Cream of Mushroom

This is a recipe I first tried a few years ago after Ina Garten made it on her show "The Barefoot Contessa".  I thought I had posted about it before but apparently I never did. This is a bit more labor intensive recipe than most I make regularly but it is worth it. The time is in both the ingredient prep and in the cooking so be prepared to devote a couple of hours at least on this recipe. You'll need two pots or pans, one large sauce pan for the stock and one large stock pot.

This recipe delivers a good amount of calories so this should be a planned indulgence. I double up on the amount of mushrooms than what is called for below because I love them and because I like a soup chock full of its star ingredient like clams in clam chowder and meatballs in Albondigas. Another different take I sometimes apply is to keep the vegetables used to make the stock and add them to the soup, I hate the thought of just tossing them and they add some additional chunkiness to the soup.

The recipe also calls for cleaning the mushrooms by individually wiping them with a dry paper towel or  using a mushroom brush. The reason for not washing mushrooms is they absorb water rather quickly and act like sponges. I use a lot of mushrooms in this recipe and cleaning them one by one is tedious so I checked out some info on the web about this and the other school of thought is that if you don't soak the mushrooms but rather quickly rinse them you don't run much risk of ruining your mushrooms. Geez, what is NOT answered on the internet?

INGREDIENTS
5 ounces of fresh shitake mushrooms
5 ounces of fresh portobello mushrooms
5 ounces of fresh cremini or porcini mushrooms
1 tablespoon of olive oil
1 stick of butter, divided
1 cup of chopped yellow onion
1 carrot, peeled and chopped
1 sprig of thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Black pepper
2 cups of chopped leeks, white and light green parts, about 2 leeks (my regular store sells them in bunches of three so I just used the third one too, I also cut each leek in half length wise and then fully rinse them otherwise there always seems to be left over dirt)
1/4 cup of flour
1 cup of dry white wine
1 cup of half & half
1 cup of heavy cream
1/2 cup of minced cilantro

METHOD

1. Clean the mushrooms (dry method or wet, don't soak)
2. Remove the stems
3. Trims any dry parts from the stems, discard dry parts, coarsely chop the good parts, and set aside for use to make the broth
4. Slice the mushrooms into pieces large enough to be a good bite but small enough to fit on a soup spoon

Stock

1. Heat the olive oil and 1 tablespoon of the butter in a large sauce pan
2. Add the mushroom stems, onion, carrots, thyme sprig, 1 teaspoon of salt, 1/2 teaspoon of pepper
3. Cook over medium to low heat for about 15 minutes, until the carrots are just getting soft
4. Add 6 cups of water, bring to a boil and simmer uncovered for 30 minutes
5. At this point you can either strain the liquid and reserve it or don't strain it and reserve it.

Meanwhile...

1. In the large stock pot, heat the rest of the butter and add the leeks
2. Cook over low heat for 15-20 minutes until the leeks begin to brown
3. Add the sliced mushroom caps and cook for 10 minutes or until they are browned and tender (don't fret if the mushrooms seem to be too much for the pot, they'll reduce pretty quickly)
4. Add the flour and cook for 1 minute
5. Add the white wine and stir for another minute, scraping the bottom of pot getting any fond loose
6. Add the mushroom stock (with or without the veggies), minced thyme leaves, 1 1/2 teaspoons of salt, and 1 teaspoon of pepper
7. Bring to a boil
8. Reduce the heat and simmer for 15 minutes
9. Add the half & half, cream, cilantro
10. Season to taste with salt and pepper
11. Heat through without boiling
12. Serve and enjoy

Corn Chowder with Tomatillos & Poblanos

I have not tried a new recipe for quite a while. One of the reasons is I changed jobs a few months ago and that means a new group of people that are new to Soup at Work so the recipes I've made before are brand new to my new co-workers so I have been going with the tried and true soups. This week's soup is a new one for me that I tried at home last weekend and found a couple of tweaks were in order.

The original recipe is from Rick Bayless. If you watch much PBS you may have seen Rick on his show "Mexico - One Plate at a Time". I enjoy his show because his dishes are straightforward and familiar to me since I love Mexican food, am married to a Mexican-American, and live in Tucson surrounded by a wealth of Mexican food. Lately Rick has been including his daughter in his shows and I find her annoying so I have not watched as regularly as I used to. Anyway, I have made a couple of changes to Rick's recipe and I note where those are.

