Summertime calls for simplicity in our cooking. Enjoy fresh summer produce with these specially developed recipe variations for five favorite Homemade in Minutes Mixes.
(BTW, if looking for a good vegetable broth, we like the green 32-oz. boxed Emeril organic vegetable broth.)
Asparagus Spinach Soup – Go Green with this Variation
Recipe Ingredients:
• 4 cups broth (vegetable or chicken)
• 1 package
Idaho Outpost Potato Leek Soup Mix
• 6 ounce package baby spinach
• 1/2 bunch of fresh asparagus
Directions:
1. In a 4 quart, pot heat broth.
2. Add contents of Potato soup mix package.
3. Add spinach and simmer 20 minutes covered.
4. Cut up asparagus into one-inch pieces and add to the soup pot along with cream.
5. Simmer 5-10 more minutes covered and serve.
Cream of Mushroom Soup
Wild mushrooms come in season in early spring. Try this variation for a luscious cream of mushroom soup.
Recipe Ingredients:
• 1 package
Pennsylvania Woodlands Mushroom Barley Soup Mix
• 4 ounce package gourmet wild mushrooms, roughly chopped
• 2 tablespoons butter
• 4 cups chicken broth
• 1 cup heavy cream
Directions:
1. In a 4-quart pot melt butter and saute mushrooms for 3 minutes.
2. Add contents of the Mushroom Barley Soup Mix and stir.
3. Add chicken broth and bring to a simmer.
4. Cover and simmer on low 20 minutes.
5. Add cream and continue on low 10 minutes.
6. Serve as is or use a hand immersion blender in the soup pot for one minute to make the soup even thicker.
Creole Sweet Potato Soup – Sweet and Spicey
Recipe Ingredients:
• 1 large sweet potato, peeled and diced
• 2 tablespoons olive oil
• 1 package New Orleans Jambalaya Soup Mix
• 6 cups broth (vegetable or chicken)
Directions:
1. In a 4 quart pot, heat oil and saute sweet potato about 3 minutes.
2. Add contents of the Jambalaya Soup mix and stir.
3. Add broth, bring to a simmer, cover and cook on low 30 minutes until sweet potato softened.
Curried Coconut Cauliflower Soup – Thick and Flavorful
Recipe Ingredients:
• 4 cups broth (vegetable or chicken)
• 1 package Pacific Rim Gingered Carrot Soup Mix
• 1 whole head of cauliflower
• 1 tablespoon brown sugar
• 1 14-ounce can coconut milk
Directions:
1. In a 4 quart pot, bring broth to a simmer
2. Cut up cauliflower flowerets and add to pot.
3. Add contents of the Gingered Carrot soup mix and brown sugar.
4. Simmer 25 minutes.
5. Use a hand immersion blender, or a food processor, to puree the soup.
6. Add coconut milk, simmer gently 5 minutes and serve.
Tomato Squash Soup – Thick and Vegetably
Recipe Ingredients:
• 2 yellow summer squash
• 2 tablespoons butter
• 1 package Mississippi Delta Tomato Basil Soup Mix
• 4 cups broth (vegetable or chicken)
• 1 28-ounce can crushed tomatoes
• 1 cup heavy cream
Directions:
1. In 4 quart pot, saute 2 diced yellow summer squash (or zucchini) in 2 tablespoons of butter for 5 minutes.
2.Add 4 cups broth, 1 28-ounce can crushed tomatoes.
3. Bring soup up to a simmer for 20 minutes, covered.
4. Add 1 cup cream, gently simmer on low, covered 15 minutes, and serve.
