I hoping everyone had a fantastic Thanksgiving and that you’re not all crazily running around shopping this bright and early Friday morning!

I’d love to hear if you’re a Black Friday shopper. I’ve never been – it just doesn’t sound like fun to me. But I’d be willing to try it one time with a friend (just to say I’ve done it). :)

“After Thanksgiving” meals are some of the best. I love what you can do with leftover turkey!

I always think of turkey as comfort food, so by adding brown rice and mushrooms–you’ve got a very soothing meal!

I actually cooked a turkey a few weeks ago and made this soup with the leftovers. Our friends had a loss in their family, so this was perfect comfort food to bring them, all the way around. I got a text from them saying how much they loved and appreciated it.

KITCHEN TIP: My tip for making soup with rice is in the morning, when you’re doing dishes, or even leaving the house, get the rice cooking in the rice cooker. That way it’s cooked and ready for putting together a QUICK meal toward the end of the day.

I’d love to hear how you’re spending today, or if you found any awesome Black Friday bargains?

Also, what will you be making with your leftover turkey this weekend?

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Turkey, Mushrooms, and Brown Rice Soup Recipe

This recipe is so good, you might want to try doubling it if you’re feeding a household of guests.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Author Sandy Coughlin

Ingredients

• 1 tablespoon olive oil
• 8 ounces portabella mushrooms sliced
• 1 cup chopped onion
• 2 chopped celery stalks
• 2 chopped carrots
• 4 garlic cloves minced
• 8 cups turkey or chicken broth
• 2 cups brown rice cooked
• 1 bay leaf
• 4 cups cooked turkey cut into bite-size pieces
• 1-2 tsp. thyme
• Salt and pepper to taste

Instructions

• Heat the oil in a large pot or dutch oven over medium high heat. Add the mushrooms, onions, celery, and carrots. Cook stirring occasionally, until softened, about 7 minutes.
• Add the garlic, stirring an additional minute.
• Add the broth, the cooked rice, and the turkey; cover and bring to a simmer.
• Add salt, pepper, and thyme. Serve.

Also, will you join me next week Monday through Friday? I’ll be sharing about “no apologizing” during the holiday season + 5 menu items to plan your own dinner party!

The post Black Friday Turkey, Mushrooms, and Brown Rice Soup appeared first on Reluctant Entertainer.

I’ve found that too many people say “no” to hosting dinner parties because they’re just too overwhelming. (Or, it’s too intimidating.)

I agree, it’s a lot of work.

It took time to plan this night’s menu, the details, and then of course worrying about the weather.

Last time I entertained for Harry & David, it was the hottest night of the year. Yup, an outside dinner party on a day that was 108 degrees. It all came together, but looking back at the pics, we were beginning to melt. But the beauty of southern Oregon evenings is that it does eventually cool down. :)

The weather was fantastic. It couldn’t have been more perfect for a glorious Autumn evening dinner party.

How did I pull it off, serving and entertaining 15 around our table?

I asked for help.

Yup. My neighbor chopped veggies and nuts and pears. I took the instructions over to her house and she delivered it all back over to me the afternoon of the party. Oh, and she ironed my table cloths too (thank you, Ellie!).

My friend, Holly, who is so bubbly and outgoing, came and helped my daughter cook and serve in the kitchen. Beautiful friend. Servant’s heart. Why did I need her? Because I wanted more time around the table with my guests to enjoy their company!

Carol and Susie, from Penny and Lu Lu, came and brought bittersweet and added a few other touches around the back yard.

Burlap on straw bales, tied in a knot.

Perfect side table for holding overflow drinks.

I borrowed Carol’s chargers and her beautiful leaf plates for dessert. Our friend’s over at LoveFeast Table’s Plush Pumpkins for simple place cards.

I used my olive-green Dollar Tree wine goblets (plus water goblets), and new green dinner plates.

I added our mini torches around the yard, one over by the herb bed. We put the pool light on. Party lights galore. Pumpkins and fall colors permeated the scene.