There is one conundrum with my version of this soup. I use my wife's tomatillo salsa instead of Rick's "Frontera Roasted Tomatillo Salsa" which he calls for in the original recipe. The conundrum is that Berdie has sworn me to secrecy regarding her tomatillo salsa so I can't tell you how to make it for use in this soup. That means you're going to have to buy Rick's salsa or find another tomatillo salsa to use. Sorry for the trouble but I pity the poor soul that would leak the recipe of her salsa, I shudder just thinking of the consequences. That said, you should be just fine with another salsa...

This recipe makes about 6 cups, enough for 4 good eaters or 6 light eaters. I double the recipe for Soup At Work and get 7 quarts. Including prep time you can expect to spend about 60 minutes making the soup.

INGREDIENTS

1 white onion, sliced about 1/4 inch thick
1 large fresh poblano chile, stem, seeds, and ribs removed, roughly chopped (if you can't find poblanos you can substitute pasillas)
1 tablespoon of olive oil
1 tablespoon of butter
2 cups of corn kernels (I strongly recommend the canned yellow corn from Trader Joe's, it is much better than any frozen corn I've had and darn near as good as off the cob and a lot less messy)
2 cups tomatillo salsa (see my comment above)
2 1/2 cups of chicken broth
2 tablespoons of corn masa (the smallest amount I found to buy is 24 ounces at Sprouts)
1 tablespoon of lemon juice or more to give it just the right tang (not in Rick's recipe)
Salt to taste
Garnish with chopped cilantro and shredded jack cheese

METHOD

1. In a large pot or dutch oven, cook the onion and poblano in the oil and butter until both are tender, about 10-15 minutes, stirring frequently.
2. Add half of the corn and all of the salsa to the pot and process to a smooth puree with an immersion blender (a must have for making soups). If you don't have an immersion blender you will need to transfer the cooked onions and poblano to a blender, add half the corn and all the salsa, puree, and pour back into the pot. Rick's recipe calls for straining the pureed mixture when returning to the pot and I chose not to because I like the thicker consistency and it is one less thing to do and utensil to clean.
3. Stir in the broth, partially cover and simmer over medium-low heat, stirring often, for 30 minutes.
4. While the mixture is simmering, mix the masa with a 1/4 cup of water making sure there are no lumps. Rick calls for straining the masa mixture but I chose not to.
5. After simmering the mixture for 30 minutes add the masa mixture and stir until you see the soup thicken just a bit.
6. Add the lemon juice and salt to taste
7. Add the remaining corn
8. Return to a simmer
9. Serve with a garnish of chopped cilantro and jack cheese

Chicken & Avocado Soup

It has been a while since I've regularly made soup. Not sure why I slowed down, but I'll be getting back into the swing of things in the coming weeks. I'm looking to bring to the soup to different groups in addition to my place of work. So, if your office would be interested or if you know of someone else looking to do something out of the ordinary to break up the work week let me know, you can find me on Facebook or post a comment on this blog below.

This week's soup is Chicken & Avocado. I found it on Cooking.com which is a great site for all things cooking. Especially enticing about this recipe is the creamy texture you get without adding any cream and all the related calories and fat. It is also really easy to make with less than 15 minutes of cooking time, especially nice when it is 109 degrees or so like it is here is Southern Arizona this time of year.

I made four adjustments to the recipe. I added the juice of one lime (about 2 tbsp), 3/4 cup of loosely packed cilantro, and one teaspoon of white pepper. The tang of lime or lemon juice is something I add to many soups to add just the right finishing touch, cilantro has a great flavor that this recipe needed and pretty much asked for, and I use white pepper if I don't want to change the color but need to add some heat. The final adjustment was swapping in chicken thigh meat and not using breast meat, thigh meat is more tender, moist, and flavorful.

INGREDIENTS
2 tablespoons of cooking oil (canola is what I use most often)
1 clove of garlic (check out this great device for peeling garlic)
1 jalapeno chile, halved lengthwise, seeds and rib removed
2 ripe avocados, skin and pit removed (check out this tip from Real Simple about how to pit and scoop avocados)
4 tablespoons fresh squeezed lime juice (best simple tool for juicing)
1 teaspoon of Frank's Red Hot Sauce from Durkee
3 1/2 cups of water
2 teaspoons of kosher salt
1 teaspoon of fresh ground black pepper
1 teaspoon of white pepper
1 red onion chopped
3 cups of chicken broth
3/4 cup of coarsely chopped cilantro, loosely packed
2 pounds of boneless chicken thigh meat cut into approximately 3/4 inch by 3/4 inch chunks

