Tag Archives: soups

Sinful Chanterelle Chowder – Dairy Free

Just tell whomever this evening that dinner includes bacon, wine and chanterelles and they will be begging to join you for the meal. This soup is a modification off one that showed up in my Facebook feed and originally posted on NotWithoutSalt. Chanterelles have a short growing season in the Pacific Northwest and are best enjoyed with butter, but bacon takes a close second. What I love about this soup is that the fats make it highly satiating yet it does not sit heavily in the stomach. I won’t fault you one bit for serving it with a crusty bread; gluten or grain free folks may enjoy it alongside broiled chicken thighs and a herb infused cauliflower rice.

Sinful Chanterelle Chowder with Bacon

Serves 8
  • 8 strips bacon, thinly sliced
  • 1 onion, diced
  • 1 bulb fennel, diced
  • 4 large garlic cloves, sliced
  • 1 1/2 teaspoons Herbes de Provence
  • 12 ounces roughly chopped chanterelles
  • 1 cup white wine
  • 5 cups chicken or vegetable stock
  • 3 cups cubed yellow potatoes (3 medium)
  • 1 can light coconut milk
  • 1/4 cup chopped fresh dill
  • 1 tsp. each salt and pepper
  • 2 tablespoon fresh lemon juice


Cook the bacon in a large dutch oven or saucepan over medium heat until the fat renders and it just starts to crisp, 5-7 minutes. Add the onion, fennel and garlic with a pinch of salt then sauté for an additional 7 minutes until the onions are translucent.

Turn the heat to medium-high then add the herbes de Provence and chanterelles and sauté until caramelized in parts, 3-5 minutes. Add wine, scraping up any browned bits off the bottom.

Add the stock and potatoes, bring to a simmer then cook until the potatoes are tender, about 15 minutes.

Add the coconut milk, stir in dill, 1/2 teaspoon kosher salt and pepper. Finish with lemon juice then taste and adjust seasoning to your liking.

Creamy Winter Chicken Soup (dairy-free, gluten-free)

Creamy Chicken Soup

1 pound chicken thighs, chopped into chunks
4 cups water or chicken stock
1- 2 tbsp. Better than Bouillon Chicken Flavor (omit if using stock)
1 tsp poultry seasoning
3 small waxy potatoes (I used yukon gold)
2 carrots, chopped
1 small red pepper, chopped
2 stalks celery, chopped
1 cup peas
1/2 can light coconut milk
Freshly ground pepper to taste

Heat water or stock over medium high heat. Once warm, add “Better than Chicken Broth, stirring it in to dissolve. Add poultry seasoning, chopped chicken, and potatoes. Reduce heat to medium and simmer for 10 minutes, or until chicken becomes opaque and potatoes half-cooked.

Add remaining veggies, coconut milk, and pepper. Stir until well blended and simmer until potatoes and carrots are tender – about 5-10 more minutes.


Mix coconut milk with Better than Bouillon until well combined. Add chicken, carrots, celery, red pepper, peas, black pepper, poultry seasoning and coconut milk to a gallon freezer bag. Label and freeze.

Day Of: Make sure you have 3 small waxy potatoes available. Remove ingredients from bag, add potatoes, and simmer on med-low until chicken and potatoes are cooked through, about 30 minutes.


Recipe of the Moment: Caldo De Pollo (Mexican Chicken Soup)

Caldo de Pollo


Baby, it’s cold outside!

It’s my first winter residing full time in Seattle since 2007. I’m digging the change in weather, relishing the crisp, fresh air and the need to wear scarves beyond SoCal Winter Fashion. It’s soup season – a time of year I largely abandoned in my years in San Diego. Now that I have my ultra-nifty-super-incredible crock pot/slow cooker Multi-tasking Machine of Doom I am playing with throwing everything in the pot and stepping away.

The night I made this I was exhausted and suffering from low blood sugar. This is a nightmare position to be in when you are wanting to stick to any dietary plan because your biology will want to take over and force you to call in a pizza or chinese food. To make this meal as quick as possible, I used a rotisserie chicken and my pressure cooker setting. Dinner in 20 minutes? HELL YES. Take that, Domino’s!