My husband built a side fire. He’s the music guy, too. Lots of people wanted to know his play list.:)

Really, I couldn’t do it without my husband. He’s the glue that holds it all together, when you think of all the aspects of entertaining that he helps me with. Here’s a huge CHEERS to Paul! (Thanks for the photo, Dara.)

The night was sponsored by Harry & David, as the next 3 days were spent touring their facilities and enjoying H&D meals and getting to know their staff. We all stayed in Jacksonville, where the hospitality there was top-notch (bloggers stayed at Magnolia Inn).

So, as the guests arrived … (Brian, Carrie, and Heather.)

(Dara, Julie, and Aggie.)

.. we had a very special evening together.

(Brenda, Brian, Heather, Matt, Julie, Aggie, Maggy Carrie, Dara, Gaby. And missing Sommer because her flight was delayed.)

My friends all have effervescent personalities, as you can see in this picture. We had a ton of fun together, but more importantly, they were so impressed with the Harry & David company, from the CEO to the migrants workers. I have to say, I’m very proud to live in southern Oregon and be working with so many outstanding H&D staff members.

In the meantime, back to Holly.

What’s the first course that she and my daughter served to the guests?

Harry and David’s Wild Mushroom Leek Soup.

You can buy it, here. The flavor is superb. The steps are EASY!

Here’s how I made it richer and more robust to feed a crowd:

1. Add fresh leeks and mushrooms.

2. Make it up 2 days in advance. The secret is to steep the soup ahead of time in its own juices so it expands the flavors prior to reheating.

3. Triple the batch to serve a large crowd.

For sure, dinner-party worthy!

Do you have a hard time asking for help if you’re hosting a large group of people? Or, what’s your favorite soup to feed to a large group?

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Harry & David's Wild Mushroom Leek Soup Recipe

Add fresh leeks and mushrooms for a more robust soup. Make 1-2 days in advance to get the richest flavor. Triple the recipe for a large crowd.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Author Sandy Coughlin

Ingredients

• 1 6.6 oz. Harry & David Wild Mushroom and Leek Soup mix
• 4 tsp. butter
• 1 cup leeks thinly sliced
• 2 cups mushrooms thinly sliced (I used baby Portabellas)
• 8 cups water

Instructions

• Melt butter in a pan. Add leeks and cook 2-3 minutes. Add sliced mushrooms and cook an additional 8-10 minutes.
• Add water, rice, vegetable packet, spice packet and soup base packet. Stir to blend.
• Bring to a boil; reduce heat. Cover and simmer for 20 minutes, stirring occasionally.
• Makes approx. 8 (1 cup) servings.

If you find you’re a Reluctant Entertainer, feel free to check out this post.

My 3 days with this group was sponsored by Harry & David, but as always, all opinions are my own.

Other H&D stories & photography:
Brian – A Visit to Harry & David and the Rogue Valley
Julie – Dinner at the Coughlins’
Julie – Harry & David Orchard Tour
Julie – Lithia Park and Déjà Vu Bistro
Julie – Harry & David Gift Baskets
Matt – Harry & David Launches Wine Collection
Matt – Harry & David Mushroom Soup, Red Wine, and a Giveaway
Aggie – A Visit with Harry & David in Medford, OR
Heather – Harry & David, a Southern Oregon Experience
Brenda – Harry & David – and Beautiful Southern Oregon
Dara – Harry & David Pears, Moose Munch, and Friends
Carrie – A Pear in a Harry & David Tree, Just for You
Sommer – My Harry & David Experience and Giveaway
Maggy – Harry & David Trip Delicious Giveaway
Gaby – Apple & Pear Crisp with Crystalized Ginger and H&D Recap

The post How to Ask for Dinner Party Help & Harry & David’s Wild Mushroom Leek Soup for a Crowd appeared first on Reluctant Entertainer.

Neighbors.

The lonely or sad.

The busy and happy.

The older and the younger.

When I make a pot of soup, I always think of my neighbors.