METHOD

1. In a blender, combine the garlic, jalapeno, avocados, 2 tablespoons of the lime juice, Frank's Red Hot Sauce, 1 1/2 cups of the water, 1 of the teaspoons of salt, and the black pepper. Puree until smooth, stirring may be necessary.
2. Heat the oil in a large soup pot over medium heat, when shimmering add the onion and cook until translucent, stirring frequently, should take about 7-8 minutes.
3. Add the broth and the remaining 2 cups of water and the remaining teaspoon of salt.
4. Bring the mixture to a simmer.
5. Stir in the chicken pieces and cook until just done, about 5 minutes, remove a piece to be sure it is no longer pink in the middle.
6. Add the avocado puree, the remaining 2 tablespoons of lime juice, the white pepper, and the cilantro, stir to fully mix and heat through, about 2 minutes.

Serve with tortilla chips.

Serves 4, per serving: 381 calories, 18g fat, carbs 23g, protein 35g.

Smokey Corn Chowder

I came across this recipe via the magazine Real Simple. It is a complete chick magazine but has good recipes and keeps me in touch with my feminine side.

Naturally this recipe is real simple but very tasty, Berdie gave it a big thumbs up and she's usually one of my toughest critics. I made a batch for dinner tonight and it turned out to be pretty filling. It was not as thick as I usually like my soups, especially chowders, but Berdie likes her soups (and now her hubbie) on the thinner side so she was a happy wife. Happy wife equals a happy life so I'm good.

I made two changes to the batch I made today. The first was the addition of the juice of 1/2 of a lemon. I have found myself adding lemon juice, lemon zest, or both to most of my soups when I'm just about finished and doing final tasting. The juice almost always adds just the right zing, I used to add salt to get that zing but I have switched to the lemon juice with better results. The second change was the addition of two cans of Trader Joe's Yellow Corn versus the 20 ounces of frozen corn called for in the original recipe. I've posted my ravings for TJ's canned yellow corn before but if you're new to my postings you will not believe how good their canned corn is. It is the crunchiest and freshest corn this side of a fresh cob. I used two cans but will use three the next time I make this recipe.

This recipe makes about 6 servings and about 40 minutes for prep and cooking.

INGREDIENTS

8 ounces of bacon cut into 1/2 inch pieces
1 large sweet onion, chopped
2 cloves of garlic, finely chopped
1/2 teaspoon of smoked paprika
1/4 teaspoon of crushed red pepper
3 cans of Trader Joe's Yellow Corn
3 cups of chicken or vegetable broth
1 cup of half-and-half
Juice of 1/2 of a lemon
Salt and pepper to taste

4 scallions, thinly sliced on the diagonal (Patterson Garden grown)

METHOD

1. Cook the bacon in a large soup pot over medium heat, about 6-8 minutes depending how crunchy you like your bacon.
2. Transfer the bacon bits to a paper towel lined plate, remove the pot from the heat.
3. Spoon off all but 2 tablespoons of the bacon grease. Note: save the bacon grease you spoon off for use in other dishes like refried beans, we use a small olive jar with a wide mouth and refrigerate.
4. Return the pot to medium heat.
5. Add the onion and cook, stirring occasionally, until the onions are soft, about 5-7 minutes, scraping up the fond left from the bacon.
6. Add the paprika, red pepper, and garlic and cook stirring constantly for 2 minutes. Do not let the garlic burn, be attentive at this point.
7. Stir in the broth, half-and-half, and corn.
8. Bring to a boil, lower heat and simmer uncovered for 15 minutes.
9. Remove the pot from the heat.
10. If you have an immersion blender give the soup a quick jolt with the blender, but don't fully puree, we want it on the chunky side. If you don't have an immersion blender, transfer half of the soup to a blender and puree until smooth and return to the pot.
11. Serve the soup topped with the bacon bits and scallions.

Chicken Tortilla Soup

My birthday is this coming Wednesday, number 54 btw, and I want to celebrate it with two of my favorites soups. One of them is Hungarian Mushroom and the other is my Chicken Tortilla Soup.

The Chicken Tortilla is spicily delicious, hearty, and chock full of vegetables. But my favorite thing about this soup is the colors. It shouts "I'm Mexican!!!". The red of the tomatoes, El Pato, and chili powder, the yellow corn, the white hominy, the green chili peppers, black beans, the light color of the chicken chunks, finished off by the cilantro, avocado, and jack cheese results in a kaleidoscope of chromas. With homemade tortilla chips and cheese on top it is one of my favorites.

