Best Northwest Harvest Gold Soup Recipes

GOLD SOUP

Steps:

• Add the stock to a large cooking pot or boiler. Everything will be added to the pot as it is chopped/prepared.
• Cut pumpkin and kumera into chunks, no bigger than 2 inches square, removing any skin and seeds. Add to the pot.
• Peel and chop carrots and onion. Add to the pot.
• Wash and drain the lentils. Add to the pot.
• Add all remaining ingredients and some extra water if the veggies are not covered. You may need to add some more water or stock during the cooking- so just keep your eye on it. If there is not enough liquid the soup may stick to the bottom of your pot. (maybe not such a bad thing if you catch it in time. Once when I made this soup it had stuck to the bottom and tasted like it had roasted pumpkin in it).
• Bring to the boil, Boil for approx 30 minutes, or until the largest veggie pieces are soft when poked with a knife. Stir occasionally to ensure the lentils do not burn onto the bottom of the pot.
• Remove from heat and purée with either a stick blender used in the pot or by using a food processor. To make the soup thinner, just add some extra water or stock.
• Serve with a little sour cream and maybe a sprinkle of freshly chopped parsley.

NORTHWEST MUSHROOM SOUP

Steps:

• Clean and destem mushrooms and process in a food processor until finely chopped.
• In a saucepan over medium heat, sweat the mushrooms until moisture is released.
• This will take a good 20 minutes.
• Make sure to stir often so not to burn.
• Once the mushrooms are dry, deglaze the pan with the white wine and let reduce until dry.
• Reserve one half of the cooked mushrooms.
• Add the mirepoix (onions, celery, carrot) and let cook until slightly caramelized.
• Add the chicken stock and sachet, bring to a boil and let simmer for approximately 30 minutes.
• In a blender puree mixture in small amounts until incorporated and smooth.
• Once all liquid has been pureed, add the reserved mushrooms.
• Heat the heavy cream and whisk into mushroom base to desired consistency.
• Chicken stock can be substituted for cream if preferred.
• Season with salt, pepper and lemon juice.
• Saute mushrooms in olive over medium heat. When mushrooms are soft, toss in the shallots and fresh herbs.
• Season with salt and pepper.
• To serve, ladle a generous cup of soup into bowls.
• Garnish with a heaping spoonful of the mushroom mixture in the center of the bowl.

SUPER GARDEN HARVEST SOUP

Steps:

• Saute onion in oil in large saucepan about 5 minutes, stirring occasionally.
• Stir in carrot, garlic and red pepper; cook until tender.
• Add stock, tomatoes, water and cabbage; simmer uncovered 20 minutes.
• Season to taste with hot sauce. and garnish with cilantro if desired.

HARVEST SOUP

Steps:

• Place water and Harvest Soup Mix in a heavy pot and simmer 1 hour.
• Add all other ingredients and simmer another hour.
• Options: Make with smoked sausage and add 1 cup of each fresh diced apples and sweet potatoes, instead of tomatoes.
• Other spices that can be added: savory, garlic and tarragon.

CHICKEN TORTELLINI FLORENTINE SOUP

Steps:

• In a large stockpot cook the tortellini according to package directions. Drain and set aside.
• In the same pan combine the broth and Alfredo sauce. You can use store bought broth and Alfredo sauce or homemade. Either way it will turn out great. Stir in the chicken and tomato strips. Heat to boiling and then reduce the heat. Simmer, uncovered, for 5 minutes.
• Add the cooked tortellini and spinach. Let it simmer for about 5 minutes to heat through and wilt the spinach.Even after making this I felt that it needed just a little more liquid. So as not to lose the creamy texture I added heavy cream until I got the consistency I was looking for. Milk or broth would also work.
• Sprinkle each serving with Parmesan cheese and serve with warm garlic bread.

HARVEST SAUSAGE SOUP

Steps:

• Bring stock to a boil in a large pot.
• Add potatoes to stock.
• Boil for 10 minutes (meanwhile, do the next step).
• Remove sausage meat from casings and form into 1/2" meatballs.
• When all meatballs are formed, gently add them and the red bell pepper to the broth.
• Turn down heat to medium (simmering) and cook for 5 minutes.
• Add tomatoes in their juice, corn, and sugar.
• Stir all ingredients together.
• Simmer (uncovered) on medium-low for 20 minutes, stirring occasionally.
• Enjoy!
• Optional: for added flair, serve with a french baguette and your favorite zinfandel or merlot.