Category Archives: Soups

French Mushroom Soup with Gruyere Toasts

French Mushroom Soup with Gruyere Toasts

Have you ever had a great idea and patted yourself on the back…a little too soon? One of my son’s favorite soups is French onion. I wanted to use that recipe, but with something other than onion. I have nothing against onions. I love them, actually. But, sometimes, it’s nice to change things up. There’s been so much written recently about the nutritional benefits of mushrooms. Mushrooms, even the basic white button variety, can activate our body’s immune system. Another bonus…they are a good source of Vitamin D, also good for your immune system. And really…who doesn’t love that deep, earthy flavor of mushrooms sautéed to a golden brown? Have them bathing in a rich broth and top them with toasty bread bubbling with cheese and how can that be bad? With that image, I chuckled to myself, amazed at my own genius! Well, go ahead and google “French Mushroom Soup.” Sigh. I’m not so brilliant after all.

OK, so this may not be the only version of French Mushroom Soup out there, but this is truly my own. There did not seem to be a standard recipe. Some had cream, others didn’t. This one doesn’t have cream, but I do use butter. It really adds a lot to the soup. It helps to brown the mushrooms and gives the broth a nutty richness. If you do not want to use butter, go ahead and use olive oil and to lighten things up even more, use a low fat Swiss cheese instead of the Gruyere.

French Mushroom Soup with Gruyere Toasts

3 T. butter
1 10 oz. package white button mushrooms, wiped clean, stems trimmed and sliced
1 10 oz. package baby bella mushrooms, wiped clean, stems trimmed and sliced
1 large leek, rinsed and sliced
1/2 medium onion, diced
1 clove garlic, chopped
2 T. flour
1/2 C. white wine
6 C. vegetable or chicken broth
1 bay leaf
3 – 4 sprigs fresh thyme, bundled and tied (keep a bit of fresh leaves aside for garnish if you’d like)
2 T. fresh parsley, chopped
salt and pepper to taste
1 small baguette, sliced and toasted (day old bread is best)
about 1 C. Gruyere cheese, grated

In a large pot over medium heat, melt the butter then add the mushrooms. Sauté until the mushrooms are browned. This will take time and the mushrooms will release a lot of their moisture before any browning will even begin. Once all of the liquid is reduced and the bottom of the pot dries out, add the leek and the onion. The mushrooms will start to become golden. Get them as brown as you can. This will just make the soup even more delicious. Once the onions begin to brown, add the garlic and sauté for another minute. Add the flour and stir to coat. Continue cooking for one more minute then add the wine. Raise the heat to high and simmer the wine for a minute or two. Add the broth, bay leaf and thyme bundle. Bring the soup to a boil and immediately reduce to low to simmer for 20 to 30 minutes.

When the soup is done simmering, add the parsley and check for seasoning. Add salt and pepper if it needs it.

Preheat your broiler to 500 degrees with the top rack in its highest position.

On a baking sheet, line up oven safe bowls. Ladle the soup into each bowl. Top with the toasted baguette slices and some Gruyere. Place the baking sheet carefully on the top rack and broil for several minutes, until the cheese is bubbly and beginning to get golden.

Remove the baking sheet and with pot holders, carefully move each bowl onto a heat safe dish. Garnish with thyme leaves, if desired.

Notes:

  • To keep this vegan, use olive oil instead of butter and use vegan cheese shreds instead of the Gruyere.
  • I combine the two varieties of mushrooms, but mix it up and use whatever mushrooms you like.
  • Leeks can be really dirty and gritty. To clean the leek, slice it in half long ways. Under running water, open up the leaves and rinse any grit with each half, then slice.
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Tortilla Soup

Tortilla Soup

I’m not sure which part of this soup is the best part, the soup itself or the toppings. I don’t think either could shine as brightly alone. This soup is spicy, smokey and flavorful, but when topped with the richness of avocado, saltiness of Cotija cheese, freshness from lime and cilantro and crunch of the tortillas…it’s like an explosion of flavors and textures in your mouth that all compliment each other.

This tortilla soup is so hearty and satisfying. It’s a perfect dinner that you can make ahead of time, then just top off before serving. You can add shredded chicken or just keep it vegan. Either way, it’s really delicious. I can attest to that. See the second bowl of soup in the background? Yeah, I ate both of them!

Tortilla Soup

1 T. olive oil
1 medium onion, chopped
1 stalk celery, chopped
2 carrots, chopped
3 – 4 cloves garlic, minced
1/2 t. cumin
1/4 t. fresh thyme leaves, stems removed
1 T. chipotle in adobo (see note)
1/2 jalapeño pepper, finely chopped, seeds and veins removed
8 C. vegetable broth or chicken broth
1 14.5oz. can petite diced tomatoes
1 29oz. can black beans, drained and rinsed
6 – 8 corn tortillas, sliced in about 1/2″ wide strips
handful of freshly chopped cilantro or parsley
shredded cooked chicken (if using)

Toppings
1 corn tortilla, sliced into fine strips
vegetable oil spray (I use a Misto)
dash of salt
1 – 2 large avocados, diced
1/2 C. crumbled Cotija Cheese or vegan cheese shreds
1 lime, for squeezing a bit and zesting
the other half of the jalapeño pepper if you’d like more heat

In a large heavy bottomed pot, heat the olive oil over medium high heat. Add the onion,
celery and carrots. Sauté until the onions have softened, then add the garlic. Cook for a minute then add the cumin and thyme. Stir for a second until fragrant, then add the chipotle and jalapeño. Cook one more minute then add the broth and the tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 20 – 25 minutes.

