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- The Net's Online Gourmet Magazine Control-d to book mark page |
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Soup recipes
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Heat butter in a medium pan over low heat; add onion and mushrooms and cook gently until soft. Add the stock and herbs, bring to boil, add the potatoes, reduce heat and cook, covered, for 30 minutes or until potatoes are tender. Cool. Discard the bay leaf and thyme. Place soup mixture in batches in a food processor or blender. Process or blend for about 30 seconds or until the mixture is smooth. Return the soup to the saucepan, add the cream and reheat gently. Serve with a little freshly chopped parsley and some good French or Italian bread. |
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(Serves 4-6)
1 oz (30 g) butter
4 medium onions, thinly sliced
8 oz ( 250 g) mushrooms, sliced
4 Cups (1 quart / 8 dl/ 1 liter) chicken stock
4 sprigs fresh parsley
1 bay leaf
1 sprig fresh thyme
4 medium potatoes (ca. 2 lbs / 1 kg) peeled and chopped
1 Cup (2 dl) whipping cream or light cream
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Sauté onions in 2 Tablespoons butter in a medium saucepan over medium low heat until onions are soft. Add a dash of salt. Increase heat to medium high and add the mushrooms; sauté, stirring occasionally until mushrooms are soft. Stir in ½ cup (1 dl) of the chicken stock, soy sauce, 1 teaspoon dill weed and paprika. Cover and simmer for about 15 minutes. In a heavy, large saucepan, melt the remaining butter over medium heat. Whisk in flour until a smooth paste forms. Whisk in milk and cook for about 10 minutes until thickened, stirring frequently. Stir in mushroom mixture and remaining stock. Cover and simmer 10-15 minutes longer. Remove from heat. Season with salt, pepper, lemon juice and crème fraiche or light sour cream. Top each serving with 4-5 garlic croutons and a touch of freshly chopped parsley. |
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(Serves 4)
1 Cup (2 dl) finely chopped onions
¼ Cup (4 Tbsp) butter
Dash of salt
12 oz (360 g) fresh mushrooms, sliced
2 Cups (16 fl oz / 4 dl / 500 ml) chicken stock
1 Tbsp soy sauce
1-2 tsp dill weed- optional
1 tsp paprika
3 Tbsp flour
1 Cup (8 fl oz / 2 dl / 250 ml) milk
1 tsp salt
Freshly ground black pepper to taste
2 tsp lemon juice
½ cup (1 dl) crème fraiche or light sour cream at room
temperature
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Slice onion and in a heavy saucepan, sauté the onions in the butter. Slice the leek thinly, using only the white parts, rinse several times, drain and add to the onion and butter. Add freshly chopped parsley. Cover and cook over low heat until the vegetables are tender (5-10 minutes) Peel and dice the potatoes. Add to the mixture in the saucepan. Add the chicken stock, season with salt and pepper and cook until the vegetables are well done (20 - 30 minutes). Put the soup through a food processor or blender and puree. Remove from the blender, put back in the saucepan, add the cream and heat until quite hot, or set aside and serve cold. |
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(Serves 4-6) |
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