Golden Chanterelles seem to be a popular
choice for soups and chowders.
- Melt butter in a skillet over medium-low heat. Add mushrooms and onions and sauté until tender, about 8 minutes. Season to taste with salt and pepper.
- Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if needed. You want it to be saltier than normal, since this is a condensed soup.
- Allow to cool slightly before transferring to a jar or freezer-safe container. Once soup is completely cool, you can store it in the refrigerator or freezer.
- To reconstitute, add 1 1/2 cups of liquid, such as chicken broth, milk, water, or a combination.
- Note: A 10 3/4-ounce can of condensed mushroom soup is about 1 1/4 cups. This recipe makes 1 1/2 cups of condensed soup.
Kwati, a traditional Nepali soup
1.5 cup dry 9 bean mix (or en equal mix of different beans), about 5 cups soaked and sprouted
3 tablespoons canola oil
1 tablespoon cumin seed
2 teaspoon fenugreek seed
1 large onion, chopped
2 tablespoon minced garlic
2 tablespoon minced ginger
2 cinnamon bark
3 bay leaf
3 cloves
6 cardamom, smashed
1 pinch asafetida (hing powder)
Salt, to taste
2 teaspoon turmeric
2 teaspoon cumin powder
2 teaspoon coriander powder
1/2 tablespoon mushroom powder
1 teaspoon chili powder
6 cups water
1 tablespoon garam masala
2 tablespoon ghee
1 tablespoon thyme seed (jwano, ajwain seed)
Chopped cilantro, for garnish
- Rinse the 9 bean mix and pre-soak 3-4 days before cooking. Change water on the 2nd day and drain the water. Cover the soaked 9 bean mix with cheese-cloth or something with light ventilation on your kitchen countertop. Rinse them again on the 3rd day. Depending on the temperature, you may notice sprouts will start to germinate as early as day 3 in warmer temperature. In winter months, it might take additional day or two. Let the sprouting continue for additional day and rinse them again. It will be ready to use after that. You can refrigerate (or freeze) the sprouted beans in a closed container until ready to be used.
- When ready to cook kwati, turn on your instant pot to sauté and add oil. Add cumin seed, fenugreek seed to the pot and saute for a minute or two and add chopped onions. Stir the onion every few minutes and fry until reddish brown.
- To the pot, add sprouted 9 bean mix along with minced ginger and garlic. Gently cover the pot and cook for additional 5-7 minutes gently stirring the pot.
- Once the water evaporates, add aromatics such as bayleaf, cinnamon bark, cloves, cardamom, asafetida, and salt to taste. Continue stirring the pot and add turmeric, cumin powder, coriander powder, mushroom powder and chili powder. Add 6 cups of water and close the lid and make sure to seal.
- Turn the instant pot setting to manual for 10 minutes. When cooked, let it naturally release the pressure, which takes another 15-18 minutes. Open the lid and stir everything.
- Add garam masala and adjust the salt and other seasonings as needed and close the lid again.
- In a small pan, heat ghee (or oil if vegan or dairy-free), and fry thyme seed until fragrant and slightly brown. Pour the hot ghee-thyme mixture on kwati and mix everything.
- Stir the kwati and garnish with chopped cilantro. Serve it hot.
Crock Pot Black Eyed Peas, Mushroom Powder and Pork Chili
12 ounces pork tenderloin
8 ounces dried black-eyed peas, soaked overnight, drained and rinsed
1 large yellow onion, chopped
14 ounce can of diced tomatoes
1-2 teaspoons chipotle chili powder
1/2 tablespoon ground chili powder
1/2 teaspoon ground cumin
1 tablespoon mushroom powder
1 1/4 cups water
1 cup frozen corn
1 teaspoon salt
1 cup coarsely chopped fresh spinach
Garnish, optional: whole milk yogurt, shredded cheese and chopped green onions
- Set the pork tenderloin on the bottom of the crock pot.
-
Place soaked and drained peas in crock pot along with onions, tomatoes, chipotle powder, chili powder, cumin powder, mushroom powder and water. Stir well.