Add the black beans and continue to simmer for another 5 minutes.

Just before serving, add the tortilla strips and the handful of cilantro or parsley, give it a stir and removed the pot from the heat. Allow to sit for a few minutes while you prepare the toppings.

Preheat your oven to 375 degrees. Place the tortilla that you cut into fine strips on a baking sheet and spray with the vegetable oil spray and a dash of salt. Toss to coat and bake for 4 to 5 minutes or until just golden and crisp.

To serve the soup, put some of the shredded chicken (if using) at the bottom of the bowl, ladle the soup over the chicken, top with the avocado cubes, a squeeze of lime, the Cotija crumbles, some crunchy strips of tortilla then add a bit of lime zest and more cilantro or parsley if desired.

Notes:

  • For the chipotle in adobo, I buy a 7oz. can of it, then using a blender, processor or hand blender, I puree the whole can. Use just what you need, one tablespoon in this case, then store the rest in a labeled sandwich size zipper bag in the freezer. Try to spread it out thinly in the bag so it’s easy to just break some off next time you need it.
  • I know I’ve said this before, but jalapeños can be unpredictable. Start with a small amount in the soup and work your way to your degree of spiciness. I love heat, but between the chipotle and the jalapeño, this soup can get pretty hot!
  • If you’ve made your own chicken broth, just use the shredded chicken from that for this soup. It’s awesome!
  • Cotija Cheese is a hard white cheese made of cow’s milk. It crumbles really well. It is not huge on flavor, but it adds a nice bit of saltiness to this. It is primarily used as a topping.
    •
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16 Bean and Kale Soup

16 Bean and Kale Soup


There are some who believe that eating beans on New Year’s Day can bring you good fortune for the year ahead.  Beans are said to represent coins. I can’t promise you will win the lottery this year, but I do know that this soup is really good for you and it tastes really good!

I had a leftover ham bone from Christmas Eve dinner and used that, but you don’t need a ham bone to make this. You don’t even have to add any ham, but if you want that flavor, you can use a few slices of bacon or cube up some thickly sliced pieces of ham from the deli counter.

I used dried beans in this recipe, but skip that step if you’d like and use a combination of your favorite canned beans. Just rinse and drain them really well before adding them to the soup.

16 Bean and Kale Soup

Preparing the dried beans:
1 16 oz. package dried 16 Bean mix, rinsed and sorted
8 C. water
The Soup:
1 large onion, chopped
4 stalks celery, chopped
4 carrots, sliced
2 fresh bay leaves
1 sprig sage leaves
4 sprigs thyme leaves
3 cloves garlic, chopped
1 ham bone
8 C. water
salt and pepper to taste
several large stalks of fresh kale, deveined and chopped
a few sprigs fresh parsley, chopped
Parmesan
In a large pot, combine the beans and the water and bring to a boil over high heat. Boil for 5 minutes, then shut the heat off and allow to sit for one hour.
Meanwhile, in another large pot, sauté the onion, celery, carrot and the herbs (tie the herbs in a bundle with some twine). After a few minutes, when the onions are softened, add the garlic and sauté for a minute or two. Add the ham bone and cook a few minutes longer.
Add the water and some salt and pepper and bring to a boil. Once boiling, lower the heat and simmer for one hour or more.
Once the beans have sat and have softened, drain and rinse them very well in a sieve under cold water and allow them to sit.
Remove the ham bone from the pot and the herb bundle and discard. Add the beans into the pot and simmer for about 30 minutes. Remove from the heat and add more salt and pepper, if it needs it. Then add the kale, parsley and top with some freshly grated Parmesan for serving.

Notes:

  • When preparing the beans to soften, do not use any salt at all. Salt will make the skins of the beans very tough and unpalatable.
  • If you are not a fan of kale, you can use spinach in its place.

 

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Potato Soup with Caramelized Tipsy Onions

Potato Soup with Caramelized Tipsy Onions

I love the flavor of caramelized onions. It’s deep, sweet and tasty! And these onions are happy…they’ve been doused with some port wine! I think I made up this potato soup just to have some kind of a stage for the onions! Don’t get me wrong, the soup is delicious, but I think the onions make it really special. Experiment with your favorites. If you don’t like onions, try topping this soup with shredded sharp cheddar cheese, a pesto of fresh herbs or crumbled bits of bacon. Serve this with a hearty bread or some biscuits and it’s a great winter meal.

