Kellymacs Autumn Harvest Soup Recipes

KELLYMAC'S AUTUMN HARVEST SOUP

Steps:

• Saute onions and garlic in butter over medium heat until soft, but don't let brown.
• Add pears and yam and cover, cooking 5-8 mins until yam is soft.
• Add chicken broth and beef stock and bring to boil. Once at a boil reduce to a simmer for 30 minutes.
• Add cooking sherry and half and half in the last 10 minutes of cooking.
• Remove from heat and add pumpkin. Stir until combined.
• Allow to cool for 15-30 minutes.
• Puree in food processor or blender.
• Return to heat and serve, garnishing with sour cream or yogurt, or put into containers to freeze.

POTLATCH FALL HARVEST SOUP

Steps:

• Combine the pumpkin and creamed corn in a blender; pulse to puree the mixture for 1 minute or until smooth. Add the milk and continue to pulse the mixture for another minute, or until well combined. Pour pumpkin mixture into a 3 to 4 quart saucepan over medium heat.
• Immediately stir in the broth, apple cider, water, butter, and ground mace. Heat for 15 minutes, stirring occasionally. Salt and pepper to taste. Add thawed corn kernels and cook for an additional 5 minutes.

HARVEST SOUP

Steps:

• Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
• Add all other ingredients and simmer another hour.
• Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
• Other spices that can be added: savory, garlic and tarragon.

AUTUMN HARVEST PUMPKIN SOUP

Steps:

• Heat the oil in-a small saucepan.
• When moderately hot, add the onion and saute until tender.
• Add the pumpkin, tomato, broth, salt, and pepper.
• Cover and cook for 8 to 10 minutes, stirring frequently.
• Carefully pour the hot mixture into a blender puree until smooth.
• Gradually add the milk and blend well.
• Return to heat to warm.
• Sprinkle with nutmeg before serving.

AUTUMN HARVEST SOUP

Steps:

• Heat olive oil in a heavy bottomed soup pot and saute bacon for 3 minutes.
• Pour off any excess fat.
• Add onions and garlic continuing to cook until onions are softened.
• Add leeks, celery, carrots, butternut squash and soaked white beans along with thyme and rosemary.
• Saute for 2 more minutes. Pour in chicken stock and bring to a boil.
• Turn down heat and simmer slowly for 1 1/2 hour or until beans are tender.
• Adjust final seasoning.

AUTUMN HARVEST CHICKEN

Steps:

• Preheat oven to 450 degrees F. Spray a 9x13-inch baking pan with cooking spray. Prepare rice as directed on the package.
• Meanwhile, create a large pocket in each chicken breast by cutting a horizontal slit nearly through to the other side along the thin, long edge of the chicken breast.
• Stir cranberries and walnuts into the cooked rice. Open up each chicken breast and place an equal portion of the hot rice into each pocket.
• Place chicken in the prepared pan and arrange so pieces don't touch or overlap. Lightly spray tops of chicken breasts with oil and season with salt and pepper.
• Bake until chicken is no longer pink in the center, about 18 minutes. Sprinkle with parsley and serve.