Caldo De Pollo

  • 1 rotisserie chicken – skin removed
  • 1 qt. chicken broth or bone broth
  • 5 carrots, diced
  • 1/2 red onion, diced
  • 1 pound tomatoes, diced (use bottled or aseptic packaged rather than canned, if not using fresh)
  • 1 cup Salsa Verde/Tomatillo Salsa
  • 2 cloves garlic, crushed and diced
  • 1 tablespoon cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/8 teaspoon cayenne pepper
  • Sea salt and black pepper to taste
  • cilantro and fresh lime for garnish

Peel the meat from the rotisserie chicken and set aside. The skin and bones can be saved for bone broth, which is highly nutritional and very easy to make. Grab your Instant Pot and add the broth, chicken meat, diced veggies and seasonings. Cook under pressure for 20 minutes and serve, topping with diced, fresh cilantro and lime juice.


Mix chicken, carrots, onion, tomatoes, salsa verde, pepper, salt, cumin, oregano, paprika, and garlic together. Pour into a Gallon Freezer and freeze for up to 3 months, removing extra air from the bag as you seal it.


Remove chicken from bag and place into pressure cooker. Add 1 quart of chicken broth. Attach lid and set to manual for 20 minutes on high pressure. Serve with fresh lime and diced cilantro.

Stovetop: Remove chicken from bag and to a stock pot with one quart of chicken broth. Cook for 30 minutes, or until onions and carrots are cooked through.

Staying Grounded: A Simple, Seasonal Soup

Winter is Vata season – season of air and wind. It leaves many of us a little scattered, especially if we are not living in tune with the seasons and taking more downtime and rest as the plants and animals around us do.
People with heavy amounts of Vata in their Ayurvedic constitution tend to have more difficulty staying focused and calm during winter months. Anxiety, worry, distracting thoughts, insomnia, or feeling “spaced out” is common for them when imbalanced. On a physical level, one may experience more gas, bloating, and constipation, fatigue with an inability to relax, and increased sensitivity to the cold. The grounding soup recipe below is seasonally appropriate for winter – when root veggies come into season – and they are quite calming and grounding to the body. From a Chinese 5 element and Ayurvedic standpoint, root vegetables draw our energy back towards the earth and help keep us calm and focused. They are slightly more yang, their own energies cause them to grow close to or burrow into the earth and this energy is passed onto the consumer.
Don’t believe in “energy” around food? Sugar, a highly yin food, makes most people a little spastic and unfocused. When Mom cooks a meal, it tastes better than when you follow her recipe to the “T”, because it is infused with her love. When the chef is upset…well, you can taste it in the food. It’s flat and “off” somehow.

If you are feeling a little spacey, a little anxious, a little constipated and bloated or just want a seasonal, warm winter meal, try the soup recipe below. It’s simple and delightful this time of year!


– adapted from Jen Hoy’s recipe at about.com

According to Chinese 5 element theory, round and root vegetables strengthen the spleen and reproductive organs, nourish the liver, and aid digestion. This soothing soup has a notable calming, easing effect, and should be eaten often by anyone with a sensitive nervous system. The soup also helps promote lactation, and balance blood sugar. It is especially good during the cooler months, as it is considered a warming soup.
Prep Time: 30 minutes
Cook Time: 30 minutes

* 2 tablespoons olive oil
* 1 sweet onion, peeled and chopped
* 1 leek, white and green parts, chopped
* 1 clove garlic, chopped fine
* 1 stalk celery, chopped
* 1 medium carrot, chopped
* 1 medium sweet potato, peeled and chopped
* 1 medium parsnip, peeled and chopped
* 1 small turnip or rutabaga, peeled and chopped
* 1 small pumpkin, or butternut or kabocha squash, peeled and chopped
* 1 bay leaf
* 2 quarts vegetable or beef stock
* 1 tablespoon finely chopped fresh thyme
* Sea salt
* Chopped parsley (optional)
* fresh ginger to taste (optional)

In large soup pot, heat oil over medium heat. Add onion, leek, garlic, celery and carrot, and sauté until onion is translucent, about 5 minutes.

Add potato, sweet potato, parsnip, turnip, pumpkin and bay leaf. Stir vegetables, and then add vegetable stock.

Bring to a boil, cover the pan, reduce heat and simmer 20 minutes, until vegetables are tender.

Add thyme, and sea salt to taste. Cook an additional 5 minutes.

Remove bay leaf, and puree soup in a Vitamix, if desired.

To serve: Ladle soup into bowls and garnish with a sprinkle of chopped parsley. This soup keeps well for several days.

Makes about 3 quarts, or 6 servings.