ON AIR NOW

LISTEN NOW

Weather

cloudy-day
91°
Mostly Sunny
H 94° L 68°
  • cloudy-day
    91°
    Current Conditions
    Mostly Sunny. H 94° L 68°
  • clear-day
    71°
    Morning
    Mostly Sunny. H 94° L 68°
  • clear-day
    90°
    Afternoon
    Mostly Sunny. H 95° L 70°
LISTEN
PAUSE
ERROR

Krmg news on demand

00:00 | 00:00

LISTEN
PAUSE
ERROR

Krmg traffic on demand

00:00 | 00:00

LISTEN
PAUSE
ERROR

Krmg weather on demand

00:00 | 00:00

Lifestyles
5 soup recipes to keep you warm during winter weather
Close

5 soup recipes to keep you warm during winter weather

Why Do We Panic To Buy Bread & Milk Before A Storm?

5 soup recipes to keep you warm during winter weather

Ready to hunker down this winter and eat some soup? These five recipes should get you through even the roughest of storms.

Cantaberry’s Chicken and Wild Rice Soup
Jessica Bruner of Cantaberry’s restaurant in Ellijay, Georgia, supplied this recipe, which required a little tweaking to go from restaurant version to home cook-friendly. Read more here.

4 cups hot water
1 (5-ounce) package Uncle Ben’s Country Inn Chicken and Wild Rice, with seasoning packet
1 3/4 cups heavy cream
6 teaspoons chicken bouillon powder
1 cup shredded cooked chicken

In a large saucepan, combine hot water and wild rice mix and its seasoning packet. Add heavy cream and bouillon powder. Bring to a boil and cook until thickened. Stir in chicken and serve hot.

Makes: 7 cups per 1/2-cup serving: 156 calories (percent of calories from fat, 66), 5 grams protein, 8 grams carbohydrates, trace fiber, 12 grams fat (7 grams saturated), 49 milligrams cholesterol, 290 milligrams sodium.

>>Read more winter weather stories

Petite Auberge’s Lentil Soup
Anthony Gropp, head chef and co-owner of Petite Auberge in Atlanta, shared this recipe, which has been used since the restaurant opened.  

Gropp says it’s fine to use bacon ends and pieces, available at some butchers, in place of more expensive whole bacon strips.

1 tablespoon olive oil
1/4pound applewood-smoked
bacon 1/2cup chopped celery 1/2cup chopped onion 1/2cup chopped carrot
1 small clove garlic, minced
1 pound dried lentils
8 cups chicken stock
1 tablespoon vinegar, more if
desired Salt and pepper
1 cup heavy cream
Watercress and sour cream, for garnish

In a large saucepan, heat olive oil about 2 minutes on high heat. Add bacon and cook until partially done, about 2 minutes. Add celery, onion, carrot and garlic and lower heat. Cook just until vegetables begin to soften, stirring frequently so they do not burn. Add the lentils and stir until all the lentils are coated. Add chicken stock and bring mixture to a boil. Reduce heat so soup simmers vigorously and cook until lentils are tender, from 30 to 45 minutes depending on your lentils. Be sure to stir the soup regularly.

When lentils are tender, remove soup from heat and cool for several minutes. In the jar of a blender, puree the soup in batches. Or use an immersion blender. Puree to the texture you like. At the restaurant, they prefer a chunky consistency for its rustic appeal. Return the soup to the saucepan and put it over low heat. Add vinegar and salt and pepper to taste. Finally, add cream and stir soup again. Garnish with a drizzle of sour cream and a sprig of watercress, if desired.

Makes: 9 cups. Per 1-cup serving: 382 calories (percent of calories from fat, 42), 29 grams protein, 33 grams carbohydrates, 16 grams fiber, 20 grams fat (9 grams saturated), 47 milligrams cholesterol, 260 milligrams sodium.

>>Bread and milk: Why do we panic-buy before storm?

>>Study: Cold weather helps you lose weight

Chicken Tortilla Soup
This recipe from now-shuttered Atlanta restaurant Nava uses toasted spices and guajillo pepper paste to bring out the flavor of the toasted corn tortillas.

Hands on: 1 hour, 30 minutes Total time: 2 hours Serves: 10

At Nava, each portion of soup is served with garnishes of fried tortilla strips, pulled chicken pieces, chopped cilantro, chopped onions, chopped poblano peppers and a mixture of Chihuahua, Monterey Jack and pepper jack cheeses.