- Set the crock pot to high and cook for 3 1/2 hours. Add corn and cook another 30 minutes.
- Remove pork, shred into bite sized pieces, and stir back into the bean mixture along with salt and spinach.
-
Serve chili in wide bowls, topped with a generous dollop of yogurt along with a sprinkling of cheese and green onions.
Chile Corn Beef Soup with Homemade Tortilla Chips
1 pound very lean ground beef
1 large onion, chopped
1/2 pound wild mushrooms, sliced
1 tablespoon chile powder
1/2 teaspoon each oregano leaves and ground cumin
1/4 teaspoon garlic powder
2 cans (15 oz. each) kidney beans, drained
1 can (15 oz.) tomato puree
3 cups water
3 beef bouillon cubes, crushed
1 can (12 oz.) Mexican-style corn, drained
1 cup heavy cream OR sour cream to garnish individual servings
Salt and pepper
- In a large pot, cook beef, onion and mushrooms over medium-high heat until meat loses its pink color and vegetables are soft.
- Stir in chile powder, oregano, cumin, garlic, beans and tomato puree. Add water and bouillon.
- Cover and simmer gently for 20 minutes.
- Stir in corn and cream (if using). Simmer another 10 minutes.
- Season to taste with salt and pepper.
- If using not using cream, top each serving with a generous dollop of sour cream.
Very Easy Homemade Tortilla Chips
Tortillas
Vegetable oil
Kosher or sea salt
- Preheat oven to 375 degrees.
- Lightly brush the top and bottom of one tortilla with oil. Place on cutting board and brush the top of the next tortilla with oil, always placing the non-oiled side on top of the first tortilla so that they can share any extra oil. Continue with the remaining tortillas, brushing only the top side and stacking them.
- Cut the tortillas into eights, cutting thru the middle so that they are triangle shaped. Place on a large baking sheet in a single layer. Sprinkle lightly with salt.
- Bake 5 minutes, or until lightly browned and crisp, then turn and bake 2 minutes on second side.
Matelote (Fish Stewed in Cider)
One of our more remarkable memories of 2017 is the Vantage River Cruise that we took in the early fall. Gliding down the Seine River, accompanied by swans and fallen leaves, towards the D-Day Beaches of Utah, Omaha, Gold, Juno and Sword was indeed a sobering experience. Yet, the sheer beauty of that now serene landscape seemed to somewhat balance the burden of such a high price paid by so many.
Ensconced in the comfort of the river boat, our attention often turned to the on-board activities, including several cooking demonstrations hosted by the culinary staff, one of the most delicious of which is this month's recipe for Matelote, a traditional French stew of fish and wine, that was offered by Executive Chef Igor Oluic.
There must have been about a dozen of us in attendance as the chef demoed the recipe in the Captain's Club. At first we all were so serious, then gradually amused and mesmerized by the chef who constantly updated the recipe: "That's not how I fix it," he'd declare and suggest alternative ingredients rather than those proposed in the written recipe.
Frankly, this really is a divine and light preparation, and we're posting the original version as well as the annotated version (shown in italics) so that you can decide for yourself what would most please your palate.
Here are some of the Chef's written comments about Matelote: It is a French fish soup (also described as a stew or chowder). It is made from freshwater fish, unlike the better-known Bouillabaisse, which is made from saltwater seafood. The fish is skinned and filleted. The disposable parts of the fish are first used to make the stock, then the rest of the fish is used in the soup after the broth is all done and strained. There are several variations. Matelote Normande, for instances, uses hard cider, as is typical of Normandy, instead of wine. Language Note: "Matelot" in French means "sailor."
