Coming Out of Retirement- Souper Sunday 2013

So, I had a bazillion (handful) of requests for Souper Sunday recipes. You kids like your soup! As a result, I am pulling the ol' blog out of retirement, because I am lazy and will probably forget to email those of you who asked for the recipe. 

Our first Souper Sunday of 2013 is my take on Olive Garden's Zuppa Toscana. I'm not an O.G. fan, but by golly I enjoy their soup and salad. You may hate my recipes, because I make up most of them and my measurements aren't exact. Just go with it, and I'm sure it will all be just fine. Happy Souper Sunday, players!

1lb ground sausage (I used Jimmy Dean reduced fat)

3 slices of bacon, coarsely chopped

1 chopped white onion

3 medium russet potatoes cubed

2 cans chicken broth

Minced garlic- I like a lot. You may not!

1 c chopped kale

Handful of sliced mushrooms

1 quart water

1 c (ish) heavy cream

Salt and pepper

Cook sausage, bacon and onion until thoroughly browned and onions are translucent. Bacon should not be crispy. Drain fat and put the meat and onion to the side. 

In a stock pot, cook potatoes in broth, garlic and water on medium heat until tender. 

Add meat, onions, mushrooms and kale. Simmer until the kale is cooked, but not mushy. About 7 minutes. Kale is gross mushy. Stir in cream before serving. Add salt and pepper to taste. I garnished with fresh Parmesan. 

Y'all. This was so good. So easy. So better than the O.G. version. 

Do it. 

Souper Sunday 2- Potato and Corn Chowder with Shrimp

Souper Sunday part deux was a super success!  When my little bird decides to let me, I will type up the recipe.  Until then, just trust me that it was delicious!

Souper Sunday

Last year, in an effort to celebrate fall, we started Souper Sunday at our house.  Beginning with the first Sunday in fall and lasting until the Sunday before the first official day of spring, we have soup for dinner.  It quickly became a favorite, and something my husband and I would look forward to all week.  Sometimes I cook from a recipe, but more often I end up cooking from an idea and whipping up my own creations!  Last Sunday was the first Souper Sunday of the 2010 fall season, and it did not disappoint!  I got many requests for the recipe for this hearty stew, prompting me to start blogging again.  I saw this being made on the television show Diners, Drive-Ins and Dives, but was sad that they did not post the recipe.  I don't know how mine compares to the little Irish pub that was featuring it, but this one is out of this world!  Creamy in texture with big chunks of tender meat and vegetables, this stew did not disappoint!  So without further adieu, here is my recipe for Guinness Beef Stew! 

Guinness Beef Stew

Shopping List
2 lbs stew meat (You can get it pre-cubed or use chuck or brisket meat.)
4 carrots
1 large yellow onion
6 medium or 4 large russet potatoes
1 can chunky tomato soup (I used Amy's Organic tomato bisque.)
2 Guinness beers (I think any dark beer would work, but I think the Guiness provided an awesome richness!)
2 c beef stock
1 c water
4 tbl flour
garlic powder
2 bay leaves
salt
pepper

1.
Place cubed beef in a gallon sized Zip-Loc bag with 1 beer and a generous sprinkling of garlic powder.  Leave in the refrigerator for 2-3 hours.
2.
Drain liquid, and sprinkle flour over meat to coat.  
3.
In a stock pot, over medium high heat, brown beef until you can no longer see the flour.  It isn't necessary to cook it all the way through.  Using flour should have put a nice crust on your meat, and it will help stabilize the chunks during the long simmer.
4.
Pour the stock and remaining beer in the pot with the cooked beef.  Add bay leaves, pepper and soup to the mixture and stir.  Bring the contents up to a simmer, and reduce the heat to low.  Leave your pot uncovered! You want to allow some of the liquid to evaporate and concentrate those yummy flavors!  Let your pot simmer for at least three hours, while stirring occasionally.  If you leave it on the stove longer... great!
5.
About an hour before you want to enjoy your stew, add the water, and bring the stew back up to a boil.  Add your carrots and onions.  I like my veggies chunky, but cut them how you like them! Simmer with the lid on until your veggies are done. 
6.
While the veggies are simmering, in a separate pot, boil cut potatoes.  You don't want to cook them in your stew, because they are very absorbent, and often steal flavor from the rest of the ingredients! (Plus they get mushy!)
7.
Season stew with salt and pepper to your desired taste.  Place a serving of potatoes in a bowl, and pour your stew on top.  

Enjoy!