3 (6-inch) yellow corn tortillas
2 ounces dried guajillo chiles
1 tablespoon ground coriander
11/2 teaspoons ground cumin
11/2 teaspoons Mexican oregano
1/4 teaspoon ground Mexican cinnamon
5 roma tomatoes
2 tablespoons vegetable oil
1 medium onion, diced
1 large carrot, diced
1 celery rib, diced
2 cloves garlic, finely chopped
1 tablespoon salt
16 cups (128 ounces) chicken stock, divided
1/4 bunch cilantro, roughly chopped
Salt and pepper, to taste
Zest of 1 lime

Preheat oven to 350 degrees. Place corn tortillas on cookie sheet and bake about 10 minutes, turning once, until dry and crisp. Cool; crush into bite-size pieces and set aside. Save cookie sheet for roasting peppers.
Remove stems and seeds from peppers, then rinse. On cookie sheet, toast guajillo peppers for 4 minutes, or until fragrant. Remove from oven, place in small bowl, and cover with hot water. When softened, about 15 minutes, remove chiles and puree in blender, adding just enough soaking liquid to make a paste the consistency of ketchup. Strain and discard solids; set paste aside.

In a small, dry skillet over medium-high heat, toast coriander, cumin, oregano and cinnamon, stirring constantly, 1 to 2 minutes or until spices are fragrant. Put spices in a small bowl and set aside.

Prepare tomatoes by roasting on grill or gas flame until all sides are slightly blackened, 4 to 5 minutes. Remove from heat. When cool, remove stem end. Set aside.

In large stock pot, heat oil over medium heat and add onion, carrot, celery and garlic. Cook covered, stirring occasionally, until carrot is done, about 15 minutes. Add roasted tomatoes, corn tortilla pieces and 4 cups chicken stock. Use an immersion blender or transfer to blender to puree. Return to pot and stir in 1/2 cup guajillo paste, salt and toasted spices. When mixture is smooth, add remaining chicken stock and cilantro, and bring soup to a boil. Reduce heat and simmer for 10 minutes or until slightly thickened. Taste for seasoning and strain before serving. Sprinkle lime zest over each bowl.

Per serving (without garnishes): 110 calories (percent of calories from fat, 34), 17 grams protein, 12 grams carbohydrates, 2 grams fiber, 7 grams fat (trace saturated), no cholesterol, 722 milligrams sodium.

Whole Foods Market Clam Chowder

“There’s food that makes for a healthy body, and food that makes for a healthy soul. Between the cream, bacon and butter, this recipe decidedly falls into the latter category, ” said Michael Mormino, regional development chef for Whole Foods Market. It was relatively easy for Mormino to provide a recipe for home use because the store kitchens use the same ingredients they sell in the market, such as unbleached and unbromated flour and naturally cured bacon. The clam chowder is available in pints and quarts in Whole Foods’ refrigerated soups section. When the weather turns cold, it’s often served on the hot soup bar. If you’d like a stronger clam flavor, double the amount of clams.

Hands on: 30 minutes Total time: 1 hour
Serves: 6 (makes about 2 quarts)
1/2 pound peeled potatoes, cut into 1/4-inch dice (1 medium to large potato)
1 tablespoon salt
1/2 tablespoon vegetable oil
2 to 4 strips raw, naturally cured bacon, chopped finely
1 small or medium onion, cut into 1/4-inch dice
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups clam juice
1 (6.5-ounce) can chopped clams, drained (reserve liquid)
2 cups milk
11/4 cups heavy cream
1 bay leaf
Tabasco, to taste
Worcestershire sauce, to taste
Lemon juice, to taste
Kosher salt and finely ground black pepper, to taste

In a small saucepan, place potatoes and salt and add water to cover. Bring to a boil and cook until potatoes are fully cooked but still firm, about 10 minutes. Drain potatoes and set aside.

While potatoes are cooking, heat oil on medium heat in a large saucepan. Add bacon and saute until crisp. Remove bacon pieces, drain and set aside. Add onions and cook over low heat until translucent but not browned, about 5 minutes. Add butter, allow to melt, and then add flour. Stir constantly for 2 minutes or until mixture begins to thicken.

Stir in clam juice, reserved clam liquid, milk, cream, cooked bacon and bay leaf. Bring to a simmer and cook covered for 20 minutes. Add clams and potatoes and simmer 5 minutes to heat everything through. Season to taste with Tabasco, Worcestershire sauce and lemon juice starting with about 1/2 teaspoon of each. Add salt and pepper to taste. Remove bay leaf before serving.

French Onion Soup
6 servings
Hands on: 45 minutes
Total time: 1 hour, 45 minutes
This classic soup is easier to make than you think and perfect for a winter’s day lunch.
8 tablespoons (1 stick) unsalted butter
6 onions, sliced thin
3 shallots, minced
8 cups beef or vegetable broth
1/4 teaspoon fresh thyme, minced
1/2 cup sherry
Salt and pepper to taste
One baquette, sliced into 1/2-inch-thick rounds
2 cups grated Gruyere cheese

Preheat oven to 400 degrees. In a large saucepan, heat the butter. Add the onions and shallots and cook gently, sweating them uncovered over low heat for about 30 minutes, stirring occasionally. Increase the heat to high and brown the onions, uncovered, for about 5 minutes. Add the broth, thyme and sherry and season with salt and pepper. Cover and cook over medium heat for 1 hour, stirring occasionally.

Toast the bread slices in the oven until slightly brown, but not too hard. Set aside.

