Midwestern Mushroom Soup – Guest Author Chris Pavesic

Chris Pavesic joins us today with a soup my family and I have been making since she posted the recipe on her blog. I have added vegetarian sausage to it for extra protein, or substituted the brown rice for chickpea-based orzo for the same reason. Vegetable broth is always used in place of chicken because my daughter is a vegetarian. No matter what I do with this recipe it comes out amazing.


Ingredients:

  • 1 medium onion thinly sliced
  • 1/3 cup brown rice
  • 6 cups chicken stock
  • 3 tablespoons butter
  • 1 lb. fresh button mushrooms, wiped clean, trimmed, sliced
  • 1/4 cup plus 1 tablespoon dry sherry
  • salt and pepper to taste

Materials:

  • Measuring spoons
  • Measuring cups
  • Large saucepan
  • Flat saucepan

Directions:

1.  In a large saucepan, combine onion, rice and stock.  Bring to a boil, then simmer 25 minutes.  


2.  Meanwhile, melt butter in flat saucepan.  Gently cook mushrooms about 10 minutes or until brown and most of moisture has evaporated.  Add mushrooms to stock.  Stir in sherry and season with salt and pepper.  Simmer 10 minutes.  


Makes 6 servings

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Thank you for reading,

Gina

Chicken Dumpling Soup – Guest Post By Author Chris Pavesic

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Cold weather, hot homemade soup, and a great read. We’re doing it Chris Pavesic style. Recipe included.

Ingredients:

  • 1 pound boneless skinless chicken breasts, cut into 1-1/2 inch cubes
  • 3 cans (14-1/2 oz. each) reduced-sodium chicken broth
  • 3 cups water
  • 4 medium carrots, chopped
  • 1 medium onion, chopped
  • 1 celery rib, chopped
  • 1 teaspoon minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fresh ground pepper or to taste
  • Nonstick cooking spray

Dumplings:

  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • 1 tablespoon margarine
  • 1/2 cup milk
  • 1 tablespoon dried parsley for parsley dumplings (optional)

Materials:

  • Measuring cups
  • Measuring spoons
  • Large nonstick skillet/Dutch oven
  • Small bowl
  • Fork
  • Tablespoon

Directions:

1.  In a large nonstick skillet coated with nonstick cooking spray, brown chicken.  Add the broth, water, vegetables and seasonings.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.

2.  Meanwhile, for dumplings, mix the flour, baking powder, sugar, and salt (add dried parsley if desired) in a small bowl. With a fork cut in the margarine to resemble coarse crumbs.  Mix in the milk.  Set aside.

3.  Bring soup to a boil.  Drop dumplings by tablespoonfuls into the boiling soup.  Reduce heat; cover and simmer for 15 minutes or until a toothpick inserted in dumplings comes out clean (do not lift cover while simmering).

Serve immediately.

Starter Zone Image

Chris Pavesic continues the amazing story of Cami Malifux with Book 2 of the Revelation Chronicles.

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Escape from a world of darkness into a magical realm of limitless adventure.

In Starter Zone Cami kept herself and her younger sister Alby alive in a post-apocalyptic world, facing starvation, violence, and death on a daily basis. Caught by the military and forcefully inscribed, Cami manages to scam the system and they enter the Realms, a Virtual Reality world, as privileged Players rather than slaves. They experience a world of safety, plenty, and magical adventure.

In the Traveler’s Zone magic, combat, gear scores, quests, and dungeons are all puzzles to be solved as Cami continues her epic quest to navigate the Realms and build a better life for her family. But an intrusion from her old life threatens everything she has gained and imperils the entire virtual world.

Time to play the game.

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Many thanks to Chris for stopping by to feed us and show us the Revelation Chronicles!

What’s your favorite soup?

Thanks for reading!

Gina