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More Soup Recipes
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Potato Swiss Soup is quite popular at The New Deli; it's adapted from a fondue recipe. The recipe was so tasty, with Swiss and blue cheese, and a touch of Dijon mustard. But how often does one have fondue? So it became a soup; one of the deli's crowd pleasers. Now we can eat it more often!
Potato Cheddar Soup is another creamy soup recipe that folks love at the shop. Similar technique to the Potato Swiss recipe, but a touch of liquid smoke gives it a rich, smokey cheddar flavor (at a more affordable price than using Smoked Cheddar). That particular recipe can be found in Jen's cookbook, available online at Amazon.
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Healthy Recipes
Try a creamy potato soup recipe without the saturated fat; check out Chipotle Potato Soup. Roasted veggies (even roasted in an iron skillet) add a lot of flavor, without the cholesterol. Delicious.
Cream of Mushroom Soup Recipe
This recipe has a rich base of cooked down, pureed mushrooms, which reduces their moisture. The French method employed here also allows this vegetable to last much longer; perfect when there are plenty of mushrooms on hand. When making a big batch of the cooked-down mushroom puree, any extra of the concentrated mix can keep handily in the freezer for months and will add flavor to future meals.
The mushroom base is hearty and rich; extra mushrooms are added for garnish. Cream is optional; a dairy-free version is still quite satisfying. Serves 6-8.
Ingredients:
- 2 lb. fresh mushrooms, divided (button, shitake, crimini, or your choice, or a mix)
- 1/4 c. olive oil
- 1/2 c. flour
- 1 lg. garlic clove, minced
- 4 c. chicken stock (or part water)
- 1 tsp. thyme
- 1 tsp. Worcestershire Sauce
- 1 tsp. salt (or to taste)
- Black pepper to taste
- 1/2 c. cream, if desired
- Sour cream or yogurt as a garnish, if desired
Reserve about 1 c. whole fresh mushrooms; these will be sliced and sauteed to add as a garnish to the finished soup. Meanwhile, process the following until finely pureed: > The remaining mushrooms (2 lb. minus 1 c.)
In a large, pre-heated skillet (preferable iron), cook the puree of mushrooms, turning occasionally. Eventually, much of the moisture will evaporate. The pan can then be turned down; stir the mushrooms more often at that point.
Using a heavy-bottomed sauce pan, make a roux for the soup base, stirring together until smooth: > 1/4 c. olive oil > 1/2 c. flour > 1 lg. garlic clove, minced
To the roux, add slowly, stirring until smooth: > 4 c. hot chicken stock (part water)
Bring the sauce pan of stock and roux up to a boil, stirring constantly. Turn down heat and continue cooking for 2 minutes. Add: > 1 tsp. thyme > 1 tsp. Worcestershire Sauce > 1 tsp. salt > black pepper to taste > 1/2 c. cream, if desired
Add the mushroom puree back into the soup. If it has gotten quite dry, slowly mix some boiling water into it first. Add to the sauce pan of roux and other ingredients: > Mushroom Puree, cooked down, reconstituted if necessary
For garnishing soup, saute until tender in a small pan: > the reserved 1 c. mushrooms, sliced
Serve soup hot, garnished with sauteed mushrooms and chopped parsley. A dollop of yogurt or sour cream can also be whirled in, if desired.