by Suneet |
March 30, 2014 · 12:34 pm
Here’s the next recipe. I went soup again. But this time, I went all vegetarian. If not for the parmesan rinds, it would be vegan. And I think you could substitute two tablespoons of soy sauce for each rind and get pretty darned close to what you have here.
I love mushrooms. I love cream of mushroom soup. One of my favorite specialty recipes when I was young (sub-twelve) was to make an omelette and then spoon some warmed cream of mushroom soup overtop of it as a sauce. I had breakfast game pre-12. Mushrooms were the reason.
For this soup I wanted to find a way to recreate and then elevate my Campbell’s memories. Mission accomplished.
- Parmesan Rinds (4)
- 2 Packages Creminis
- 1 Package Baby Bellas
- 1 Package Shitakes
- 1 Package Chanterelles
- 1 Package Oyster
- Olive Oil
- Bay Leaves (2)
- Truffle Salt
- Black Pepper
- Garlic Powder
- Truffle Oil (may be overkill; or a nice touch on top)
- Clean the mushrooms. Probably the biggest pain. Clean them all.
- Make the mushroom stock. Put 1/2 of all the mushrooms in a stock pot. Add 2 tablespoons of truffle salt. 4 tablespoons of olive oil. 2 Parmesan rinds. 1 tablespoon of black pepper. 1 tablespoon garlic powder. And then cover all of that with water so the water is level with the top of the mushrooms in the pot. Bring to a simmer and then keep it going for 45 minutes. (This is a good place to add butter if you’d like but I don’t think you’d need it.)
- Lightly coat the bottom of the crock pot with olive oil. Add 1 cup of water. Toss in the remaining mushrooms, parmesan rinds, and the bay leaves and start cooking on low heat.
- After the stock is completed, split it. Put half directly into the crock pot. Blend half at high speed (Vitamix is clutch here.) Make sure the parmesan rinds are in the blender. This will effectively cream and turn into the base for your soup. Pour that half into the crock pot as well.
- Look at your soup and its consistency. Add water to get you to your desired consistency. I’m going to say 1 cup additional minimum. If you want fewer actual mushrooms (I wanted my soup hearty), blend more of the mushrooms.
- Turn the crock pot up to high and let this cook for 2.5 hours minimum. The soup itself will cook through all of the mushrooms beautifully though you may want to stir this a few times to turn the soup mixture over. Taste it. If you want or need more salt, pepper, or garlic, add it.
When it’s done, you’re done. And it is beautiful. Silky. Earthy. Rich. But guiltless. In the picture I topped it with some shredded parmesan but it’s absolutely not necessary.
by Suneet |
March 30, 2014 · 10:15 am
I love soup. I never make it. My sister does and she’s awesome at it. Which is part of the reason I don’t make it. Relative economic efficiency, I guess. I always make other stuff.
But when I looked under my cabinet one day to see these two beautiful crock pots, completely unused, something inside me clicked. And I found myself recently inspired to go crazy with those crock pots.
In the past three weekends I’ve made four dishes which have garnered some serious rave reviews. I don’t remember the exact recipes because I kind of made them up as I went along. That being said, I figure I might as well share what I do remember and leave the rest under the “season to taste” category found in many recipes.
The first recipe? Chicken and Mushroom Soup.
The goal for me first and foremost is hearty. I want to make any food I make feel substantive and hearty. In this case, I didn’t want to do this with noodles. To me, that’s a cop out. So I instead focused on the chicken and veggies to make it work.
- Full rotisserie chicken
- Fresh mushrooms, sliced or cubes. Go crazy. I used a mix of Bellas and Creminis – 4 small baskets.
- Baby carrots (20)
- Celery (5 stalks)
- Parmesan rinds (3)
- Bay Leaves (2)
- Olive Oil
- Pull the chicken fully off the bone. Tear it or rough chop it but I kept it in fairly large sizes.
- Make your own stock. I put all of the chicken bones in a pot, added (to taste) butter, salt, pepper, cayenne, parmesan rinds, and water, and then boiled it for a good 90 minutes. I used 5 cups of water for reference given the size of the crockpot.
- Clean the mushrooms. And then either slice of cube them. But no need to sautee or anything. These preserve themselves well in the slow cooker method.
- Mandolin slice the baby carrots. Rough cut the celery (I went about 1/3″ pieces.) I like the contrasting sizes but basically, get carrots and celery into your crock pot.
- Lightly coat the bottom of the crock pot with olive oil. Toss everything into the crockpot. Add the homemade stock (including the parmesan rinds.) Add additional water depending on the consistency you’re going for. And cook on high for 4 hours. If you want to start the chicken and soup actually going, put half of the water from the stock, the celery and the carrots into the crock pot to start and go from there.
If what comes out isn’t the best chicken soup you’ve ever had, you’re doing something wrong. Or I have ridiculously low standards.
The soup crushed it. Screw noodles. Overdone with chicken IMHO.