Wednesday, October 16, 2019
I like this soup in the Fall – it is simple to make and tasty too ;-)
I put it all in the crockpot (and added a handful of sliced Chanterelle mushrooms because I was curious) and let the goodness begin … it was delish!
AUTUMN SOUP ~serves 4 (1-3/4 cups each)
4 teaspoons Margarine * 1 cup EA diced Onion & Celery * 4 cups Chicken Stock (homemade is best) * 3 cups cubed Butternut Squash * 8 ounces dry Navy Beans * 2 teaspoons Bacon Bits
The peeled squash was slick, so I held it with a clean dishcloth while I finished peeling it.
Sliced Butternut squash waiting to be seeded before cubing.
Cubed Butternut for the soup ...
Combined Autumn Soup ingredients in crockpot. I freeze my stock in 2 cup measurements, then crack it to add to my crockpot.
Bring to a boil on HIGH – then turn down to LOW and continue cooking 4 to 6 hours; depending on your crockpot.
While the crockpot soup was cooking, I put sweet potatoes on the stove to cook because I want to mash and freeze them for future meals – and I also got busy with the mushrooms Mike sent home with me the other day … (https://jeastofeden.blogspot.com/2019/10/something-old-something-new.html)
When these sweet potatoes are cooked, I am going to mash them and season them with a Fall blend of cinnamon, cloves & nutmeg … and freeze them in individual serving sizes to add to my meat meals Freezer Fare :-D
The canned Chanterelle Mushrooms were stored for another day; I’ll make a mushroom soup with them later on. The bagged Chanterelle mushrooms were sliced & frozen for future use. I added a handful of sliced Chanterelles to the Autumn Soup posted above.
I put the Cauliflower Mushroom to soaking … and started cleaning all the whorls with a soft bristled toothbrush to get as much of the forest floor out of the tight curls as I could.
The Cauliflower Mushroom wasn’t as sturdy as it felt, and it kinda came undone while I was cleaning it. That’s okay: it will cook up easier in pieces ;-)