one is very simple the other is alot of steps, but so well worth it!
East Carrot Ginger Soup:
Roast carrots (aprox 8-12) on cookie sheet with salt,white pepper & olive oil until soft . Puree in food precessor or blender & add freshly grated ginger (small piece) & then place in pot with 1 qt. chicken stock & simmer EASY & so delicious!
Wild Mushroom Soup:
**I like lots of different mushrooms in this but use what you like
Chop portabellos, cremeri, shitake & white mushrooms (1 box or bag of ea) & CHOP WELL
& saute in pan with a tablespoon of butter & 2 tbps of olive oil, fresh thyme, one chopped shallot & a bit of flat leaf italian parsley. Clean, slice & saute one large leek & then add to mushrooms. Add 1/2 cup of dry white wine & reduce. In a pot, simmer a qt. of good chicken stock & add mushroom & leek mixture & simmer for 20 minutes, Add 1/4 cup of half & half or heavy cream at end. DO NOT boil.
Delicious!!!!!
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