Yesterday a reader left a comment for me on the Daily Dish Facebook Page, saying she’d made one of the soups from my cookbook Kick the Can! and really loved it. WOW. Totally made my day! So in honor of this lovely reader, I thought I’d not only share the recipe she mentioned, but also offer a copy of the cookbook to someone else!
From now through Sunday, June 17th (Father’s Day) you can enter to win a signed softback copy of my cookbook, Kick the Can! Homemade Low-Sodium Soups that ROCK. From the site:
Although the book is short (only 20 pages) it contains 16 of the tastiest salt-free soups imaginable, something for every season, moment and mood. From sweet to savory, simple broth to the chunkiest chowder. Beef, chicken, fish and vegetables. Tempeh and tofu.
Did you know you can eat soup for breakfast? You can! and enjoy it too.
And these soups aren’t just salt-free, the bulk of them are also low-fat or fat free!
If you want to be WOWED by just how wonderful homemade soup can be, please do us both a favor and
BUYWIN MY BOOK!
To enter, simply leave a comment below letting me know you’d like to win, and on Monday I’ll announce the lucky random winner. Everyone is welcome; no residency restrictions apply. And to put you in the mood, here’s the recipe!
Mushroom Soup with Orzo
A warming dish for a nippy day, this soup is filled with the earthy flavors of mushrooms and garlic. ENJOY!
SODIUM CONTENT: 82 mg per serving
1 T. olive oil
1 medium onion, diced
1 medium stalk celery, diced
6 cloves garlic, minced
24 oz. fresh mushrooms, sliced and chopped (roughly half/half)
6 c. low-sodium chicken or vegetable broth
1/2 t. dried rosemary, crumbled
1/2 t. dried sage, crumbled
1/2 t. dried thyme
freshly ground black pepper to taste
2/3 c. dry orzo pasta
Heat oil in a stockpot over medium. Add the onion, celery, and garlic and saute 3 minutes. Add the mushrooms and cook, stirring, 7 minutes.
Add the broth and seasonings, raise heat to high, and bring to a boil.
Once boiling, reduce heat to low, add the orzo, and stir well. Cover the pot and simmer 20 minutes.
Remove from heat and serve.