I often use a whole chicken that I boil and make use of the de-boned meat and the stock used to boil the chicken. I like using the different cuts of chicken so I'm not limited to the drier breast meat but get to use the moister thigh and leg meat along with tossing in a whole wing drumette or two. To flavor the stock I'll toss in a bay leaf or two along with some dried basil and oregano. Salt and fresh ground pepper is always included. The whole chicken approach is when I'm doubling the recipe below, if you need only 4-6 servings then the recipe below is the ticket. The whole chicken and homemade broth approach is detailed below the METHOD.

INGREDIENTS

• 1 onion chopped
• 3 minced garlic cloves
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 (28oz) can crushed tomatoes
• 1 (7.75oz) can of El Pato Mexican Tomato Sauce
• 1 (10.5oz) can chicken broth
• 1.25 cups water
• 1 cup cooked whole corn kernels (Trader Joe's)
• 1 cup white hominy
• 1 (4oz) can chopped green chili peppers
• 1 (15 oz) can black beans rinsed and drained
• 1/4 cup chopped fresh cilantro
• 2 boneless chicken breast halves (cooked and cut into bite sized pieces)
• crushed tortilla chips, sliced avocado
• shredded Jack cheese, chopped green onion

METHOD

1. In a medium stock pot, heat oil over medium heat and saute the onions for 10-15 minutes until tender. Add garlic and saute an additional 2 minutes.
2. Stir in the chili powder, oregano, tomatoes, El Pato, broth and water. Bring to a boil and simmer for 10 minutes.
3. Stir in the corn, hominy, chills, beans, cilantro and chicken. Simmer for 10 minutes.
4. Serve soup in bowls topped with tortilla chips, cheese, avocado and green onions.

When I make a large pot like the one from one of my crock pots I do two things differently 1) I double everything and 2) For the chicken and broth I use a whole chicken boiled in a stock pot large enough to hold the whole chicken and enough water to cover the chicken with water plus another inch over the bird. To the pot I add a couple of bay leaves, a tablespoon of dried basil, a tablespoon of dried oregano, salt and pepper. I boil the chicken for 40 minutes. Remove the chicken from the pot and put it aside on a plate or platter to cool. Use the broth as the soup broth in step 2 above but double the quantity. When the chicken has cooled enough to work with begin pulling the legs, thighs and wings off the bird. This should be pretty easy since it is fully cooked. Remove all the skin and discard. Debone the chicken by pulling all the meat from the bones. You can either leave the meat in larger pieces or dice smaller, I prefer larger pieces. Presto, you have your chicken called for in step 3 above. 

Curried Carrot with Tarragon Oil

I'm not a big fan of curry and most curry dishes, I don't have a huge dislike for curry but it is just not something I find myself ever craving.

That said, I found this recipe in the most recent edition of Food And Wine magazine very interesting and it read like a simple make with a reasonable number of ingredients with most already had on hand so I thought I'd take a run at it for a batch at home this weekend as a test to take to work next week.

Thumbs up, I really liked it. I put a bit too much pepper in my batch but even with that I really enjoyed the flavors and consistency. The curry does not overwhelm the soup at all but leaves a nice almost tangy aftertaste. It is all vegetables so it's good for a vegetarian diet. It was a simple preparation, the only dicing of note were the onion and carrots. This is a soup requiring pureeing and I always recommend the use of an immersion blender. The trouble and mess of transferring the soup to a blender and then back to the pot along with cleaning the blender is just not worth it. A good immersion blender is invaluable if you make a lot of soups. Mine is a Cuisinart with a food processor attachment that is pretty cool and easy to use.

I made two changes to the recipe. First, In addition to the lemon zest called or in the recipe I added 1 tablespoon of fresh squeezed lemon juice and second I used cilantro instead of the flat parsley the F&W version called for. I often add lemon juice to my soups because I love the subtle tang it adds without really being distinguishable as lemon juice. If you've read other Cocina Caldo entries you know that I am an unapologetic cilantro shill and use it whenever flat leaf parsley is called for. I was a bit worried with this batch because my backyard grown cilantro is bursting in the garden and it usually is stronger than the store bought bunches but this worked out just fine using the called for portion.

Ingredient tip: for spices that I don't used very often I buy from the bulk spice section at my local Sprouts. Having even s small jar on hand is just a waste of money since their shelf life is just a few months before they lose their edge. I bought about a tablespoon and it cost me all of 11 cents.

