MINI girl

Thai Chicken Noodle Soup

This is an easy soup that can be customized to your tastes; it would be delicious to substitute shrimp for the chicken. I made this yesterday when my dear friend Deb Baker came over for an afternoon of knitting. We are both fans of homemade soup and Thai food! 

Ingredients:
6 oz dried flat rice noodles (*see note)
3 1/2 cups low-sodium chicken broth
1 chunk of ginger root, about 2" long, peeled and sliced
1 can unsweetened lite coconut milk
3/4 lb boneless, skinless chicken breast, thinly sliced
1 can straw mushrooms - optional
1 can bamboo shoots - optional
6 Tbsp lime juice, from 2 to 3 limes
3 Tbsp fish sauce - such as nam pla or Nước chấm
2 tsp light brown sugar
1 jalapeno, thinly sliced
1/4 cup fresh cilantro leaves

Garnishes:
additional fresh cilantro
fresh chives, parsley and/or basil
sriracha sauce
Thai seasoning and chili oil (* see note)

Method:

1. Soak noodles in hot water according to package directions. Drain, and set aside.
2. In a large pot, bring broth and ginger to a boil over high heat. Reduce to medium heat and cover. Simmer 10 minutes.
3. Add coconut milk to broth; return to a simmer. Add chicken and continue simmering until cooked through (about 3 min). At this point you can add the mushrooms and/or bamboo shots, if using. 
4. Stir in lime juice, fish sauce, brown sugar, jalapeno,  and cilantro. Cook 1 min. Stir in noodles and serve immediately, garnished with additional cilantro and other herbs if using.

* NOTE: If desired, you can use 4 packages of Thai Kitchen Lemongrass and Chili Instant Rice Noodle Soup (1.6oz) instead of the rice noodles called for above. In this case, you'll have the packets of chili oil and seasoning to incporate into the soup; these may be added when you add the chicken to the soup.

 

© Susanne Leighton Johnson 2012

Beef Stew

Prep time: 10 minutes (ready in less than an hour)
Yield: 4 servings

Ingredients
3 lbs lean beef cubes
1 Tbsp extra virgin olive oil
12 baby carrots
12 baby potatoes, cut in half
12 brussels sprouts
3 cloves crushed garlic
1 onion, minced
1/4 cup red wine
1/4 cup beef stock
1 tsp flour
2 tsp thyme

Method:

1. Heat a large covered stockpot. Add the olive oil and beef; cook for 3-4 minutes until browned on all sides. Add onion and cook until translucent. Stir in red wine; reduce heat and simmer.
2. Whisk the flour into the stock, and then add to the meat and onion along with the remaining ingredients.
3. Cover stew and cook over low heat for approximately 40 minutes or until the beef becomes very tender.

Adapted from a recipe by Daniel Green  in Edina Magazine.

Edamame Soup With Tofu

Soup doesn't get much easier than this! Healthy, too.

Prep time: 35 minutes
Yield: 4 servings

Ingredients
3 Tbsp extra virgin olive oil
2 cups chicken stock
1 large onion, chopped
2 cloves crushed garlic
1 cup edamame beans
1 cup cubed semi-soft tofu
2 cups raw spinach
1 tsp sesame oil
1 tsp soy sauce

Method

In a large saucepan, cook the onion for 3-4 minutes. Add the garlic and chicken stock; stir, then simmer for 10 minutes. Add remaining ingredients and heat through, approximately 20 minutes.

Adapted from a recipe by Daniel Green in Edina Magazine.

Vegetarian Tortilla Soup

Tortilla soup is one of my all-time favorite foods. This recipe caught my eye when I was reading Eating Well Magazine in the doctor's waiting room, so I plan on giving it a try this weekend. Yum.

