Sharon Wray's Blog, page 100

The Hungry {Romance} Writer: Butternut Squash & Bacon Soup

[image error]The Christmas Season is almost over and It’s absolutely freezing here in Virginia, like in most of the country. That means it’s time for soup by the fireplace. Since I’m on deadline for book 2 in the Deadly Forces series, and my twins are heading back to college, I’m serving one of their favorites: Butternut and Bacon soup. It’s super easy to make, but an immersion blender makes it even simpler.

Serves 12

Butternut Squash & Bacon Soup

This is a revised version of Martha Stewart's Butternut Squash soup. I've changed out the sweet onions, kept the bacon fat, and increased the thyme. When I'm on deadline, I buy the squash and onions already peeled and chopped. I also use my immersion blender to puree the soup because I'm lazy and hate dragging out and cleaning the food processor and blender. I serve this soup with a salad and a loaf of bread. It can also be made ahead and tastes even better days later.

15 minPrep Time

50 minCook Time

1 hr, 5 Total Time

Author:


Sharon Wray

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Ingredients

8 slices bacon1 Tablespoon butter3 cups onions, coarsely chopped (2-3 onions)2 1/2 pounds butternut squash, peeled and cubed4 sprigs thyme1 3/4 cups water1 3/4 cups chicken broth1 Tablespoon Kosher saltPepper to taste

Instructions

Cook bacon in a large stock pot until crisp. Remove bacon and save for for later. Do not drain, leaving fat in the pot.Add butter and onions to the bacon fat and cook for about 20 minutes until soft and golden.Add squash, thyme, water, broth, and salt. Bring to a boil. Cover and reduce heat to a simmer. Cook until squash is tender, about 30 minutes. Remove thyme sprigs.Use an immersion blender to puree the soup in the stock pot. If you don't have an immersion blender, puree in batches in a food processor or blender and then return to pot.Add pepper to taste and serve with crumbled bacon on top.Soup can be made up to 3 days ahead. After cooking, cool completely and refrigerate.Recipe Type: Soup

Notes

I've never had enough leftovers to freeze this soup, but I don't know why it wouldn't freeze well. One day I'm going to make a batch just for the freezer which will give me even easier "deadline meals".

7.6.74http://sharonwray.com/the-hungry-writer/hungry-romance-writer-butternut-squash-bacon-soup/

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Sharon Wray is a librarian who once studied dress design in the couture houses of Paris and now writes novels of suspense, adventure, and love. The author of the Romantic Suspense Deadly Force Series, her debut book Every Deep Desire releases on March 6, 2018.

It’s available for pre-order on Amazon and Barnes and Noble and iBooks.  And adding it to your Goodreads TBR list is also always appreciated!

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Daring Debuts ’18: Pamela Kopfler’s New Release is Better Dead

[image error]Today on Daring Debuts ’18 I’d like to welcome my Golden Heart sister Pamela Kopfler.

Have you ever heard a woman going through a divorce say, “It would have been easier if he’d died?” Have you said it? Thought it? But what if he did die?

It’s a question Debut Author Pamela Kopfler has asked and answered in her new cozy mystery.  BETTER DEAD, published by Kensington Books, is a romp of a mystery about a B & B owner who wants a divorce. Instead, she gets a funeral and thirty days to solve her not-so-dearly-departed’s murder or she’s stuck with his ghost for life.

       A feisty B & B owner believes her cheatin’ husband deserves to choke on his divorce papers and spend eternity roasting in hell after nearly bankrupting her Louisiana bed and breakfast. At least, she’s half-right when he turns up dead, but she’s dead wrong when she accidentally calls him back from the grave. Unfortunately, he has unfinished business. Unless she wants to be stuck with her ghostly ex forever, she has to wedge him through the pearly gates by cleaning up the mess he left behind—a smuggling ring he started behind her back at her B&B. Now she has thirty days to solve her not-so-dearly-departed’s murder or she’s stuck with him for life. Or worse, she may be doing life.

