Cream Mushroom soup
August 17, 2015
From Alissar Chehab white wine
Ingredients
- garlic clove
- shallot
- 8 cups chopped white mushrooms
- ½ C white wine
- 1 C water
- fresh ginger grated – to taste
- cream or half&half
cooking
- saute garlic & shallots until golden, add 8 cups chopped mushrooms, sauté 5 min.
- Add white wine, reduce.
- Add 1 cup water , better to be thick, can thin soup later. Boil 10 min.
- Add salt & pepper, cover, cook 5-10 min.
- Cool, liquify with processor.
- Add cream to taste.
- garnish with fresh gingeror cilantro
Green Minestrone Soup
June 16, 2015
Allt om Matt 2015, serves 4.
- 1 LB romanesco broken into small florets.
- 1 leek rinsed, thin sliced (shred)
- 1 LB new potatoes cut into bite size pieces.
Mix potatoes, leek & romanesco in 2 TBS olive oil in a pot.
- 6 C vegetable broth
Add vegetable broth. Boil covered about 10 minutes.
- Add 8 oz edamame beans (peas). Cook 2 minutes.
- Add to pot: 4 diced tomatoes,
- Shredded basil, (tear or thin sliced)
Garnish with 2 to 3 oz shaved or thin sliced parmesan.
White Chili
April 21, 2015
From C & Z 2014 Serves 4, great as next day leftovers, so make extra!
- 1 lb boneless chicken breast cubed
- 1 med onion diced small
- 1 TB oil
- 2 cans drained & rinsed cannellini beans
- 14.5 oz chicken broth
- 1 4oz can diced “Hatch”green chilis
- 1 4oz can sliced jalapeño chilis
- 1 tsp salt
- 1 tsp cumin
- 1 tsp oregano
- ¼ tsp cayenne
- 2 garlic cloves minced
- ½ cup half&half
- 8 oz low fat sour cream
- Heat oil in large pot med-hi heat. Add chicken & onion, sauté 6 mins or until chicken seared & onion translucent. Add garlic, cook 3 min more.
- Add beans, spices, broth & chilies, bring to a boil. Reduce heat, simmer 30 mins.
- Turn off heat. Add sour cream and half&half.
- Serve (and optional: top with sour cream & cheddar cheese).
Bernie’s Cioppino
October 22, 2014
Delicious fish stew, spicy Italian sausage adds flavor.
- 1 lb hot Italian sausage. Leave semi frozen, cut length wise into ¼ and into ½ inch cubes.
- Saute in pan, keep juices.
- Add 1 jar of clam or lobster stock (8oz)
- pinch saffron
- 1 large jar Cioppino sauce base (16oz?)
- Cover pot, cook on low for 1 hour.
- 30 min before serving add 1 large bag of frozen seafood medley from CostCo. It will cook down.
- Serve with rice, garlic bread.
Turkish Red lentil soup
December 14, 2013
WSJ dec 2013 (Ana Sortun) 35 min Serves 4-6
3 TB butter
1 onion finely minced
1 red pepper finely diced (or cabbage/pumpkin/carrot/apple or squash)
2½ TB tomato paste
1 TB ground cumin seeds
1 ½ C red lentils (rinsed and drained)
8 C water
salt
¼ C fine ground bulgar
1 TB dried spearmint (not fresh)
2 tsp red pepper flakes or Aleppo (or Maras) pepper
2 tsp sumac (optional)
¼ C Greek yogurt
¼ C pomegranate seeds
- Melt 1 TB butter in pot, on medium heat, sauté onion & red pepper until softened (5 min)
- Stir in tomato paste and cumin, cook 2-3 min until aromatic
- Add lentils & water, bring to a boil, reduce and simmer 10-15 min until lentils tender
- Add bulgar, simmer 8 min until grains increase in volume (consistency of porridge)
- Add remaining butter, mint,red pepper and sumac. Once butter melts, salt to taste.
- Ladle soup into bowls, top with dollop yogurt, sprinkle pomegranate seeds.
Swedish root Soup
March 3, 2013
From Allt om mat 2013. Delicious, quick food. 20 minutes.Mostly 4 oz (¼ LB) of each variety of root vegetable, a small to medium sized vegetable. Serves 4-6
- Rinse and clean leeks and vegetables. Slice leeks and dice vegetables into small pieces to cook quickly.
Vegetables:
- Leeks (split length, thin slice across)
- potato
- parsnips
- celery
- turnip
- carrot
- 1 pc lemon grass, cut into several large pieces, to be removed before serving soup.
- Romanesco (put in last)
Boil 7-8 Cups water with vegetable or chicken stock flavoring. Add vegetables & lemongrass, simmer 5 minutes.
Add romanesco (or broccoli or cauliflower), bring to a boil, 2 minutes more.
Remove lemongrass, serve with crisp bread, cheese and sliced apples.
Vegetarian chili
January 8, 2013
From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings
Rinse canned beans in colander:
- 15 oz can Black beans
- 15 oz can Pinto beans
- 15 oz can kidney beans
Heat spices in fry pan over med heat
- 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
- 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.
Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)
- Heat 1 TB Canola and 2 TB olive oil in pan, add
- 3 onions diced small, saute until translucent, then add spices
- Add the toasted cumin, oregano.
- S & P to taste
- 2 garlic cloves coarsely chopped
- 4 tsp sweet paprika
- 3 TB ground red chili
Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.
- 28 oz can chopped stewed tomatoes
- 15 oz can tomato sauce
- ¼ Cup chopped fresh cilantro
Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.
Just before serving, add dash red wine vinegar.
Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro
Posole
August 4, 2012
This is from Cindy R in Cody.
Posole
- Soak 4 Cups dry posole over-nite in cold water, drain.
- Cover with water, cook slowly, until soft about 4 hours. (continue to add water just to keep covered.) Add some chicken broth.
- Cut sirloin pork roast into bite size pieces. Brown pork in oiled fry pan, then add 5 tsp/minced cloves of garlic. then add to posole.
- Add spices: 1/8 cup kosher salt & pepper, garlic, 1 tsp Mexican oregano.
- Continue to cook over low heat until posole is softened and until liquid cooks down (don’t drain). Add chili sauce to posole
Chili pepper sauce – prepare in separate pot.
- Use dry mild chili pods ( 6 oz). Break off top & remove seeds, rinse peppers.
- Steam in pot until pliable.
- Add 3 peeled whole (canned) tomatillos. Puree in Cuisinart or blender (add some liquid if needed).
- Use sauce pan, add pureed chilies and add chicken broth slow cook until consistency of marinara sauce.
- Add spices: 1 tsp cumin, Mexican oregano, 1 tsp garlic powder, salt & pepper, 5 sprigs cilantro, finely chopped onion. Continue to cook over low heat. Add more chicken broth if needed.
- Freeze extra chili sauce not used in posole.
VERSION 2
Chile Colorado Pozole rojo (pork & hominy stew) The Week 2012
Prepare PORK
- 2.5 – 3 LB pork roast or loin, brown in skillet, then add
- 3 Cups water.
- Slow cook 8 hours, Save broth, shred pork when done.
Prepare BROTH (need large 16 quart pot). Use BLENDER to mix ingredients, then add to large pot.
- 64 ounces (8 cups) chicken broth plus broth left over from the pork
- 4 tsp dried Mexican oregano
- 4 TB red wine vinegar
- 4 cloves garlic
- 1 onion quartered
- 4 TB all purpose flour
- 2 TB sea salt
Prepare RED CHILE SAUCE
- 8 oz dried California or New Mexico red chiles (remove stems, seeds and rinse well). Cover with water in a pot, bring to a boil, cover and simmer 20 minutes, turning chiles once. Drain & cool, discard water.
Divide cooled chiles & ingredients below in half, use blender until smooth and strain to remove skins.
- 6 cups water
- 6 TB flour
- 4 cloves garlic
- 1 TB salt
Assemble soup:
- Shredded pork
- 6 Cups red chile sauce
- Four 29 ounce cans hominy drained
- 7 cups water
- All of the BROTH prepared above… Partially cover, bring to a boil, lower heat and simmer 45 min. Salt to taste, add more red sauce to taste.
GARNISHES, optional – top each bowl with lime wedges, chopped onion, cilantro, crushed dried red chile, dried Mexican oregano.
Gazpacho
May 23, 2012
1999 Epicurious, prep 45 min.
- 1 English cucumber about 13″ long, cut each half into 3 spears, cut into ¼ inch triangle pieces, transfer to a bowl
- ¼ LB piece jicama, peeled & diced into ¼ inch pieces to fill 1 cup.
- 1 small red pepper, ¼ inch diced
- 1 celery rib, ¼ inch diced
- 1 small clove garlic minced
- 2 cups V8 or tomato juice
- 2 TB fresh lemon juice
- 1½ tsp Worcestershire sauce, or to taste.
mix all ingredients in a bowl, puree half of soup until smooth, stir to combine. Chill, store up to 2 days. GArnish with chopped chives.
Soupe au Pistou
January 22, 2012
From Sunset 1998, made after Thanksgiving. 12-14 servings, use a BIG stainless pot.
Cut into 1/2 inch cubes first four (4) items
- 1 lb butternut squash
- 2 carrots (6 ounces)
- 1 red potato (5 oz)
- 3 stalks celery
- 1 onion (8 oz) chopped
- 3 cloves garlic, minced
- 14 Cups chicken broth
Boil broth, and above ingredients, for 10 minutes.
- 1/2 lb zucchini cut into 1/2 inch cubes
- 1 red pepper cut into 1/2 inch cubes
- 2 TBs fresh chopped Basil
- 5 cans (15 oz) Cannellini beans, drained, rinsed.
Add above ingredients to broth, cover, simmer 20 minutes.
- 1/4 cup pistou (pesto)
Stir pistou into finished soup.
PISTOU
- 5 cloves garlic
- 2 1/2 C fresh basil leaves
- 2/3 C Olive oil
- 2/3 C grated parmesan cheese
or
- 2 cloves garlic
- 2 C fresh basil leaves
- ½ C oil
- ¼ C parmesan
Puree above ingredients, add some to each bowl.
Olsson Recipes 