The Food Network just sent me this.
I can’t decide if that sounds super cozy or super gross. Possibly both things are true.
That said, it’s Autumn today.
We’ve had a couple grey days in a row, but today it’s not expected to top 68º, and there’s that hint of drizzle in the air that means IT’S FALL Y’ALL.
Which means it’s time to crack out the sweaters, pull out the apple cake recipe1 and the thick socks, and fire up the hearth for some soup.
I mean, I’m all for gazpacho and weird summer soup made from watermelons or whatever, but Fall’s when my soup bowls get a workout. I’d happily slurp, like, 72% of my food from September to November2.
So I’m on the active lookout for soup recipes.
I’m sure you have one or two that you make, and if you wouldn’t mind sharing them, I’m totally here for them. My go-to is a potato-leek concoction and a refrigerator vegetable with a “recipe” that consists of two lines:
heat up chicken broth.
throw in every leftover vegetable in the crisper and some spices until it’s good.
Help a girl out?
I can’t remember if I shared that one in Coddiwomple, but if I didn’t, I’ll write it up for you here. It’s like fall, but with cream cheese frosting.
The other 28% consists of pilfered halloween candy and tacos.
Garlic rosemary bean soup is quick, easy and delicious! I made some last night and am looking forward to leftovers for lunch.
https://www.budgetbytes.com/easy-rosemary-garlic-white-bean-soup/
This is one of my fav soups! I make it with rotisserie chicken when there isn’t handy leftover turkey.
https://www.melskitchencafe.com/the-best-leftover-turkey-soup/
I also make it in my instant pot because I don’t have patience for long wild/brown rice cook times.
From my notes: Instant pot: cook 20 mins for brown/wild rice. Try 5 mins for white rice.
Don’t forget sage
For frozen chicken, defrost before adding at the end. Use the saute feature if it’s still cold