Mushroom and Wild Rice Soup

Any soup with the words “wild” and “rice” in them screams classic. It seems elegant yet simple, flavorful yet easy to make.

It was. This is a pressure cooker recipe so there’s even less work to do because you don’t have to stand over a pot waiting for the rice to cook.

I was pleasantly surprised by the outcome too. The rice was cooked well and it was nice and creamy!

Wild rice is of the fancier variety so this isn’t a soup you’ll be able to prepare with what you have in the pantry unless you happen to have wild rice in your pantry. Then you go, Glen Coco! I don’t recommend using any other rice because it might become too mushy.

If you’re looking for an easy recipe to “leave it and go,” then this one is for you!

My family and I ate this soup with rolls but you could use any type of bread.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

What You Will Need:

  • 2 Cup of Celery, chopped
  • 1 Cup of Carrots, chopped
  • 1 Medium Yellow Onion, chopped and diced
  • 4 Cloves of Garlic, minced
  • 8 Ounces of Mushrooms, sliced
  • 1 Cup of Wild Rice
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Pepper
  • 1/2 Teaspoon of Dried Thyme
  • 1/2 Teaspoon of Sage
  • 2 Teaspoons of Flour
  • 1 Cup of Heavy Cream

The How-To:

  1. Place all of the ingredients except for the flour and the heavy cream into the pressure cooker.
  2. Set the pressure cooker to high and manual pressure. Cook for 45 minutes. Then do a quick release.
  3. Set the pressure cooker to saute mode. Remove about 1/2 cup to 1 cup of broth from the pot. Stir in the flour and return to the pot. Let cook for about 3 to 4 minutes.
  4. Then, set the pressure cooker to warm and add the heavy cream. Allow for it to heat through.
  5. Serve and Dobrou Chut’!

Shrimp Corn Soup

I was searching for a soup to make with things I already had in my house. Given the current global status, I’m trying not to leave the house unless I absolutely need something. I think most of us are doing the same thing.

Knowing what I had in my freezer, in terms of proteins, I thought about what a shrimp soup would be like.

Shrimp is a sensitive protein because it can become gummy if it’s overcooked. It only takes about two minutes to cook entirely.

My shrimp was already precooked so I didn’t need to do anything else. If you’re using shrimp that’s raw, I would suggest pan-frying your shrimp with some oil and then putting in the soup when directed in the instructions. Honestly, it’ll probably yield more flavor.

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb of Pre-cooked, Frozen Shrimp
  • 1 Cup of Red Bell Pepper, chopped into small pieces
  • 4 Cups of Red Potatoes (About 4 to 5 red potatoes), peeled and chopped
  • 1 Cup of Corn (I used Frozen)
  • 1 Medium-Sized Red Onion, diced
  • 4-5 Cloves of Garlic, minced
  • 8 Cups of Chicken Broth
  • 1/4 Cup of Flour
  • 4 Tablespoons of Butter
  • 1 Cup of Heavy Cream
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 Teaspoon of Paprika
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley

The How-To:

  1. If you’re using raw shrimp, cook the shrimp in the butter and then remove from pan. If you’re using pre-cooked shrimp, just thaw the shrimp.
  2. In a large pot or dutch oven, cook the red bell pepper and onion. Cook until onion begins to become translucent.
  3. Add garlic and cook until fragrant.
  4. Next, add the flour in small increments until it has completely coated the mixture.
  5. Slowly, add the chicken broth and bring to a boil.
  6. Add potatoes and cook for 10 to 15 minutes until the potatoes are fork-tender. Stir occasionally and you’ll notice the soup has thickened.
  7. Add corn and cook for another 2 minutes.
  8. Add shrimp and cook for another 2 minutes.
  9. Bring the temperature down. Add the heavy cream and heat until it’s warm.
  10. Serve and Dobrou Chut’!

Creamy Sausage and Noodle Soup

My life has been changed by this soup!

When you think of noodles in a soup, you think of semi-bland chicken noodle soup that you eat when you’re sick.

This was nowhere near that standard.

She has flavor. She has texture. She has grace! I was worried about the noodles becoming too mushy or you won’t be able to see any of the other ingredients besides noodles. I think the ratio of noodles to vegetables worked out well.