2-3 strips of bacon (also, butter and olive oil)
1 large onion, sliced
2 garlic cloves, minced
2 cups wine (either a red Burgundy/Cote du Rhone or a dry white Cote du Rhone/French vermouth)
2 cups fish stock or clam juice (use water in place of these ingredients)
2 tablespoons minced parsley
1 bay leaf
1/2 teaspoon thyme
Freshly ground black pepper
Allspice (Herbes de Provence)
1 pound small fresh mushrooms, cut mouthful size
20 pearl onions, peeled, with crosses cut into their roots
2 pounds freshwater fish, cut in slabs, preferably eel, but perch or trout or catfish are great (halibut)
Garnish: White bread triangles, freshly sauteed in butter
- Fry the bacon in a large saucepan. When crisp, remove the bacon and reserve. Add the onion and garlic to the bacon grease and saute until tender. Pour in the wine and the stock, add the parsley, thyme, bay leaf, pepper, and allspice. Bring to a simmer and let it cook for 30-45 minutes.
- While the soup is simmering, prepare the remaining additions. First, put the little fresh onions into a pan of boiling water and cook them for a few minutes.
- Melt a couple of tablespoons of butter over a medium high heat in the same pan (water poured out), then add the mushrooms and toss until they are nicely browned. Remove them to a bowl.
- Add more butter to the pan and throw in the peeled onions, tossing them until they are patchy brown. Add them to the mushrooms.
- Deglaze the pan with water and pour all that brown goodness into the simmering broth.
- When 15 minutes away from serving, bring the soup to a boil and add the fish. Let it boil slowly for 8-10 minutes, until the fish is just done, then remove the fish to a serving tureen and keep warm. Scrape the onions and mushrooms into the broth, turn to a high heat, and boil hard for 5 minutes to reduce the soup and concentrate its flavors.
- Pour over the soup, garnish with buttery canapes.
Andrea Nguyen's Quick Chicken Pho
Of course, having a shelf of dehydrated mushrooms and being dyed-in-the-wool mushroom connoisseurs, inspired us to add a handful of re-hydrated hedgehogs (including the water used to hydrate them) in Step 6. The mushrooms lent quite a nice, subtle background flavor to the broth and were removed when the broth was poured through a fine-mesh strainer.
3/4 inch section ginger, peeled
2 medium-large green onions
1 very small bunch cilantro
1 1/2 teaspoon coriander seeds
1 whole clove
3 - 1/2 to 4 cups low-sodium chicken broth (Ms. Nguyen suggests Swanson's)
2 cups water
6 to 8 oz. boneless, skinless chicken (breast or thigh)
1/2 teaspoon fine sea salt
5 oz. dried narrow flat rice noodles
2 to 3 teaspoons fish sauce
1/2 teaspoon organic sugar or 1 teaspoon maple syrup (optional)
salt & pepper
- Slice ginger into 4 or 5 coins. Smack with flat side of knife or meat mallet. Set aside.
- Thinly slice green parts of green onions to yield 2 to 3 tablespoons. Set aside for garnish. Cut the rest into pinkie-finger lengths, bruise, and add to ginger.
- Coarsely chop leafy tops of cilantro to yield 2 tablespoons. Set aside for garnish. Reserve remaining sprigs.
- In 3 to 4 quart pot, toast coriander seeds and clove over medium heat until fragrant, 1 to 2 minutes. Add ginger and bruised green onion. Stir about 30 seconds, until aromatic.
- Slide pot off heat and wait 15 seconds to briefly cool. Pour in broth.
- Return pot to burner. Add water, reserved cilantro sprigs, chicken and salt. Bring to boil over high heat, then lower to gently simmer for 30 minutes.
- While broth simmers, soak rice noodles in hot water until pliable and opaque. Drain, rinse and set aside.
- After 5 to 10 minutes of simmering, chicken should be firm and cooked through. Transfer meat to bowl, flush with cold water to arrest cooking and drain. Let cool, then shred into bite-size pieces. Cover loosely to prevent drying.
- When broth is done, pour through fine-mesh strainer positioned over 2 quart pot. Discard solids. You should have about 4 cups liquid.
- Season broth with fish sauce and sugar or maple syrup (if needed), to create strong savory-sweet note.
- Bring to boil over high heat. Put noodles in noodles strainer and dunk in hot broth to heat and soften, 5 to 60 seconds. Lift noodles from pot and divide between two bowls. Lower heat to keep broth hot.
