Mushroom Soup

This mushroom soup is to die for. We originally began to make it to add to our Saucy Chicken recipe, but it is just as delicious on it's own.

Mushroom Soup
original recipe from Food Network

6 tbsp unsalted butter
1 c. chopped yellow onions
1/2 c. chopped celery
1/4 tsp. cayenne
1 1/2 tsp. minced garlic
6 oz. shiitake mushrooms, wiped clean, stems trimmed, and sliced
6 oz. oyster mushrooms, wiped clean, stems trimmed, and sliced
8 oz. cremini or button mushrooms, wiped clean, stems trimmed, and sliced
2 tsp. fresh thyme leaves
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/3 c. brandy
6 c. chicken stock 
1 1/2 c. heavy cream

In a large pot, melt the butter over medium heat. Add the onions, celery, and cayenne and cook for about 5 minutes, until tender. Add in the garlic and cook until fragrant, about 30 seconds. Toss in the mushrooms, thyme, salt and pepper and cook until the mushrooms become soft and start to brown, approximately 7 minutes. Pour in the brandy and bring the entire mixture to a boil for about 2 minutes, or until the alcohol forms a glaze. Pour in the stock, return the mixture to a boil and then simmer over medium-low heat for 15 minutes. Stir occasionally.

Remove from the heat and puree with a hand-held immersion blender. Add the cream, return to a simmer, and cook for 5 minutes. Adjust seasonings.

We usually freeze the soup in 2 c. Ziploc containers for Saucy Chicken or to eat with a baguette and side salad as a light meal on it's own.

Miso Soup

I love going to sushi restaurants for the sushi of course, but also for the soup and salad. To spare Nick's wallet, last night we made miso soup and ginger salad. It's a light dinner perfect for a weeknight.

Ingredients (for the miso soup):

1 bunch scallions/green onions, chopped with green and white parts separated
1" piece of ginger, grated
3 garlic cloves, crushed and minced
4 pieces kombu
2 tbsp. sesame oil
8 c. water
8 oz. shitake mushrooms, sliced or 3 oz dried (we used fresh this time)
1/2 c. miso paste
14 oz. firm tofu
touch of chile oil

Saute the scallions (white parts), ginger, and garlic cloves with the sesame oil in the bottom of a sauce pan until fragrant, about 1 minute. Add the water and kombu and simmer for 10 minutes. Remove the kombu (it's pretty tough and just to add flavor) then add the mushrooms and miso and continue to heat for another 10 minutes. Don't forget to give it a stir after adding the miso to help dissolve it. It will land at the bottom of the pot and sit there otherwise. Add the tofu at the last minute and heat until just heated through, about 5 minutes, and stir in a touch of chile oil for a hint of heat. Garnish with some of the green scallions and serve. This recipe makes 4-6 servings.

I like to serve this soup with a salad of crisp, cool vegetables tossed with a ginger dressing.

Ingredients (for the dressing):

1/2 c chopped onion
1/2 c oil
4 tbsp rice wine vinegar
4 tbsp water
2 tbsp ginger root, grated
2 tbsp celery, chopped
2 tbsp soy sauce
3 tsp. tomato paste
3 tsp. sugar
2 tsp. lemon juice
1/4 tsp salt and pepper

Place all ingredients into a food processor and blend until smooth. And yes, even though it's going in the food processor, I still like to grate the ginger just to make sure it gets mixed up and there aren't any chunks left in the dressing. It won't be as smooth as a vinaigrette, so a little bit chunky is okay and to be expected. I love to use really crunchy ingredients in this salad, like romaine lettuce and cucumbers. I think the cool, crispness of the veggies compliments the warm spice of the dressing.

What are your favorite homemade "take-out" meals?