SOUP IS WHAT'S FOR DINNER

I know I have talked about this before, because it is something I feel very strongly about: soups.  Yes, fresh, homemade soups rather than soups from the can.  This one’s for you, Tess.  It's just as easy to put a pot of soup on the stove as it is to open up a can, and a whole lot cheaper. There is nothing that beats a fresh, homemade pot of soup. With a few simple ingredients taken from your pantry you can produce a fantastic pot of soup and get rid of the can opener.

Making soup is easy - you can pretty much use anything you have on hand. Remember, cooking is all about experimenting with different tastes and flavors, and there is no law that I know of that says you have to follow every recipe to the letter.

If you live in a household where you have to make meat on the table every night, try substituting mushrooms.  They will give you the same meaty flavor and be as satisfying as that big old hunk of beef.  Mushrooms are packed with flavor and they're generally pretty inexpensive this time of year.

Here are two totally different soups that will please even the pickiest of eaters - something for everyone.  It's a heartwarming meal for a cold winter’s night which will cost you less than ten dollars to make; if you add a salad you have a full complete meal. Throw in a warm, crusty loaf of bread and you will have a huge hit on your hands.  Soup is what’s for dinner!!!!!

SWISS CHARD SOUP

Ingredients

• 2 bunches Swiss chard (about 2 pounds)
• 1 teaspoon caraway seeds
• 1 teaspoon cumin seeds
• 3 tablespoons extra-virgin olive oil, plus more for drizzling
• 1 medium onion, finely chopped
• 2 tablespoons tomato paste
• 1 tablespoon hot sauce
• 2 carrots cut up
• 2 ribs of celery cut up
• 1 parsnip cut up
• 1 turnip cut up
• 1 cup mushrooms cut (you can use any kind you like).
• 4 cloves garlic, finely chopped
• 6 cups chicken broth (homemade)
• Juice of one lemon

Directions

Cut the chard stems into 1/2-inch pieces and the leaves into 1-inch pieces; keep separate. Toast the caraway and cumin seeds in a skillet over medium heat, 1 to 2 minutes. Cool, then grind in a spice grinder and grind.

Heat the olive oil in a large pot over medium heat. Add the chard stems and onion, and the rest of the vegetables and cook until softened, 5 to 6 minutes. Clear a space in the pan, then add the tomato paste, hot sauce, garlic and ground spices. Cook 2 minutes, then stir into the vegetables.

Add the chard leaves, chicken broth and 1 cup water, bring to a rapid simmer and cook until the chard is tender, about simmer about 10- 15 minutes. Squeeze in the juice from 1/2 lemon and season with salt.

Serve in large bowls with toasted croutons.

Curried Chicken and Rice Soup

Ingredients

• 1 bone-in chicken breast (about 1 1/2 pounds), halved
• 2 medium carrots, sliced diagonally into 2-inch pieces
• 2 ribs of celery sliced diagonally into 2-inch pieces
• 1 red pepper seeded and medium dice
• 1 orange pepper seeded and medium dice
• 1 bay leaf
• Kosher salt
• 6 cups chicken broth (homemade)
• 2 tablespoons unsalted butter
• 1 large onion, very thinly sliced or diced which ever you like
• 1 teaspoon sugar
• 1 1/2 teaspoons curry powder (you can use anyone you like, or you can use the curry powder to taste)
• 1/3 cup jasmine rice (if you do not have jasmine rice, you can use white rice or whatever you have on hand)
• 3 tablespoons finely chopped fresh mint (if using dried herbs use 2 tablespoons)
• 3 tablespoons chopped fresh dill (if using dried herbs use 2 tablespoons)
• 1 lemon, cut into wedges

Directions

Combine the chicken, carrots, celery, peppers, bay leaf and a pinch of salt in a medium saucepan. Add 3 cups broth and bring to a boil; immediately reduce the heat to low, cover and cook until the chicken is just firm, about 20 minutes.

Meanwhile, heat the butter in another saucepan over medium-low heat. Add the onion, sugar and 1 teaspoon salt; cook until the onion is soft, 5 minutes. Add the curry powder and cook for 1 minute. Add the rice and the remaining 3 cups broth. Increase the heat to medium, cover and simmer until the rice falls apart, 15 to 20 minutes.

Remove the chicken from its broth; discard the skin and shred the meat into pieces. Return the shredded chicken to the same broth.

Puree the rice mixture with an immersion blender until smooth (or use a regular blender, then return to the pan). Pour in the shredded chicken and broth, stirring gently to combine; bring to a simmer. Toss in the chopped herbs and serve the soup with lemon wedges.