Soups

Mushroom Bisque

1/4 cup butter

1 pound mushrooms, coarsely chopped

2 large onions, sliced

2 cloves garlic, pressed or minced

1/3 cup chopped parsley

1 teaspoon thyme leaves

1/8 teaspoon white pepper

7 beef bouillon cubes

1/3 cup flour

6 cups milk

Condiments:  grated Parmesan cheese, thinly sliced raw mushrooms, thinly sliced green onions, croutons, ground nutmeg or whole nutmeg with a grater.

• In a 5 quart or large kettle, melt the butter over medium heat.  Add mushrooms, onions, garlic, parsley, thyme, pepper and beef bouillon cubes.  Cook, stirring occasionally, until vegetables are very limp.  Stir in flour.
• In a blender container, whirl about half the mushroom mixture at a time with enough of the milk for the blender to run easily until mixture is pureed.  Return mixture to pan and stir in remaining milk.  Cook over medium heat, stirring often, until hot and thickened.  Add salt to taste.
• Serve to 4 diners with your choice of condiments to sprinkle over individual servings.

Loaded Mushroom Soup

1/2 pound bacon, chopped

1/2 pound mushrooms, sliced

1 medium onion, chopped

4 cups chicken broth

10 ounces medium size thin skinned potatoes, peeled and cut into julienne strips

1 large carrot, peeled and cut into julienne strips

1 bay leaf

1/4 teaspoon cayenne

1/2 cup whipping cream

1 tablespoon cornstarch

1-1/2 cups lightly packed shredded romaine

• In a 5-6 quart pan, fry bacon over medium high heat until brown and crisp, stirring often.  Add mushrooms and onion.  Stir often until liquid from mushrooms evaporates and onion is limp, about 7 minutes.
• Add to pan the broth, potatoes, carrot, bay leaf and cayenne.  Blend cream and cornstarch together and stir into soup.  Bring to a boil on high heat, stirring constantly.  Simmer until carrots and potatoes are tender to bite, about 2 minutes.
• Garnish with shredded romaine.  Makes 4-6 servings.

Fresh Mushroom and Spinach Soup 

2 tablespoons butter

1-1/2 pounds mushrooms, thinly sliced

1 large onion, chopped

4 cups beef broth

1 tablespoon sherry

2 ounces enoki mushrooms

1/8 teaspoon ground nutmeg

1/4 teaspoon ground pepper

4 cups packed spinach leaves, washed, drained, and cut into thin strips

• Melt butter in a 4-5 quart pan over medium high heat.  Add mushrooms and onion.  Stir often until all but 1/2 cup liquid has evaporated, 8-10 minutes.  Add broth, sherry, enoki, nutmeg and pepper.  Bring to a boil.  Reduce heat and simmer, covered, to blend flavors, about 15 minutes.  Serve or cover and chill up to 3 days and then reheat.  Makes 4 servings.

Steven’s Favorite Chanterelle & White Bean Stew

Delicately flavored with fresh sage and chanterelles, this light stew makes a delicious autumn meal. Serve with chewy bread and Pinot Noir or Merlot.

2 tablespoons olive oil

½ pound chanterelles, sliced

3 fresh sage leaves, chopped

2 garlic cloves, mined

¼ cup chicken stock

2 tablespoons dry white wine

1 pound white cannellini or small white beans, cooked and drained

salt and pepper, to taste

sour cream

• In a large skillet, heat the olive oil over medium heat. Add the mushrooms, sage and garlic. Cook for about 3 minutes, stirring often, until mushrooms release their juice and soften.
• Add the chicken stock, wine and beans. Cook until beans are heated through. Add salt and pepper to taste.
• Present in 4 bowls, garnished with a dollop of sour cream and a sprig of fresh sage.

Mushroom Croutons

Of course, we must have boletus mushroom croutons to accompany our mushroom soup!

• Cut 2 inch circles out of a firm bread, such as sourdough. 
• Using a pair of scissors, cut 1/3 of the way into the center of the circle from 2 sides of the bread to form the underside of the boletus.  Make 2 cuts from the bottom of the circle, about 1/2  inch apart, joining the previous cuts to form the boletus stem.
• Brush the boletus shapes with olive oil and sprinkle with a mixture of mushroom powder and garlic powder.  Grill on both sides until nicely browned.