Mushroom Soup with Sherry and Truffle Oil

Inspired by Anthony Bourdain's Mushroom Soup from Les Halles.  This was the perfect way to use up my left over turkey stock from Christmas.  I couldn't believe how easy this recipe was to make - especially with a handy immersion blender!  This could easily be made vegetarian as well. 

INGREDIENTS

6 tbsp butter
1 onion, thinly sliced
12 oz button mushrooms, halved (quartered if large)
4 cups chicken stock (or veggie if you want to make vegetarian)

1 sprig parsley  

3 oz sherry
1 tsp salt 

fresh cracked pepper

black truffle oil (optional) 

Melt 2 tbsp of oil in a large pot and saute onion until soft but not brown.  Add remaining butter, melt and then stir in mushrooms - saute 8 minutes.  Add parsley sprig and chicken stock and bring to a boil.  Cover and simmer for an hour.  

Puree with immersion blender or in pour into regular blender and puree.  If using regular blender, pour it back in the pot and bring back to a simmer.  Stir in sherry and season with salt and pepper to taste.  Drizzle with truffle oil if desired and serve.

Serve with crusty bread and brie cheese and a green salad for a complete meal.

 

Veggie Sweet & Sour Soup

My attempt to get rid of the cough that has been plaguing Angelo this week. A little sweet, a little sour, a pinch of spice to knock that cold right from your chest.

Ingredients:
1 large carrot, sliced thin
3 celery stalks, julienned
Quarter onion, sliced thin
mushrooms, sliced thin
1/2 red pepper julienned
3 cloves garlic, minced
2 tbsp fresh ginger, minced
2-3 tbsp soy sauce
2 tbsp vinegar (rice or white)
1 tsp fish sauce
1 tbsp spicy sesame oil
1 cube vegetable bullion
2 tbsp brown sugar
Sriracha sauce to taste
4 cups water
Angel hair pasta

In large sauce pan, saute onion, celery, carrots, garlic, and ginger in the sesame oil till the celery and onions start to turn clear. Add 1 cup of water and vegetable bullion. Allow to simmer till bullion has incorporated (of course you can use stalk, but bullion was all I had and it worked well).

Add vinegar, fish sauce, soy sauce, brown sugar and Sriracha and bring the pot back to a simmer. Add the remaining three cups of water, 1 at a time. Test flavor, add more soy/sugar/spice/vinegar as desired. Add mushrooms and peppers (I like them a bit more crispy when the soup is finished so I wait till the end.) Add about a good fist full of angel hair pasta directly to the pot. Cook 8 more minutes. Garnish with cilantro and lime & eat!

I added some tofu for a little extra protein, but this would be good with shrimp or chicken.

Corn-Cauliflower Chowder

This soup, an unrehearsed original, was inspired by one I had at Table 1280 in Atlanta. I have gotten it as close as I know how. Let me know if you have suggestions or other modifications!

4 cobs of corn, shucked and kernels removed
1 large bag frozen cauliflower, thawed- if you use fresh you want about 2-4 cups.
1 bunch of parsley
1 1/2 cup baby carrots
1/2 of large sweet onion
2 large stalks of celery
1/2 cup white wine
1/4 pint heavy cream
2-3 cups water
1 tbsp butter
2 cubes vegetable bouillon
1/4 tsp nutmeg
1/4 tsp cayenne pepper
Salt, pepper, and nature seasoning to taste.

Using a food processor, finely chop and grind carrots, celery, onion, corn kernels, cauliflower, and 1 cup fresh parsley, until they are a coarse puree. Combine with one tbsp butter in large soup pan over medium heat. Simmer vegetables for 10-20 minutes until they are soft. Add in vegetable bouillon, water and wine, as well as nutmeg, cayenne pepper, more salt and black pepper. Turn heat up to medium high and bring to a simmering boil for15-20 minutes. Reduce heat to low, allow to stop boiling, then stir in cream and continue over low heat for 5-10 minutes. Enjoy!

Italian Chicken Soup

Ingredients
· 2 tablespoons olive oil
· 4 boneless, skinless chicken breasts, cut into bite-sized pieces (about 1 3/4 pounds)
· 1 small onion, chopped
· 1 cup sliced carrots (about 3 small)
· 2 1/2 cups sliced zucchini (about 2 medium)
· 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano
· 2 (14.5-ounce) cans chicken broth
· Grated Parmesan, optional
Directions
In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrot, and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to a boil; reduce heat, and simmer, uncovered, for 30 minutes. Top each serving with grated Parmesan, if desired and serve with Italian bread.

Baked Potato and Broccoli Soup

(I know this a lot of cheese in it but the calorie count for a hearty 1 cup serving is 223 calories with 8 grams of fat. )

Baked Potato-and-Broccoli Soup
Serves 7

Ingredients:
1/4 cup all-purpose flour

2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided

3 cups peeled, cubed potato (about 1 1/4 pounds)

2 cups broccoli florets, chopped

1 small onion, chopped
1 1/4 cups 2% reduced-fat milk

1 (8oz) block 2% reduced-fat sharp Cheddar cheese, shredded

7 tsp shredded 2% reduced-fat sharp Cheddar cheese

7 tsp fully cooked bacon pieces (about 4 strips)

7 tsp chopped green onions

Directions:
Whisk together flour and 1/3 cup chicken broth until smooth.

Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.

Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.