Our puppy boys aren’t actually puppies, they are 11 and 8. We call them puppies as they like to act like that and occasionally they teach themselves new tricks. Guinness, our 11 year old, decided to channel Houdini this morning. Because we’re still having work done on the house we put the dogs safely in a room. It usually works. Only this morning Guinness figured out how to open our sliding doors. It got a little hairy as we corralled him. It was bit bit like a comedy of people going in and out of rooms but no one could see anyone else.
Murphy has been taking this in stride but Guinness has taken to muttering at the intrusions. Definitely put out! Fortunately it will be over soon and he’ll soon get his room back. Silly sausage.
With the cacophony going on, comfort food hits the spot. Bacon chicken white bean soup fits the bill. I added bacon and chicken to this soup because they needed to be used up. Necessity being the mother of invention and all that.
In a saucepan add a half chicken breast that has been cubed and 3-4 rashers of streaky bacon that has been chopped. Sauté on medium heat.
Slice 2-3 mushrooms and chop 4-6 cloves of garlic. Once the bacon has rendered a bit add the veg to the saucepan.
Add 3 cups/24 ounces of chicken stock and bring to a simmer. Next add 2 cans of 15 ounce cans of white beans after rinsing them. Continue to simmer until the beans are cooked through. Season with se salt and pepper. A healthy splash of white wine, ahandful of fresh parsley and 4 ounces of freshly grated Parmesan finishes off the soup.
Fresh baked crusty bread with butter is a perfect companion to this soup.
I really enjoyed this hearty soup. A nice break from all the upheaval.
I have to hand it to our son, he had his wisdom teeth removed yesterday and he did really well. Me? Didn’t sleep the night before. It’s so much easier when stuff is done to you rather than your kids. Now he gets to hear his parents telling him to eat his ice cream. Think he’ll be ok. 😊
Woke up being very happy for fuzzy socks with freezing temperatures and gusting winds. Definitely soup season! On one of our date nights, my husband ordered an amazing mushroom soup and it sparked an idea for a mushroom and parsnip soup. Their soup just had mushrooms in it with Gorgonzola cheese. Well I shouldn’t say just as it was delicious. But I went off on a tangent.
As luck would have it, the co-op had a great selection of mushrooms. Including a Japanese mushroom called maitake. Slice up the mushrooms and toss them in olive oil.
Roast them at 350F/175C until they are nicely browned. In the meantime, peel and dice 1 to 2 parsnips depending on the size. Finely chop a couple of garlic cloves. Sauté the parsnips and garlic with olive oil in a saucepan.
Add a amall handful of fresh thyme, sauté for another minute or so. Add about three cups of chicken stock and half a cup of dry sherry. Bring to a medium simmer. Once the mushrooms are roasted, add them to the soup.
Season with sea salt and pepper. Cook until the parsnips are soft and the broth has reduced about a quarter. Remove from the heat and purée until reasonably smooth.
Top with a dollop of sour cream and a bit of chive. This could easily be made vegan with a veg broth. The parsnip makes it very creamy so I didn’t have to add any cream.