And check out these blurbs!

“BETTER DEAD is written with an incredible Southern twist, as charming as the author herself! Page turning, fun, and filled with suspense–and very unique characters! As the saying goes, a “keeper,” and just the beginning of the series!” Heather Graham, New York Times Bestselling Author

“BETTER DEAD was impossible to put down—a sassy Southern romp of a read.” ~~ Susan M. Boyer, USA TODAY Bestselling author of the Liz Talbot Mystery series.

“BETTER DEAD is brisk, witty, full of unexpected happenings and wonderfully real characters. Pamela Kopfler has given us a fresh new heroine in bright and funny Holly Davis, deftly mixing homicide and haunting with Louisiana charm.” Carol J. Perry, Author of The Witch City Mysteries.

And it just gets better with the opening line:

———————————————

Holly Davis wanted a divorce, not a funeral.

The young widow eased her desk drawer open and removed two files. The first held the divorce papers her husband hadn’t lived to receive. The second was filled with every reason to divorce him in full-color, glossy prints. She strolled to the fireplace of her bed and breakfast and dropped both files onto the cold ashes.

———————————————

SW: Welcome, Pamela. And thanks for joining us today. So, first, where did you get this wonderful idea?

PK: The inspiration for BETTER DEAD came during a writers’ retreat at Nottoway Plantation in Louisiana. The organizer challenged the authors to write a ghost story in the spirit of Lord Byron’s challenge to Mary Shelly to write a supernatural story at a retreat in 1816. Shelly gave us the classic Frankenstein. I twisted Frankenstein and added a funny bone when I remembered a lament of many women going through divorce. It would have been easier if he’d just died. But what if he did die and he came back as a ghost? That thought sparked the premise for BETTER DEAD.

SW: What’s the story behind the title?

PK: The title came with the inspiration for the BETTER DEAD. Titles always come to me with the premise. I’m not sure I could write a book without a title. I’d feel all wishy-washy about it. A title is like a rudder steering the story and keeping it from drifting in the wrong direction. Thank goodness my publisher liked the title too.

SW: No spoiler, but tell us something we won’t find out just by reading the book jacket.

PK: Everyone knows everyone’s business in a small town but not their secrets.

Tell us something we won’t find out just by reading the book jacket. Everyone knows everyone’s business in a small town but not their secrets. - Pamela Kopfler
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SW: Tell us about your favourite character.

PK: Ha! Just one? Impossible. Burl, the not-so-dearly-departed, was so much fun to write. I had to keep reminding myself he was dead. Miss Alice almost sat on my shoulder and fed me lines. Of course, Holly’s nose for trouble kept the me busy. Nope. I can’t pick just one.

SW: How long did you take to write BETTER DEAD?

PK: It took seventy-eight days to draft BETTER DEAD.  The revision took much longer, but I don’t remember how long. Revision is something that is never really complete.

SW: What kind of research did you do for this book?

PK: Oh, it was grueling…I visited many historic homes that had been converted to beautiful bed and breakfasts, sipped lots of cocktails, and ate some of the best southern style food on earth. Don’t pitty me too much though. (Excuse me while I bless my own heart before you do.) Actually, that part of the research was serious fun! Other than that fun B & B research, my family has orders to bleach bit my computer to hide my search history.

Other than that fun B & B research, my family has orders to bleach bit my computer to hide my search history. - Pamela Kopfler
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SW: What is your favorite part of your writing process, and why?

PK: Revising. It’s like makeup. Everyone looks better with a little lipstick on.

SW: Can you share your writing routine?

PK: It’s not pretty, but it works. First, I’m easily distracted, so write alone in a room, any room. I face a wall and listen to Bach or ambient sound on and wear noise-cancelling headphones. All notifications are turned off on my computer, and I don’t answer calls except designated rings. My best writing times are first thing in the morning or late at night.

What is your favorite part of your writing process, and why? Revising. It’s like makeup. Everyone looks better with a little lipstick on. - Pamela Kopfler
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SW: If you could tell your younger writing self anything, what would it be?

