2 1/2 cups beer or fat-free chicken broth
1/2 teaspoon salt
1 1/2 teaspoons pepper
3/4 cup chopped fresh cilantro

1. In Dutch oven, heat oil on medium. Add onions and cook 5 minutes. Add garlic; cook 1 minute.
2. Add turkey or chicken, chili powder and cumin and cook, stirring often, 8 minutes. Stir in tomato paste; cook 2 minutes. Add tomatoes, beans, broth, beer, salt and pepper.
3. Bring to boil; cover, reduce heat to low and simmer, stirring occasionally, 30 minutes. Stir in cilantro.

Nutrition information per serving
Calories...147 Sodium...430 mg Fiber...6 g Carbohydrate...16 g Fat...3 g (0.2 sat.) Protein...13 g
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I'm excited that two new recipes passed the test and can now be added to our regular menu. I've found that I need variety. I get bored with the same old things.