from Tracey G.

Frontier Soups Virginia Blue Ridge Broccoli Cheddar Soup

This time of year, and all through the months, I love a good cup or bowl of soup. Sometimes though, like during the week, I don’t want all the work that can go into making it from scratch. The chopping & prepping the vegetables, which I normally love doing, I don’t love during the time crunched school/work week.

So with that in mind, I’ve turned to mixes a few times and probably been disappointed the majority of those times. They’re either too “mix-like” tasting or way to salty/high in sodium. This is the 2nd mix I’ve purchased on KAF’s website by Frontier Soups that I adore! The first one I tested a couple of years ago, the South Of The Border Tortilla Soup. That mix is wonderful as well, and it’s a favorite around here.

But, back to the Virginia Blue Ridge Broccoli Cheddar Soup Mix…

I was impressed to find no added salt – the amount in the mix they list at 20mg. Of course more would come from the other ingredients you add, but it’s fairly easy to control it. I used a no-salt added chicken broth, so that helped the salt content stay low and allow us to salt our own portions to taste. And I guarantee that I add much less than some mixes have in their total! Oh! I almost forgot to add that it is gluten-free, too!

All you need to provide is:

Chicken Broth

Heavy Cream or Half & Half

Shredded Cheddar Cheese

So, to get it started you bring 4 cups (32 oz) chicken broth to boil and add your mix. Reduce heat, cover and simmer about 30 min. (They also give you some ideas for adding in some extra broccoli, cauliflower or spinach) Then, you stir in 1 cup heavy cream or half & half, which is what I used, plus I cup 4 oz) shredded cheddar cheese. Re-cover and keep on low heat for about 10 more minutes. That’s it! It’s ready to eat or for a thicker soup, you can use an immersion blender to purée it or use a fork to mash some of the veg. I liked it just fine as it was, I was happy with the thickness and texture.

It made a great lunch and would it would be a heartier meal if you add in some bread/rolls and a salad! And, I’d say we got exactly the servings the package stayed, about 4-5, which also makes me happy!

I will be ordering more of this soup mix to keep on hand, I highly recommend you give this one a try!

from Kris B.Gingerbread Mix

I am chuckling because last year, I bought this mix and the box said, “Gingerbread Cake,” but it gave an alternative for cookies.  I made the cookies.  This year, King Arthur has changed the packaging and is says “Gingerbread Cookies ” in big letters and offers an alternative for cake.  I made the cake.  I guess I really do have trouble with being mainstream. 🙂

For me,  pumpkin and it’s requisite spices say autumn and Thanksgiving while gingerbread says winter and Christmas.  Thinking about it, this gingerbread association is a little strange because growing up my mom never made gingerbread men cookies and I never made a gingerbread house until I was a mom and my girls wanted to try it.  Now, I love spicy flavor of gingerbread in almost any way, shape, or form…cookies, cake, waffles, pancakes…even gingerbread latte!  You’d think gingerbread was something I have been enjoying my entire life.  But, it’s not.

Because the cookies I made from the King Arthur Gingerbread Cake and Cookie mix last year were so good, I decided to buy the mix again and try the cake this year.  Not that I am surprised, it is equally as good!  To the mix, you simply add an egg, water, and vegetable oil.  The batter can be mixed easily by hand.  The cake then bakes in a lightly greased 9×9 pan for 35-45 minutes.  I baked mine in a 7×11 pan, which made for slightly thicker pieces.  It took the full 45 minutes to bake.  And boy does it smell good while it is baking!  Those 45 minutes were a treat for my senses!

The cake is nice and moist; really, it needs no kind of topping, though a little whipped cream or a sprinkle of powdered sugar certainly won’t hurt!  I’m a plain and simple kind of person when it comes to cake, so this is probably all I would ever add to this delicious gingerbread cake.  But, if you are more adventurous than I am, you might try topping your gingerbread with a bit of berry compote as well.

Whether you make cake or cookies, this mix does not disappoint.  In an hour, from start to finish, you will fill your home with the smells and your belly with the tastes of the season.  This is a great mix to have on hand “just in case” you have unexpected guests or need a last-minute gift.

A side not for you photographers reading…

I styled the gingerbread and took the shots like I normally do.  I was not thrilled with what I had gotten, but most of the shots would have been acceptable.  As is often the case, it is the final shot, the one that I hadn’t taken intentionally, that ended up being my favorite.  I hope I’m not alone in over thinking the process sometimes.

May joy find you during this holiday season!