PK: Write like you know what you’re doing and one day you will.

SW: How did you get into writing?

PK: I took the scenic route, as I often do. I was hosting a home and garden show on a local TV station, telling Southern anecdotal stories on a local NPR affiliate when I met Mr. Deluxe, my current husband. After a year of our long distance relationship, he popped the big question, but someone had to move. That someone was me. The only marketable skill that survived the move was my ability to write, so write I did.

If you could tell your younger writing self anything, what would it be? Write like you know what you’re doing and one day you will. - Pamela Kopfler
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SW: Can you share something most people probably don’t know about you?

PK: At an air show once, I was invited to fly in an old World War II double-winged, two-seater plane that had been used to carry injured soldiers in its belly. I jumped at the chance, and it was so worth it. There was no pressurization and I felt like Snoopy and the Red Barron as the wind whipped through my hair.

SW: What are you working on right now?

PK: DOWNRIGHT DEAD, book two in my B & B Spirits Mystery series.

SW: What’s your favourite writing advice or quote?

PK: “We are all apprentices in a craft where on one ever becomes a master.”  Ernest Hemingway

*************************************

BETTER DEAD is available now: Amazon | Barnes and Noble | BAM | Target | iBooks | Kobo or your favorite local independent bookstore.

 

[image error]Pamela Kopfler is a novelist, Southern-fried and sassy. She writes award-winning humorous mysteries with a kick of Southern sass. Her debut novel, BETTER DEAD, is the first in her B & B Spirits mystery series, to be followed by DOWNRIGHT DEAD, and HOG WILD DEAD. (Kensington Books) She is a four-time Golden Heart® finalist and a Daphne du Maurier award winner.

She can stir up a roux, mix a cocktail, and loves swapping stories. Putting words on the page keeps her alligator mouth from overloading her hummingbird heinie in real life. She marks her time on earth by the lives of the dogs she has loved­­––who often show up in her stories.

Pamela lives in South Louisiana where the spirits are restless, the food is spicy, and the living is divine.

For lagniappe (a little something extra), sign up for her newsletter at pamelakopfler.com ~~ Unique cocktail recipes, finger-licking-good Southern recipes You can find Pamela around the internet at:

Website | Facebook | Twitter | Instagram | Pinterest |  Goodreads 

 

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The Hungry {Romance} Writer: Poppyseed & Peanut Coleslaw

[image error]Since I posted the chicken BBQ recipe yesterday, I’ve had a number of people ask me for the poppyseed cole slaw recipe to serve with it. So here it is, in all its easy glory. Seriously, this is even easier than yesterday’s chicken! (I took the photo above from my MIL’s kitchen window in Charleston, SC. I usually want to be there instead of here, except today it’s as cold there as it is in Virginia!) 

Serves 4-8

Poppyseed & Peanut Coleslaw

This is an easy, versatile coleslaw, but it's a bit on the sweet side. Especially when served with honey-roasted peanuts on top. I serve this with the chili shredded pork sandwiches, easy shredded beef, super-easy chicken bbq on biscuits, and when my husband grills hamburgers and hotdogs. I also use bagged coleslaw and bottled dressing when I'm too busy to chop and whisk. (Lazy is such an ugly word! LOL)

5 minPrep Time

5 minTotal Time

Author:


Sharon Wray

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Ingredients

4 cups coleslaw (1 head green cabbage and 2 carrots, grated or 1 bag fresh, pre-shredded coleslaw)1 cup fresh spinach leaves, torn into small pieces1/2 of a 12 oz bottle of poppyseed dressing (I love the Marzetti brand but any brand will work)3/4 cup dried cranberriesHoney-roasted peanuts for garnish

Instructions

Mix all ingredients (except for peanuts) in a bowl. Chill until serving. (1-2 hours works well)Serve with peanuts on top.