Yield: 8 servings (1 generous cup each)

Ingredients:
3 large dried pasilla (negro), ancho or New Mexico chiles (see Note)
1 15-ounce can diced tomatoes, preferably fire-roasted
2 tablespoons plus 2 teaspoons canola oil or extra-virgin olive oil, divided
1 medium white onion, sliced 1/4 inch thick
3 cloves garlic, peeled
4 cups vegetable broth or “no-chicken” broth
4 cups water
1 large sprig epazote (optional; see Note)
1 14-ounce package extra-firm tofu
4 cups chopped chard, spinach or kale leaves
1/4-1/2 teaspoon salt
1 ripe large avocado, cut into 1/4-inch cubes
2 cups roughly broken tortilla chips
3/4 cup shredded Mexican melting cheese, such as Chihuahua or asadero, or Monterey Jack or mild Cheddar (optional)
1 large lime, cut into 6 wedges

Method:

1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.)
2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.)
3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.
4. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth, water and epazote (if using). Bring to a boil, then adjust heat to maintain a simmer.
5. Drain tofu, rinse and pat dry; cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.
6. Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.
7. Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm, with lime wedges.

Tips and Notes:
Ingredient Notes: Pasilla chiles, sometimes called negro chiles, are medium-hot dried peppers with a flavor that defines tortilla soup in central Mexico. Find them and other dried chiles in the produce section of large supermarkets or online at melissas.com. Epazote, an herb used in Mexican cooking, has a pungent, distinctive flavor unlike any other herb. Look for it fresh at farmers’ markets or find it dried at Latin markets or online from melissas.com.

Nutrition:
Per serving: 208 calories; 13 g fat (2 g sat, 5 g mono); 0 mg cholesterol; 18 g carbohydrates; 0 g added sugars; 7 g protein; 5 g fiber; 545 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (44% daily value), Vitamin C (28% dv), Calcium (16% dv)
1 Carbohydrate Serving
Exchanges: 1/2 starch, 1 vegetable, 1/2 lean meat, 2 fat

Recipe from Eating Well Magazine

White Bean and Sausage Stew

You'll need to soak the beans for 8 hours before proceeding with this recipe.

Yield: 12 servings

Ingredients:
2 cups dried navy beans, soaked in water for 8 hours and then drained
2 dried bay leaves
2 sprigs fresh thyme
1 tsp black peppercorns
5 cups low-sodium chick stock or broth
1 large onion, chopped
3 Tbsp butter
2 large leeks, thinly sliced
4 carrots, sliced 1/4" thick
1 celery stalk, diced
36 pearl onions, peeled
12 oz small red potatoes, halved lengthwise
1 lb turkey sausage, cut into 1/2" pieces
1 cup baby peas
8 oz button mushrooms, wiped clean, quartered
1/4 cup all-purpose flour
1 1/4 cups milk
1-2 cups water (optional)
2 Tbsp fresh sage, coarsely chopped
coarse salt and pepper (to taste)
Cheesecloth and kitchen twine

Method:

1. Make bouquet garni (herb sachet): Place bay leaves, thyme and peppercorns on a square of cheesecloth; gather up edges and tie the bundle closed with kitchen twine.
2. Drain beans; place in medium stockpot. Add chicken stock, onion, and bouquet garni. Cover; bring to a boil. Reduce heat; simmer, covered, until beans are tender - about 30 minutes. Drain beans, reserving liquid (it will be used later). Discard bouquet garni.
3. In large stockpot, melt butter over medium-high heat. Add leeks, carrots, celery, pearl onions, and potatoes. Cook until softened, about 12 minutes. Add sausage; cook until browned, about 5 minutes. Stir in peas and mushrooms. Sprinkle in flour and cook for 2 minutes.
4. Reduce heat to medium; add milk, water (if desired, for a thinner soup), and reserved cooking liquid from beans. Stir until thickened, 20 to 30 minutes. Stir in beans and sage.

Adapted from a Martha Stewart recipe.

