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salt & pepper to taste

Creamy Mushroom Soup

Cream of Mushroom Soup

I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I’m a mom. I’m a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I’m getting old. **Sigh**

So now that I’m older and wiser (clearly), I feel I’m very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell’s Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

Cream of Mushroom Soup

I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We’ve had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Print Recipe
 Creamy Mushroom Soup
Cream of Mushroom Soup
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cream of Mushroom Soup
Instructions
  1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
  2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
  3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
  4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
  5. Add in 4 tablespoons of butter and your flour to coat your mixture.
  6. Slowly add your vegetable stock while stirring.
  7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
  8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
  9. Enjoy!
Recipe Notes

You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

You can find the lovely walnut cutting board on Arousing Apetites:
https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

 

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Green Potato Soup

Creamy vegetable soup filled with kale, cauliflower and potatoes.

Time Flies

And just like that it’s 9:30. Happens so fast, this thing called time, one second we have plenty of it and the next it’s gone. I find myself using every ounce of precious time each day, from the time I wake up to get the kids breakfast, ready for school and out the door until the last hour of the night whether I’m finishing cleaning, cooking, baking, PTA work or blogging. Sometimes I can’t find the pause button, it’s now or never, do or die, something is always happening. 

7 years ago I made the choice to stay home to raise my kids, I think I only questioned leaving my job as a teacher for a few seconds. I remember being in one of my M.Ed. literacy classes and asked my professor, what would you do? She said, without question, you might regret going back to work too soon but you will never regret the time you spend with your kids. And so, my one year leave has become a 7 year leave of absence. I think about the old days, teaching in the classroom, working with amazing colleagues, inspiring young minds but then I stop and think that I have inspired young minds, my own little ones. And then I breathe a sigh of relief. I haven’t been doing nothing all these years, I have been molding the minds of my own children and it’s been worth it! 

To the strong mamas

So about this stay-at-home mom business. You know, frankly the first 5 years are a blur to me. I was home with 2 toddlers and a baby (then 3 toddlers), I can honestly say I powered through. Sure we had good times but I have blocked out the tantrums, the schlepping of kids to the bathroom when we’re out, the diaper blowouts, the tantrums (did I mention that already?), naps and the days without naps. I remember the good fun times too but how I managed 3 kids is kind of astounding. There were days (many days) when I realized that managing thirty 4th graders was much easier than my days at home. It wasn’t all cupcakes and sunshine. It was work, hard work. 

I also think about those mamas that do go back to work and make their schedules work with their little munchkins. Sometimes that is the only choice and it’s a tough one. Balancing the stress of a job, trying to spend every ounce of energy left with your littles and manage the homelife. That is not an easy task to accomplish. I commend you wonderful, powerful ladies because for you it isn’t all cupcakes and sunshine either, it’s work, hard work. 

Every aspect of our lives is an obstacle, a challenge, something to help reach us to our next milestone. For me, the time has come where I am supporting my children but also enjoying the bit of freedom they have allowed me as they grow older. My time is dedicated to managing our home, cooking, taking care of the kiddos, working as our school PTA President, being a loyal friend, connecting with people new and old to maintain and build relationships, support my amazing husband as he does for me, help my parents with needs they have and whatever else life throws my way. People always comment to me telling me I’m Super Mom, nah, I’m just a mom and all our super powers are different. We all have our strengths and our weaknesses, none of us are Wonder Woman (no matter how bad we all want that!). I know that my powers come from my mom and dad, they are my rocks, they are the ones that taught me to persevere and tackle anything that comes my way. My next journey is here, it’s here with all of you! So, while I’m hard at work keeping up with all things life throws at us, I did manage to make this delicious soup. It’s packed with cauliflower and kale and my kids not only ate it but loved it! I hope you enjoy too! 

As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

cauliflower soup

 

potato soup

 

potatoes

 

cauliflower soup

 

garlic

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

cauliflower soup

 

 

