Still Soup Weather!

I’m glad the new soup recipe I tried last week was a good one, so it would be appropriate this week! I didn’t use the bourbon because I didn’t have any. It’s a very large recipe. I halved it and it still fed us most of the week! The recipe comes from the Grand View Lodge in Northern Minnesota. I didn’t have cajun seasoning either, but I looked up the ingredients and made my own. I will include what makes up cajun seasoning so that you can do the same if you want. The soup wasn’t that spicy, the ingredients for the seasoning are listed in the order of the amounts starting at the beginning.

Bourbon Chicken Soup
 2 cups diced potatoes2 cups diced onions
2 cups diced celery cups
2 cups sliced mushrooms
4 tbsp. Cajun seasoning
1 cup bourbon
1 quart heavy cream
3 quarts chicken stock
1 tbsp. minced garlic
3 tbsp. sliced scallions
1/2 cup flour
1/2 cup butter
2 lbs. Italian sausage
1 lbs. chicken breasts, cut in bite sized pieces
salt and pepper to taste

In a large pot over medium heat add butter, chicken, sausage, onions, celery and mushrooms. Sauté until chicken and sausage is cooked through and the vegetables are tender. Add garlic and Cajun seasoning and de-glaze with bourbon. It will flame up so be careful! Add flour to make a roux in the pot. Cook for a minute and then add chicken stock. Cook until liquid thickens. Add diced potatoes and heavy cream. Cook until potatoes are fork tender. Garnish with sliced scallions.
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Ingredients for Cajun seasoning: paprika, onion powder, garlic powder, marjoram, thyme, fennel seed, cumin and cayenne pepper. I used just 1/4 tsp. cayenne pepper and adjusted the amounts according to how listed to my taste.

​In last week’s column for the salad recipe, somehow after the dressing ingredients there was a method for a completely unrelated recipe. I don’t know how that happened, but after the dressing ingredients the recipe is completed.

Stay warm and have a good week!