Foodies

Wild Mushroom Bisque

Wednesday, February 16th, 2011

It’s been raining off and on for days around here.  That pitter patter on the roof every night puts me in the mood for tasty soups!   Yesterday I made this delicious version of Wild Mushroom Bisque.  In the past, I’ve called this Cream of Wild Mushroom soup, but since it’s puréed, I’m getting all fancy on ya and calling it a ‘Bisque’.

I’m one of those people who gets a craving, then has to run to the store just to grab the ingredients.  It’s a bad habit, one I refuse to break.  The other day, I was craving homemade creamy mushroom soup, so I whipped up a batch of this yumminess. 

cream of wild mushroom

 

Wild Mushroom Bisque

2 tbsp olive oil

3 tbsp butter

2 medium shallots, thinly diced

20 oz. of a medley of cleaned, trimmed, and sliced mushrooms

(I used 8 oz. button mushrooms, 6 oz. portabella, 6 oz. shiitake mushrooms, but you can substitute oyster, crimini, porcini, whatever is available.)

1 cup dry sherry

2 cups chicken or vegetable broth

½ tsp tarragon

2 ½ cups half and half

½ tsp white pepper

Salt to taste

Sauté diced shallots in butter and olive oil mixture over medium heat for 2-3 minutes, add sliced mushrooms and sauté 3-4 more minutes to soften, stirring frequently.  Add dry sherry to mixture and bring to a low boil.  Reduce liquid on low boil for 8-10 minutes, stirring frequently.  Add chicken (or vegetable) broth and tarragon, bring to low boil, then simmer on low another 8-10 minutes, reduce heat.  Fully purée mixture in a blender, or with an immersion blender. 

Return to soup pot, then add half and half, pepper, and salt to taste, reheat on stovetop on medium for 5 minutes, do not boil or burn.  Serve hot with croutons & shaved parmesan, crackers or crunchy sourdough.  Serves 6. 

Here are five more savory soups I’ve made in the past that I also love.

Slurp! 

I mean Bon Appétit ! 

 

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Sour Cream Enchiladas

Tuesday, February 8th, 2011

There was a time I was forbidden to make these.  I used to make them every now and then, but my husband complained that he couldn’t stop eating them, so I was asked not make them ever again.  Never never never.  When it comes to these favorites, I don’t listen very well.  

I love these enchiladas, they make me happy.  Whenever a friend has a baby, this is my go to recipe, I whip up a large batch!  They are my go to recipe whenever a friend comes home from the hospital, like our good friend Mike last weekend.  They are my go to recipe when we watch the Superbowl.  And always whenever I crave comfort food, and don’t care about the effects on my waistline. 

This is my mother’s recipe, given to me when I left home.  You are free to thank her for the tastiness inside, and also blame her for any pounds that creep up after eating them.   

green enchiladas on plate

 

Simple Sour Cream Enchiladas

Ingredients:

4 chicken breasts, fully cooked & shredded

2 dozen white corn tortillas

1 16 oz. can green enchilada sauce

2 ounces additional green chiles

14 oz. sour cream

4 cups shredded cheese (Jack or Mexican blend)

*using nonfat sour cream and lowfat cheese will decrease the calories!

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Five Savory Fall Soups

Monday, October 18th, 2010

Are you like me?  Is the first question you ask when you sit down at a restaurant, "What’s your soup of the day?"  That’s always my first question, especially when it’s cold outside.   I’m a soup lover, a lover of soup.  A super soupy lover.

Sunday was our first rain of the season.  After my mad dash in my pajamas to drag the outdoor cushions into the garage, I smelled that smell.  You know the one:  First Rain.  That first rain of the season that makes the earth smell so good you wish someone bottled it.  There’s got to be a candle somewhere called "First Rain", anyone know where I can get it?   In my world, rain goes hand in hand with hearty soup.

There’s this Italian restaurant in my town that makes the best minestrone soup I’ve ever had.  When I was a working girl, and felt myself coming down with a sore throat, I would phone in an order of a large minestrone and pick it up on my way home from work.  It always brought me back to life and saved me from the impending ailment.  In fact, my husband and I joke that this restaurant’s minestrone is so good, it can cure anything.  So I set my sights on capturing the same flavor at home, and this quick and easy version certainly tastes just like it.

Personally, what I love about this minestrone is there is no pasta in the recipe.  Even with my Italian grandmother’s blood pulsing through my veins, I’ve finally come to terms with the absolute fact that I’d rather skip those mini shell pastas in my minestrone.  And I must have rich tomato flavor.  And white beans.  And hearty fresh squash.  And fresh shaved parmesan.  And crusty bread.  Nuff said.

#1: Tasty Thirty Minute Minestrone

minestrone with bread

   

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