Rolling with the punches.

June is not soup weather. Let me rephrase that: June shouldn't be soup weather. But here in Seattle, we roll with the punches. This year, June is soup weather. And, if I've learned anything from living 30 odd (and they have been odd) years in the Pacific Northwest, the best way to deal with the weather is to get into it. Raining again? For the tenth day in a row? In the supposed summer? Turn on the heat, pull out the wool socks, put the kettle on, and cozy up with a good book. In other words: embrace the weather. Which brings me back to soup.

Working from home affords me a small luxury: I get to cook myself lunch every day. That may not sound luxurious, but after years of brown-bagging it, eating a hot meal at lunch is a step up. Yesterday, in honor of the rain and a visit from my friend OCD, I whipped up a simple, easy, affordable soup for two. The end result is thick, hearty, and reasonably low fat.

Lunch Soup
Serves 2-3
prep time: 10 minutes
time on stove: 1 hour and 3 minutes

you will need:
2 tbsp. of olive oil
1 tsp. of dill
basil (5 leaves minced fresh or 1/2 tsp. dry)
onion chives (chopped)
paprika to taste
pepper to taste (I was liberal in my application)
salt to taste
1/2 onion (chopped)
5 cloves of roasted garlic (chopped)
3 small potatoes (chopped)
3 mushrooms (sliced)
1 cup of canned corn
1 pint of chicken broth
2 pints of water
1/4 cup of white wine
1 carrot (minced)

1. Heat oil at medium heat in medium sauce pan.
2. Add onions, potato, and mushrooms.
3. Add dill, paprika, salt, pepper, garlic, and wine.
4. Stir occasionally. Cook until onions are translucent.
5. Add broth and water.
6. Cook for one hour, stirring occasionally.
7. Add carrots and cook for an additional 3 minutes.
8. Serve, sprinkled with chives.