Mr. Bijoy Writes

It's getting chilly and some of my friends out east have had their first snow. So, to me, this mean soup season! Here's a great soup recipe that is just delicious. Give it a shot! What ya need: 1- 28oz can of peeled tomatoes, diced 1 medium onion, chopped 2 cups of quality chicken stock 3/4 cup of heavy cream 1/2 cup of white wine 1/4 cup of fresh parsley, finely chopped 1/4 cup grated Parmesan cheese 1/2 teaspoon of kosher sea salt 1 teaspoon of chopped garlic 1 teaspoon of freshly ground black pepper 1 teaspoon of freshly squeezed lemon juice 3 tablespoons of dill, finely chopped Ok, so: In a large pot, mix all of the ingredients except for the parsley, Parmesan, salt, pepper, and heavy cream. Cook this over medium heat for 30 minutes, or until the tomatoes are tender. Add the rest of the ingredients, stir, and let simmer for 10 more minutes.  Super easy, super tasty! Enjoy!

On a trip to Georgia a few years back I came across a portabella soup that sparked my interest. I remember walking into this small restaurant and wanting something warm to help ease the crisp night air. This soup looked good, so I ordered it. I tried for months to try and mimic the recipe and it finally came through. I suggest this soup for cooler days as part of a hearty meal. I hope you enjoy it as much as I did.  What ya need : ¼ cup of unsalted butter 5 chopped leeks (about 3 cups) 1 onion (roughly chopped) 10 ounces of portabella mushrooms (chopped – so about 4 cups) ¼ cup of all-purpose flour 3 cups of quality chicken stock 4 tablespoons of dry sherry 2 cups of Half & Half ¼ teaspoon of cayenne pepper ¼ teaspoon of ground black pepper (or white pepper, your choice) Ok, so: In a big pot, melt the butter over medium heat. Add the leeks and onion and sauté until the onions grow soft. This should take about ten minutes or so. Then add the mushrooms...