I can say that since the noodles will soak up the extra sauce when you put it in the refrigerator for leftovers when you go to reheat the leftovers it may look more like a pasta dish than a soup dish. That’s what happened to me. But, do not be disappointed, it still tasted great.

This is why the estimation of broth is 6 to 8 cups. If you want it soupier, add more broth!

Please let me know if you make this soup! You can find me on Facebook, Instagram, and Pinterest!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 1 lb of Sausage (I used spicy but use whatever you have)
  • 1 Cup of Red Bell Pepper, chopped
  • 1 Cup of Red Onion, diced
  • 3-4 Cloves of Garlic, minced
  • 2 Tablespoons of Flour
  • 2 Tablespoons of Butter
  • 12 oz of Rotini Noodles (You can use whatever you have but take note of the cooking time on your pasta may be different from what’s written here.)
  • 6 to 8 cups of Chicken Broth
  • 1 Cup of Heavy Cream
  • 3 Cups of Baby Spinach
  • 1/2 Teaspoon of Ground Black Pepper
  • 1/2 to 1 Teaspoon of Salt
  • 1/4 Teaspoon of Crushed Red Pepper (optional)

The How-To:

  1. Begin by browning and crumbling the sausage in a large pot or dutch oven. When finished remove the sausage and set aside.
  2. Put butter in the pot as well as the red bell pepper and red onion. Let this cook down for about 5 minutes.
  3. Add the garlic and cook until fragrant. About one minute
  4. Sprinkle the flour all over the mixture until you can no longer see the flour and everything is coated well. This will take about a minute and be sure to stir constantly!
  5. Pour 6 cups of chicken broth to the pot and stir. Bring to a boil.
  6. Add the salt and ground pepper.
  7. Place all of the noodles into the pot and cook until almost Al Dente.
  8. Bring the heat down so it is no longer boiling. Add the heavy cream. Stir. If the pot is too hot the heavy cream may curdle. Be sure it has cooled down.
  9. Add the baby spinach and let it wilt.
  10. Serve and Dobrou Chut’!

Delicious Instant Pot Broccoli and Cheese Soup

You need this soup in your life.

The creaminess factor is insane and the soup has so much flavor. It’ll be ready in ONE minute!

Literally. If you own an instant it takes one minute of cook time but if you don’t have one, you can still make this on the stovetop and it will be just as good.

I made some no-knead bread to go with this soup. I toasted up a thick slice and dipped it in the soup. It was amazing.

It’s important to note that in my version, I did not use matchstick carrots. During this time, my go-to grocery store is not carrying them. I used my small food processor to get small bite-sized pieces. You will know they’re small enough when they’re size is smaller than the broccoli. This BROCCOLI and cheese soup. The carrots are just a helpful friend in this case.

If you’re in a similar predicament but don’t have access to either of those options, you can always chop your carrots by hand.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 20 minutes

What You Will Need:

  • 4 Cups of Broccoli (I used Frozen)
  • 1 Cup of Chopped or Matchstick Carrots
  • 1 Medium Sized Onion, diced
  • 2 Tablespoons of Butter
  • 3-4 Cloves of Garlic, minced
  • 4 Cups of Chicken Broth
  • 4 Ounces of Cream Cheese
  • 1/4 Cup of Cornstarch
  • 1/4 Cup of Cold Water
  • 1/4 Teaspoon of Ground Black Pepper
  • 1/4 Teaspoon of Salt (add as needed)
  • 1/4 Teaspoon of Paprika
  • 1/4 Teaspoon of Dry Mustard
  • 2 Cups of Shredded Cheddar Cheese

The How-To:

  1. Set Pressure Cooker to Saute. Melt the butter and cook the onion for about 3-4 minutes.
  2. Add garlic and cook until fragrant. About a minute.
  3. Next, pour in the chicken broth, chopped carrots, and frozen broccoli as well as the paprika, dry mustard, ground black pepper, and salt.
  4. Then close the lid to the pressure cooker. Be sure your valve is placed on sealed. Select high pressure and set for one minute.
  5. When the one minute has ended, use the quick pressure release.
  6. Set the pressure cooker back to saute mode. Combine the cornstarch and the cold water. Stir together until well combined. Then pour it into the pressure cooker. Allow the soup to come to a boil and stir constantly until the soup has thickened.
  7. Turn off the saute mode. Let the soup completely stop boiling. Add cream cheese into soup. It’s recommended to chop into smaller pieces before adding it.
  8. Next, slowly add the cheddar cheese in small increments. Let the cheese completely melt before adding more cheese.
  9. Serve and Dobrou Chut’!

