Cream of Portobello Mushroom Soup

Cream of Portobello Mushroom Soup

This soup is a creamy mix of goat cheese, heavy cream, portobello mushrooms, onions, and garlic, with savory undertones from fresh rosemary, sage, and thyme. The mushrooms, onion, and garlic are reduced and slightly caramelized over low heat to release both the sweetness and savoriness of the vegetables. Makes about 4-6 servings.

What you will need:
a food processor
3 T butter
2 lbs portobello mushrooms
1/2 an onion
3 cloves of garlic
1-2 sprigs of rosemary
1-2 sprigs of thyme
1 sprig of sage
1 c heavy whipping cream
4 oz goat cheese (Parmesan, Asiago, or Romano cheese would work great, too)
1 1/2 tsp apple wood smoked sea salt
1 1/2 T Italian seasoning

In a large sauce pan or cast iron skillet, melt the butter over low heat. Clean mushrooms and remove any part of the stem that is unusable. Set aside about 1/2 lb of the mushrooms and chop the remaining pound and a half into smaller pieces. Add to the food processor along with your onions and garlic. Pulse and then mince the mixture on the low setting for about 35 seconds, or until the mixture is even. You may have to do this in a couple of batches. Transfer to the pot and add your sprigs of rosemary, sage and thyme. Continue cooking on low heat for about 30-35 minutes, stirring every 4-5 minutes. Add your heavy whipping cream, turn up the heat just slightly, and continue to cook for 5 minutes. With a pair of tongs, remove the sprigs of rosemary, sage, and thyme. Add the goat cheese and stir continuously until it is completely mixed in (you may have to turn up the heat a little bit more). Add your smoked sea salt and Italian seasoning and serve!


Slow Cooker Green Bean Casserole

SAM_4432This recipe for green bean casserole uses fresh green beans instead of canned and delicious porcini mushroom bisque (which also works GREAT as a vegetarian mushroom gravy!) instead of what most traditional recipes call for, which is Campbell’s Cream of Mushroom soup. I did stick to the traditional topping of French’s Fried Onions, though. It’s an easy recipe that can be thrown into the crock pot for 2 1/2 hours while you prepare the rest of your holiday meal. Makes about 6-8 side dish servings.

What you will need:

a crock pot and very large skillet
2 lbs. fresh green beans
8 oz crimini mushrooms (I used the washed and sliced ones to make things a little bit easier)
1 1/2 cans of Amy’s Mushroom Bisque with Porcini Mushrooms (Amy’s condensed mushroom soup also works great for this recipe and makes for a really good gravy, too.)
1/2 c almond milk (or your milk of choice)
2 1/2 tbs butter
Swiss cheese slices
6 oz French’s Fried Onions
1 small sprig of fresh rosemary

Rinse green beans and let dry. Remove stems by snapping them off and discard. Then snap the green beans in half. Meanwhile, turn the crock pot on high heat and let it warm up. In a very large skillet, melt the butter and add the green beans and mushrooms and cook until the veggies soften (about 15 minutes). Add Amy’s Mushroom Bisque, almond milk and fresh rosemary and continue to cook for 5 minutes. Then, transfer the mixture to the crock pot, cover with Swiss cheese slices (I think I used about 8) and top off with about half of the French’s Fried Onions. Cook on high heat for two and a half hours. You’ll know it’s done when the edges of the cheese start to brown and get nice and crispy. Sprinkle more of the French’s Fried Onions on top and serve with Thanksgiving dinner.

Cream of Mushroom Soup with Truffle Butter- Soup Week!

Cream of Mushroom Soup with Truffle Butter- Soup Week!

The combination of heavy whipping cream and truffle butter makes this soup sinfully delicious and rich, while oyster and shiitake mushrooms make it hearty and filling. Enjoy as a side or as a main course. Makes about 6 servings.

What you will need:
1/2 lb shiitake mushrooms
1/2 lb oyster mushrooms
1/2 lb enoki mushrooms
5 tbsp truffle butter from Ohio City Pasta
1 sprig of fresh thyme
1 sprig of fresh rosemary
a touch of olive oil
6 tsp Better Than Bouillon Mushroom Base
6 c water
1c heavy whipping cream

In large pot, heat truffle butter on medium low heat until melted. Meanwhile, remove stems from shiitake mushrooms and discard. Remove any bad parts of the stem from the oyster mushrooms and chop up the remaining parts of the stem. Chop the mushroom caps into 1/4 inch chunks, leaving any of the smaller, bite sized mushrooms fully in tact. Add all oyster and shiitake mushroom pieces to the pot, as well as the thyme and rosemary sprigs, and a touch of olive oil (if needed) and cook on medium low heat for about 10 minutes or until the mushrooms have softened. Add the enoki mushrooms for the last few minutes of cooking. Then, add water and mushroom bouillon base and stir. Continue to cook on medium low heat for 20 minutes. After 20 minutes, add the heavy whipping cream, stir, and cook on low heat for another 5 minutes. Remove thyme and rosemary sprigs and serve.