Notes

I always add the peanuts last and on top. I never know who may have an allergy, and the dressing sometimes strips the yummy coating off the peanuts, making them kind of slimy. Serving size is approximate since some people eat the slaw as a main dish and others just take a "no thank you" serving.

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The Hungry {Romance} Writer: Slow Cooker Chicken Barbecue

[image error]Today is January 6, and some people know it as the Epiphany or Three Kings Day since it’s celebrated as the day the three kings arrive to see the Baby Jesus. Since we don’t take down our Christmas decorations until the Epiphany, and it’s almost always a work day, it’s a busy time for us. Since I want to keep everyone working (i.e. cleaning), I like to make a hearty-yet-delicious crock pot meal that keeps us warm and fed and energized until everything is put away. This BBQ chicken is the easiest thing to make, can cook all day or be started a few hours before dinner. I usually serve it with biscuits or Hawaiian rolls along with a side of homemade poppyseed cole slaw. And I always save the last of the Christmas cookies for dessert.

Serves 6

Slow-Cooker Chicken Barbecue

OMG! This uses FROZEN chicken breasts!! A blessing for those of us who forget to plan ahead. This is a recipe where it pays to know your slow cooker cooking times. If you're not sure, check the chicken after four hours so it doesn't dry out. Any brand of salad dressing, or homemade, will work. If you're out of dressing (which has happened to me) I just add two tablespoons each of olive oil and any kind of vinegar I have. It still tastes great!

10 minPrep Time

6 hrCook Time

6 hr, 10 Total Time

Author:


Sharon Wray

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Ingredients

6 frozen chicken breasts1 cup of your favorite barbecue sauce1/2 cup Italian salad dressing1/8 cup brown sugar (optional)

Instructions

Place frozen chicken in a slow cooker.In a bowl, mix barbecue sauce, Italian dressing, and sugar. Pour over the chicken.Cook for 6-8 hours on low or 3-4 hours on high.Serve on rolls with a salad or coleslaw on the side.Recipe Type: Main Dish, Poultry

Notes

I usually serve this with homemade coleslaw. My favorite is my poppyseed cole slaw with toffee peanuts on top. The sweetness of the salad goes well with the BBQ since I use a savory BBQ sauce. Although finding a sauce without sugar is like hunting for unicorns. LOL.

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The Hungry {Romance} Writer: Tomato Basil Soup

[image error]It’s January second and we’ve just returned from visiting family in Charleston, SC. While my Christmas decorations are still up (we leave them up until the Epiphany on January 6th), we’re back at work and the kids are getting ready to return to school. I’m also on deadline and it’s bitterly cold outside. That means I need something that will feed the cold and hungry and that won’t take me away from the keyboard for too long. So tonight’s dinner is Tomato Basil Soup. With roasted plum tomatoes, tons of basin and thyme, it’s a perfect dinner for busy people who still want to spend at least 30 minutes together in the evening to talk about their day yet go on to their evening events. (The kids. Not their parents. We don’t go anywhere. LOL)

Serves 10

Roasted Tomato Basil Soup

This is an adapted version of Ina Garten's Tomato Basil soup. I love hers, but it was too acidic and spicy for my kids so I had to make some adjustments. My family loves this soup and even though it's one of the "hardest" recipes in the collection, the time is worth the effort. It mades a ton and the kids fight over who gets the leftovers for lunch. I serve this with a green salad, loaf of bread, and a block of cheddar cheese. Grilled cheese is great too. The soup tastes even better the next day!

