I don’t know about you, but sometimes one of my produce bins
gets a bit more full than the other. So, when I came home from the store with a
16-ounce package of whole mushrooms, it was impossible (Curses, you kohlrabi
and celeriac!) to put it in the vegetable bin where it belonged. So, just for
the moment, I put it into the fruit bin that had dwindled down to virtually
nothing other than a withered piece of citrus, so old and so shriveled, as to
be unidentifiable. Fast forward two weeks later when it was time to wash out
those bins and I found the mushrooms. Gasp! A pound of mushrooms, looking the
worse for wear, and me with no clue as to why I’d bought them. Sure, I have a
lot of recipes that call for mushrooms, but I know, at the time that I bought
these, I was thinking of something in particular. Well, it’s too late now, I
need to use these up and fast. So, this is going to be the Week of the
Mushroom! Four different recipes will be coming to you, all using mushrooms.
Get ready to be bowled over by fungus!
First up is Cream of Broccoli Soup with Mushrooms (yeah, yeah I had put the
broccoli in the fruit bin as well), a surprisingly tasty, decidedly summer soup
that pairs nicely with a tossed or fruit salad, crusty roll or slice of nut
bread.
Cream of Broccoli Soup with Mushrooms
8 oz. fresh mushrooms, cleaned and sliced
2 Melissa’s shallots, finely diced
1 large onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup dry white wine
1 1/2 tablespoons all-purpose flour
16 oz. chicken stock, preferably homemade
1 cup broccoli florets
1 cup whole milk
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
In a large saucepan, sauté mushrooms, shallots, onion, and garlic in butter over low heat until mushrooms and onions are soft and all of the liquid has evaporated. Add wine and cook until evaporated. Stir in flour, and cook and stir for one minute. Add broth and broccoli, and bring to a simmer and cook for two minutes. Add milk and simmer for an additional 10 minutes. Add seasonings to taste and serve. This tastes equally good cold as it does warm, so consider it a soup for all seasons.
8 oz. fresh mushrooms, cleaned and sliced
2 Melissa’s shallots, finely diced
1 large onion, finely diced
2 cloves garlic, minced
3 tablespoons butter
1/4 cup dry white wine
1 1/2 tablespoons all-purpose flour
16 oz. chicken stock, preferably homemade
1 cup broccoli florets
1 cup whole milk
Pinch of nutmeg
Salt and freshly ground black pepper, to taste
In a large saucepan, sauté mushrooms, shallots, onion, and garlic in butter over low heat until mushrooms and onions are soft and all of the liquid has evaporated. Add wine and cook until evaporated. Stir in flour, and cook and stir for one minute. Add broth and broccoli, and bring to a simmer and cook for two minutes. Add milk and simmer for an additional 10 minutes. Add seasonings to taste and serve. This tastes equally good cold as it does warm, so consider it a soup for all seasons.
One of my favorite broccoli soups is this copycat of St. Louis Bread Company’s.
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2 comments:
Your broccoli soups could be served at Panera. Period!
Yes my veggie bins get full, and I tend to forget what's in there, no matter how many times I look. Mine is currently full of garden peppers - I must use them!
I am growing both red and green peppers, in pots, but the plants are pretty small. I do have a couple of blossoms, but this intense heat, beginning seemingly right after winter, has been hanging around for the past six weeks, and threatening to take us all the way through June. I think this has adversely affected a lot of my vegetables this year. I’d like to know what you’re going to do with all of those peppers.
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