Patricia's Gazpacho (Gazpacho al estilo de Patricia)

Andalucia, a region in the south of Spain, is known for its sherry and hams. But not many people know that Andalucia is the cold-soup capital of the world, thanks to gazpacho - a refreshing meal on a hot day.

Yield: 4 servings

Gazpacho Ingredients:
2 pounds ripe plum tomatoes (about 10), cut into chunks
8 ounces cucumber (1 cucumber), peeled and cut into chunks
3 ounces green pepper, in large pieces
1 garlic clove
1 tablespoon sherry vinegar
Spanish extra-virgin olive oil
Salt

Garnish:
1 tablespoon Spanish extra-virgin olive oil
1 slice rustic white bread
6 plum tomatoes, with the seeds, prepared as "fillets"
8 cherry tomatoes, halved
1 cucumber, peeled and cut into cubes
4 pearl onions, pulled apart into segments
2 tablespoons Spanish extra-virgin olive oil
1 tablespoon sherry vinegar
Sea salt
4 chives, cut into 1-inch pieces

Method:

1. MAKE THE GAZPACHO: In a blender, combine the tomatoes, cucumber, green pepper, garlic and sherry vinegar and blend until the mixture becomes a thick liquid. Taste for acidity; this will vary with the sweetness of the tomatoes. If it's not balanced enough, add a little more vinegar. Add the olive oil, season with salt, and blend again. Strain the gazpacho into a pitcher and refrigerate for at least half an hour.
2. While the gazpacho is chilling, prepare the garnishes: In a small pan, heat the olive oil over moderately high heat and fry the bread until golden, about 2 minutes. Break into small pieces to form croutons and set aside.
3. To serve pour gazpacho into each of 4 bowls. Place 4 croutons, 2 "fillets" of tomatoes with seeds, 4 cherry tomato halves, 3 cucumber cubes and 3 onion segments into each bowl. Add a few drops of olive oil to each onion segment and drizzle a little more around each bowl. Add a few drops of vinegar to each cucumber cube and drizzle a little more around each bowl. Sprinkle sea salt on the tomatoes and sprinkle the chives over the soup. Serve when the gazpacho is refreshingly chilled.

Note: If you want to be original, buy yellow or even green tomatoes. Also, if you want to save time, you can simplify the garnishes: Just use a few cubes of cucumber, tomato and green pepper.

From The Best Gazpacho Recipes - Food & Wine Magazine.

Cheese Broccoli Soup

This soup is really good, and easy too!

Yield: 4 servings (1 1/4 cups each)

Ingredients:

2 Tbsp chopped onion
2 Tbsp melted butter or margarine
3 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
2 cups milk
1 cup grated processed American Cheese
2 chicken bouillon cubes
1 ½ cups boiling water
1 10 oz package frozen chopped broccoli (or I usually use fresh broccoli chopped up)

Method:

1. Saute the onion in the butter or margarine in a 3 qt sauce pan.
2. When the onion is transparent, blend in flour, salt and pepper.
3. Add the milk and cook; stir mixture until it begins to thicken.
4. Stir in the cheese (about 4 ounces) and cook; stir mixture until it thickens.
5. Remove from heat and set aside.
6. In another saucepan dissolve the bouillon cubes in boiling water. Add the broccoli and cook until tender.
7. Add broccoli and cooking mixture to cheese mixture. Heat to serving temperature; pour into serving cups and serve.

Deb Baker's quick method with less dishes: add the bullion cubes to the onion mixture. Then cook the broccoli in the microwave. You will then need to add about a cup of hot water to make it the correct consistency.

Originally from Cooking with Calvin (Deb Baker’s church cookbook)

Gazpacho

This is a fantastic summer recipe. It is so refreshing on a hot, late summer day -- not to mention it's a great way to use up your bumper crop of tomatoes and cucumbers. You will need a blender or food processor for this recipe.

