Quick Fall Mushroom Soup

Soup Quick Mushroom III

It may not feel like it quite yet but the Autumn Equinox in our Northern Hemisphere is at 4:02pm TODAY! So Happy Friday to All. Yay. Here’s a little simple soup to wake up those taste buds. Why enjoy a small serving when you can have it all!

2 Tbs butter
1/2 lb fresh mushrooms, sliced
1/2 medium sweet onion, chopped
6 Tbs all-purpose flour
1/2 t salt
1/2 t pepper
2 cans (14 oz each) chicken broth
1 cup Half and Half cream
1/3 cup dry sherry
4 springs fresh thyme
1 Tbs fresh chopped thyme for garnish.

In large saucepan, heat butter over medium high heat.
Sauté mushrooms and onions until tender, about 5 minutes.
In separate bowl, mix together flour, salt, pepper, and 1 can chicken broth until smooth.
Stir into mushroom mixture.
Stir in remaining broth.
Bring to boil.
Cook until thickened, about 2 minutes.
Reduce heat to low.
Stir in cream, sherry, and thyme sprigs.
Simmer, uncovered, 15 minutes, stirring occasionally.
Remove thyme.
Puree with immersion blender in the pot; or transfer to blender and puree.
OR, serve with mushrooms as they are.
Garnish with chopped fresh thyme

Serves 6.

Cream of Cauliflower Soup

Yummy!! Just to show my love, I am sharing this with you good people. Remember…I LOVE soup! So, here’s another one. Terrific all seasons of the year…as appetizer, lunch, first course, casual supper, anything! I also really enjoy serving soup in shot glasses, remember?! This is P.E.R.F.E.C.T for passing at a standing cocktail soiree!  Dig it!

Here's Grandmother Naomi's Rose Medallion again. I'm currently lobbying Mother for the remainder of the set!

Here’s Grandmother Naomi’s Rose Medallion again. I’m currently lobbying Mother for the remainder of the set!

1 large head of cauliflower
2 Tbs butter
1 Tbs olive oil
1 large baking potato, peeled, and roughly chopped
1 onion, peeled, and chopped
5 cups chicken broth
1 3/4 cups whole milk
1/2 cup heavy cream
1/8 t sea salt
1/4 t fresh ground black pepper
Truffle oil for drizzling
Homemade croutons

For croutons:
2 slices day old brown bread, cubed (I like Arnold’s Healthnut)
2 Tbs olive oil
Heat oil in skillet.
Add bread and fry, constantly flipping cubes, until browned, about 1 minute.
Drain on paper towels.

For soup:
Remove stalk from cauliflower, and cut into florets.
Heat butter and oil in large soup pot.
Stir in florets, potato, and onion.
Cover and allow all to sweat on low 10 minutes, stirring occasionally.
Add broth and bring to a boil.
Add milk, cream, salt, and pepper.
Simmer uncovered 10 to 12 minutes, until vegetables are soft.
Puree in blender in 2 batches.

To serve:
Ladle soup into shallow bowl.
Sprinkle with fresh ground black pepper.
Sprinkle a few croutons on top.
Drizzle with truffle oil.

Makes 12 one cup servings.
Fabulous in shot glasses for a cocktail party.

From Gordon Ramsay’s Christmas with Gordon.