To make up for not posting for so long I have made it a double hardcore hobbit recipe week. Am I forgiven? How about after you taste this soup? It is delicious! It is exactly what I needed after a busy day. I paired it with some light havarti stuffed buns. Omnomnom! In Lotro this soup is made using mushrooms, mixed herbs, and leek stock. Fantastic! The soup was nummy nutritious velvet in a bowl. With the large serving size it was incredibly filling, a great dinner course all on it’s own. What hobbit would protest a dinner with mushrooms as the star? Shall we?
- 5 cups Hardcore Hobbit Leek Stock
- 4-5 cups various mushrooms, sliced (I used shiitake, portobello, and crimini)
- 2 tbl soy sauce
- 1 tsp white pepper
- 1 fl. ounce dry sherry
- Combine the ingredients in a crockpot. Do not worry if the mushrooms seem to over power the amount of stock, they will cook down and provide their own liquid.
- Cook for 8 hours on low (or stovetop simmer 30- 60 minutes)
- Using a handblender or blending in batches process the soup until it is blended. I went with a texture that was blended but not smooth. I liked the variations in colour and texture. That is personal taste, go with what you like! Season with extra salt or pepper as needed. Serve.
- Want a tasty variation? My husband topped his soup with fat free sour cream. He even made a ghost on top to celebrate the season. Isn’t it cute? I tasted his variation and it is indeed nummy!!
Makes 5 generous and filling servings. Each serving contains 205 calories, 5 grams fat, 35 grams carbs, 4.7 grams fibre, and 5.9 grams protein. A great fall day treat. Using local mushrooms makes the flavour of those mushrooms sing! When selecting your variety of mushrooms you might want to check out what is local to your particular shire and in season. Every hobbit deserves the best mushrooms they can find.
Posted in Comfort Foods, Crockpot Creations, Dinner, Lunch, The Hardcore Hobbit
Tagged Garlic, leek, mushroom, Onion, Potato, Soup, vegetarian
My first weekend at yoga teacher training was a crazy one but a great one! I met a whole bunch of awesome new people AND I worked a couple of really tasty recipes on the side. Epic win! I made this mostly in the crockpot while I was away at training, so it’s perfect for you other busy hobbits out there. In LOTRO leek stock is made with leeks, water and shire taters. I love the smell of this stock, it certainly picked up my spirit when I walked in the door. Look at all those beautiful leeks!
- 3 cloves garlic, minced
- 1/2 medium onion, diced
- 2 tbl butter
- 3 medium leeks, thinly sliced, white/light coloured parts only
- 4 small potatoes, cubed
- 5 cups water
- salt and pepper
- Heat a pan to medium high. Add the butter, swirling it around to coat the pan.
- Add garlic and onion. Cook until onions begin to caramelize.
- Add the leeks, cook for about 1 or two minutes. Stirring constantly.
- Pour into a crockpot.
- Add the potatoes and water. Heat the crockpot for 8 hours on low. You can do this faster by just adding the ingredients to a stock pot and heating over the stove for 30-45 minutes on medium high. Make sure the potatoes are tender before serving.
Makes 5 super generous servings. Each serving contains 180 calories, 4.9 grams fat, 32 grams carbs, 4 grams fibre, and 3.7 grams protein. This is a great soup base! A great departure from the same old veggie soup base that most vegetarians can get stuck with. You can use lighter butter substitutes for this soup but I found that full fat butter really helped those leeks along flavour wise.
Posted in Comfort Foods, Crockpot Creations, Dinner, Ingredient, Lunch, The Hardcore Hobbit
Tagged Garlic, leek, Onion, Potato, Soup, vegetarian
So, here we are, all drenched from those april showers. It is still so cold out there! Must comfort our little hobbit selves with a bit of soup I say. In LOTRO chicken carrot soup is made from carrots, green onion, and chicken stock. To do something different with the soup I added some matzo or matza balls to it instead of noodles, rice, etc. All I did was use a mix and drop them in during the last 20 minutes of cooking. So delicious. If you havent’ tried matzo balls before you should really give them atleast one chance. They are delicious and filling! My husband has been asking when I plan to cook with them again. One day I will definitely have to make some of my own, for now I trust the mix. Another fun addition was the use of “carrot noodles” they make it so the carrot flavour is everywhere in the soup but more fun texture wise.
- 3 medium carrots
- 6 cups hardcore hobbit chicken stock
- 150 grams shredded cooked chicken (may already be in your stock)
- 2 green onions, sliced
- 1/4 cup fresh parsley
- 1 tsp sea salt
- 1/2 tsp ground pepper
- 1 tbl italian seasoning
- 10 matzo balls (optional)
- Using a peeler shave the carrots into noodles. Cut the length if they are longer than desired.
- Add all the ingredients except the matzo balls to a crockpot. Cook low for 6-8 hours.
- Add matzo balls during the last 20 minutes of cooking.
Makes 5 servings. Nutritional info does not include the matzo balls as they are optional. Each serving contains 66 calories, .6 gram of fat, 4.7 grams carbs, 1.2 grams of fibre, and 10.4 grams of protein. These servings are pretty big too! About 2 cups of broth and carrots. Plenty of room for a couple of matzo balls I say!