Ingredients:

1/4 Cup bread crumbs (I use a piece of bread)
2 Tbsp Olive Oil
2 Tbsp Water
1 tsp salt
3 cloves garlic
5 or 6 fresh tomatoes
2 Tbsp red wine vinegar
2 Cups V-8
1/2 of an onion, coarsely chopped
1/2 of a green pepper, coarsely chopped

Method:

1. Blend bread crumbs, olive oil, water, salt and garlic in the blender until well blended. Reserve in a separate bowl.
2. Blend tomatoes lightly by themselves (or blend until smooth if you prefer a smoother texture).
3. To tomatoes, add bread mixture, red wine vinegar, V-8, onion, and green pepper.
4. Blend all together. Serve well chilled with a dollop of sour cream and a slice of cucumber or zucchini.

Recipe courtesy of Deb Baker (originally from her mom)

Easy Tortellini Soup

This recipe was inspired by my life / wellness coach, Chere Bork. She made a similar soup when she invited me for dinner a couple weeks ago. She likes to find or create recipes using 5 ingredients or less.

Yield: 2-4 servings

Ingredients:
6 c chicken broth
1 pkg tortellini (refrigerated section at your grocery store), flavor of your choice
6 young kale leaves (spines / stems removed), chopped into 1/2" - 1" sections
2 scallions, chopped
1 stalk fresh oregano, leaves only (stem discarded)

Method:

1. Heat broth in a large pot over high heat until it reaches a boil.
2. Add tortellini and reduce heat to maintain a gentle simmer. Cook for 2 minutes fewer than package dictates.
3. Add kale and green onions; stir and simmer gently 2 minutes.
4. Add fresh oregano leaves and taste for flavoring, keeping in mind that salt has probably been added to broth and tortellini already. Adjust seasonings if applicable and serve immediately.

© Susanne Leighton-Brooder 2008

Adapted from a recipe by Chere Bork, owner of Savor Your Life Today, Inc. Chere is a certified life coach, registered dietician, and motivational speaker. She began her career at Hennepin County Public Health working in health promotion with my mom, Sue Leighton. Chere is also President of the Susanne Leighton-Brooder Fan Club.

Chili

My good friend, Deb, made this chilli for me one night. It was fantastic!

Ingredients:
1 ½ lb hamburger
1 large onion
1 green pepper
1 tsp chili powder
2 cans chili beans in hot sauce
1 can kidney beans (drained)
1 or 2 (28 oz) cans whole tomatoes (can substitute diced or crushed tomatoes)
2 stalks of celery
Salt and pepper
Garlic
Tabasco (Deb uses smoked chipotle flavor)

Method:

1. Brown the hamburger and season to taste.
2. Dice the celery, green pepper, and onion and add to beef.
3. Add the beans and tomatoes and break apart the tomatoes.
4. Add the spices to taste.
5. Cover and Simmer. (I throw it in the crock-pot for a couple of hours)
6. This is often better the next day once the flavors have had a chance to come out.

Note: Mushrooms may also be included if desired. Dice and add with the other vegetables.

Recipe courtesy of Deb Baker.

Creamy Chicken (or Turkey) and Barley Soup

I am on a quest for healthier grains and low-cholesterol / low-fat foods, in order to help my husband lower his cholesterol. One grain I purchased recently was barley. It was delicious in this soup, which is chock-full of vegetables and diced turkey.

To lower the glycemic index of the potatoes, boil them first and then chill overnight in the refrigerator. Dice, and add to recipe at the end (with the turkey).

Soaking the barley will soften it and allow it to cook faster. If you do not soak the barley it will need to be cooked longer.

