Tuesday, January 28, 2014

Tempt My Tummy Tuesday!!

    Recipe for Mushroom Veggie soup. 

  • 6 tablespoon(s) unsalted butter
  • 2 large onions, chopped
  • 2 1/2 pound(s) assorted wild mushrooms, sliced, stems reserved
  • 10 carrots, peeled and cut into 1/2-inch pieces
  • 2 ribs celery, diced
  • 8 sprigs of fresh parsley
  • 1/2 cup(s) chopped fresh parsley
  • 1 head of Garlic
  • 1 (about 2 1/4 pounds) butternut squash, peeled, seeded, and cut into 1/2-inch cubes
  • 1 cup(s) light red wine, such as pinot noir
  • 2 teaspoon(s) salt
  • 1/2 teaspoon(s) coarse-ground pepper
  • 2 tablespoon(s) fresh lemon juice
  • 1 tbl spoon dill 
  • 1 tbl spoon basil
  • 2-4 drops of liquid smoke. 
  • 1 1/2 kale ( shredded) 

  1. Start by Roast the garlic: Heat oven to 400°F. Cut about 1 inch off the top of both heads of garlic, dot each with 1 tablespoon butter, wrap in foil, and roast until soft -- about 45 minutes; let cool and squeeze to release the roasted meat. Discard the skins and set meat aside.
  2. Then make the vegetable stock: Melt 1 tablespoon butter in large saucepan. Add half the onions and cook over low heat until caramelized -- about 25 minutes. Add the mushroom stems, half the carrots, and the celery and cook until soft -- about 10 minutes. Add 8 cups water, parsley sprigs, and bay leaf, increase heat to high, and bring to a boil. Reduce heat to low and simmer for 45 minutes. Strain and discard the solids. Add enough water to bring stock to 6 cups. Set aside.
  3. Melt 1 tablespoon butter in a large Dutch oven over medium heat. Cook the mushrooms in thirds, adding an additional 1 tablespoon butter with each batch, until golden -- about 3 minutes per batch. Add the remaining onion and cook until softened -- about 3 minutes. Add the squash and remaining carrots and cook for 2 minutes. Add the red wine, salt, pepper, roasted garlic, and reserved vegetable stock, stir to combine, and bring to a boil. Reduce heat to low and simmer until vegetables are tender -- about 25 minutes. If freezing, skip to Step 4. Stir in chopped parsley and lemon juice and serve immediately.
  4. Freeze the soup: Cool soup completely, transfer to an airtight container, and freeze for up to 3 months. To serve, thaw soup in the refrigerator. Place thawed soup in a large saucepan over medium-high heat and bring to a boil. Reduce heat to low and simmer for 5 minutes. Stir in chopped fresh parsley and lemon juice.


Post a Comment