15 minPrep Time

1 hr, 35 Cook Time

1 hr, 50 Total Time

Author:


Sharon Wray

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Ingredients

3 lbs ripe plum tomatoes, cut in half lengthwise*1/4 cup plus 2 Tablespoons olive oil1 -1 1/2 Tablespoons Kosher salt (depending on your preference)2 cups chopped onions (about 2 onions)6 garlic cloves, minced or 6 teaspoons jarred minced garlic (I use the jarred garlic to save time)2 Tablespoons butter1 28-oz can crushed tomatoes4 cups fresh basil leaves, packed4 sprigs fresh thyme**4 cups chicken stock

Instructions

Preheat the oven to 400 degrees. Line a baking sheet (with low sides) with aluminum foil.Toss the sliced tomatoes in a large bowl with the 1/4 cup olive oil and Kosher salt. Place the tomatoes on the baking sheet, cut side down, and roast for 40-45 minutes. (There will be smoke, but that's okay!)When the tomatoes are done, take them out of the oven and strip the skins off the tomatoes. Pour the roasted tomatoes, and all the remaining juices, in a glass bowl. Set aside.*Meanwhile, in a large stockpot over medium heat, saute the onions and garlic with the 2 Tablespoons oil and butter. Cook until the onions start to brown, about 25-30 minutes.Add the crushed tomatoes, roasted tomatoes, basil, thyme, and chicken broth. Bring to a boil, reduce heat, and simmer for 40 minutes.When done, take out the thyme sprigs. Using an immersion blender, blend the soup until smooth.Add more salt to taste. Can be served hot or cold.Recipe Type: Main Dish, Soup

Notes

*To save time at night, I often roast the tomatoes in the morning before going to work, or even the night before. I once roasted the tomatoes three days before, kept them tightly covered in the refrigerator, and it still tasted great.
I also use jarred, minced garlic. I honestly can't tell the difference. And on busy, busy nights, I'll also use fresh, pre-chopped onions. All of that cuts down on the prep time. But the prep time listed assumes no pre-work has been done.
**I love thyme and grow it in my garden. But if you don't like the flavor, use 2 sprigs or none at all.

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The Hungry {Romance} Writer: Dad’s Christmas Sausage Ring

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Since Christmas is in a few days, and I just posted a pancake recipe, I’m adding another holiday breakfast recipe: Dad’s Christmas Sausage Ring. A combination of sausage, apples, and onions, it’s the perfect addition to Pecan Pancakes. (Since I haven’t made it yet but wanted to get this posted, I’ll add a photo later.)

Serves 12

Dad’s Christmas Sausage Ring

My father used to make this every Christmas morning. Actually, he'd make it a day ahead and pop it in the oven as soon as we came home from church. It's a wonderful addition to Pecan Pancakes (recipe available on the Hungry {Romance} Writer page).

15 minPrep Time

1 hr, 25 Cook Time

1 hr, 40 Total Time

Author:


Sharon Wray

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Ingredients

2 pounds bulk sausage2 eggs1/2 cup milk1 1/2 cups Pepperidge Farm Stuffing1 cup apples, peeled and chopped1/4 cup onions, minced

Instructions

Preheat oven to 350 degreesMix all ingredients together and put into a lightly greased bundt pan or ring mold. Chill for 15 minutes.Bake for 1 hour.Turn hot mold over, onto a cooling rack with a plate beneath it to catch the fat drippings, and let sit for ten minutes.Release the mold and transfer to a serving platter.Serve immediately.Recipe Type: Breakfast

Notes

This is easy to prepare but does take chilling, sitting and baking time. So the Cooking Time designation includes the chilling (15 minutes) and sitting (10 minutes) as well as the baking time (1 hour).
This can also be made a day ahead and baked in the morning. It should reheat well, but I don't know because I've never had leftovers.

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The Hungry {Romance} Writer: Pecan Pancakes

Christmas is days away and a number of people have asked me for the pecan pancakes recipe again. So here it is, just in time for the holidays. If you double of triple the pancake mix and make it ahead of time, store it dry in a glass mason jar. If tightly covered, it will stay fresh for six months. The great thing about this recipe, besides being easy, is it feeds a crowd! 

Serves 6-8

Pecan Pancakes

I love homemade pancakes, and this is one of my grandmother's recipes. Although using a box mix is easier, this recipe doesn't take that much longer and is so worth the extra five minutes of work! I serve this with a platter of crispy bacon. The kids love it when I warm the maple syrup in the microwave--and I do splurge on real maple syrup. Growing up in the northeast, I'd never had "Fake Maple Corn Syrup" until I want to college. And I have to admit I wasn't happy about it. LOL.