Yield: 6-8 servings

Ingredients:
2 Tbsp Smart Balance® Extra Virgin Olive Oil spread
2 c peeled, chopped onions
2 c peeled, diced carrots
2 c diced celery
2 cloves garlic, peeled and minced
8 medium red potatoes, peeled and diced
½ c barley
6 c low-salt chicken broth (organic, if possible)
2 bay leaves
1 tsp dried thyme
½ tsp dried basil
½ tsp dried oregano
½ c white wine
¼ c 1% milk
¼ c low-fat sour cream
2 c cooked chicken or turkey breast meat, diced
kosher salt
freshly ground black pepper
¼ c fresh parsley, minced

Method:

1. In a large stockpot, melt the Smart Balance® and saute’ the onions, carrots, celery and garlic until soft.
2. Add the potatoes (if uncooked), barley, stock, bay leaves, and thyme. Cook, partially covered, for 1 hour (adding more broth if desired). Taste the barley; it should be al dente but not any chewier than that. If it is still pretty chewy, continue cooking another 30 minutes.
3. Mix together the milk and sour cream in a small bowl. Add this mixture along with the wine, chicken or turkey to the soup. (Also, if using cooked potatoes, add them now.) Stir until all ingredients are hot. Season with salt and pepper to taste.
4. Serve garnished with fresh parsley.

Adapted from a recipe by Lucia Watson in her cookbook, Savoring the Seasons of the Northern Heartland.

French Stew

My good friend Catherine's mom, Jane, gave me this recipe at my bridal shower. It's a classic beef stew with vegetables and red wine. This is what I made on New Year's Eve - it simmered all day, making the house smell wonderful.

Yield: 6-8 Servings

Ingredients:
2 lbs round steak, cut bite size
1 can tomatoes (#2 can)
6 carrots, stripped
1 cup celery, chopped
3 onions, quartered
3 Tbsp tapioca
2 pieces bread, decrusted and torn up
1 Tbsp salt
1 Tbsp sugar
1 tsp black pepper,
1 tsp dried rosemary
1 tsp dried thyme
1 tsp ground marjoram
1/2 to 1 cup red wine
1 package frozen peas

Method:

1. Mix all ingredients except wine and peas in a large, heavy, covered casserole.
2. Cook for 4 1/2 hours at 225F-250F.
3. Add wine and peas. Continue cooking another 30 minutes.
4. Serve with crusty bread and red wine.

Recipe from Jane Murphy

Betsy's Butternut Squash Soup

My sister, Betsy, made this delicious soup for the first course of our 2007 Thanksgiving dinner.

Ingredients:
1 Tbsp. olive oil
5 oz. pancetta, chopped
1 onion, chopped
1 tsp. sugar
1 tsp. minced garlic
10 fresh sage leaves (divided 8+2)
32 oz. chicken stock
32 oz. cooked butternut squash (2 squash, roasted)
1 1/2 Tbsp. vermouth
1/2 pint heavy cream, divided (1/4 c. non-whipped; 3/4 c. whipped)

Method:

1. Warm oil in stock pot over medium heat. Add pancetta and 8 sage leaves. Cook, stirring until lightly crisp. Transfer to paper towel; reserve oil in pot.
2. Add onion and sugar to pot. Cook, stirring until tender, about 8 minutes. Add garlic and 2 sage leaves. Cook 1 minute. Add broth and cooked squash; simmer 15 minutes. Remove and discard 2 sage leaves. Reduce heat. Add vermouth, salt and pepper. Simmer 3 minutes. Remove from heat.
3. Puree soup with a stick blender (or puree in batches in a blender). Whisk in 1/4 cup heavy cream.
4. Ladle soup into bowls and garnish with a dollop of whipped cream, crisp pancetta and sage leaves.

Mexican Tortilla Soup

I first tasted this soup in the early '90s; my high school boyfriend's mom, Margo, was a fantastic home chef. She made a very authentic version, and I have been trying to replicate it ever since. This recipe comes pretty close.