Spicy Sausage and Vegetable Soup (Keto-Friendly)

The origin of this soup came about when a friend asked me for some soup recommendations that he could freeze in case he got sick.

He mentioned that he enjoyed the Sausage, Potato, and Spinach Soup.

I also said he should try a soup with more vegetables in it to help boost his immune system if that were to happen. Although, I didn’t sell him on that idea. I still managed to come up with this tasty dish!

Originally, I was going to put potatoes in this soup but I thought that may be too similar to the same I said earlier. Instead, I used cauliflower to bulk up the soup.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 25 minutes

What You Will Need:

  • 1 lb Hot Italian Sausage (I used turkey)
  • 1 Tablespoon of Olive Oil
  • 1 Red Bell Pepper, chopped
  • 2 Celery Stalks, chopped
  • 1/2 Cup of Carrots, chopped
  • 1 Cup of Red Onion, diced
  • 3 Cups of Cauliflower, cut into bite size pieces
  • 1/2 Cup of Corn (I used frozen)
  • 3-4 Cloves of Garlic
  • 4 Cup of Chicken Broth
  • 1/2 Teaspoon of Oregano
  • 1/2 Teaspoon of Basil
  • 1/2 Teaspoon of Parsley
  • 1 Teaspoon of Salt (adjust accordingly)
  • 1/2 Teaspoon of Ground Pepper

The How-To:

  1. Heat the olive oil in a large pot or dutch oven. Add red bell pepper, celery, carrots, and red onion. Cook until the mixture begins to soften.
  2. Add Sausage and cook until the sausage has browned.
  3. Then dump in the garlic as well as the oregano, basil, and parsley. Let it cook until the garlic becomes fragrant.
  4. Pour in the chicken broth. Heat until it comes to a boil. Add Cauliflower and cook at medium heat until tender. This will take between 10 to 15 minutes depending upon the size of your cauliflower pieces.
  5. Bring the heat down to low and add the corn. Let corn cook through until heated. This should only take 1 to 2 minutes.
  6. Serve and Dobrou Chut’!

Optional: Add Parmesan Cheese to this soup! It may take away from the nutritional aspect but it’s too good!

Cream of Mushroom Soup

Mushrooms are the politics are food. Everyone has an opinion about mushrooms. You love them, you don’t like them, you can only eat them raw or you can only eat them cooked.

So many opinions.

My opinion? I love them. I can eat them raw in salads or cooked on pizzas. When I saw this recipe on Cafe Delite’s page, I knew I would love this.

I’ve never had homemade cream of mushroom soup. I’ve always consumed it via Campbell’s canned soup containers. So, I was very excited to take on this soup.

Two things I would encourage you with before making this recipe:

  1. Slice your mushrooms. Yes, it takes more time but, I think, most precut mushrooms are cut just a little too thick.
  2. Don’t be intimidated by the Marsala wine. I happened to have some to use but if you don’t have any, no big deal.

I fully recommend having some crusty bread with this soup. It’s definitely necessary.

Note: This could be made Keto by using a Keto-Friendly flour substitute.

Prep Time: 10 minutes Cook Time: 25-30 minutes

What You Will Need:

  • 4 Tablespoons of Butter
  • 1 Tablespoon of Oil (I used olive oil.)
  • 2 Medium-sized Onions, diced
  • 1 1/2 pounds of Baby Bella or Brown Mushrooms, sliced
  • 4 Teaspoons of Dried Thyme
  • 1 Teaspoon of Dried Parsley
  • 1/2 cup of Marsala Wine (I used red but you can also use white.)
  • 6 Tablespoons of All-Purpose Flour (You could use a Keto-Friendly flour to make it Keto.)
  • 4 cups of Low Sodium Chicken Broth
  • 2 Teaspoons of Salt
  • 1 Teaspoon of Pepper
  • 2 Beef Boullion Cubes or Beef Stock Packets
  • 1 Cup of Heavy Cream

The How-To:

