- Yule Cookie Recipes, 2003-2008
- Raising Chickens
- Companion Planting
- Container Gardening
- Non-Toxic Cleaning
- Organic Pest Control
- Gardening by the Moon
- Seasonal Kitchen-August 2008
- Seasonal Kitchen-Summer Solstice 2008, 2009
- Seasonal Kitchen-Samhuinn 2008
- Seasonal Kitchen-Harvest 2008
- Seasonal Kitchen-July 2008
02 October 2011
Day 2-31 Days of Samhuinn Cooking-Two Roasted Garlicky Soups
Yesterday was a very rainy and rather chilly day. Pixie woke with the beginnings of a cold and because of her leukemia treatment I cannot give her any of my usual repertoire so I go back to one of the staples of nature's medicine cabinet. Garlic!
I have been promising her noodly soup all week, she isn't overly fond of soups but this is one she does enjoy. The first is actually the base for the soup I made later on.
Pixie's Thymey-whymey Garlicky Noodle Soup
8 cups (or so) chicken or vegetable broth/stock
4 heads of garlic, roasted*
1 tied bundle of thyme and rosemary (I take dried sprigs and toss them in while the base simmers then scoop out)
salt and pepper, to taste
(The above is the BASE SOUP-more with that below)
1 package of soba noodles
I ended up squeezing the entire head and working the garlic out clove by clove. to pull it apart is incredibly time consuming and if you have kids who love getting messy this would be an ideal job for them. The garlic can be added to soups or spread on toast, warm bread, anything you can possibly think of.
Roasted Garlic Soup with Mushrooms and Wild Rice
Starting with the base soup (above-minus the noodles) at the boil add:
1 cup wild rice
Reduce heat to low and cover. Let simmer 1 hour.
To the soup add
2c. mushrooms-Sauteed in a bit of olive oil with 1/2 a chopped onion.(I first soak dried mushrooms (porcini, woodear, chanterelle, oyster, shitaki, your choice) in hot water until they are reconstituted)
1 tsp dried thyme leaves
1 tsp coriander
pinch of ground cardamom
Let simmer on low for an hour (or so..I let this sit for hours)
Slowcooker alternative: toss the above into a slow cooker (minus the herbs and spices), instead of sauteeing the mushrooms you can reconstitute dried and toss on in and let cook on low overnight or 8hrs. Add broth/stock as needed and the herbs and spices should go in for simmering 30-45min before serving.