Yield: 4 Servings

Ingredients:
2 tablespoons extra-virgin olive oil
2 medium white onions, diced
2 garlic cloves, minced
2 jalapeños, seeded and minced
3 ripe medium tomatoes, chopped
1 quart chicken stock, homemade or canned
Salt and freshly ground black pepper
canola oil, for pan-frying
8 corn tortillas, cut into 1/8-inch-thick strips
1 1/2 cups shredded cooked chicken
2 avocados, halved, pitted, peeled, and diced
1 cup shredded Jack cheese, optional
1/2 cup coarsely chopped fresh cilantro leaves, for garnish
1 lime, cut in wedges, for serving

Method:

1. Place a stockpot over medium heat and coat with 2 tablespoons of the olive oil. Add the onions, garlic, jalapenos, and tomatoes; cook, stirring for 15 minutes until the vegetables are cooked down and pulpy. Pour in the stock, season with salt and pepper, and simmer for 20 minutes.
2. Meanwhile, heat 1-inch of canola oil in a skillet over medium-high flame. When the oil begins to smoke, add the tortilla strips in batches and fry until they are crisp on all sides. Remove to a paper towel-lined platter and sprinkle with salt while they are still hot.
3. Ladle the hot soup into 4 soup bowls and put a pile of shredded chicken on top of each. Top with the diced avocado and fried tortilla strips (and cheese if using). Garnish with cilantro and serve with lime wedges.

Chicken Stock - for Tortilla Soup

Yield: 2 quarts

Ingredients:
1 whole free-range chicken (about 3 1/2 pounds), rinsed, giblets discarded
2 carrots, cut in large chunks
3 celery stalks, cut in large chunks
2 large white onions, quartered
1 head of garlic, halved
1 turnip, halved
1/4 bunch fresh thyme leaves
2 bay leaves
1 teaspoon whole black peppercorns

Method:

1. Place the chicken and vegetables in a large stockpot over medium heat. Pour in only enough cold water to cover (about 3 quarts); too much will make the broth taste weak. Toss in the thyme, bay leaves, and peppercorns, and allow it to slowly come to a boil. Lower the heat to medium-low and gently simmer for 1 to 1 1/2 hours, partially covered, until the chicken is done. As it cooks, skim any impurities that rise to the surface; add a little more water if necessary to keep the chicken covered while simmering.
2. Carefully remove the chicken to a cutting board. When its cool enough to handle, discard the skin and bones; hand-shred the meat into a storage container.
3. Carefully strain the stock through a fine sieve into another pot to remove the vegetable solids. Use the stock immediately or if you plan on storing it, place the pot in a sink full of ice water and stir to cool down the stock.
4. Cover and refrigerate for up to one week, or freeze.

Lentil Soup

I recently saw an episode of Alton Brown's show, Good Eats, which prompted me to try this recipe for lentil soup. Lentils are great because they cook more quickly than beans and are an excellent source of protein, fiber and minerals. This makes a hearty vegetarian meal, or add the diced chicken like I did and you have a filling supper.

Yield: 6 servings

Ingredients:
2 tablespoons olive oil
1 cup finely chopped onion
1 clove of garlic, minced
1/2 cup finely chopped carrot
1/2 cup finely chopped celery
2 teaspoons kosher salt
1 pound lentils, picked and rinsed (I used French lentils)
1 cup peeled and chopped tomatoes (canned tomatoes are fine)
6-8 cups chicken or vegetable broth
1/2 teaspoon freshly ground coriander
1/2 teaspoon freshly ground toasted cumin
1/2 teaspoon freshly ground grains of paradise (I substituted freshly ground black pepper)
1 bay leaf
1 cooked chicken breast, diced (optional)
1-2 teaspoons fresh thyme, chopped (optional)
sour cream (optional)

Method:

1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.
2. Add the onion, garlic, carrot, celery and salt to the pot. Cook until the onions are translucent, approximately 6 to 7 minutes.
3. Add the lentils, tomatoes, broth, coriander, cumin, grains of paradise and bay leaf. Stir to combine.
4. Increase the heat to high and bring just to a boil.
5. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
6. Add diced chicken, if desired.
7. Puree soup to your preferred consistency. Note: Alton uses a stick (immersion) blender, but I ladled mine into a regular blender to puree it in batches. Do not fill blender more than half full or your blender may overflow.
8. Ladle soup into bowls and garnish with a dollop of sour cream and fresh thyme, if desired. Serve immediately.

