Wild mushroom soup

By Anonymous -
This is also from Susan Mendelson's "Mama Now Cooks Like This," which is becoming one of my favorite cookbooks. Everything I make from it is really good.
The first time we made this, I followed the recipe exactly as written, and it was fantastic. Last night, I forgot a step (Ernie had the sink taken apart and I was maneuvering around him), and I improvised and it still ended up being really good. I think you should follow the recipe, though.

6 c. mixed wild mushrooms (portobello, shiitake, oyster -- I also add some button mushrooms here), sliced
3 shallots, finely chopped (I added 2 cloves of garlic, also finely chopped)
2 Tbsp. butter (last night, I used olive oil. both seemed to work just fine)
8 Tbsp. flour
6 c. vegetable or chicken stock (we usually use chicken)
1 c. half and half
salt and pepper
cayenne
chives, freshly chopped

Mix mushrooms and shallots/garlic, and divide into 4 batches.
In a large pot with a wide bottom, sauté one batch of the mushrooms and shallots in 1/2 Tbsp. butter over high heat. When the mushrooms start to color, add another 1/2 Tbsp. butter and the second batch of mushrooms and shallots/garlic. Repeat two more times.
Remove 1 c. of the cooked mushrooms and shallots/garlic from the pot and set aside.
Add flour to the pot of remaining mushrooms; cook and stir over low heat until all the flour is absorbed.
Slow whisk in stock and bring to just a simmer.
Add half and half and return to a simmer. Puree with hand mixer, blender or food processor.
Season to taste with salt, pepper and cayenne. Stir in remaining mushrooms.
Garnish with chopped chives.

Comments

Anonymous said…
Hey Shannon, I'm so glad that you are enjoying my cookbook. There is one mistake in the book that I want you to know about. The Brook Sisters Flax and Spelt Oatmeal Chippers(p.242) is missing 1/2 tsp. baking soda in the recipe. The cookies are fantastic and super healthy so I hope that you haven't made them yet and been disappointed. I love to hear your comments so if you have any problems, let me know. Also, where did you get Mama Now Cooks Like This? Hope you have more fun and success with the recipes!

Susan Mendelson
12:12 AM
Anonymous said…
Hi Susan! I got your cookbook from my friend Tara, who lives in Richmond, B.C., for my birthday last year. We're really loving it, and it's food that even my sometimes-picky 5-year-old will eat.

I haven't made those cookies yet, but they are on my list to try, so I'll be sure to add the baking soda. Thanks!
11:15 AM
Post a Comment

Popular posts from this blog

Dayton's Famous Pine Club Salad Dressing

By -
Well, close enough anyway. The Pine Club is probably Dayton's most famous restaraunt--not that Dayton is some culinary mecca or anything. This dressing is traditionally served on an iceberg lettuce salad with grated carrot (boring). It's a shame, really, since the dressing is so good but that's why it's better to eat it at home on the salad of your choice. I like it over a green salad with blue cheese, apples/pears and toasted walnuts/pecans, it's good with pasta salad and it's also good on Isaac's broccoli salad. Serves approximately 8. 1 C vegetable/canola oil 3/4 C cider vinegar 1/3 C white sugar 1 tsp salt 2 tsp garlic powder 1 scant tsp red pepper flakes You can mix this one of two ways: either pour it all into a mason jar, put on the lid and shake the heck out of it or do it up with your stick blender. I recommend using the stick blender. Either way it's delicious. Refrigerate leftovers and note that it keeps pretty well. I think I had my...
Read more

Pesto Tortellini Salad

By -
Why don't we just re-name the blog "Recipes Kelly Stole from Isaac's" because I seem to have no other recipes amongst my repertoire. Sheesh. Again, this is not really a recipe, but this salad was, and still is, one of the biggest sellers at the restaurant. As with all of Isaac's recipes, I've drastically reduced the quantity from the original (5 lbs. of tortellini, anyone?) 1.5 lbs tri-colored cheese-filled tortellini (or regular white ones, whatever), cooked according to pkg directions and gently rinsed with cold water 1.5 medium-ish tomatoes, diced 1/2 medium-size red onion, diced 1/3 C black olives (do yourself a favor and get some decent olives) 2/3 C or so pesto (I did a mix of basil pesto and arugula pesto) Dump all ingredients into a bowl and stir until everything is well-coated by the pesto. This is tasty when served immediately but the flavor will continue to develop the longer it sits. As usual, I added 2 handfuls of chopped asparagus but wi...
Read more

mango soba update

By gwen -
A small note to those of us trying to eat more veg, as Kelly would say... this soba noodle salad is delicious with slaw replacing some or all of the noodles. I made it with just one little bundle of noodles, a whole bag of broccoli slaw, and half a bag of cabbage/carrot mixture, and it's great -- actually provides a delicious crunch and you don't miss the rest of the noodles. I cooked the chicken in a bit of the marinade, too, and diced it into the salad/noodle/mango mixture for some protein. Yum.
Read more