Print Recipe
 Green Potato Soup
This recipe can't be easier and even great for a weeknight meal! Kale, cauliflower & potatoes make up this hearty soup that will definitely fill you up and stick to your bones.  Please see notes below to adjust for vegan/dairy free options
Creamy vegetable soup filled with kale, cauliflower and potatoes.
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
Creamy vegetable soup filled with kale, cauliflower and potatoes.
Instructions
  1. Begin by prepping your cauliflower, remove the stem and leaves and cut cauliflower into florets.
  2. Next clean and cut your potatoes into quarters, leave the skins on.
  3. In a large pot, place potato quarters and fill with water on medium high head, allow to soften until fork tender, about 10-12 minutes. Drain and set potatoes aside.
  4. Add your olive oil to the pot on medium heat and add your chopped onion, cauliflower florets and kale. Sprinkle with a touch of kosher salt. Continue to stir and coat with the oil allowing the onions to become translucent and the cauliflower a bit browned.
  5. After about 10 minutes, add your garlic until just fragrant then add in 4 cups of your stock and half of your cooked potatoes with the peels. Allow all the vegetables to become tender.
  6. Once everything has softened, remove pot from the stove and place your immersion blender in and begin blending until all the large chunks have liquefied. You can also pour into your high-powered blender (just be careful when pouring hot liquids into blenders)
  7. Next, add in your remaining stock and milk. *
  8. Peel and chop your remaining potatoes and add to the soup.
  9. Finally season with salt and pepper to taste. Top with cream and serve with bread or toppings below.
  10. See notes below about toppings on soup and adjustments for vegan/dairy free options.
Recipe Notes

Vegan/Dairy Free:

To make the soup vegan/dairy free omit the 2 cups of milk and add in 2 additional cups of stock. The soup will remain creamy due to the cauliflower. 

Toasted Quinoa: 

Check out Genius Kitchen for steps on properly cleaning and toasting Quinoa. I added Jacobsen Steak Seasoning while the quinoa toasted in the pan. Feel free to season however you'd like. 
http://www.geniuskitchen.com/recipe/how-to-properly-clean-and-toast-quinoa-421986

Roasted Garlic:

To roast whole garlic, remove the bottom to expose as much of the garlic as you can. Gather your garlic heads and place in foil. Drizzle 1-2 tsp of olive oil on exposed garlic. Wrap up and place in 400 degree oven for 40-45 minutes until the garlic is caramelized and gooey. 

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Cream of Broccoli Soup

Soup season! It’s officially acceptable to have soup anytime. My middle child is more than happy with that, considering she asks for cream of broccoli soup about 3 times a month…even when it’s 80+ degrees outside. I definitely tend to make more broth based soups: chicken noodle, Italian wedding, lentil but sometimes a lovely cream based soup is just what you need to get you through those cold days. 

With days growing shorter and shorter and the holiday season upon us,  I feel like I have been running around like crazy day in and day out. Trying to get kids to where they need to be, manage school events, try to keep our house in some kind of working/neat order and of course get dinner on the table. Frankly, the days I aim for a blog post and make dinner in the morning, I give myself a nice big pat on the back.  After completely cleaning out my fridges yesterday I realized that I needed a big ol’ grocery shopping trip and perhaps get a meal plan together this week? Maybe? Anyone else in that boat? A few stores later + unloading the cooking began. 

Alessia, my middle child, sweet as pie has a ridiculous obsession with cream of broccoli soup. Someway, somehow it became her all-time favorite soup. It’s nothing fancy, pretty inexpensive to make and definitely fills you up. The best thing about this soup is that it takes only a few minutes to prepare and can be only one pot! Doesn’t that sound incredible? I don’t know about you, but a homemade delicious meal on a budget sounds pretty good to me. Between the normal holiday bustle + birthdays, December is a doozy! I know there are many variations to cream of broccoli but I hope you’ll give this one a try, simple roux base, milk, broth + broccoli is all you need for an amazing dinner tonight. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.

 


Print Recipe
 Cream of Broccoli Soup
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Instructions
  1. Begin by making your roux (butter + flour mixture). In a heavy-bottomed pot melt your butter. on medium-high heat. When butter begins to melt, add your flour and begin to whisk.
  2. Allow flour and butter to bubble slightly while continuing to whisk for 3-4 minutes. You want to create a thick mixture (a roux).
  3. Slowly add in about 1 cup of milk and continue to whisk allowing the roux to blend into the milk.
  4. Once the roux is no longer visible and has melded in with the liquid, add the remaining milk and broth.
  5. Continue whisking constantly until the soup begins to thicken and boil.
  6. Once the soup comes to a boil, lower the heat and add in your broccoli florets. You may roast your broccoli before placing into the soup but the heat from the soup will cook them perfectly, making it a one pot meal.
  7. Stir the soup and let the broccoli soften to al dente.
  8. Season with salt & pepper until the taste is just right.
  9. Enjoy with bread or toasted croutons.
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Twisted Mashed Potatoes

Conferences.

Today I spent the morning learning about my three little munchkins. It’s hard to believe I have a 4th grader, a 2nd grader and kindergartner. I really look forward to their yearly conferences, sadly it’s only once a year now but nonetheless, I love it. As a teacher myself (in a form of self-induced retirement) I can’t stress the importance of school strong enough to my kiddos. We read, we write, we do math, we talk about real life application, but coming from mom is not the same as coming from your teacher. So today, as the hubs and I sat in and listened to our kiddos’ teachers talk about how extraordinary they are, it was a good moment (well 3 good moments). Those moments you realize that hey, maybe we are doing something right afterall!! 

