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Rutherford Weekly's Favorite Reader Recipes 01-12-17

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Smoked Sausage, Kale and Potato Soup

1 tablespoon butter

2 tablespoons olive oil

1 yellow onion, diced

3 garlic cloves, finely chopped

1 package (14-ounces) smoked sausage (such as kielbasa), sliced into 1/4-inch rounds

4 cups torn kale leaves

salt and fresh ground pepper, to taste

1 sprig fresh rosemary

1/2 teaspoon dried thyme

3 cups cubed potatoes

1 carton (32-ounces) low-sodium fat-free chicken broth

2 cups soy milk

Melt butter and heat olive oil in a large soup pot over medium-high heat. Add diced onions, garlic, sliced smoked sausage rounds, kale, salt, pepper, rosemary and thyme; stir to combine and cook for 8 minutes, stirring occasionally. Stir in potatoes. Add chicken broth and soy milk; bring to a boil. Reduce to a simmer and continue to cook for 10 to 12 minutes, or until potatoes are fully cooked and tender. Remove from heat. Taste for seasonings and adjust accordingly. Remove rosemary sprig. Ladle soup into bowls and serve.

Beefy Tomato Soup

¾ lb. ground beef

2 tablespoons olive oil

1 onion, chopped

3 cloves of garlic, minced

2 teaspoons salt

¼ teaspoon ground black pepper

1 teaspoon oregano

1 (23.5) oz jar No Salt Added pasta sauce

4 cups of chicken stock

½ cup of cream cheese, at room temperature

1½ cups elbow macaroni or short-tubed pasta

¼ cup fresh chopped basil, divided

In a large pot heat the olive oil over medium heat. Add the onion and garlic to the pot and cook for 3-4 minutes, stirring, until the onion softens. Add the ground beef to the onions, breaking up with a spoon and cook until no longer pink. Next add the salt, pepper and oregano to the beef and stir to combine. Now you can pour in the chicken stock and the pasta sauce, scraping the bottom of the pot as you stir. Bring the soup to a simmer and cook for 10 minutes. Whisk in the cream cheese until it's all mixed in and then add ½ of the fresh basil. Pour in the pasta, stir and let cook for another 10 minutes with the lid on. Spoon into bowls and garnish with the leftover basil.

Wild Rice & Mushroom Soup

1 cup wild rice

1 teaspoon salt

1 clove garlic, peeled

1 large sprig of fresh thyme

6 cups water

1 ounce dried porcini mushrooms

5 tablespoons butter, room temperature, divided

2 tablespoons olive oil

12 ounces Crimini mushrooms, chopped, tough stems removed

1 small leek, halved, rinsed with the white and light green parts thinly sliced

1 clove garlic, minced

1 teaspoon tomato paste

2 tablespoons unbleached all-purpose flour

4 cups low-sodium vegetable broth

1 cup dry white wine

3 tablespoons chopped parsley

1 teaspoon fresh ground black pepper

¼ teaspoon fine sea salt

½ cup heavy cream

1 tablespoon soy sauce

Put the salt, thyme, whole garlic clove and 6 cups cold water in a medium heavy bottom saucepan. Bring to a boil and add the wild rice. Lower the heat but maintain a steady boil. Cover and cook until the rice is tender, about 40-45 minutes. Remove the thyme stems and garlic clove and discard. Drain the rice and set aside. Place the porcini in a 2-cup measure. Pour 1½ cups boiling water over the mushrooms and set aside until soft, about 15 minutes. In a large soup pot, melt 1 tablespoon butter with the olive oil over medium-high heat. Add the Crimini mushrooms, minced garlic, sliced leek and tomato paste to the butter, olive oil mixture. Cook stirring occasionally until the mushrooms release their liquid, about 10 minutes. Remove the porcini from the water using a slotted spoon (reserve liquid). Chop the porcini and add to the pot with the leeks and mushrooms. Sprinkle the flour over the cooking vegetables and cook, stirring constantly, until the flour starts to stick to the bottom of the pot. Add the wine, vegetable broth and the reserved liquid from the porcini (pouring slowly so as to leave any grit behind.) Bring to a boil, then lower heat to a steady simmer, and cook for 15 minutes. Combine the remaining 4 tablespoons butter, fine sea salt, ground black pepper and parsley in a small bowl. Set aside. Add the cooked wild rice to the vegetables and broth and cook for 10 minutes. Add the cream and soy sauce and cook until heated through. Serve with a dollop of parsley butter on each bowl.

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