Mushroom Tortelloni and Curry Cream Soup

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Soup!  I think this is my first soup entry. (oops, no the second in 6 years) I clipped this from the newspaper years ago and just found it with the words “Excellent!” written on it.  Well I can’t make these “excellent” recipes if I don’t run across these small snippets of paper.  So, it’s time I enter it here so I might actually find it. The recipe says it was adapted from a Better Homes and Garden Soup book. Who knew Better Homes and Garden had such exotic taste? I found a variation of this recipe on the Internet that doubled the chicken broth and added a cup of sliced mushrooms. (and I stole her photo above as I rememeber this is sort of what it looked like.) I like the idea of those additions so may consider experimenting the next time I make this.

  • 3 shallot, finely chopped
  • 1 fresh jalapeno pepper, seeded and finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon curry poweder
  • 1 tablespoon cooking oil
  • 1 (14.5 oz) can chicken broth
  • 1 (14.5 oz) can unsweeteened coconut milk
  • 1 (9oz) package of refrigerated mushroom tortelloni
  • 1 Tablespoon snipped fresh basil
  • 1 medium tomato, chopped
  • 1 Tablespoon freshly squeezed lime juice
  • salt and pepper to taste
  • chopped peanuts

In a medium saucepan, cook shallot, jalapeño pepper, garlic and curry powder in hot oil about 1 minute, or until shallot is tender.  Stir in chicken broth. Bring to boiling; reduce heat. Simmer, covered for 5 minutes.

Stir in coconut milk, tortelloni and basil. Cook and stir about 5 minutes more, or until pasta is tender but still firm. Stir in the tomato and lime juice. Season to taste with salt and pepper. Cook until heated through, but do not boil.

Garnish each serving with peanuts.


Published in: on May 20, 2017 at 9:52 pm  Leave a Comment  
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Chicken Tortilla Soup for cold December evenings

A Costco chicken seems to last for many nights of trying to figure out how to eat it in a different way. Louis got tired of it and rather than cleaning everything off the carcass, he decided to throw it in a pot and make soup.  Perfect timing as a week of freezing temps at night kept the house very cold.

So we made the broth into chicken tortilla soup. I sauteed some chopped celery and onions and, always, garlic. Then I added the broth and a can of black beans and a can of corn. Of course there was a lot of chicken in the pot.  I had a can of chopped fire-roasted tomatoes with chilies. Wow! It was a lot hotter than I had expected so I put in less than the whole can. A good squeeze of lime is absolutely necessary to perk up the taste. Then toppings of grated monterey jack cheese, chopped avocado, tortilla chips and some sprigs of cilantro.  Buen Provecho!

Published in: on December 5, 2011 at 12:26 pm  Leave a Comment  

Can o’Soup

OK we got back from L.A. & there was no food in the house. So we opened a can’o’soup. Now we had a big hint that it might not be great when the second ingredient listed after ‘water’ was ‘pink beans.’ What? OK, it was warm in the belly, and we did fix it up a bit, but folks: avoid this particular can o’soup!

There was left-over salad too which was, well,  day-old semi-limp salad.  After the holidays, a real low…

Ev says: What?  The salad was delicious!  Thank you Lucy for giving us the left-over salad from the day before.

Published in: on December 26, 2009 at 6:07 pm  Leave a Comment  
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