My first taste of butternut squash soup was at a marche restaurant in Toronto. I was so blown away by its creaminess and flavour I worked hard to recreate it. I think I’ve come close and on top of that it is completely healthy. Theirs probably had cream in it but I have found that this recipe just doesn’t need it. It is tasty and creamy all on its own. Pair this with some fresh baked bread and you really have a heavenly meal. It’s a favourite of mine really, especially when it is cold and rainy. Which happens often out here!
- 1 tsp extra virgin olive oil
- 1 onion, chopped
- 2 medium carrots, chopped
- 2 leeks, white part only, chopped
- 2 lbs butternut squash, cubed
- 1 bartlett pear, cored and chopped
- 6 cup water or chicken stock
- 2 purple basil leaves, chopped finely
- 1/4 tsp pumpkin pie spice
- sea salt and pepper to taste
- Heat the olive oil in a soup pot. Add the onion, carrots, and leeks. Saute until carmelization occurs.
- Add the squash, pear, stock or water, basil and pie spice. Season with some salt and pepper. Allow to simmer until the squash and pear are tender, about 15-20 minutes.
- Puree the soup using a hand blender or in batches in a regular blender until it is smooth.
- Reheat the soup and serve.
Makes 8 large portions. Each portion (about 2 cups) is 72 calories, .8 gram fat, 4.4 grams fibre, 17.2 grams carbs, 1.3 grams protein. Calculated if water is used instead of stock. If you need a bit of extra creaminess a dollop of fat free sour cream is excellent in this. I don’t usually do that, made for a pretty picture though!
A bit of a later day post than usual today. It was a Brrrraaaargh day out there today….meaning it was cold and crazy busy. Well, I can’t think of a better time to put up a less complicated and comforting hardcore hobbit. This is an ingredient recipe in the game and real life really. Having a good soup stock in my freezer is definitely a must, be it chicken, vegetable, beef, turkey, etc. Let’s face it soup rocks. It makes you feel better when sick, full for low calories and fat, warms you up on a cold day…and in some cases cools you down on a hot day. In the game chicken stock is made from water, green onions, and chicken. Simple enough really…and oh so tasty.
- chicken carcass from roasted chicken (hehe I got to say carcass in a recipe) with bits of leftover chicken
- 3 green onions, sliced
- 1 tbl dried parsley
- 2 tbl white wine
- 6-8 cups of water
- Salt and pepper to taste
- Place all in a crockpot and allow to cook on low for 8 hours.
- Allow to cool, skim the fat off the top, remove bones, and store for future num.
Makes 6-8 cups of chicken stock. The recipe really varies given your volume of leftover chicken bits. I had about 1 cup of chicken bits. I got about 8 cups of stock from my attempt. Each serving of one cup came out to 31.7 calories, .2 grams of fat, and .1 grams of fibre.
When it’s been a rainy mess all week it is so nice to come home to an already bubbling crockpot full of soup. This works really well with my turkey broth recipe as a base. Just another way to use up those leftovers in an oh so tasty way and warm your core temp. I usually make a turkey barley soup from my broth but this time I wanted to do something a little different. Besides, why should chicken continually hog the noodle love? Selfish, selfish chicken.
- 4 small sweet gourmet carrots (if you can get them, if not any carrot will do)
- 2 celery stalks
- 8 cup turkey broth
- 1 cup turkey meat shredded or cut up
- 112 gram no yolk egg noodles
- 1/2 tsp sea salt
- 1/2 tsp ground pepper
- 1 tsp poultry spice
- Slice up the veggies, add even more if you like. Can’t hurt! Room for variation here.
- Add all of the ingredients to your crockpot.
- Cook on low for 6-8 hours.
This makes approximately 8 1.5 cup servings. Each serving contains 113 calories, 1.9 gram fat, and 1.6 gram fibre. This is a lovely filling meal, served with a nice bun and salad you have yourself a great comforting feast! I couldn’t believe how full I was after that. I’m thinking the noodles played a part in that one. Num!
Now that I have that lovely lamb stock it’s time to make something of it! So many of the recipes in the game have more than one level of prep to them. Again, this one is no exception. The result though is totally worth it! This soup was a success, I was so proud that this soup was built from the ground up. No idea why but that always gives me a puffed up ego for a day or so. I’ll just write it off as the power of soup. Soup, that mysterious semi liquid food that can be both fancy or humble, warm or cool, but always does the trick. Anyways, we aren’t here to read about me waxing poetic about soup now are we? In the game Lamb and barley soup contains: barley (shock!), mixed herbs, and lamb stock. After all the hard work we put into the stock making the soup is so delightfully easy. Now, On to the nummy recipe!
- 5-6 cups lamb stock
- 1/2 cup pearl barley
- 2 carrots, sliced
- 2 potatoes, diced
- 1/4 tsp each rosemary, thyme, parsley (poultry spice mix can be a great substitution)
- salt and pepper to taste
- Combine ingredients in pot. Cover. Boil for 30 minutes.
- Lower heat and simmer for 30 minutes.
Told you it was easy! This soup serves 4. Each serving contains 249 calories, 3.1 grams of fat, and 7.5 grams of fibre. I know that barley sounds like a lot. We just prefer it that way. We love our hearty barley soups around here. If you prefer less just cut that barley amount in half and you should be good to go. Wondering what those buns are on the side? They are the potato buns I posted in april. I made them in a muffin pan this time to make them pop up like a biscuit. Definitely a tasty side dish for dunking in the soup.