Well my friends, it
was only a matter of time.
I’ve been on a pretty
solid streak of not getting hurt, but my good friend clumsy Angela finally came
for a visit this weekend.
Wesley and I go for
lots of bike rides on the weekends. I like to park my car on Friday night and
not move it till Monday morning.
Sidebar, it really is
amazing I don’t get hurt more.
On our way home from
dinner Saturday night we decided to take a “shortcut” since it was so cold and
we wanted to get home faster.
About one foot up the
dirt road that was our quick fix and I had pretty much slammed to a dead stop.
Catapulting the side of my knee into only God knows what.
Don’t worry, I’m
totally fine. With the exception of the bruise on my leg and the matching one
on my biking ego.
We should have just
stayed home, where it was warm, eating something warm.
And tasty. Just like
this soup.
You will need…
12 ounces crimini or
baby Portobello mushrooms, sliced
1 ½ ounces dried
porcini mushrooms
8 cups chicken broth
3 tablespoons butter
5 cloves garlic,
minced
2 leeks, sliced (white
parts only)
2 shallots, roughly
chopped
7 tablespoons
all-purpose flour
3 parsley sprigs
3 sprigs thyme
1 bay leaf
1 tablespoon marsala
wine
¼ cup heavy cream
Salt and pepper to
taste
Start by bringing the
broth to a boil in a large pot. As soon as the broth boils, turn off the heat
and add in the dried mushrooms.
Let the mushrooms
rehydrate for about 20 minutes.
Pour the broth and
mushrooms over a strainer and reserve the broth. Roughly chop the mushrooms.
Then, heat the butter
in the same large pot over medium-high heat.
Add in all the
mushrooms and cook, stirring occasionally, until the mushrooms are softened and
somewhat dry. About 6 minutes.
Add in the leeks and
shallots and cover. Cook, stirring occasionally until the leeks and shallots
are translucent. About 5 minutes.
Stir in the flour and
cook, stirring continuously until all the mushrooms are coated and there are no
clumps. About 2 minutes.
Pour in the reserved mushroom broth and
bring to a boil while whisking constantly.
Tie up the parsley and
thyme together with kitchen twine and toss it in the soup with the bay leaf.
Add in the marsala
wine and lower the heat to a simmer and simmer for 10 minutes.
Remove from the heat
and remove the herbs.
In a blender in
batches or with your emersion blender, puree the soup.
Add in the cream,
season with salt and pepper and serve hot.
Love and Beer Floats
Angela
Cream of Mushroom Soup
12 ounces crimini or
baby Portobello mushrooms, sliced
1 ½ ounces dried
porcini mushrooms
8 cups chicken broth
3 tablespoons butter
5 cloves garlic,
minced
2 leeks, sliced (white
parts only)
2 shallots, roughly
chopped
7 tablespoons
all-purpose flour
3 parsley sprigs
3 sprigs thyme
1 bay leaf
1 tablespoon marsala
wine
¼ cup heavy cream
Salt and pepper to
taste
Start by bringing the
broth to a boil in a large pot. As soon as the broth boils, turn off the heat
and add in the dried mushrooms.
Let the mushrooms
rehydrate for about 20 minutes.
Pour the broth and
mushrooms over a strainer and reserve the broth. Roughly chop the mushrooms.
Then, heat the butter
in the same large pot over medium-high heat.
Add in all the
mushrooms and cook, stirring occasionally, until the mushrooms are softened and
somewhat dry. About 6 minutes.
Add in the leeks and
shallots and cover. Cook, stirring occasionally until the leeks and shallots
are translucent. About 5 minutes.
Stir in the flour and
cook, stirring continuously until all the mushrooms are coated and there are no
clumps. About 2 minutes.
Pour in the reserved
mushroom broth and bring to a boil while whisking constantly.
Tie up the parsley and
thyme together with kitchen twine and toss it in the soup with the bay leaf.
Add in the marsala
wine and lower the heat to a simmer and simmer for 10 minutes.
Remove from the heat
and remove the herbs.
In a blender in
batches or with your emersion blender, puree the soup.
Add in the cream,
season with salt and pepper and serve hot.
No comments:
Post a Comment