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!

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Curried Butternut Squash Soup paired with Apple, Caramelized Onion and Sage Grilled Cheese

Curried Butternut Squash Soup paired with Apple, Caramelized Onion and Sage Grilled Cheese

The use of yellow curry and chili powder adds just a subtle kick of flavor to this creamy, autumn soup, while still using the traditional butternut squash soup seasonings of cinnamon, nutmeg and clove. Pairing it with a smoked gouda and sage derby grilled cheese, sandwiched together with caramelized onions, red apple (sliced paper thin) and baby kale on a sweet, cinnamon bread, makes for the PERFECT combination of fall flavors.

Also, there’s no need to use a food processor for this soup, like most butternut squash soup recipes call for. I’ve found that mashing the butternut squash into the pot after it’s been roasted gives it the best consistency. It felt like eating adult baby food when I once tried blending it in the food processor, and no one wants that.

I used a very small butternut squash for this recipe that made 4 servings.

What you will need:
1 small butternut squash
2c onion soup broth
2 1/2 oz coconut milk
1/3 c yellow curry sauce (my favorite is the one from Trader Joe’s)
1 tbsp butter
1 tbsp cinnamon
1 tsp chili powder
a pinch of nutmeg
a pinch of clove
Coconut Greek yogurt to garnish

Preheat oven to 375 degrees Fahrenheit. Place the butternut squash on a baking sheet and roast for 45 minutes or until tender. Remove the seeds and discard. In a pot over medium heat, add the onion soup broth, yellow curry sauce and butternut squash. Mash the squash into the pot with a spoon and add your cinnamon, nutmeg, clove, coconut milk and butter. Serve garnished with coconut Greek yogurt.

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Now, to make this delicious, savory grilled cheese, you will need sage derby cheese, smoked gouda, thinly sliced red apple, caramelized onions, and baby kale, all sandwiched between two slices of sweet cinnamon bread. Grill in a pan with butter and serve with curried butternut squash soup.

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