I got to join the Soup Swap tonight! Bring six quarts of soup, take home six various soups! Here are some of the selections.
Soup swap stash
Here’s what I came home with–rondon, creamy chicken tortilla, old-fashioned vegetable, cream of sweet potato, chile mole, and chicken fiesta! I also got a very special soup spoon with “Soup Swap 2008” burned along the handle. I really am excited about this spoon. Like, perhaps insane excited.
Soup Swap 2008 spoon
I made Roasted Red Pepper and Mushroom soup out of the Grit cookbook, with my nonvegan modifications. You can use all fresh herbs–I used to, when I got sunlight and plants grew in my yard–but I actually prefer dried herbs because they are stronger. If you do use fresh, use more.
1 jar roasted red peppers (12 oz)
3 1/2 C water
1/3 C lite soy sauce
1 tsp onion powder
2 Tbsp butter
1 onion, finely chopped
1 tsp minced garlic
3 C trimmed and sliced baby portobello mushrooms
1/2 C all-purpose flour
1 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp dry mustard
1 Tbsp chopped fresh parsley
1/2 tsp dried rosemary (this is strong, but I like rosemary)
1/4 tsp dried thyme
1 Tbsp + 1 tsp Worcestershire sauce
2 C milk
Puree roasted red peppers in a food processor, set aside. Combine water, soy sauce, and onion powder, and set aside. Melt butter in a large stock pot and cook onion and garlic until translucent. Add mushrooms and saute until tender. Add flour, salt, pepper, dried mustard, parsley, rosemary, thyme, and Worcestershire sauce. Cook over low, stirring frequently for about five minutes. (Add some of the water/soy sauce mixture if it is too dry.) Increase heat and gradually add water/soy sauce mixture, then pureed red peppers, then milk. Simmer, stirring frequently, for about 15 minutes. Yield: 6-8 servings. This is great with garlic bread. Sopping is recommended.

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