Who could benefit from a hot bowl of soup straight from the garden, nothing but the best, and so good for you?

Our acorn squash has gone crazy in the garden … well, crazy for our little garden of 11 raised beds.

I made a huge pot of Acorn Squash Basil Soup and plan to freeze it in Ziploc bags so we can enjoy it in the winter months.

How to cook/prepare acorn squash: Cut the squash in half. Scoop out the seeds. Place each half on a cookie sheet. Salt and pepper and drizzle with olive oil. Bake at 375 for 1 hour, or until soft (poke with a fork or knife). Allow to cool. Scoop the squash out of the shell. :)

I researched whether you can freeze soups with coconut milk and yes, you can!

Back to our neighbors …

I keep my eye on Robin who lives down the street from us. She still cries and is devastated at the loss of her husband.

So, I bring her a bowl of something, when I can.

This time a bowl of soup. Plus a little bread.

Soup + love.

We’re supposed to love our neighbors–so we do.

Neighbors.

When’s the last time you did something nice for one of your neighbors?

Print

Acorn Squash Basil Soup Recipe

Rich squash soup that feeds a crowd or can be frozen in Ziploc bags.

Prep Time 10 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 12 servings

Author Sandy Coughlin

Ingredients

• 2 large onion
• 1 cup chopped celery
• 1/2 cup butter
• 1/4 cup all-purpose flour
• 4 Tbsp. beef base or bouillon granules
• 3 tsp. dill weed
• 8 tsp. curry powder
• 2 tsp. chili powder
• 4 cans beef broth + more if you need it
• 4 cans light coconut milk
• 12 cups mashed cooked acorn squash
• 2 cup fresh basil chopped
• Tomatoes for garnishing
• Sour cream for garnishing

Instructions

• Cut acorn squash in half and place on baking sheet. Salt and pepper. Bake at 375 for 1 hour, or until tender.
• Allow squash to cool and scoop out of the shell into a large bowl. Set aside.
• In a large frying pan, saute onion and celery in butter. Stir in the flour, bouillon, dill, curry, chili powder until blended.
• Add in the broth and coconut milk. Bring to a boil; cook for 3-4 minutes.
• Add the mixture to a larger stock pot.
• Add the squash.
• Salt and pepper to taste.
• Stir in the fresh chopped basil.
• Serve with chopped tomatoes, a small amount of basil for garnishing, and a dab of sour cream (optional).

Here are some of my friend’s fantastic acorn squash recipes:
Aggie’s Kitchen Stuffed Acorn Squash
Tasty Kitchen’s Acorn Squash Salsa
Pioneer Woman’s Sweet Roasted Rosemary Acorn Squash Wedges
Eat Live Run’s Spicy Acorn Squash Bisque
Smitten Kitchen’s Acorn Squash with Chile-Lime Vinaigrette
Iowa Girl Eats Stuffed Acorn Squash
The Novice Chef’s Mashed Acorn Squash
What’s Gaby Cooking Quinoa Stuffed Acorn Squash
Good Life Eat’s Apple Pecan Stuffed Acorn Squash

If you’ve missed prior days of my 30 Days of Autumn Inspiration series …
Day 1. Autumn.
Day 2. Health.
Day 3. Entertaining.
Day 4. Sunshine.
Day 5. Fresh.
Day 6. Heirlooms.
Day 7. Harvest.
Day 8. Ambience.
Day 9. Simplicity..
Day 10. Neighbors.

The post Day 10. Neighbors. Acorn Squash Basil Soup. appeared first on Reluctant Entertainer.

Happy Valentine’s Day! The true essence of Valentines Day–love spread around, many times through food and by doing good for others–for sure brings love and joy to the heart.

Last weekend after a cold soccer game up in Portland, we were the lucky guests of our friends for dinner, indulging in their chicken white bean soup, with soup and salad.

There’s just nothing like soup to bring comfort to a chilly day.

