White Chicken Chili/Tortilla Soup

I'm not exactly sure what to call this...White Chicken Chili or Tortilla Soup. Whatever you want to call it, it's soupy deliciousness. Serve with cheese, sour cream and tortilla chips.

Ingredients:

• 1 pound chicken, boiled and then diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 jalapeno peppers
• 2 poblano peppers
• 6 cups chicken broth/stock
• 3 cans great northern beans, drained and rinsed
• 1 can diced tomatoes
• 1-2 teaspoons cumin, depending on your taste
• 1/4-1/2 teaspoon mexican oregano
• 1/8 teaspoon clove
• 1/4 cup chopped cilantro
• salt and pepper to taste

Directions:
Lightly coat the poblano peppers and jalapeno peppers with olive oil and roast in a 400 degree oven for 20 minutes. Turn occasionally so they do not burn. Once they are finished, remove the thin plastic like skin and seeds and then chop. In a large pan saute the onions and garlic with a tablespoon of olive oil until golden. Add the rest of the ingredients except for the cilantro, salt and pepper. Use your discretion when adding the spices, some people like cumin and others don't Cook over medium heat for 30 minutes. Add salt and pepper to taste and then the cilantro.

Tip:
If you like your soup to be more like a chili and thick puree one of the cans of beans to add to the mixture. It will thicken it up and make it slightly creamy.

Cream of Mushroom Soup

This was my first try at making homemade cream of mushroom soup. The only prior experience I had with it was from a can, and that stuff is gross. I made this soup with homemade chicken stock and it tasted like marsala sauce. I don't know if it is supposed to taste like that, but I thought it was quite good.

Ingredients:

• 6 cups of chopped mushrooms, stems removed before chopping for the broth (I used a combination of Portabella, Crimini, Shitake and Oyster)
• 4 cups of broth/stock (chicken, vegetable...)
• 1 clove garlic minced
• 1/2 cup dry white wine or marsala wine
• 1/4 cup flour
• 3 tablespoons butter
• 1 cup whole milk
• 1/2 cup half and half or cream
• 1/4 cup chopped parsley
• salt and pepper to taste or red pepper flakes

Directions:
In a large pan add the broth, mushroom stems and garlic. Bring to a boil and then simmer for 15 minutes. In a frying pan add the butter and mushrooms. Cook over medium heat for about 10 minutes or until cooked down and tender. Add the flour and cook for 1-2 minutes, stirring occasionally making sure it doesn't burn. Add the wine and cook for another 1-2 minutes. Add this mixture to the broth and cook over medium heat for 10 minutes. Add the milk, half and half, parsley and salt and pepper to taste. Cook for 5 minutes over low heat, making sure it doesn't come to a boil. Serve with a nice thick slice of toasty bread.