Showing posts with label mushroom soup. Show all posts
Showing posts with label mushroom soup. Show all posts

Wednesday, November 19, 2014

Mushroom Soup by @DarylWoodGerber


During the fall, I love to try out new soups. I have this fabulous cookbook from Williams-Sonoma Kitchen Library called "Soups." That's it. Plain and simple. Soups. I've tried a number of soups in the book. The onion soup is divine. The pumpkin soup with Gruyere, delish! [I shared that recipe two years ago.]

I had a craving for mushrooms. Whenever I go out to a nice restaurant, they seem to have mushroom soup on the menu and I wish I could order it, but soups at restaurants always seem to be packed with flour (gluten). A big no-no for me. So if you're cooking at home, and you'd like something simple but decadent, go for this! It's such a pretty first course. It would also serve as a main course if you serve it with a salad.
Mushroom Soup Recipe
Ala William Sonoma Kitchen Library “Soups”

Ingredients:
2 pounds fresh mushrooms
¼ cup vegetable oil
¼ cup unsalted butter
4 large shallots, finely chopped
2 tablespoons all purpose flour (**I substituted cornstarch to make this gluten-free)
5 cups heavy cream
pinch of fresh nutmeg (I used dried spice from a jar)
salt and white pepper (I used a teaspoon each)
2 tablespoons fresh lemon juice
1 tablespoon finely chopped fresh chives
1 tablespoon finely chopped fresh parsley (I skipped the parsley)

Directions:
Set aside 4 attractive mushrooms. Finely chop the remaining mushrooms. [I used my food processor.]


In a large saucepan, warm the oil and butter over medium heat. Add the chopped mushrooms and shallots, raise the heat, and sauté, stirring frequently until the vegetables cool down to a thick, dark brown paste (about 25-30 minutes). Partway through the cooking time, when the mushrooms’ liquid has evaporated, sprinkle in the flour (or cornstarch, if substituting), and then stir it in.

Add the cream and deglaze the pan by stirring and scraping to dislodge any browned bits. Simmer, stirring occasionally, until thick, 15-20 minutes more.


In small batches, purée the soup in a food processor or a blender (I used the blender). Return the purée to the pan and heat gently, stirring in the nutmeg, salt, and white pepper. [Add more, if desired, to taste.]

Meanwhile, cut the reserved mushrooms into slices about ¼ inch thick. In a small bowl, toss them with the lemon juice. [This keeps them from turning or oxidizing.]

Ladle the soup into bowls and garnish with the mushroom slices, chives, and parsley.




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Wednesday, January 4, 2012

Bacon and Spinach Soup

Happy New Year! Hope everyone had their black-eyed peas for good Soup 006luck on the 1st. It’s hard to believe that it’s already 2012. I’m sure I’ll be writing 2011 on my checks right up until the point when it’s time for the new year to roll around again. :)

Today I thought I’d share a tasty soup recipe. Is it cold where you are? Although it was super-warm last week (in the 60s and 70s!), Jack Frost has finally made an appearance in the Southern US. This means that I’m ready to bring out my soup pot and warm up a little from the inside, out!

This recipe also has bacon in it…because I couldn’t pass up the chance to post another bacon-related recipe. :)

Bacon and Spinach Soup

5 slices of bacon
3 T butter
1/2 cup minced onion
1 cup sliced mushrooms
11/2 packed cups of minced spinach
1/4 cup flour
2 cups chicken broth
2 cups half and half
1 cup whipping cream
Dash of Tabasco
Pinch of nutmeg
Salt to taste

Fry bacon in a large stock pot, removing when crisp (keeping the bacon grease in the pot). Mince the bacon when cooled. Add butter to the bacon grease in the pot, then add the chopped onion and sauté for 3 to 4 minutes. Add the mushrooms and cook for 4 more minutes, while stirring. Stir in the flour and cook for 4 minutes, while stirring.

Slowly add in the broth, then the half and half and whipping cream. Stir continuously until the soup simmers. Add the spinach and seasonings, then remove from the heat.

Soup 004I think I could eat the entire pot of soup myself! :)

RileyAdamsFoodBlogPostpic_thumb_thumb[3]What I really wanted for Christmas (and was very disappointed that I didn’t find in my stocking) was more hours in my day. I’m sorry to say that this is my last regular post for Mystery Lovers’ Kitchen. Between writing and a very busy family life, I’m slap out of hours.

The support of all the ladies here at the kitchen and all your comments have meant a lot to me and I’ll miss seeing you every Wednesday! It’s really been a delight.

Although I won’t be posting every week, it won’t be goodbye. I’ll be back to visit Mystery Lovers’ Kitchen. And I’ll be looking forward to more great recipes from the mystery loving cooks here—now with Roberta and Peg!

Happy 2012 everyone!

Riley/Elizabeth
Hickory Smoked Homicide
Finger Lickin’ Dead