Fairborn Natural Food's Drugless Professional & Nutritional Advisor
French Onion Mushroom Steak Soup
Prep time :20 mins
- 6 tbsp (90 mL) butter (3/4 stick), melted stick),
- 6 oz (175 g) Sourdough,
- 8 oz (250 g) cremini mushrooms,
- 3-5 sweet onions
- 3 garlic cloves,
- 1-2 tbsp (15 mL) sugar
- 2 cup (250 mL) Chicken Stock
- 3 tbsp (45 mL) flour
- Steak Sirloin or Rib-Eye Steak
- 8 cups (2 L) Bone beef stock
- 2 tsp (10 mL) salt
- 1 tsp (5 mL) ground black pepper
- 3 fresh thyme,
- 6 oz (175 g) Swiss cheese,
- Bay Leave
- Optional: 1 Tbsp Old Bay Seasoning
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Healthy Salmon Patties
Makes 4 salmon cakes
Ingredients
1 can (6oz) Wild Planet Wild Sockeye or Wild Pink Salmon, drained and flaked
1/2 cup of Back to Nature classic round crackers, crushed
1/4 cup whole wheat bread crumbs, for coating
2 scallion, finely chopped or 1/2 tsp of onion powder
1 egg, beaten (Pasture-Raised)
1/2 tsp garlic powder
2 Tbsp chopped fresh parsley
Juice of half a lime (optional)
Sea salt and freshly ground pepper, or to taste
2 Tbsp Bragg Organic olive oil
Instructions
In a medium bowl, combine salmon, bread crumbs/crackers, scallions or onion powder, egg, garlic powder, parsley and lime juice. Season to taste with sea salt and pepper. Form into four cakes and coat in additional bread crumbs. Heat olive oil in a nonstick skillet. Sauté salmon cakes until lightly browned, about 4 minutes each side.
I personally love adding hot sauce to mine! Enjoy!!