  1. Heat butter and oil in a large pot or dutch oven. Add onion to the pot and cook for 2 to 3 minutes. Then, cook garlic until fragrant, about 1 minute.
  2. Then, cook the mushrooms for about 5 minutes. Add 2 teaspoons of the dried thyme as well.
  3. Next, pour the Marsala wine into the pot and cook for about 3 minutes.
  4. Gradually add the flour to the mixture until you can no longer see any flour. Allow mixture to cook for 2 additional minutes to help rid the taste of flour.
  5. Then, add the stock and let it come to a boil. Turn the heat to low-medium heat and add the salt, pepper, and the beef bouillon cubes.
  6. *Important* Make sure to cover your pot while also keeping your soup at a nice simmer. Meaning, it’s not a full boil but smaller bubbles happening. If the heat is too high, the soup will not thicken. Allow for the soup to simmer for 10 to 15 minutes or until the soup has begun thickening. Be sure to stir occasionally.
  7. Reduce the heat to low and add in the heavy cream and return to a gentle simmer for a few minutes.
  8. Add in the parsley and stir.
  9. Serve with bread and/or Parmesan if you so choose. Dobrou Chut’!

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Sausage, Cauliflower, and Spinach Soup (Keto-Friendly)

One of my favorite soups is Sausage, Potato, and Spinach Soup. It’s a meal that I will make knowing that I’m planning on not cooking for three days. I will eat it for every meal. During my time with my cousins in Connecticut, we made this soup and I was surprised at how much I enjoyed it.

I came home from Connecticut yesterday and I do have a head of cauliflower to use. I am considering making this soup just to have as a light snack during my time of social distancing.

Why not?

Here are reasons why you’ll also want to make this soup:

  1. It’s Keto- Friendly.
  2. It’s EASY. It only has 7 ingredients.
  3. It’s filling. Cauliflower is very satiating. You won’t find yourself missing the potatoes.
  4. Loading it with Parmesan is still allowed.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 30 minutes

What You Will Need:

  • 1 lb of Sausage (We used mild but spicy would be good, too)
  • 1 1/2 Cups of Onion, diced
  • 4-5 Cloves of Garlic
  • 6 Cups of Chicken Broth
  • 4 Cups of Greens (Spinach, Kale, or Arugula)
  • 1 Head of Cauliflower (Roughly 3-4 Cups)
  • 1 1/2 Cups of Heavy Cream
  • 1 Teaspoon Black Pepper
  • 1 Teaspoon Salt

The How-To:

  • Brown and crumble sausage in large pot or dutch oven.
  • Add onion into sausage and allow to become translucent.
  • Next, add garlic.
  • Once garlic is fragrant, add chicken broth, salt and pepper.
  • Bring the soup to a boil. Add the Cauliflower bring to a boil again and cook until tender. About 15 minutes.
  • Bring the temperature down to about medium-low and add the heavy cream.
  • Add the greens and let it wilt.
  • Allow everything to meld together by simmering soup for 5-10 minutes.
  • Top with Parmesan and Dobrou Chut’!

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Creamy Sausage, Tomato, and Parmesan Soup (Keto-friendly)

During my exploration of Keto-friendly soups, I came across this decadent soup.

When I was on my search for keto-friendly soups, this one popped up. (Check out my other soup that’s also Keto friendly). It’s luscious, savory, and cheese-filled. Sounds like the perfect combination.

There are not too many vegetables to chop, the sausage brings a lot of flavors, and I get to use my instant pot.

Yes! An instant pot! I love my instant pot. You can make anything in it… in an instant. It’s a great tool for the kitchen. In fact, if you buy an instant pot you don’t need a slow cooker because an instant pot has that function. One less appliance for your house.

Soups are wonderful because you can add whatever you have in the fridge.

In this case, I added green peppers because I needed to use the green pepper before it went bad. It did look like a soupy Christmas pageant. But, it added texture to the soup. You could also add spinach at the end if you wanted to throw in some more veg power.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it with me on Instagram and Facebook!