One thing my girls have in common is being too passive in class, not sharing their thoughts, ideas and insights with the rest of their class. Quiet kids?!? Are they really my kids? I appreciate their politeness but I want them to learn to be vocal, strong-minded and share what they know and learn. (Isaac does NOT share that trait!!) I also hope that they open up the computer and read some of my blog posts. Read to see that writing CAN and DOES happen in real life. But truth be told I think my kids are way smarter than I ever was at their age. I think they’re a bit more naive (in a good way and probably because we keep them a bit sheltered) but definitely smarter. I don’t know if it’s the times with fast paced technology at your fingertips or just how this generation is growing up. I know they’ll out smart me one of these days but for now, I hope I still have the upper-hand. Back to school next week for a full week then another 2 day week to conclude “No School November”. 

Thanksgiving. 

Speaking of November, Thanksgiving is less than 2 weeks away and right about now, you should definitely be plotting and planning your menu. Sending out that Google Doc if you’re hosting a Friendsgiving. So I give you another savory side dish to share at your table this year. A little bit classic with some twists, because you know I don’t do full on traditional. Mashed potatoes. Mashed potatoes were not something typical at my Thanksgiving table as we had a plethora of Lebanese side dishes. But I learned very quickly from hosting Friendsgivings that the mashed potatoes are a crucial element to the day. I love a good bowl of mashed potatoes just as much as the next person but for Thanksgiving, let’s give them an extra twist. Carrots + parsnips + roasted garlic + Parmesan cheese make these potatoes stand out from the rest. Do you want to know the secret weapon to make the smoothest, perfect mashed potatoes? The food mill! Kind of an ancient looking tool, but it perfectly smooths out the potatoes into fluffy little rice-like granules. You can find them online at Amazon, I prefer the plastic housing versus the metal. This is also what I use to make moujadra if you were curious. These mashed potatoes were at hit at my house, kids couldn’t eat enough. The carrot and parsnips are definitely subtle but add a depth of flavor. So whatever your Thanksgiving day plans are, or if you just need a side of potatoes for dinner tonight. Give these a try, you won’t be disappointed. 

Potatoes.

With a quick roasting of carrots + garlic + parsnips and boiling of potatoes, your amazing mashed potatoes are about ready to be transformed into magic. Speaking of the food mill, it’s a magic device, no motor, simple parts and some hand motion to get the creamiest potatoes. After everything is soft and mushy, with a bowl underneath, start churning the mill with your veggies in there a small amount at a time. 

A few grinds back and forth and the potatoes get mushed through the sieve to perfection! 

It almost looks like cauliflower rice, once you have your potatoes through, add in your carrots and parsnips. It is essential that these are roasted to a soft texture so they are able to be mushed through the food mill. It will also ensure a smooth consistency of your mashed potatoes. 

A beautiful array of color, a little jazzier than your standard mashed potatoes for sure!! Add in some butter, milk, scallions, cheese and you have the PERFECT twist on a traditional dish. As always, I love seeing your creations, be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page.


Print Recipe
 Garlic Mashed Potatoes
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Course Side Dish
Cuisine American
Prep Time 15
Cook Time 25
Servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Prepare vegetables by cleaning and peeling carrots, parsnips and potatoes.
  3. Slice the carrots and parsnips into strips. Place on sheet pan along with 3 cloves of garlic (peel on). Drizzle with olive oil and salt & pepper.
  4. Bake for 15-20 minutes until fork tender.
  5. Meanwhile, cut potatoes into small chunks and place in a large pot along with 2 bay leaves and 3 cloves of peeled garlic. Cover with water and boil on stove top until fork tender, about 15-20 minutes. Drain and remove bay leaves.
  6. Once all vegetables are fork tender place some of the potatoes in food mill and begin processing. Continue with the remainder of the potatoes, carrots, parsnips and garlic.
  7. Place pot back on the stove and add in 1 cup of warm milk and butter and whisk. Add additional milk if needed. Once smooth, add in chopped scallions, Parmesan to your liking and salt and pepper to taste.
Recipe Notes

**Keep Warm: The best way to keep mashed potatoes warm is over a double boiler. This way the bottom of potatoes don't burn, they stay warm off the steam. 

**Prep ahead: Plan ahead and prep your veggies the night before. Place peeled potatoes in water with a splash of vinegar so they don't brown. 

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