The motivation for soup was 12 oz. of sliced mushrooms that were on the brink of decline, and the realization that a salad wasn’t going to cut it for Sunday dinner. Saying to myself, “How bad can it be?” I took a stab at a fast soup. And it wasn’t bad at all.
- 12 oz. sliced white mushrooms
- 1 medium yellow onion chopped
- 1 Tbsp olive oil
- 2 cups vegetable stock
- 1 tsp. kosher salt
- 1 tsp. black pepper
- 2 Tbsp half and half (totally optional)
- 2 Tbsp chopped green onions
- Chop yellow onion and add to 1 Tbsp. olive oil in a heated sauce pan.
- Stir frequently on high heat for 3-4 minutes. Add mushrooms, salt and pepper. Reduce heat to medium and cover for 5 minutes.
- Remove from heat.
- Add 2 cups of vegetable stock.
- Mix with an immersion blender for a minute or two to create a partially blended/partially chunky soup.
- Add half and half if desired and reheat on medium for 5 minutes.
- Pour into soup bowls and top with chopped green onions.
I’d like to begin with a small rant about soup recipes that are half butter and cream. Butter is a beautiful thing, but the quantity of butter fat in your basic cream soup recipe should be a violation of some sort of public health code. The bigger picture issue is that broccoli soup tastes a lot better when the broccoli can be tasted, and not smothered in cream. I just happened upon a recipe for Broccoli Cheddar soup from a restaurant chain that’s known for some tasty soups. The recipe that served 4 called for 2 cups of half and half, a stick of butter and two cups of cheddar cheese. I’m not kidding. So I took a stab at reining in the fat and it wasn’t rocket science. Upping the quantity of pureed vegetables is all that’s needed to increase the thickness. This was delicious, and no one at the table requested a side of half and half. Continue reading Broccoli Carrot Cheddar Soup
Allow me to begin with a big word of thanks to Sarah and Anna, my delightful daughters, who picked up on my huge hint that I wanted an immersion blender for Christmas and took it from there. For years, I have been wallowing in the dysfunction of transferring cooked vegetables from the stock pot to the blender in batches. Always a mess. Always a pain, and I am never going back there again. As God as my witness.
So, armed with an immersion blender, I happened upon a recipe for “A Simple Soup”on the Chocolate and Zucchini blog, and who can resist that kind of humility on a cold Austin Sunday? I loved the idea of combining sweet potatoes and carrots for a little beta carotene fest, and then realized that the lentils I had in stock were essentially the same color. I couldn’t resist this addition to the the monochromatic mix, played with the spices a bit and the result was quite tasty. Any color of lentils would, of course, do. The red lentils have a tendency to lose their shape, which is not always desirable, but worked perfect in a blended soup. Continue reading Sweet Potato, Carrot and Red Lentil Soup
I discovered Winter Squash Soup about two years ago, and couldn’t imagine why I had skipped over this entire region of the produce department for my entire adult life. I quickly discovered that the food blogosphere is so full of delicious squash soup recipes and I had never really been able to settle on one. Continue reading Roasted Winter Squash Soup