Mushroom Veggie Soup

Soups are perfect for cold, rainy days, but they are also great for winter days when the temperature is bright, clear, and in the 70’s like we have had recently. I get more excited here about the weather/season changes because for us that means a new variety of fruits and vegetables. The one difficult thing to maintain here is that I have to plan my cooking around what is in season and available, there are no Wholefoods or any sort of American grocery stores here – at least on the island. 
With winter comes heart healthy veggies, and this soup is a testament to how delicious it can be to eat healthy!

Shroom Veggie Soup: (Serves 4-6)
1 Lg. Onion, chopped
3-4 T. EVOO
1 Lg. (or 2 sm.) Leeks, cleaned and sliced
2 Med. Potatoes, peeled and chopped (I would prefer New Potatoes if I could find them)
4-5 White mushrooms, wiped and sliced
~ About 6-8 cups Homemade stock, hot (or bouillon cube and hot water) 
1 tsp. dried Greek oregano
1 tsp. dried Coriander
Dash cayenne (optional)
1-2 tsp. Seasalt (only add if using homemade stock)
~ 1 tsp. Black pepper, freshly ground

Saute the onion with the olive oil on medium low heat until fragrant and translucent. Add the leek slices and mix well; next, add the potatoes. Raise the heat to medium high. Continue to stir occasionally for another 5-8 minutes. Add the oregano, cayenne, pepper, salt, or bouillon, stirring to coat everything. Toss in mushrooms and continue cooking for another minute or two.  Add hot stock or water to the soup and continue a steady simmer until potatoes and mushrooms are fork tender. Remove from heat and cool slightly. I usually add a cup of soup to the blender to process and then stir back into the soup pot, this gives your soup a little thicker consistency and blends the flavors all together. Blend even more for an even thicker soup. 

Serve hot with a whole wheat crusty bread, Parmesan cheese, and fresh parsley.  I think it is great plain too. 

This soup didn’t last more than a day in our house. We ate it for lunch and dinner. Soups are so quick and easy to make, not to mention all the vitamins and nutrition you are getting too. Soups are also hard to mess up, if you begin with sauteed onion and cook all of your veggies, it is sure to please everyone around!  

Pikante kai Kremodi Soupa Laxanikon.


Spicy and Creamy Vegetable Soup

This was kind of a throw together soup with a rough basic guide, but I impressed myself how good it turned out! Makes 10-12 servings, also great leftovers.

1 Lg. Onion, chopped
2 Lg. Carrots, diced
2-3 Stalks of celery, chopped
Handful of fresh chopped parsley
2-3 Zucchini, quarter sliced lengthwise and chopped
2-3 Med. potatoes, peeled and diced
2 Tbsp. EVOO
2 Tbsp. Butter
3 Tbsp. AP Flour
1/2 Cup light or heavy cream
1/2 Cup dry wine wine
1 Bullion cube
1 Tbsp. Zatarain’s spice
3-4 Cups Boiling water

Saute the onion in the oil and butter for 4-5 minutes, add the veggies (hardest to softest with a few minutes of cooking in between) and 1/2 cup of hot water, cover with lid and let cook 15-20 minutes stirring occasionally. Add the seasonings and wine, stir well. Add the flour and cream making sure to coat all of the veggies. When the potatoes and carrots are tender, add half of the soup to a blender with 1-2 cups of water, blend well. Return the blended soup back to the pot and mix with the chunky soup. You can definitely puree all of the soup if you prefer, but I find it to be better when you have some “heartiness” to your soup. Add any remaining hot water to adjust to desired thickness and simmer on low until all flavors are well combined.

Serve with feta or Parmesan and crusty bread!