Serenity Acres Fall Recipes

Fall is the most beautiful time of year here at Serenity Acres farm and it is the time of year when soups and chowders warm you up on the chilly autumn eves. I will be listing  some  of my favorites. These recipes are very simple to make. Hope you will enjoy them as much as my family does.

 

Autumn Chowder

 

2 bacon strips, diced

1 / 4 cup chopped onion

1 med. red potato, diced

1 small carrot, halved and thinly sliced

1 / 2 cup water

3 / 4 tsp. chicken bouillon granules

1 cup milk

2 / 3 cup frozen corn

1 / 8 tsp. pepper

2 1/ 2 tsp. all purpose flour

2 tbsp. cold water

1 / 4 cup shredded cheddar cheese

 

In the drippings, saute onion until tender. Add the potato, carrot, water, and bouillon. Bring to boil. Reduce heat; cover and simmer for 15-20 minutes or until the vegetables are almost tender.

Stir in milk, corn, and pepper. Cook 5 minutes longer.

Combine flour and cold water until smooth; gradually whisk into soup. Bring to boil; cook and stir for 1-2 minutes or until thickened. Remove from heat; stir in cheese until melted. Sprinkle with bacon. Yields 2 servings. If you want larger servings; adjust recipe to do so.

Turkey Barley Vegetable Soup

2 lbs. ground turkey
1 / 2 onion, chopped
1 clove garlic, pressed
7 cups water
28 oz. can stewed tomatoes
1 / 2 cup med.- sized barley
1 / 2 cup celery, sliced
1 / 2 cup carrots, chopped
2 beef bouillon cubes
1 / 2 tsp. dried basil
1 bay leaf
9 oz. package frozen mixed vegetables
Salt and pepper to taste

1. Brown the turkey, then add onion, and garlic, cooking until tender.
2. Stir in all the remaining ingredients, except for the frozen vegetables. Cover and bring to boil.
3. Reduce heat and simmer for 1 1/ 2 hours.
4. Add frozen vegetables and cook an additional 15 minutes. Add more water if needed.