- Arrange chicken on top of noodles in bowls and garnish with chopped green onions, cilantro, and a sprinkling of black pepper. Taste broth and adjust salt. Return to boil, then ladle into bowls.
America's Test Kitchen's Hot and Sour Soup with Shiitake Mushrooms
7 ounces extra firm tofu, drained
4 tablespoons soy sauce
1 teaspoon toasted sesame oil
3 tablespoons cornstarch, plus an additional 1-1/2 teaspoons
1 boneless, center cut, pork loin chop, 1/2 inch thick, about 6 ounces, trimmed of fat and cut into 1 inch by 1/8 inch matchstick pieces
3 tablespoons cold water, plus 1 additional teaspoon
1 large egg
6 cups low sodium chicken broth
1 cup bamboo shoots (from 5-ounce can), sliced lengthwise into 1/8 inch thick strips
4 ounces fresh shiitake mushrooms, stems removed, caps sliced 1/4 inch thick, about 1 cup
5 tablespoons black Chinese vinegar or 1 tablespoon red wine vinegar plus 1 tablespoon balsamic vinegar
2 teaspoons chili oil (optional-we find the soup just right without the addition of the oil)
1 teaspoon ground white pepper
3 medium scallions, sliced thin
- Place tofu in pie plate and set heavy plate on top. Weight with 2 heavy cans. Let stand at least 15 minutes (tofu should release about 1/2 cup liquid).
- Whisk 1 tablespoon soy sauce, sesame oil, and 1 teaspoon cornstarch in medium bowl. Toss pork with marinade and set aside for at least 10 minutes, but no more than 30 minutes.
- Combine 3 tablespoons cornstarch with 3 tablespoons water in small bowl and mix thoroughly. Set aside, leaving spoon in bowl.
- Mix remaining 1/2 teaspoon cornstarch with remaining 1 teaspoon water in small bowl. Add egg and beat with fork until combined. Set aside.
- Bring broth to boil in large saucepan set over medium high heat. Reduce heat to medium low. Add bamboo shoots and mushrooms and simmer until mushrooms are just tender, about 5 minutes.
- While broth simmers, dice tofu into 1/2 inch cubes.
- Add tofu and park, including marinade, to soup, stirring to separate any pieces of pork that stick together. Continue to simmer until pork is no longer pink, about 2 minutes.
- Stir cornstarch mixture to recombine. Add to soup and increase heat to medium high. Cook, stirring occasionally, until soup thickens and turns translucent, about 1 minute. Stir in vinegar, chili oil, pepper, and remaining 3 tablespoons soy sauce. Turn off heat.
- Without stirring soup, use soup spoon to slowly drizzle very think streams of egg mixture into pot in circular motion. Let soup sit 1 minute. Return saucepan to medium high heat. Bring soup to a gentle boil. Immediately remove from heat. Gently stir soup once to evenly distribute egg. Ladle into bowls and top with scallions.
Cooking Light's Creamy Truffle-Scented White Bean Soup
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon bottled minced roasted garlic
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
2 cups organic vegetable broth
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon truffle oil
- Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Stir in garlic and pepper; saute 2 minutes or until onion is tender. Add rosemary; saute 30 seconds. Stir in broth and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Remove from heat; stir in lemon juice. Let stand 5 minutes.
- Pour half of mixture into a blender; process until smooth. Pour pureed bean mixture in a large bowl. Repeat procedure with remaining bean mixture.
- Spoon 1 cup soup into each of 4 bowls, and drizzle each serving with 1/4 teaspoon truffle oil.
Pork & Mushroom Stew
1 tablespoon olive oil
1 tablespoon unsalted butter
1 1/2 pounds pork tenderloin, trimmed, cut into 2 inch pieces, dried with paper towels, seasoned with salt and black pepper
8 ounces cremini mushrooms, quartered
1/2 cup sliced leeks or shallots
1/2 cup diced carrot
2 tablespoons all-purpose flour
1/4 cup dry sherry or white wine
3/4 cup apple cider or juice
3/4 cup low-sodium chicken broth
1 tablespoon thyme
Salt and black pepper to taste
Diced Granny Smith apple
Fresh thyme sprigs
- Heat oil and butter in a saute pan over medium-high heat. Add pork and saute until brown on both sides, about 2 minutes per side. Remove pork to a plate. Set aside.
