Souper Bowls
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Each of these recipes are easy to prepare and guaranteed to be a huge hit.
Ingredients
-
½ - pound Wild Idea Buffalo Andouille Sausage
- 1 - tablespoon unsalted butter
- 1 - tablespoon olive oil
- 1/2 - onion, diced
- 1 - yam (about 3 cups), peeled and diced
- 1 - teaspoon cumin
- ½ - teaspoon cardamom
- 1 - teaspoon chili powder
- 3 - cups vegetable broth
- 1 - 10 ounce can chopped tomatoes
- 2 - cans black beans, drained & rinsed
- Crumbled Feta cheese
-
1 - pound Wild Idea Premium Ground Buffalo
- 5 - tablespoons butter
- 10 - ounces cremini mushrooms, stemmed & chopped (reserve 3)
- 1 - tablespoon fresh rosemary, finely chopped + 1 small sprig
- 3 to 5 – garlic cloves, chopped
- ½ - onion, chopped, about half a cup
- 3 - cups Buffalo Bone Broth/Stock or organic beef broth
- 8 - ounces cream cheese, cut into cubes
- 1 - teaspoon salt
- 1 - teaspoon pepper
- 2 - tablespoons fresh squeezed lemon juice
-
1 - pound Wild Idea Buffalo Chorizo
- 1 - small onion, chopped
- 1 - pound potatoes, chopped
- 3 - cups buffalo or organic beef broth
- 1 - teaspoon each; salt, pepper and Italian seasoning
- 1 - cup cream
- 5 - ounces baby spinach, chopped
- Grated Parmesan
Souper Bowls Ingredients (Makes 4 to 6 Servings):
Creamy Buffalo & Mushroom Soup
Potato, Chorizo, and Spinach Chowder
Directions
Souper Bowls Preparations:
In heavy stockpot, heat butter & olive oil over medium high heat.
Add chopped onions, yams and spices, stirring to incorporate and sauté for 7 minutes.
Add broth, stewed tomatoes and andouille sausage and bring to a full boil. Reduce heat to simmer and cook for about 10 minutes.
Add black beans, stir to incorporate and allow to come to full heat.
Ladle hot soup into bowls and garnish with crumbled feta or goat cheese! Yum!
If you like this recipe, try Jill's Buffalo Gumbo here.
Creamy Buffalo & Mushroom Soup Preparations:
In a heavy bottom stockpot over medium high heat, melt 3 tablespoons of the butter. Add chopped mushrooms, rosemary, onions and garlic and sauté until tender, about 7 minutes, stirring occasionally.
Add broth and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Add cream cheese cubes and transfer all of the ingredients into a blender.
Return pot to the stove over medium high heat and melt another tablespoon of butter. Crumble the ground buffalo in the hot pan breaking up further with a spatula end, stirring continuously until lightly browned. Do not overcook or allow the meat to become hard.
Add browned meat to the blender or food processor and puree until smooth. *For a silkier texture I process the soup again in my “smoothy” or smaller blender.
Return soup to pot and re-warm over medium heat, stirring occasionally.
Take remaining 3 mushrooms and finely dice. Mince 1 short sprig or head of a rosemary sprig. In a small sauté pan over medium high heat, melt remaining tablespoon of butter. Add mushrooms and sauté until dark brown, adding the rosemary right at the end. Drain onto a paper towel.
Add lemon right before serving. To serve, ladle desired portions into bowl and sprinkle with crunchy mushroom bits. Accompany with crusty bread. So good!
Potato, Chorizo, and Spinach Chowder Preparations:
In a stockpot over medium high heat, coarse crumble chorizo sausage into heated pan. *The fat will release from the sausage shortly, so additional oil is not necessary.
Add onions and garlic. Stir in to incorporate and sauté until the meat is browned.
Add the chopped potatoes and stir to incorporate. Continue to cook, stirring occasionally for 5 minutes (this will help absorb some of the oils from the sausage).
Add the broth and bring to a boil. Reduce the heat and simmer for 10 minutes.
Increase heat back to medium high and add the cream. Bring to full heat.
Add the spinach and stir to incorporate, cooking only about 2 minutes, then shut the heat off.
To serve, ladle desired portions into bowls and top with grated cheese. Super good!