Heat the oven for broiling. Place the onion mixture into a terrine or oven-proof soup dish (or individual crocks).
Float the toasted bread slices over the soup and cover with the grated cheese.
Place in the oven and broil until the cheese is brown and bubbly. Serve immediately.

Per serving: 512 calories (percent of calories from fat, 52), 29 grams protein, 30 grams carbohydrates, 3 grams fiber, 28 grams fat (17 grams saturated), 83 milligrams cholesterol, 1,992 milligrams sodium.

Read More
VIEW COMMENTS

There are no comments yet. Be the first to post your thoughts. or Register.

  • We told you recently about Amazon possibly receiving incentives for coming to our state. Now comes word, the company will be opening up its first fulfillment center in Oklahoma City by the end of 2019. KRMG has learned the 600,000-square-foot facility will create more than 1,500 full-time jobs. Statement from Amazon: “We’re excited to open our first fulfillment center in Oklahoma and in a city with an outstanding workforce and a commitment to providing great opportunities for employment,” said Mark Stewart, Amazon’s Vice President of North America Customer Fulfillment. “Amazon is committed to creating a positive economic impact in Oklahoma City and enhancing the customer experience throughout the region.” No word on if Tulsa still has a shot at getting a facility as well.  
  • Make sure to have sunscreen handy today if you’re going to be outdoors. The Tulsa area will see plenty of sun and it’s going to be hot.  In fact, National Weather Service Meteorologist Brad McGavick says we have a good shot at breaking the high record for this time of year.   “The record is 94 and right now we’re predicting a high of 94,” McGavick said.  “It’s going to be close.”   We’ll have additional chances to break the record on Monday and Tuesday.  The projected highs both days will be around 94 degrees. Temperatures will be mild Sunday night.   NWS is reporting a low close to 69 degrees.
  • While the Trump Administration has hailed economic and job gains over the past year and a half, the price of gasoline has jumped sharply in recent months for consumers and businesses, adding to the cost of everything from a daily commute, to a summer vacation, and the amount of money companies pay to ship their products around the country. And it’s starting to used by Democrats on Capitol Hill to take aim at the White House. “Gas prices have risen more than 25% since Trump took office,” said Sen. Ron Wyden (D-OR). “Overall world crude oil prices have increased over 75 percent in the past year,” said Sen. Ed Markey (D-MA), as Democrats wrote President Donald Trump a letter earlier this week, asking him to do something about the rising cost of gasoline . Americans are paying the price at the pump for Trump’s chaotic approach to foreign policy. He hasn’t pressured Gulf leaders to lift their cap on oil output, or pursued diplomatic solutions in Yemen and Syria. The result? $3.89 a gallon #GasPrices pic.twitter.com/CTaW97cez9 — Senator Bob Menendez (@SenatorMenendez) May 23, 2018 Those numbers at the pump aren’t unusual for the Washington, D.C. area as just the ohter day, this reporter filled up on the way to work, and ha the pump shut off before the tank was full, when the total hit the $50 credit card limit at that station for a single transaction. Figures released in recent weeks by the Trump Administration clearly show the increase, with gas prices up on average by over 52 cents a gallon from the same time a year ago, at an average of $2.92 per gallon. The $2.92 per gallon is the highest average price at the pump on Memorial Day in four years – in 2014, gas was at an average of $3.67 per gallon, as Republicans blamed the energy policies of the Obama Administration, arguing for more oil exploration in the United States. Gas prices generally trended down the last few years, leading President Trump to proclaim where they stood on July Fourth of last year. Gas prices are the lowest in the U.S. in over ten years! I would like to see them go even lower. — Donald J. Trump (@realDonaldTrump) July 4, 2017 But since that tweet on July Fourth of last year, the price of gasoline has only gone up, and federal energy experts expect even more in the months ahead. “Relatively higher crude oil spot prices, higher gasoline demand, and falling gasoline inventories are all factors contributing to higher gasoline prices,” the Energy Information Administration reported last week. The EIA predicted an average of $2.90 per gallon for gasoline this summer.
  • Make sure you have plenty of sunscreen and water handy this weekend. National Weather Service Meteorologist Brad McGavick says we'll see higher than average temperatures over the holiday weekend. “High temperatures will be running about 10 degrees above normal,” McGavick said.   The normal high for this time of year is around 83 degrees.  NWS is reporting highs around 93 or 94 degrees over the next three days.   We also have a chance of breaking the 94 degree high record here in Tulsa.   The lows all three nights will be close to 70 degrees.
  • Alexander Tilghman, the man suspected in the shooting at Louie’s in Oklahoma City Thursday, posted a troubling video on YouTube on April 27. Three people were shot before Tilghman was shot dead by two bystanders outside of the restaurant. Oklahoma City police say Tilghman opened fire inside a local restaurant late Thursday, shooting and wounding a woman and two girls. He was later shot dead by two bystanders outside. The victims are expected to survive. Police say Tilghman was a CLEET certified security guard. Click HERE to see the video.