- Sweat mushrooms, leeks, and carrot in same pan over medium heat until softened, 3-4 minutes. Stir in flour and cook 1 minute.
- Deglaze the pan with sherry, scraping up any bits on bottom of pan, and reduce until evaporated. Stir in cider and broth; bring to a boil. Reduce heat to medium-low. Add pork with residual juices and thyme. Simmer until thickened, 5 minutes. Season with salt and pepper.
- Garnish each serving with diced apple and a sprig of thyme.
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
2 tablespoons olive oil
½ pound chanterelles, sliced
3 fresh sage leaves, chopped
2 garlic cloves, mined
3/4 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.
Steven's Elk and Chanterelle Chili
Steven served this delicious chili at the annual Wild Game Banquet in Portland. It was based on a chili making kit that we had given as Christmas gifts in the past that consisted of two parts: the seasoning packet and the bean packet.
Seasoning Packet:
2 tablespoons dehydrated chopped onions
1 tablespoon dehydrated garlic
1 1/2 teaspoon paprika
1 teaspoon each cumin, chili powder, and oregano
1/2 teaspoon each turmeric and black pepper
1/4 teaspoon red pepper flakes
1/8 teaspoon cayenne pepper
This mixture can be stored in a tightly covered container for several months.
Bean Packet:
- Combine: 1/2 cup small red beans and 1/2 cup pinto beans (or other beans if you prefer). Cover tightly and store indefinitely.
To make Elk and Chanterelle Chili:
- Bring a large pot of water to boil. Add bean packet, bring back to boil, turn off burner, cover and let sit 2 hours. Drain and rinse the beans.
- Place beans, 1 pound of ground elk (or other ground meat), 1 seasoning packet, 1/4 cup chopped onion, 14 oz. can diced tomatoes, 1 cup chopped and drained canned chanterelles, and 1/3 cup water in crockpot. Cover and cook on high for 4 hours. Reduce to low and cook another 8-10 hours.
To give Seasoning and Bean Packets as a Gift:
- Place the seasoning packet and the bean packet into a paper bag or box. Add directions for preparing the chili. Decorate the outside of the bag or box with raffia and a potholder with chili pepper decoration or other chili inspired decoration. We think that your present will be well received by every lucky recipient!
White Chanterelle Soup with Seaweed, Ginger, Carrots and Seeds
1 tablespoon olive oil
1 cup sliced white chanterelles
1 onion, chopped
4-5 carrots, thinly sliced
1 teaspoon minced fresh ginger root
1 pepperoncini, minced
1 teaspoon curry powder
2 teaspoons mustard seed
1/2 teaspoon coriander seed
1/2 teaspoon cumin seed
1/2 teaspoon cardamon seeds, removed from their pods
1/2 teaspoon dried thyme
1/4 cup white rice
4 cups chicken broth
1 sheet of roasted seaweed, torn into small pieces
- In a large saucepan over medium heat, heat the oil.
- Add the mushrooms, onion, carrots, ginger root and pepperoncini. Cook, stirring often, until vegetables begin to brown.
- Add remaining ingredients. Bring to a boil. Reduce heat, cover and simmer 30 minutes.
- Ladle into bowl and top with torn seaweed.
Polish Dill Pickle Soup with King Boletes
1 medium onion, chopped
1 tablespoon butter
1-14 1/2 ounce can chicken broth
1 ounce dried king boletus, rehydrated in 1/2 cup water
16 ounces chopped russet potatoes
1/2 teaspoon salt
3 medium dill pickles, diced
1/4 cup dill pickle juice
1/2 cup cream
1 teaspoon dried dill weed
sour cream
- Saute onion in butter until tender.
- Add broth, mushrooms and their liquid, potatoes and salt. Bring to a boil. Reduce heat and cook until potatoes are tender, about 20 minutes.