Potato Soup with Caramelized Tipsy Onions

2 T. olive oil, divided
3 medium onions, one chopped and two cut in half and sliced
2 – 3 stalks celery, sliced
4 sprigs sage, tied with string
2 bay leaves
1 clove garlic, chopped
6 C. chicken or vegetable stock
4 large russet potatoes, peeled and cubed
1 T. butter
pinch of sugar
leaves from 3 sprigs of thyme
1/2 C. port wine
1/2 C. cream
salt and pepper to taste
In a large pot over medium heat, sauté the one chopped onion, celery and herbs in 1 T. of the olive oil being very careful not to get them brown. Once the onions are soft, add the garlic and continue cooking for a minute.
Add the stock and raise the heat to high. Bring to a boil, then simmer while you peel and cube the potatoes.
Add the potatoes and continue simmering until fork tender.
While the potatoes are simmering, prepare the caramelized onions. In a 12″ skillet over medium high heat, cook the onions in the remaining 1 T. olive oil and 1 T. of the butter. Add the pinch of sugar. This will help caramelize the onions a bit more.This process will take time to get the onions a really nice dark brown, but not burnt. Once they get going, reduce the heat to medium, add the thyme leaves and keep stirring them around. Getting the right color will take about 12 or more minutes.  Once they look deep brown, add the port wine and simmer for just a minute or two until the wine has evaporated into a glossy syrup. Remove the pan from the heat and set aside.
Once the potatoes are soft, remove the sage bundle and the bay leaves. Add the cream and stir.
Before blending the soup, I like to use a measuring cup and remove about 2 cups of the soup and put it aside so the soup will have some cubes of potato. If you want your soup completely smooth, skip this step. Using an immersion blender or hand blender, blend the soup in the pot until creamy and smooth. Return the 2 cups of soup to the pot and stir.
To serve, ladle the soup into a bowl and top with about a tablespoonful of onions.

Notes:

  • If you do not have port wine, try using sherry, red wine or even white wine. The point is, just get those onions tipsy!
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Manti (Armenian Dumpling Soup)

Manti

Every culture seems to have their own dumpling. Armenians have manti, little boats, usually stuffed with ground lamb or beef. Out of the oven, they are golden, crunchy and savory. Then, they are thrown into a broth lightly blushed with tomato and topped with a dollop of yogurt. This soup is warming, comforting and very filling.

Making manti was a family production. My sisters and I would join our Mom in the kitchen and we’d all have a hand in creating these little boats. Our Mom usually handled the dough (don’t get scared off yet, there is a super easy shortcut that doesn’t involve you making any dough at all!). We all worked around the table together filling and pinching (and talking and laughing, loudly, I’m sure) until trays and trays of the manti made their way in and out of the oven burning the fingers of those of us too eager to test them.

Wonton Wraps…the shortcut!

Manti

1 lb. lean ground beef
1 medium onion, grated
2 cloves garlic, minced
1/2 t. allspice
1 T. fresh chopped parsley
4 T. tomato paste, divided
salt and pepper to taste
1 pkg. wonton wraps, cut into quarters
8 C. chicken broth
1/2 C. non fat plain Greek yogurt, for topping
1 clove garlic minced (optional)
In a medium bowl, combine the ground beef, onion, garlic, allspice, 1 T. of the tomato paste and salt and pepper.
Preheat oven to 375 degrees. Prepare a baking sheet with parchment paper.
Spread out some waxed paper on a counter or table to protect the surface. Keep the wonton wraps under a damp towel to prevent them from drying out. You’ll need a small bowl of water for each person helping out. I like to work in batches. I lay out about ten to fifteen squares at a time, then using a 1/4 t. measuring spoon I drop that amount of the meat mixture onto each square. Dip your fingers in the bowl of water, wet the outer edge of each square of dough and bring up the sides, pinch together while pushing down toward the table to create the little boats you see in the picture. Place each manti onto the parchment lined baking sheet. Continue until you’ve used all of the meat mixture.
Bake the manti on the center rack in the oven for 15 to 20 minutes until crispy, golden and crunchy. My oven can be very uneven, so I check often and rotate the sheet halfway through.
While the manti are baking, bring the chicken stock to a boil in a large pot over high heat. Add 3 T. tomato paste and stir to combine. Taste for seasoning. Add salt and a bit of pepper if needed.
Once the manti have baked, you can immediately throw them in to the pot of broth. I like to take the pot off of the heat and let them sit for maybe 5 minutes.
Serve in bowls topped off with a healthy dollop of the yogurt. You can mix the minced garlic into the yogurt if desired. That is the traditional way to eat it. Personally, I like it plain.

Notes:

  • The wonton wraps come in 3″ squares.  Cut them in half in both directions to get 1 1/2″ squares.
  • You can make batches of the dumplings and freeze them for later use. Just make sure to pre-freeze them on the baking tray for about a half hour in your freezer after they have cooled completely. Then put them in a zipper bag.
  • The bowl used in the photo above deserves some credit! For the past several years, my friend Pat and I attend a fundraiser called Empty Bowls http://www.emptybowls.net  Their purpose is to raise funds to end hunger. Potters donate some beautiful bowls in which guests are served soup.  The guests take their empty bowls home to remind them of the cause. Pat was kind enough to give me her bowl…I think she knew I was eyeing it up! So, if you are interested, you can go to their site to see if there is an Empty Bowls event in your area.
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