October 2009 Weddings
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Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
If you have questions about this, please email help@theknot.com.
Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Thank you! and Soups?
FIRST - I forgot to give you all a THANK YOU yesterday for your thoughts, ideas, recipes and kind words regarding my To Go Dinner fundraiser. We made $998 which was amazing because I was hoping to come out with a $500 profit. We got some last minute donations and put out a "tips" jar that ended up being a huge contribution. So thank you!
SECOND - If you have any soup recipes you really like, please share them! Since we're in peak produce season, I want to start making soups and freezing them so they're ready to grab for lunches once it cools down. Thanks!
Re: Thank you! and Soups?
Yay, I am so glad to hear the dinner was a success! That's awesome news!
I made this soup a little while ago and it was really good! It doesn't use all that much produce, but you could use fresh tomatoes instead of canned.
I made this one this week too, which uses quite a bit more produce-
Healthy Vegetable Soup
1 large zucchini, chopped
1/2 pound green beans, chopped
1 package of frozen corn
5 stalks of celery, chopped
2 cups of chopped carrots
2 cups of kidney beans
2-4 assorted peppers, chopped
1 large onion, chopped
1 head of napa cabbage, chopped
2 28 oz. cans of diced, fire roasted tomatoes with juices
2 quarts of tomato juice or V8
2 beef bouillon cubes
season to taste with:
garlic
basil
thyme
oregano
black pepper
red pepper flakes
Directions: Place all ingredients in large stock pot. If liquid does not cover the vegetables, add water until it just covers them. Bring to a light boil, and then let simmer for about 45 minutes, or until vegetables are soft. Optional- add pasta after soup cooks for a pasta and vegetable soup.
(The second one is actually a diet recipe, so it's really good for you too!)
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Glad to hear that the fundraiser was such a success!
This is my husband's all time favorite soup for fall/winter:
http://www.foodnetwork.com/recipes/paula-deen/the-ladys-chicken-noodle-soup-recipe/index.html
I leave the heavy cream out and replace the rosemary leaves with fresh chopped dill.
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I totally hear you! I adore this soup and wish it was cooler so I could make it and sit in some sweats in front of the tv to enjoy it!
Minestrone:
http://allrecipes.com/Recipe/Jamies-Minestrone/Detail.aspx
I do the recipe without green beans, spinach or the optional red wine. Note that the parmesan at the end is a critical flavor. Don't skip it.
Curried Zucchini Soup
http://allrecipes.com/Recipe/Curried-Zucchini-Soup/Detail.aspx
A nice soup - not too heavy on the stomach!
I didn't contribute to that particular post since everyone had it covered by the time I logged on, but glad it worked out so well! Congrats
Soup. These two don't use a lot of veggies, but they use greens which you probably won't get many recipes for.
White Bean and Escarole Soup - definitely read the reviews for ways to spice things up (like adding meatballs and parm)
Lentil Soup - Yeah, most lentil soups don't have greens, but this is too good. On that thought, made red lentil soup to use up other veggies.
munkii and Karen - I missed these yesterday and of course I'm hungry for soup again and I haven't even eaten my breakfast yet.
I'm so excited to try all of these!
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It was COLD here last night so I made soup supper:
Wild Mushroom Soup (note - not creamy)
1 stick butter
1 container crimini mushrooms (baby bellas), chopped
1 container white button mushrooms, chopped
1 container shitake mushrooms stemmed, chopped
1 tbsp minced fresh thyme
2 tbsp flour
3 tbsp sherry
2 cups finely chopped onion
1/4 cup finely chopped shallots (an addition of mine, not required)
4 cups beef broth
1/4 cup milk (another addition of mine, not required)
Melt the butter in a deep pot (I used a 6 quart dutch oven), sautee the onions and shallots about 5 minutes, until golden. Add the chopped mushrooms and thyme and cook them down, about 8 minutes more. Add the Sherry and stir constantly for 30 seconds. Add the flour and stir well. Slowly stir in the beef broth. The mix with thicken up a bit. Bring to a boil and then simmer for 10 minutes, uncovered, stirring occasionally. The mixture will reduce a little and get thicker. I poured in about 1/4 cup of milk at the end to make it more like cream of mushroom soup for my DH but it isn't required by any means. Add salt and pepper to taste (I didn't think it needed anything more) and serve with crusty rolls.