- Add chopped dill pickles, pickle juice, cream, and dill weed. Cook 5 minutes, or until everything is heated thoroughly.
- Serve with dollop of sour cream.
Creamy Truffle-Scented White Bean Soup
1 tablespoon olive oil
1 cup chopped onion
1 tablespoon bottled minced roasted garlic
1/4 teaspoon freshly ground black pepper
1 1/2 teaspoons chopped fresh rosemary
2 cups organic vegetable broth
2 (19-ounce) cans cannellini beans or other white beans, rinsed and drained
2 tablespoons fresh lemon juice
1 teaspoon truffle oil
- Heat olive oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Stir in garlic and pepper; saute 2 minutes or until onion is tender. Add rosemary; saute 30 seconds. Stir in broth and beans. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Remove from heat; stir in lemon juice. Let stand 5 minutes.
- Pour half of mixture into a blender; process until smooth. Pour pureed bean mixture in a large bowl. Repeat procedure with remaining bean mixture.
- Spoon 1 cup soup into each of 4 bowls, and drizzle each serving with 1/4 teaspoon truffle oil.
Miso Soup
4 cups of dashi - prepare your own with the recipe shown below or purchase a commercial preparation
3-4 tablespoons miso - use red or white miso or a combination
Accents of thinly sliced green onions, toasted sesame seeds, blanched vegetables (such as sliced mushrooms and carrots and sugar snap or snow peas) and/or thin strips of seaweed
- In a pot over medium heat, bring the dashi to a simmer. Remove from heat. Add the miso. Using the back of a fork, blend the miso into the liquid. Return pot to heat and bring liquid back to a simmer. Pour into individual serving bowls and sprinkle with desired accents.
Dashi
16 cups water
6-8 inch piece kombu (dried seaweed)
4 cups bonito flakes (dried, shaved bonito fish)
- Place water and kombu in a large pot. Bring to a boil. Remove from heat and discard the kombu. Add the bonito flakes and let set about 15 minutes, or until the flakes fall to the bottom of the pot. Strain (several times, if necessary) until the broth is clear.
Isabel Allende's Reconciliation Soup
1/2 cup chopped portobello mushrooms
1/2 cup chopped fresh porcini mushrooms
1 cup cremini mushrooms
1 clove garlic
3 tablespoons olive oil
2 cups stock (beef, chicken or vegetable)
1/4 cup port
1 tablespoon truffle-flavored olive oil
Salt and pepper to taste
2 tablespoons sour cream
- If you can't find fresh mushrooms and must use the dried ones, soak them in 1/2 cup of good red wine until they spring up happily; in the meantime, while they're soaking, I calmly drink the remainder of the wine.
- Then I mince the garlic clove for the pure pleasure of smelling my fingers, because I could just as easily use it whole, and then saute it with the mushrooms in the olive oil, stirring vigorously for a few minutes -- I've never counted, but let's say five.
- I add the stock, the port and the truffled olive oil -- not quite all of it, I leave a couple of drops to dab behind my ears; let's not forget, it's aphrodisiac.
- I season with salt and pepper, and cook over low heat with the lid on until the mushrooms are soft and the house smells like heaven.
- The last step is to process the soup in the blender; this is the least poetic part of the preparation but unavoidable. The soup should end up with a slightly thick texture, like mud, with a perfume that makes you salivate and awakens other secretions of body and soul.
I put on my best dress, paint my fingernails red, and serve the soup in warmed bowls, garnished with a dollop of the sour cream.
Hearty Chanterelle Soup
1 pound chanterelles, chopped coarsely
5 tablespoons butter
squeeze of lemon juice
salt and pepper, to taste
2 leeks, washed and finely chopped
1large clove garlic, peeled and mined
1-1/2 cups potato, peeled and diced
6-1/2 cups chicken stock, lightly seasoned
1 tablespoon fresh thyme or parsley, finely chopped
1 cup sour cream
1 tablespoon red wine vinegar
- Saute the chanterelles in large heavy skillet with 2 tablespoons butter. Season with lemon juice, salt and pepper. The heat must be high to allow the mushrooms to release their juices, but take care not to brown them. Do not cook longer than 3-4 minutes. Remove mushrooms with a slotted spoon and reserve the liquid.