Oh, wonderful soul-warming soup. :) Especially my friend Stephanie’s soup, just getting back from Chile with her little kids, it was hands down the most flavorful, best tasting soup we’ve had in a long time. It was so good, we all went back for seconds … and thirds.

I appreciated Steph’s stories of the wonderful foods they shared in Chile, but also her new kitchen inspirations and goals, one being cooking more simple soups for dinner, which in a sense are one-pot meals.

Fresh ingredients
Fresh ingredients make the best soups–fresh meats, vegetables, beans, herbs and spices. Even by using leftovers and items in the refrigerator and pantry (some on the verge of spoiling), when you are setting out to make a really good soup, try to use fresh ingredients.

Season well
Soup makes a wonderful addition to any meal, and once you make a pot or two, it’s really not that hard. But the final adjustments are essential. Try to season before the soup hits the table.

Provide garnishments
Some soups are finished with special garnishes or sauces, which allows each guest to create their own dish that suits their particular taste. This night we garnished our soup with cilantro. Often I’ll set out a bowl of sour cream.

How to serve
I love how my friend served each bowl before we all sat down, and then placed a small plate on top to keep the heat in. While we gathered around the table (sometimes it takes a little longer with little kids), as the hostess she didn’t have to worry about the food getting cold.

I’d say our dinner of soup, salad, and bread was simple.

Simple, yet satisfying.

Satisfying and we ate like kings.

Do you have any serving tips for soup when hosting guests?

The post How to Serve Soup to Your Guests appeared first on Reluctant Entertainer.

In my home, pantry cupboards are lined with Bush’s Beans, primarily kidney, black, pinto and white cannellini beans.

I keep one row of chick peas (delicious humus), and today I’m sharing a savory recipe that I recently recreated for my “starving” family.

Most canning has been done, preserves put up, root vegetables gone into the cool storage area (potatoes and sweet potatoes), and recent tomatoes pulled from the ground.

We had a bumper crop of Roma tomatoes this season and after harvesting them, my sons did the work for me. They blanched the tomatoes and we prepared for freezing and cooking. (One of the many bowls of blanched tomatoes.)

There’s nothing like fresh tomatoes in a big pot of soup.

October is the month to plan ahead, to cook more, to prepare hot meals for my family, to show love to my family in nourishment around the table.

But let me back up here …

It’s 6:15 PM.

The cars pull up in the driveway. A hungry family steps into the entry-way dropping soccer bags, wet and soggy from the rain, stripping off the soccer gear, and proclaiming, “I’m starving!”

Yes, proclaiming.

Throughout their childhoods, my 3 children have played sports. Most of you know I have 3 teenagers, one in college, two high-schoolers, and my husband is a varsity high school soccer coach. I came from a generation of girls not encouraged to be athletes, so having 4 soccer players in the family has been an adjustment for me, to say the least. It’s been a fun journey, though, and I’ve really learned to love the sport.

And when hungry soccer players come through the door, I had better be prepared.

This night I knew my pantry was lined with Bush’s Beans, and I knew I had a rotisserie chicken. Adding these ingredients together with other fresh vegetables created a hearty soup to serve for dinner, along with whole wheat bread.

As they walk through the door proclaiming they are hungry, I set a meal of comfort and sustenance on the table before them.

Being prepared with a hot meal on the table is an essential gift that I can give to my family.

Warmer connections come when we set the tone with good nourishment and positive talk.

Do you think good nourishment for your family is essential, and if you have a sports family, how do you get everyone around the table for dinner?

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If you missed the previous days to 31 Day to Warm Connections …
Day 1 (and 700 31 Day Bloggers): Secret Ingredient to Warmer Connections
Day 2: Bringing the Beauty of Autumn to Your Table
Day 3: Multi-Generational Pear Applesauce
Day 4: Canning Suncrest Peaches with a Friend
Day 5: How to Find Contentment
Day 6: Encouragement with Easy Pear Cobbler

The post Warm Connections {Day 7}: Bush’s Garbanzos, Chicken, and Quinoa Soup for a Sports Family appeared first on Reluctant Entertainer.