10 minPrep Time

20 minCook Time

30 minTotal Time

Author:


Sharon Wray

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Ingredients

2 cups flour4 teaspoons baking powder1/2 teaspoon salt2 eggs2 cups milk1 1/2 cup pecans, finely choppedButter for greasing the skillet and serving on hot pancakesMaple syrup

Instructions

Heat skillet or griddle, adding butter if needed.In a large bowl, whisk flour, baking powder, sugar, and salt.In a small bowl, mix eggs and milk.Pour milk mixture over flour mixture and stir until blended. Stir in pecans.Drop batter (about 1/3 cup) onto hot griddle or skillet. Use a knife or back of a spoon to spread batter.Cook each pancake 1-3 minutes on either side, until golden brown.Serve immediately with butter and syrupRecipe Type: Breakfast

Notes

To save time in the morning, sometimes I mix up the dry ingredients the night before. The dry mix can also be doubled or tripled and be stored in a glass mason jar with a tight lid for up to six months.
This recipe also tastes great with fresh blueberries mixed into the batter!

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The Hungry {Romance} Writer: Dill Dip

This is one of my favorite appetizers. It’s perfect with veggies or crackers or chips. It’s both salty and creamy, and incredibly easy to make. Add a glass of wine, and it’s a perfect beginning to a Friday night dinner.



Dill Dip

5 minPrep Time

5 minTotal Time

Yields 2 cups

Author:


Sharon Wray

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Ingredients

1 cup mayonnaise (plain yogurt can be substituted for the mayonnaise)1 cup sour cream2 teaspoons dill1/2 teaspoon celery salt1 Tablespoon dried parsley

Instructions

Mix all ingredients together and chill at least 1 hour before serving.Recipe Type: Appetizers

Notes

Great with cut veggies and club crackers.

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The Hungry {Romance} Writer: Cock-a-Leekie Soup

With the weekend, and the holidays, approaching, now’s the time for a hot, filling soup that feeds as many as you can sit around your table. This traditional Scottish soup is filled with chicken, leeks, potatoes, and herbs. Perfect for a snowy afternoon, as a treat after present shopping, or as a first course to a holiday dinner!                                

Serves 12-14

Cock-a-Leekie Soup

This is a wonderful fall/winter traditional Scottish soup with fresh leeks and herbs. There is some work involved with chopping, unless you can buy the onions pre-chopped. But it makes a lot and is wonderful reheated the next day. I don't mind the extra work for soups because I can get so many other meals out of a pot that it saves me time over the week. Add a loaf of bread and some sharp cheddar on the side and it's a perfect fireside meal!

(Note: With all the onions and garlic, it's not a great first date dinner. LOL)

10 minPrep Time

3 hr, 30 Cook Time

3 hr, 40 Total Time

Author:


Sharon Wray

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Ingredients

4 lbs chicken thighs, bone in and skin on10 cups water2 cups chicken broth1 lb tiny baby potatoes, washed but not cut (I use potatoes the size of pearl onions)**1 onion, chopped7 leeks, sliced thinly2 stalks celery, chopped1 cup mushrooms, sliced*1 Tablespoon of garlic, minced1 sprig fresh thyme, chopped1 Tablespoon fresh parsley, chopped1 teaspoon Kosher salt1/2 teaspoon pepper

Instructions

In a large pot over high heat, combine chicken thighs, water, chicken broth, and onion. Bring to a boil, reduce heat and simmer for 1 hour.Remove chicken, discard bones and skin, and chop chicken. Return to the broth.Add potatoes, leeks, celery, mushrooms, garlic, thyme, parsley, salt and pepper. Simmer for 2 hours.Recipe Type: Main Dish, Soup