Prep Time: 10 minutes Cook Time: 15 minutes

What You Will Need:

  • 1 lb Italian Sausage
  • 1 medium White Onion, diced
  • 4 to 5 Cloves of Garlic, minced
  • 8 oz can of Tomato Sauce
  • 1 teaspoon of Italian Seasoning
  • 4 medium Roma Tomatoes, diced
  • 1/2 cup of Cream Cheese
  • 1 cup of Chicken Broth
  • 1 cup of Heavy Cream
  • 1/4 of Parmesan

The How-To:

  1. Brown sausage in Instant Pot using the Saute setting.
  2. Add diced onion and minced garlic to Instant Pot and allow to cook down for 3 to 5 minutes until onion starts to become translucent.
  3. Turn off Saute setting.
  4. Add Roma tomatoes, tomato sauce, chicken broth, cream cheese, and Italian seasoning. Stir until combined.
  5. Using the manual pressure option, set the timer for 5 minutes and use the quick release once the 5 minutes are complete.
  6. Finally, add the heavy cream and Parmesan cheese.
  7. Serve and Dobrou Chut’!

Sausage, Potato, and Spinach Soup

I swear by this soup as being one of the best soups I’ve ever eaten and will continue to make to keep in the refrigerator for times when I don’t feel like cooking. I have fallen so deeply in love with this soup, I will eat it for breakfast or as a small snack. If breakfast is for champions, then I’m the champion who eats soup for breakfast.

I found this soup when I wanted to start eating more potatoes because I heard people were living off of just potatoes and vegetables using the Potato Reset. If you know anything about the Potato Reset then you know this soup doesn’t fall under those qualifications.

If you’ve ever eaten at Olive Garden, then you may know about the infamous Zuppa Toscana soup. This soup is very similar but Olive Garden adds heavy cream to the soup. I reserve the dairy intake for the extra Parmesan cheese for optimal melty goodness at the end.

If you need a Parmesan cheese recommendation that is cheaper than the blocks you find in the fancy cheese department, try Sargento Shaved Parmesan Cheese. At my local grocery store it’s just over $3.00 but I can often find it on sale for $2.50. This cheese melts well but if you want a rich, nutty cheese shredding your own cheese is always worth the effort and price.

My favorite part about this soup is the thickness the red potatoes give the soup especially after it has been in the refrigerator overnight. I have seen other recipes for this soup where russet potatoes are used but I think russet potatoes add a grittiness to the soup that I don’t particularly enjoy. But, hey, you do you.

In my recipe, I use 1 to 1 1/2 pounds of red potatoes for two reasons. 1) I like this soup chunky! I love having a bigger potato to sausage ratio. It definitely makes it more filling. 2) Maybe this is just me, but red potatoes tend to have more bruising/markings on them so I never use all of the potato, anyways.

If you enjoy this recipe, please give it a like down below! If you make this recipe, share it and follow me on Instagram and Facebook!

Prep Time: 15 minutes Cook Time: 25 minutes

What you will need:

  • 1 lb sausage of your choice (I use turkey)
  • 1 tablespoon of olive oil
  • 1 to 1 1/2 lbs of red potatoes (chopped into small cubes)
  • 5 to 6 cups of baby spinach
  • 6-8 cups chicken broth (I use low sodium.)
  • 1 medium onion, diced
  • 4-5 cloves of garlic, minced
  • 1 1/2 teaspoons of dried oregano
  • 1 1/2 teaspoons of dried basil
  • 1/2 teaspoon of pepper
  • 1 teaspoon of salt (add as desired/needed)
  • 1/2 teaspoon of crushed red pepper flakes
  • Salt and pepper to taste

**Adjust ingredients according to desired taste**

Optional Extras: Parmesan cheese or croutons for topping, a hard bread such as a french baguette for dipping! All delicious options. If you’re trying to keep this on the healthier side omit all these tempting extras.

The How To :

  1. Heat olive oil in a large pot or dutch oven. You can omit this step if using a non-stick pot.
  2. Remove casing from sausage. Brown and crumble. Add onion to pot and cook for 2-3 minutes or until translucent. Add garlic, basil, oregano, and crushed red pepper flakes to pot while stirring to prevent burning and heat until fragrant. This usually takes about 1 minute.
  3. Add chicken broth to pot and let come to a boil.
  4. Place potatoes in the pot and cook for 12 to 15 minutes or until potatoes are fork tender. The cook time will vary depending on the size of your potatoes.
  5. Reduce temperature to simmer. Add spinach, chop if desired. Let the spinach wilt.
  6. Salt and pepper to taste.
  7. Serve, add cheese, bread, or croutons as desired and Dobrou Chut’!

Inspired by Damn Delicious

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