- Heat 3 tablespoons of butter in a heavy soup pot, about 4 quart size. Add leeks, garlic and potatoes. Saute over medium heat for 10 minutes. Add the reserved mushrooms juices, chicken stock, and thyme or parsley. Bring to boil. Reduce heat and simmer for 15-20 minutes or until the potatoes are soft. Add the chopped and cooked mushrooms. Simmer gently for about 30 minutes.
- Pour the soup through a fine sieve into a large mixing bowl, reserving all the liquid. Let the mushrooms and vegetables cool slightly. Puree vegetables in a blender or food processor.
- Rinse out the soup pot with hot water and pour the reserved liquid into it. Add the mushroom puree and mix with a wire whisk. Set the pot over low heat and add the sour cream and vinegar, allowing the soup to simmer gently.
- Serve to 4 diners with a garnish of additional sour cream.
Ken Gordon's Hungarian Mushroom Soup
3 large yellow onions, peeled and diced
2 carrots, peeled and diced
3 ribs of celery, diced
1/2 pound of unsalted butter
2 tablespoons minced fresh garlic
2 pounds crimini or white mushrooms, sliced
3 tablespoons sweet Hungarian paprika
1 tablespoon dried thyme
3 tablespoons flour
2 quarts hot water
1 cup heavy cream
Salt and black pepper to taste
- In a large, heavy pot over medium heat, cook diced onions, carrots and celery in unsalted butter, until the vegetables are softened. Stir in garlic and cook for 5 minutes longer, stirring frequently. Season lightly with salt and black pepper, stirring occasionally. Don't allow the vegetables to color. Turn up the heat to medium-high and add mushrooms. Stir frequently until mushrooms are cooked through. Season again. Sprinkle with paprika and dried thyme. (Note: Thyme is one of the few herbs I think are good dried, but if you want to use fresh, use a bit more and add it toward the end.) Stir to mix well.
- Turn the heat back to medium and sprinkle with flour. Stir well and keep stirring for 4 to 5 minutes while cooking, coating the mixture well and making sure the flour, which has now formed a roux with the butter, doesn't stick to the bottom of the pot and burn. Add the hot water and stir well. Bring to a simmer, stirring frequently, and cook for about 10 minutes or so. Add a cup of heavy cream and bring back to a simmer. Correct the seasonings and serve. Should serve up to a dozen people.
Note: There are some customizations you can do to make this a bit finer, such as adding some wild mushrooms into the mix, or a little dry sherry a few minutes before the soup is finished. Feel free.
Another note: You'll notice I season often. I don't really add any more salt than I would if I just seasoned all at once, but seasoning each element of a dish as you go along gives more layers to the flavor of your food.
Our Own Smoked Salmon Chowder with Dried Mushrooms
2 tablespoons butter
1 cup chopped onion
1 cup diced carrots
1 cup diced celery
1/4 cup dehydrated mushrooms, rehydrated in ¼ cup white wine
14 ounces peeled, chopped, red and/or Yukon Gold potatoes
1 teaspoon dried thyme
1 ½ cups chicken broth
1 cup milk
½ tablespoon flour
½ cup cream
4-6 ounces smoked salmon, diced
Green onions or chives, chopped, optional
- Melt butter in large sauce pan over medium heat. Add the onions, carrots, and celery. Sauté until fragrant and soft.
- Remove mushrooms from white wine and set aside.
- Add the white wine to the pan and deglaze.
- Add the reserved mushrooms, potatoes, thyme and chicken broth to the pan. Simmer until potatoes are tender.
- Whisk flour into the milk, add to sauce pan and simmer 10 minutes. Add cream to pan and bring mixture back to a simmer.
- Add smoked salmon to chowder just before serving.
- If desired, sprinkle individual servings with chopped green onions or chives.
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