Category Archives: Soups & Stews

Sweet and Spicy Pumpkin Soup

Sweet and Spicy Pumpkin Soup

When the crisp fall temperatures make you hungry for soup, this is a fast and festive way to make pumpkin soup. It begins with canned pumpkin, but the added flavors of brown sugar, onion, and The Old Mill Devil’s Backbone Seasoning really crank it up a notch. It’s perfect dinner party food, too, and best of all, it can be made ahead and reheated just before serving.
Makes 6 to 8 servings
Prep: 20 minutes
Cook: 25 to 30 minutes
Ingredients:
3 tablespoons olive or vegetable oil
1/2 cup chopped onion
2 cups chopped, peeled raw potatoes
1 cup coconut milk
1 cup cooked, mashed fresh or canned pumpkin
3 tablespoons light brown sugar
3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
2 cups chicken or vegetable broth
Garnish:
1/4 cup sour cream or plain yogurt
2 tablespoons chopped fresh parsley or cilantro
Directions:
1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.

White Bean Chicken Chili

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Old Mill Chili Starter is the secret seasoning in this delicious chili.  One of the cans of beans are mashed to thicken the broth.

Makes 8 servings

2 (15 -ounce) cans white beans

1 tablespoon vegetable oil

1 cup chopped onion

1 cup chopped bell peppers

3 cloves garlic, minced

1 1/2 tablespoons OLD MILL CHILI STARTER SEASONING MIX

4 cups chicken broth

Juice of 2 limes

Salt and pepper to taste

1 deli-cooked rotisserie chicken, skin and bones removed and meat chopped

1/4 cup chopped cilantro leaves

Toppings, optional:  sour cream, torn tortilla chips, lime wedges, cilantro leaves

  • Drain and rinse beans;  mash half of beans with potato masher.
  • Heat large, heavy saucepan over medium-high heat.  Add oil;  add onion, peppers, and garlic.  Cook, stirring, until the vegetables are soft.  Stir in Old Mill Chili Starter Seasoning Mix;  cook, stirring, 30 seconds.  Stir in chicken broth and lime juice;  cover and simmer 20 minutes, reducing heat as necessary.  Season with salt and pepper.
  • Stir in chicken and cilantro; simmer until heated through, about 5 minutes.  Serve in bowls with desired toppings, if desired.
feature_chili_starter_seasoning

Old Mill Corn Chowder

corn chowder

Ingredients:
1 tbsp. margarine
3 cups diced onions
3/4 cup crumbs (from unsalted oyster crackers)
1/4 cup flour
2 cups water
1 cup clam juice
2 cups chicken, beef or ham broth
3 cups diced potatoes
2 cups half and half
2 cups frozen corn kernels, defrosted
1 red and 1 green pepper

Directions:
Chop the peppers and sauté briefly in butter, add salt and freshly ground white pepper, to taste.

Mix liquids and butter, add potatoes and onions, and cook until done. Mix cracker crumbs, flour and seasonings. Add to potato and onion mixture. Add red and green peppers, mix well, bring to a boil, add cream and corn, and simmer for 15-20 minutes.

We use special chowder seasoning which is not available at grocery stores. To compensate for this ingredient, season to taste with garlic powder and onion powder.

Yield: 2 Quarts