The DIY Pantry by Kresha Faber Read Free Book Online

of an onion, coarsely chopped
    1 clove garlic, coarsely chopped
    2 tablespoons cornstarch (use tapioca starch if you’re going to freeze the soup)
    2 tablespoons butter, at room temperature
    1 cup evaporated milk
    1 tablespoon Worcestershire sauce
    1 teaspoon sea salt
    1 ⁄ 4 teaspoon black pepper
    1 ⁄ 8 teaspoon smoked paprika (optional)
    1 teaspoon dried parsley (optional)
    8–10 large mushrooms, any variety, coarsely chopped
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Place all ingredients except for the mushrooms in a blender and combine until the mixture is fairly smooth. Then add the mushrooms and pulse until well blended but still a bit chunky.
Pour the entire mixture into a large saucepan and bring to a very gentle simmer over medium heat, about 5 minutes. Reduce heat to medium-low and continue to cook until thickened, 6–7 minutes, whisking often.
Use the mixture immediately or store in the refrigerator for up to 1 week. It may also be frozen for up to 3 months, although the texture may change.
To reconstitute, heat the condensed soup with one cup of water and simmer until heated through.

Tomato Soup
    The beauty of a homemade soup is that you can season it whatever way you like, so think of this recipe as just a base. If you prefer your soups blander or stronger, just change up the herbs and spices. Also, if you plan on making this in batches to freeze, leave out the cornstarch, as it can change texture when frozen.
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    HANDS-ON: 5 minutes
    INACTIVE: none
    INACTIVE: 5 minutes
    DIFFICULTY LEVEL: ∗
    YIELD: Serves 2; Makes 2 1 ⁄ 2 cups condensed soup base
    COST PER SERVING: $

    CALORIES: 294
    FAT: 1 g
    PROTEIN: 6 g
    SODIUM: 1,350 mg
    FIBER: 7 g
    CARBOHYDRATES: 72 g
    SUGAR: 54 g
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    1 ⁄ 2 cup tomato paste
    1 1 ⁄ 2 cups tomato sauce
    2 tablespoons dried basil
    1 tablespoon onion powder
    1 teaspoon dried oregano or Italian seasoning
    1 clove garlic, minced
    2 tablespoons unrefined cane sugar
    2 tablespoons cornstarch
    1 teaspoon salt
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In a large bowl, whisk all ingredients until well mixed. Store in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 6 months.
To reconstitute, mix 1 cup of soup base with 1 ⁄ 2 cup of water (or to taste). Bring to a simmer over medium heat; then whisk in 2 tablespoons of heavy cream or 1 ⁄ 4 cup of milk.

Chicken Noodle Soup
    On a cool, rainy Saturday, make a triple batch of this and freeze it in portions. Then when you feel a cold coming on or just need some serious comfort food, heating a portion is no more work than opening a can and provides vastly more nutrition. If you’re picky about soggy noodles, keep the dry noodles out of the recipe and just add them when you serve.
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    HANDS-ON: 25 minutes
    INACTIVE: none
    INACTIVE: 25 minutes
    DIFFICULTY LEVEL: ∗
    YIELD: Serves 6; Makes 3 quarts
    COST PER SERVING: $ $

    CALORIES: 298
    FAT: 12 g
    PROTEIN: 22 g
    SODIUM: 485 mg
    FIBER: 2 g
    CARBOHYDRATES: 25 g
    SUGAR: 9 g
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    3 tablespoons butter or olive oil
    1 medium yellow onion, finely minced
    4 carrots, peeled and finely diced
    2 celery stalks, finely diced
    1 teaspoon salt, plus more to taste
    3 cups chopped or shredded chicken (cooked or raw)
    2 garlic cloves, minced
    1 teaspoon dried thyme
    8 cups chicken stock
    1 ⁄ 2 cup dry soup noodles, vermicelli, or gluten-free noodles, broken into pieces
    1 cup fresh or frozen peas (optional)
    2 green onions, minced (optional)
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In a large, heavy-bottomed stockpot, melt the butter over medium heat. Add the onion, carrots, celery, and salt and toss to coat. Sauté just until the onion and celery begin to wilt, 2–3 minutes.
If using raw chicken, toss the pieces in now and continue to sauté until cooked through, about 5 minutes, stirring frequently.
Add in the garlic and the thyme and sauté, about 30 seconds.
Add the chicken stock and bring to a steady simmer; then cover and reduce the heat to medium-low. Cook until the vegetables are fork-tender, about 10 minutes.
Add the dry soup noodles, peas, and