Second Time Around Mushroom Soup Recipes

HOMEMADE MUSHROOM SOUP FOR TWO

Steps:

• Heat olive oil in a sauce pan. Add butter and lightly saute garlic over medium heat.
• Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook for 5 minutes or until the moisture from the mushrooms disappears.
• Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes.
• Add the flour/water mixture and stir constantly until the mixture thickens. Season with salt, pepper and nutmeg. Taste and adjust seasoning.
• Finally, add milk and heavy cream and bring to a simmer. Turn heat off.
• Garnish with fresh parsley or thyme.

SECOND TIME AROUND MUSHROOM PIZZA

Steps:

• Preheat the oven to 450 degrees. Set the dough (of choice) on a baking sheet. Spread the sauce over the top, then dot with mushrooms and cheese. Drizzle with olive oil and season with salt and pepper. Bake for 10 minutes.

SECOND TIME AROUND VEGETABLE SOUP

Steps:

• With a food mill puree the leeks, carrots, and potatoes. Transfer the puree to a saucepan. Add enough broth to turn the puree into a souplike consistency and bring to a simmer. If desired, add heavy cream to taste. Season with salt and pepper. Ladle into soup bowls and garnish with snipped chives.

FRESH CREAM OF MUSHROOM SOUP

Steps:

• Lighly saute mushrooms in butter.
• Add flour and stir constantly for about 5 minutes.
• Slowly add stock, stirring until all is incorporated.
• Simmer about 10 minutes.
• Add cream, stir and serve.