Notes

The first part of this soup can cook in a slow cooker all day so you can go to work, run errands, etc. Once home, discard the skin and bones and chop the chicken. Transfer chicken and broth to a large stock pot over medium-high. Add the potatoes, onions, herbs and spices. Simmer on low heat for another two hours, or until potatoes are cooked through. The soup must be transferred for the second half of cooking because the slow cooker can't heat up that much liquid to cook the potatoes. (I know this from experience!). This soup can also be halved--it does make a lot!
The cooking time includes an extra half hour for cutting up the chicken. Sometimes it goes quickly, sometimes it doesn't. And sometimes I use boneless, skinless thighs because it's easier. But it does make the soup less flavorful. Then again, that's what salt if for!

*Mushrooms are optional. I love them but my kids hate them. Leaving them out doesn't change the flavor that much.

**Traditionally, this soup is made with barley instead of potatoes. But my family prefers the potatoes. Rice or egg noodles could also be used.

7.6.613http://sharonwray.com/the-hungry-writer/hungry-romance-writer-cock-leekie-soup/

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The Hungry {Romance Writer}: Cock-a-Leekie Soup

With the weekend, and the holidays, approaching, now’s the time for a hot, filling soup that feeds as many as you can sit around your table. This traditional Scottish soup is filled with chicken, leeks, potatoes, and herbs. Perfect for a snowy afternoon, as a treat after present shopping, or as a first course to a holiday dinner!                                

Serves 12-14

Cock-a-Leekie Soup

This is a wonderful fall/winter traditional Scottish soup with fresh leeks and herbs. There is some work involved with chopping, unless you can buy the onions pre-chopped. But it makes a lot and is wonderful reheated the next day. I don't mind the extra work for soups because I can get so many other meals out of a pot that it saves me time over the week. Add a loaf of bread and some sharp cheddar on the side and it's a perfect fireside meal!

(Note: With all the onions and garlic, it's not a great first date dinner. LOL)

10 minPrep Time

3 hr, 30 Cook Time

3 hr, 40 Total Time

Author:


Sharon Wray

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Ingredients

4 lbs chicken thighs, bone in and skin on10 cups water2 cups chicken broth1 lb tiny baby potatoes, washed but not cut (I use potatoes the size of pearl onions)**1 onion, chopped7 leeks, sliced thinly2 stalks celery, chopped1 cup mushrooms, sliced*1 Tablespoon of garlic, minced1 sprig fresh thyme, chopped1 Tablespoon fresh parsley, chopped1 teaspoon Kosher salt1/2 teaspoon pepper

Instructions

In a large pot over high heat, combine chicken thighs, water, chicken broth, and onion. Bring to a boil, reduce heat and simmer for 1 hour.Remove chicken, discard bones and skin, and chop chicken. Return to the broth.Add potatoes, leeks, celery, mushrooms, garlic, thyme, parsley, salt and pepper. Simmer for 2 hours.Recipe Type: Main Dish, Soup

Notes

The first part of this soup can cook in a slow cooker all day so you can go to work, run errands, etc. Once home, discard the skin and bones and chop the chicken. Transfer chicken and broth to a large stock pot over medium-high. Add the potatoes, onions, herbs and spices. Simmer on low heat for another two hours, or until potatoes are cooked through. The soup must be transferred for the second half of cooking because the slow cooker can't heat up that much liquid to cook the potatoes. (I know this from experience!). This soup can also be halved--it does make a lot!
The cooking time includes an extra half hour for cutting up the chicken. Sometimes it goes quickly, sometimes it doesn't. And sometimes I use boneless, skinless thighs because it's easier. But it does make the soup less flavorful. Then again, that's what salt if for!

*Mushrooms are optional. I love them but my kids hate them. Leaving them out doesn't change the flavor that much.

**Traditionally, this soup is made with barley instead of potatoes. But my family prefers the potatoes. Rice or egg noodles could also be used.

7.6.613http://sharonwray.com/the-hungry-writer/hungry-romance-writer-cock-leekie-soup/

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