Big Decisions

"This is what we train for team"

With only a week  before the big day, it is time to choose our soup and make a trial run. With so many delicious options out there, this is probably the hardest part of the competition.  

Cookbooks go missing - seriously

Pinterest boards go "Private"
​

Red Herrings are posted on Facebook

​Team Karen/Caroline's two top choices for this year

We've narrowed our choices down to the following two contenders
​

Hungarian Mushroom Soup

Servings: 4
​Ingredients

• 2 tablespoons butter
• 1 onion, diced
• 1 pound mushrooms, sliced
• 1/4 cup flour (rice flour for gluten free)
• 1 tablespoon paprika
• 4 cups chicken stock
• 2 teaspoons dried dill
• 1 tablespoon soy sauce (optional)
• salt and pepper to taste
• 1/2 cup sour cream
• 1 splash lemon juice
• 1 handful fresh dill, chopped (optional)

directions

1. Melt the butter in a large sauce pan
2.  Add the onions and mushroom and cook for about 10-15 minutes.
3. Mix in the flour and paprika and let it cook for 2-3 minutes.
4. Add the broth, dill, soy sauce.
5.  Bring to a boil, reduce the heat and simmer for 10 minutes
6. Season with salt, pepper
7. Mix in the sour cream, lemon juice and dill and remove from heat

Recipe courtesy Closet Cooking
​http://www.closetcooking.com/2007/05/hungarian-mushroom-soup.html
​

Creamy Chicken and Corn Cowder

Yields 7 servings
​
Ingredients

• 1 lb boneless skinless chicken breast, cooked and shredded (3 cups) - Feel free to use rotisserie chicken, my go-to short cut  
• 8 slices bacon, cooked and crumbled*
• 1/4 cup butter, diced into 1 Tbsp pieces
• 1 large red bell pepper, diced (1 1/2 cups)
• 1 medium yellow onion, diced (1 1/4 cups)
• 1 - 2 jalapeños, seeded for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium russet potatoes, peeled and diced slightly less than 1/2-inch thick (3 cups)
• 2 bay leaves
• Salt and freshly ground black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Green onions and seeded, finely chopped jalapeños (optional), for serving

1. In a large pot, melt butter over medium heat.
2. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
3. Add garlic and cook 30 seconds longer.
4. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
5. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
6. Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally.
7. Serve warm topped bacon, green onions, and optional jalapeno peppers.

​Recipe Source: adapted with some changes from BHG