Soup Recipes Archives - I Love Cowichan

Forget Green Acres….The Duncan Farmers Market is the Place to be!

Duncan Farmers Market Stage — Live Entertainment at the Duncan Farmers Market

I absolutely enjoy our little excursions to the Saturday Duncan Farmers Market in the town square.

Of course I’m there to support local business and to buy safer healthier food for my family.

But, the big draw for me is….

Quite simply put, I LOVE to MINGLE. I take pleasure in meeting new people. Everyone has a story, and I’m always keen to listen.

The atmosphere at the Duncan Farmers Market is the perfect blend of excitement and entertainment. There’s always a crowd that’s just right. Not so many people that you can’t move but enough people to make it feel like a celebration of sorts.

Plus, as a bonus we get a little exercise walking around the market. Dogs of Duncan Socializing

If you’re a dog lover what more can I say except WOW! I get such a kick out of watching the dogs socialize while their people stand around talking.

Robert likes to stop for doggy kisses along the way 😉

There are three Duncan Farmers Market sessions:

Winter – January to March (12 weeks) 10am-2pm Spring & Summer – April to October (30 weeks) 9am-2pm Fall – November to December (8 weeks) 10am-2pm

There is such an amazing cultural array at the Duncan Farmers Market. So many people with interesting stories to share about places I’ll more than likely never see. It’s almost as if they take me on a journey with them as they weave their tales. Bonus! There is a fun variety of cooked foods.

One of my favourites is Ed’s Soup Shack. They hand mix a line of dry soups (no msg!) The mixes come with everything you need. All you add is the meat and liquid. Karen & Ed Graves are great people that produce an exemplary and healthy line of products. Bonus, at a buck a bowl (or less) it makes economic sense too. I’ve discovered that you can make a whole heck of a lot more than just soup using their mixes.

If you haven’t yet, make sure you drop in at the Saturday Duncan Farmers Market. You won’t regret it. Oh, and make sure you get there early enough so as to enjoy a sample of whatever soup Ed’s got cooking up.

Please share your market stories and pictures in the comments.

Take care, Shelley

PS- Thank you! With every dollar you spend at a #Cowichan independent business, you help make our local economy stronger. With every person you tell about it…you’re kicking it up a notch.

Click for a list of Market vendors

Even more soup recipes

Fall makes me want to make soup. On rainy days I want to eat it.

As the weather gets colder, and things become damp, there’s nothing quite like a big pot of hot n’ steamy potage simmering away on the stove.

Creamy soups are my favorite and these veggies are still available locally grown.

That’s a win-win in my books, so let’s start with those…recipes for cream of cabbage, cream of carrot, cream of mushroom and cream of onion soup.

I would most definitely love to hear back from anybody that makes one, two, three or all of these soups!

Potage Creme aux Choux – Cream of Cabbage Soup

4 tablespoons butter
1 1/2 cups sliced potatoes
4 cups shredded cabbage
3/4 cup sliced onions
6 cups chicken broth
1 1/4 teaspoons salt
1/2 teaspoon white pepper
1 cup heavy cream
paprika

Melt the butter in a saucepan. Add the potatoes, cabbage, and onions.

Cover and cook over low heat 10 minutes, shaking the pan frequently. Add the broth, salt, and pepper; cover again and cook 30 minutes.

Purée in an electric blender, or force through a sieve. Return to the saucepan; mix in the cream.

Heat and taste for seasoning. Serve sprinkled with paprika.

Serves 6-8.

Cream of Carrot Soup

3 tablespoons butter
3 cups sliced carrots
3/4 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon white pepper
4 cups chicken broth
1 cup light cream
1 tablespoon minced parsley
1 hard-cooked egg, chopped

Melt the butter in a saucepan; add the carrots, salt, sugar, and pepper. Cook over low heat 10 minutes, stirring frequently. Add the broth; cook over low heat 30 minutes.

Puree in an electric blender, or force through a sieve. Mix in the cream and taste for seasoning.

Serve hot or iced, sprinkled with the parsley and egg. Serves 4-6

Cream of Mushroom Soup

1 pound mushrooms
3 tablespoons butter
2 tablespoons minced onion
2 tablespoons flour
6 cups chicken broth
1/4 teaspoon white pepper
3/4 cup heavy cream

Wash and drain the mushrooms. Chop the stems and half the caps. Slice the remaining caps thin.

Melt the butter in a saucepan; sauté the chopped mushrooms and onion 5 minutes.

Blend in the flour; add the broth, stirring steadily to the boiling point. Add the sliced mushrooms and pepper; cook over low heat 15 minutes.

Then mix in the cream; taste for seasoning.

Serve sprinkled with parsley, if desired. Serves 8-10.

Cream of Onion Soup

Melt the butter in a saucepan; sauté the onions over low heat about 20 minutes, until browned.

Then mix in the flour and sauté another 5 minutes.

Add the water, salt, and pepper. Cover loosely and cook over low heat 25 minutes.

Beat the egg yolks and cream in a bowl. Gradually add about 3 cups of the soup, stirring steadily to prevent curdling.

Return to the balance of soup. Heat, mixing steadily, but do not let boil.

Serve with a bowl of grated cheese.