This soup is a hybrid of Alton Brown's recipe crossed with one from Post Punk Kitchen, along with my own personal touch.

Jan Mulfinger's Mushroom Soup

Yield:  6 servings

Ingredients:
8 Tbsp. butter, divided
1 lb. mushrooms, sliced
1 garlic clove, minced
4 Tbsp. flour
4 cups 1% milk
2 cups chicken broth
3 Tbsp. Marsala wine
1/4 tsp. ground nutmeg
Salt and pepper, to taste
1/3 cup fresh parsley, finely chopped

Method:

1. Heat a medium saute pan over medium-high heat; melt 4 Tbsp. butter and add mushrooms and garlic.  Cook until juices release from mushrooms and mixture starts to evaporate.
2. Melt 4 Tbsp. butter in a large sauce pan over medium heat; whisk in flour to form a roux.  Continue stirring and cooking until it reaches a carmel brown color - about 5 minutes.  Whisk in milk and continue stirring until thickened - about 10 minutes.  Add chicken broth, stirring to combine.
3. Add mushrooms to milk mixture; add Marsala, nutmeg, salt, pepper, and parsley.  Continue stirring to combine.  Simmer for 10 minutes, stirring often.

Misc. Notes:

• I added 1 tsp. chopped fresh thyme and 3 tsp. fresh lemon juice as additional flavorings.
• I pureed about three-quarters of the soup, and then mixed it back into the remaining quarter of soup.  This created a thicker consistency with some chunks remaining.
• I garnished with sauteed mushroom slices and fresh thyme sprigs.

Recipe from Jan Mulfinger of Minneapolis, MN.

New England Clam Chowder

Yield:  3 1/2 quarts

Ingredients:
2 qt. canned clams with juice
1 1/2 qt. (approximately) water, clam juice or fish stock
1 lb. 4 oz. potatoes, small dice
8 oz. salt pork or bacon, small dice
2 oz. butter
1 lb. onions, small dice
8 oz. celery, small dice
4 oz. flour
1 qt. milk
8 fl. oz. heavy cream
salt and pepper, to taste
Tabasco sauce, to taste
Worcestershire sauce, to taste
fresh thyme, to taste
fresh parsley, as needed for garnish
carrot, julienned, as needed for garnish

Method:

1. Drain the clams, reserving both the clams and their liquid.  Add enough water, clam juice, or fish stock to the liquid to equal 2 quarts total.
2. Simmer the potatoes in the clam liquid until nearly cooked through.  Strain and reserve the potatoes and cooking liquid.
3. Render the salt pork or bacon with the butter.  Add onions and celery; sweat until tender but not brown.
4. Add the flour and cook, to make a blonde roux.
5. Add the clam liquid to the roux, whisking away any lumps.
6. Simmer for 30 minutes, skimming as necessary.
7. Bring the milk and cream to a boil and add to the soup.
8. Add the clams and potatoes, and season to taste with salt, pepper, Tabasco, Worcestershire, and thyme.
9. Garnish each serving with fresh parsley and julienne of carrot as desired.

