Corena’s Kitchen
Japanese Onion Soup
This is the basic Japanese soup that's given out as an appetizer at most Japanese restaurants. Very mild, a bit salty, and a touch of tang. It's a very improvisable recipe; most of the ingredients' quantities can be changed according to taste. Use your favorite mushrooms in this recipe.
Mushroom Lentil Barley Stew
This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.
Avocado Soup with Chicken and Lime
Thin strips of chicken breast are simmered in broth with jalapenos, onion, garlic and lime and then combined with avocado and topped with crisp corn tortilla strips in this spicy soup.
Rutabaga Stew
The rutabaga is a root vegetable that originated as a cross between the cabbage and the turnip. Rutabagas tend to be an underrated vegetable today. You just don’t see many recipes that utilize their amazing flavor. This soup is warm and earthy. Perfect for a cold day.
Poblano Corn Chowder
This is a very creamy and spicy corn chowder with shrimp and poblano peppers. Chile de arbol might be hard to source, but it is a great addition if you can find it. It adds a punch of heat to this chowder that is sure to warm you up on the coldest day.
Slow Cooker Belgian Chicken Booyah
This is a booyah recipe that is adapted from originally a 50 gallon recipe cooked in large 55 gallon cast-iron kettles with a wood fire, most often at church picnics in northeastern Wisconsin.