Fall Soups

Sorry I have been a bit MIA. I have been a little sick lately!

The good news is, that due to sickness and the (FINALLY) chilly weather here in Big D, I have 2 yummy Fall soup recipes to share with you!

Cream of Mushroom Soup
Ingredients:
2 cups fresh mushrooms – cleaned and chopped finely
1 tbsp olive oi
2 Cloves of garlic finely chopped
1 tbsp butter
1/2 tbsp thyme 
2 tsp Worcestershire sauce
1 cup chicken or vegetable stock 
Salt to taste
1 pint Heavy Cream
Freshly ground black pepper to taste
Fresh parsley garnish

Directions:
1. Heat olive oil in bottom of soup pan. Add butter and lightly sauté garlic on medium heat. 
2. Add in mushrooms, thyme, and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. 
3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
4 Season with salt and pepper to taste
5. Finally, add heavy cream, and bring to a simmer. Turn heat off.

Tortilla Soup

Ingredients:
2 cups of diced cooked chicken
8 cups of chicken broth (I like to use the bouillon cubes/follow directions on bottle….but any broth will do)
1 can of tomato sauce (also adding 1 sm. can of tomato paste thickens it up.)
1 medium sized white or yellow onion, chopped
4 roma tomato, diced
1 bunch of cilantro, chopped
2 cloves of garlic, minced
3 Jalapeno Peppers Chopped
Garnish with:
fried flour tortilla strips (just fry tortilla in frying pan until golden)
shredded cheddar cheese
Fresh avocado slices
Can Serve over rice