1 1/4 cup white roux (equal parts butter and flour; cook slowly over low heat)

1 1/2 tablespoon garlic, chopped

8 cup chicken stock

1 quart heavy cream

1 teaspoon liquid smoke

1/4 cup white wine

1/4 cup olive oil

1/2 cup chopped sweet onions

8   medium portobello mushrooms

Salt and Pepper to taste

Croutons

Sour Cream

Sliced Chives (for garnish)

Combine 1/4 cup of olive oil and 3 drops of liquid smoke.  Toss 4 of the Portobello mushrooms in oil mixture and roast them in 350-degree oven for approx 45 minutes.  Remove the mushroom gills from the 4 remaining Portobello’s (underside of the caps).  Chop mushrooms into cubes.  In a large pot saute the onions.  Once onions are sauteed, add uncooked Portobello mushrooms and garlic.  After mushrooms and garlic are cooked add roasted mushrooms, chardonnay and chicken broth and allow simmering for 20 minutes.  Remove from heat and place mixture in blender. Add Roux to pot.  Blend in heavy cream.  Place mixture back in pot on stove and add roux.  Let simmer for 15 minutes. Garnish with croutons, sour cream and sliced chives.

Recipe Courtesy of Paula Deen

4  Servings

2 ounces unsalted butter

1 lb potato, peeled and finely diced

3 onions, finely chopped

4 leeks, cut into thin rings

1 lb carrot, peeled and cut into thin strips

1 small cabbage, finely shredded

1 small cauliflower, in small florets

6-10 vegetable bouillon cubes (may substitute beef or chicken stock cubes or powdered bouillon)

80 fluid ounces boiling water

salt, to taste

freshly ground black pepper, to taste

2-2 1/2 lbs lean lamb stew meat (optional) or beef stew meat, cubed and browned

Melt the butter in a large saucepan, place all the prepared vegetables into the pan and stir over a gentle heat to coat with the butter.  Dissolve the stock cubes in the water and pour over the meat and vegetables.

Add the salt and pepper and simmer gently over a low heat for 1½ hours.  Remove the soup from the heat if not needed immediately.

To serve, bring to the boil, check the seasoning and add more salt and/or pepper if desired.

The soup may be liquidized or puréed and then reheated for a smoother texture, if preferred.

12  Servings

Spicy fresh ginger complements the sweet roasted winter squash and shallots in this easy recipe. Serve with a grilled cheese sandwich for a simple dinner.

4  cups  (1-inch) cubed peeled butternut squash (about 1 1/2 pounds)

1  tablespoon  olive oil

1/4  teaspoon  salt

4  large shallots, peeled and halved

1  (1/2-inch) piece peeled fresh ginger, thinly sliced

2 1/2  cups  fat-free, less-sodium chicken broth

2  tablespoons  (1-inch) slices fresh chives

Cracked black pepper (optional)

Preheat oven to 375°.  Combine first 5 ingredients in a roasting pan or jelly-roll pan; toss well. Bake at 375° for 50 minutes or until tender, stirring occasionally. Cool 10 minutes.  Place half of squash mixture and half of broth in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large saucepan. Repeat procedure with remaining squash mixture and broth. Cook over medium heat 5 minutes or until thoroughly heated. Top with chives and pepper, if desired.

6 servings (serving size: 2/3 cup soup and 1 teaspoon chives)