Creamy Oven Roasted Mushrooms Soup

If you've never tasted "Creamy Oven Roasted Mushrooms Soup" get ready for a delicious mouth full of Heaven. Follow directions to make Gluten-Free.

Ingredients 

20 ounces of mixed button mushrooms
3 tablespoons olive oil
2 tablespoons unsalted butter, cut into pieces
5 cloves garlic, smashed
2 pinches Sea Salt
1/4 cup finely chopped parsley

1/2  cup all purpose or Gluten-Free flour

2 cups chicken broth 

1/4 white cooking wine

1/4 teaspoon rosemary

1 pinch black pepper

1 1/2 cups heavy cream

Directions

Trim end of steam, rinse, place spread out on towel let mushrooms dry off.

Melt butter in a small sauce pan and remove from heat.

Add to the butter olive oil, garlic, sea salt and 1/2 the parsley mix.

Preheat the oven to 325º. 

Scatter the mushrooms on a large baking sheet and roast, stirring occasionally, until liquid has released and evaporated, about 35 minutes.

Drizzle 1/2 butter mixture over mushrooms mix until all the mushrooms are coated.
Return to oven and roast for another 20-25 minutes.

Place cooked mushroom buttons in a chopper and chop. 

Add flour to butter mixture mix until flour fully absorbs the mixture of butter and oil to make a roux and set aside.

In a medium size pot add chopped mushrooms, wine, rosemary, pepper and chicken broth.
Bring to a boil lower heat and let simmer 15-20 minutes; stir occasionally.

Add heavy cream stir often until you bring it back to a simmer.

Add the roux (butter and flour mixture) and then whisk it into your soup until it has completely dissolved. 

Thicken to your liking.

Server. 

Troll Stew

Easy to make and the taste is fantastic. If you're going to busy all day and don't have the time to slave over a stove when you come home "Troll Stew" is the way to go.

Ingredients

3 pounds boneless chuck roast; cut into 1x1-inch pieces or smaller

2 Tablespoons flour

2 Tablespoons chili powder

1 medium red onion; finely chopped

1/4 cup celery stalk; chopped

1/4 cup frozen peas

2 Tablespoons fresh garlic; minced

1/2 teaspoon black pepper

1 cup frozen corn

1 can (15 oz.) kidney beans

1 can (15 oz.) black beans

1/4 cup of our Kansas City BBQ Sauce

1 large jar Old El Paso Thick & Chunky Salsa

1 cup Kraft Triple Cheddar Shredded Cheese

1/4 cup Pacific Beef Broth

Seas Salt to taste

Directions

Season beef chunks with salt and pepper.

In a large skillet brown the meat; add to crock pot.

Sprinkle with the flour and chili powder; mix until the meat is evenly coated.

Add the rest of the ingredients except the cheese and stir.

Cover with lid cook on low 6-8 hour or on high 4-6 hours.

Serve in bowls topped with cheese.

Garden Fairy Sweet Sweet Potato Soup

Easy to make and taste absolutely delicious, plus the black beans and orange sweet potatoes look great together for Halloween.

Ingredients

3 large sweet potatoes; diced

1/2 teaspoon cinnamon

1/4 teaspoon clove powder

1 medium red onion; finely chopped

1 Tablespoon fresh garlic; minced

1/2 teaspoon black pepper

1 can (15 oz.) black beans; rinsed

3 cups Pacific Vegetable Broth

2 Tablespoons I Can't Believe It's Not Butter

1 (8 oz.) container sour cream

Fresh cilantro; chopped

1 (8 oz.) container sour cream.

Directions

In a large skillet add butter and onion.

Sweat the onions on medium heat for 5-7 minutes and add to crock pot.

Add the rest of the ingredients and stir.

Cover with lid and cook on LOW 6-8 hours.

Mash some of the potatoes against the side of the crock pot.

Stir until blended.

Serve topped with a dollop of sour cream and sprinkle with cilantro.  

Guisado de Pollo (Chicken and Potato Stew)

My family loves "Guisado de Pollo (Chicken and Potato Stew)". It's an inexpensive and absolutely delicious crock pot meal, a classic Mexican comfort food that's sure to win your guest over.

Ingredients

1-1/2 cups fresh Mexican chorizo
1 1/2 pounds boneless, skinless chicken thighs
Sea salt and freshly ground black pepper, to taste
1 small white onion, chopped
1 medium carrot, chopped
1 red bell pepper, stemmed, seeded, and finely chopped
1 cup finely chopped fresh or canned pineapple
1 teaspoon ground cumin
1 teaspoon dried thyme
6 cloves garlic, minced
3 canned chipotles in adobo sauce, finely chopped
1 jalapeño, quartered lengthwise
1 lb. Yukon gold potatoes, cut into 1/2 inch cubes
4 cups chicken stock
3 sprigs cilantro
1 (15-oz.) can whole peeled tomatoes in juice, crushed
Juice of 1 lime

Directions

In a saucepan over medium-high heat, cook Mexican chorizo until brown, breaking it up with a spoon as you cook. 

Use a slotted spoon to transfer to bowl, and put in crock pot. 

Season chicken with salt and pepper, and working in batches, add to pan, and cook, turning once, until browned on both sides and cooked through, about 15-20 minutes. 

Transfer to a plate and let cool; using a fork, finely shred meat and put in crock pot.
Return saucepan to heat, and add onion, carrot, and peppers; cook, stirring, until soft, about 8-10 minutes. 

Add pineapple, cumin, thyme, garlic, chipotles, and cook, stirring, until fragrant, about 2-4 minutes.

Transfer to crock pot along with potatoes, stock, cilantro, and tomatoes, and cook at medium-low, until potatoes are tender, about 4-6 hours minutes. 

Add jalapeno 10-20 minutes before serving.

Then add lime juice, and season with salt and pepper before serving.