Soup's On, continued
Wild Mushroom with Sherry & Thyme
2 T unsalted butter
2 T olive oil
1 medium onion cut into medium dice
4 cloves garlic minced
3/4 pound fresh wild mushrooms, wiped clean and trimmed with stems removed from shiitakes (if using) and thinly sliced, you should have about 4 1/2 cups
2 T plus 1 t fresh thyme leaves
salt and pepper to taste
4 cups chicken broth
1/4 cup half and half
3 T dry sherry
1 T soy sauce
Melt the butter and add the olive oil to a 5-quart or larger stockpot over medium-high heat. Add the onion and cook until beginning to brown, resist the urge to stir too often. Stir in the garlic and cook for one minute. Add the mushrooms, 2 T of the thyme, salt and pepper. Cook until the mushrooms become limp. Add the broth, scraping up any browned bits in the bottom of the pan. Bring to a boil then reduce heat to a simmer and cook until the mushrooms are tender. Remove from heat and let cool slightly. Transfer about half to a blender process until smooth, then return to the pot. Or you can use an immersion blender, but you don't want to blend until it's smooth, you want some texture. Add the half and half, sherry and soy sauce, and more salt and pepper if needed. Reheat to serve. Garnish with some of the reserved fresh thyme. It is heavenly to put some white truffle oil on each serving.
Tomato Bisque
2 T olive oil
1 small onion diced
1 clove garlic, minced
3 hearty sprigs fresh thyme
1 can (28 oz.) crushed tomatoes in puree
1 1/2 cups chicken broth
3 T honey
salt and pepper to taste
1/2 cup heavy cream
In a medium pot heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges. Add the garlic and thyme, stir until fragrant, about one minute. Add the tomato, broth, honey, salt and pepper. Bring to a boil over high heat, then reduce to simmer. Stir frequently until reduced by about a quarter and thickened. Puree about half of the soup, you want it to still be chunky and thick though. Return the pureed portion to the pot and add the cream. Heat gently and adjust the seasonings if necessary.
2 T unsalted butter
2 T olive oil
1 medium onion cut into medium dice
4 cloves garlic minced
3/4 pound fresh wild mushrooms, wiped clean and trimmed with stems removed from shiitakes (if using) and thinly sliced, you should have about 4 1/2 cups
2 T plus 1 t fresh thyme leaves
salt and pepper to taste
4 cups chicken broth
1/4 cup half and half
3 T dry sherry
1 T soy sauce
Melt the butter and add the olive oil to a 5-quart or larger stockpot over medium-high heat. Add the onion and cook until beginning to brown, resist the urge to stir too often. Stir in the garlic and cook for one minute. Add the mushrooms, 2 T of the thyme, salt and pepper. Cook until the mushrooms become limp. Add the broth, scraping up any browned bits in the bottom of the pan. Bring to a boil then reduce heat to a simmer and cook until the mushrooms are tender. Remove from heat and let cool slightly. Transfer about half to a blender process until smooth, then return to the pot. Or you can use an immersion blender, but you don't want to blend until it's smooth, you want some texture. Add the half and half, sherry and soy sauce, and more salt and pepper if needed. Reheat to serve. Garnish with some of the reserved fresh thyme. It is heavenly to put some white truffle oil on each serving.
Tomato Bisque
2 T olive oil
1 small onion diced
1 clove garlic, minced
3 hearty sprigs fresh thyme
1 can (28 oz.) crushed tomatoes in puree
1 1/2 cups chicken broth
3 T honey
salt and pepper to taste
1/2 cup heavy cream
In a medium pot heat the oil. Add the onion and cook over medium heat, stirring frequently, until tender and lightly browned on the edges. Add the garlic and thyme, stir until fragrant, about one minute. Add the tomato, broth, honey, salt and pepper. Bring to a boil over high heat, then reduce to simmer. Stir frequently until reduced by about a quarter and thickened. Puree about half of the soup, you want it to still be chunky and thick though. Return the pureed portion to the pot and add the cream. Heat gently and adjust the seasonings if necessary.
Since I was serving three soups, I served small helpings. I used these cups. I put the Tomato Bisque in the green cup, the Spicy Greens in the striped cup, and the Wild Mushroom Soup in the miniature lion's head bowl.
This makes me want to have another dinner party just so I can serve these soups again.
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