From On Cooking: a textbook of culinary fundamentals

Seafood Bisque

Yield: 2 quarts

Ingredients:

1 ½ fluid ounces clarified butter
½ pound mirepoix, small dice (4 oz onion, 2 oz carrots, 2 oz celery)
1 pound shellfish shells (shrimp shells and/or lobster or crayfish shells and bodies)
1 clove of garlic, chopped
1 ounce tomato paste
2 fluid ounces brandy
6 fluid ounces white wine
2 quarts fish velouté sauce (made with fish stock or shrimp stock)
Sachet d’epices (1 bay leaf, ½ tsp dried thyme or several sprigs fresh thyme, ½ tsp peppercorns, 8 parsley stems – all placed in a piece of cheesecloth and tied with twine)
½ to 1 cup heavy cream, heated
Salt and ground white pepper, to taste
Cayenne pepper, to taste
1 fluid ounces dry or cream sherry wine, optional
½ pound shrimp, peeled and deveined
Fresh basil leaves, chiffonade, as needed for garnish

Method:

1. Carmelize the mirepoix in the clarified butter. Add the shellfish shells/bodies and stir occasionally until bright red.
2. Add the tomato paste and cook for 1-2 minutes. Add the garlic and sauté lightly for another minute or two.
3. Add the brandy and flambé, if desired, or simply cook down for a minute.
4. Add the white wine to deglaze the pan; cook to reduce the liquid by half.
5. Add the velouté sauce and sachet and simmer for approximately 1 hour, skimming occasionally.
6. Discard the sachet. Strain the soup, reserving the liquids and solids. Purée the solids and return them to the liquid in the stockpot. Return to a simmer and cook for 10 minutes.
7. Strain the bisque through a fine chinois (mesh sieve) or china cap lined with cheesecloth.
8. Return the bisque to a simmer and add only as much cream as desired.
9. Season to taste with salt, white pepper, and cayenne pepper. Add sherry, if using.
10. Cook the shrimp and slice or dice them as desired. Garnish each portion of soup with cooked shrimp and basil chiffonade.

From On Cooking: a textbook of culinary fundamentals

Purée of Split Pea Soup

Yield: 2 quarts 

Ingredients:

1 ½ ounces bacon, diced
½ pound mirepoix, medium dice (4 oz onion, 2 oz carrots, 2 oz celery)
1 clove of garlic, chopped
1 ½ quarts chicken stock
½ pound split peas, washed and sorted
¾ pound ham hocks or meaty ham bones
Sachet d’epices (2 bay leaves, ½ tsp dried thyme or several sprigs fresh thyme, ½ tsp peppercorns - all placed in a piece of cheesecloth and tied with twine)
Salt and pepper, to taste
Croutons, sautéed in butter, as needed for garnish

Method:

1. In a stockpot, render the bacon by cooking it slowly and allowing it to release its fat; sweat the mirepoix and garlic in the fat without browning them.
2. Add the stock, peas, ham hocks/bones, and sachet. Bring to a boil, reduce to a simmer, and cook until the peas are soft – approximately 1 to 1 ½ hours.
3. Remove the sachet and ham hocks/bones. Pass the soup through a food mill and return it to the stockpot.
4. Scrape the meat off the ham hocks/bones, and cut into a medium dice. Add it back into the soup.
5. Bring the soup to a simmer and, if necessary, adjust the consistency by adding hot chicken stock. Adjust the seasonings and serve, garnished with croutons.

From On Cooking: a textbook of culinary fundamentals

Cream of Broccoli Soup

Yield: 3 quarts

Ingredients:

1 ½ ounces butter
6 ounces onions, medium dice
1 ½ ounces celery, medium dice
1 ½ pounds broccoli, chopped
2 quarts chicken velouté sauce
1 quart chicken stock, hot
6-12 ounces heavy cream, hot (or to taste)
Salt and ground white pepper, to taste
4 ounces broccoli florets, blanched

Method:

1. Sweat the onions, celery and broccoli in the butter, without browning, until they are nearly tender.
2. Add the velouté sauce. Bring to a simmer and cook until the vegetables are tender, approximately 15 minutes. Skim the surface periodically.
3. Purée the soup, then strain it through a china cap (or run it through a food mill).
4. Return the soup to the stove and thin it to the correct consistency with the stock.
5. Bring the soup to a simmer and add the cream. Season to taste.
6. Garnish with blanched broccoli florets just before serving.

From On Cooking: a textbook of culinary fundamentals