INGREDIENTS
Soup
1/4 cup of extra virgin olive oil
1 large white onion, coarsely chopped
2 garlic cloves, thinly sliced
1 tablespoon of minced ginger root, peeled
2 teaspoons curry powder

1 1/2 pounds of carrots, peeled and thinly sliced (about 6 really large carrots)
7 cups of water
1 teaspoon of granulated sugar
Salt and freshly ground pepper to taste
Tabasco
1/2 teaspoon of grated lemon zest
1 tablespoon of fresh squeezed lemon juice
Snipped chives for garnish
Drizzling Oil
2 bunches of fresh tarragon
1 cup of flat-leaf parsley leaves or cilantro
1/2 cup of extra virgin olive oil

METHOD

1. Cut up the onion, garlic, ginger and carrots
2. In a large soup pot (6-7 quart of larger) heat the 1/4 cup of olive oil
3. Add the onion to the pot and cook over moderately high heat, stirring frequently, until the onions are soft, about 10 minutes
4. Add the garlic, ginger, and curry powder and cook, stirring until it gets fragrant, about 3 minutes
5. Add the carrots and cook for 8 minutes to allow the curry to be absorbed by the carrots
6. Add the water and sugar, salt and pepper to taste
7. Simmer over moderately low heat until the carrots are very tender but not mushy, check at 45 minutes

While the soup is simmering prep the tarragon oil:

1. Fill a small sauce pan with salty water and bring to a boil.
2. Fill a bowl with ice cubes and water for an ice bath.
3. Blanch the tarragon and parsley/cilantro in the small saucepan of boiling salty water. 
4. Transfer the herbs to the ice bath and then squeeze out the excess water.
5. What I ended up doing was use a large wire mesh stainer to hold the herbs and lowered the strainer into the boiling water for 30 seconds to blanch and then just took the strainer to the ice bath and did the same thing in the ice water. No transferring of the herbs or spooning them out of either the hot or ice water.
6. Transfer the herbs to a blender, a small one if you have one, since we're not talking about a large amount of herbs or oil.
7. Add 1/2 cup of olive oil
8. Puree until smooth
9. Pour back into the wire mesh strainer and let the oil drain into a separate bowl without pressing down on the solids.

Back to the soup now that's it's cooked.

1. Puree the soup with an immersion blender right in the pot or transfer to a blender to puree. Puree until smooth.
2. Add the lemon zest and lemon juice
3. Add Tabasco, salt, and pepper to taste
4. Serve in bowls and drizzle with the tarragon oil and garnish with chopped chives

Black Bean & Corned Beef

I got this recipe from Cooking.com and made a few changes to it. I'm on their emailing list and get an appealing recipe about 25% of the time.

This soup was real hit at work this week! It was pretty easy to make, about a 2 on a scale of 1 to 5 with 5 being the most challenging. This is also a surprisingly light soup even with the corned beef. Maybe my favorite aspect of this soup is the beautiful colors! Black bean, Yellow corn, Red bell peppers, Green jalapenos and cilantro, and the Orange carrots makes it nearly a ROYGBIV in a bowl.

A couple of shopping and prep tips:

• When buying the corned beef be sure you buy from a service deli counter. Look for it to be sliced from a bottom round cut which will be leaner than if it is from a brisket. It should look like the piece pictured here. The brisket cut is what you see in the meat case around St. Patrick's Day. You want the leaner bottom round cut so the fat doesn't make the soup too heavy. Have your slices between 1/8 and 1/4 inch thick. Be picky with your meat! I always have been.
• For a great way to slice up the bell pepper check out this tip http://www.joyfulabode.com/2008/11/11/how-to-cut-a-bell-pepper-the-easy-way/. 
• When you prep the jalapeno be sure to wear rubber gloves and don't ever, no not ever, touch any body part before removing the gloves. 

• If you have a Trader Joe's in your area be sure you buy the canned yellow corn from there. It is the best canned corn you'll ever buy, I like it much better than any frozen corn I've had and it is darn near as good as fresh off the cob. I know it is just canned corn but I'm huge on this one. 
• When you drain and rinse the black beans be sure you do it in the sink, I made a black mess when I missed.

INGREDIENTS

• 2 tablespoons of cooking oil
• 1 onion, chopped, yellow, red, white, doesn't matter
• 2 carrots, peeled and diced diagonally, about 1/4 inch thick
• 2 celery stalks, sliced about 1/4 inch thick, up to and including the leaves, they add great flavor
• 1 red bell pepper, diced, see the note above for prep tip
• 1 1/2 teaspoons salt
• 3 cups of water
• 1 quart of chicken stock (Costco's house brand is good and a good value)
• 1 can of black beans, rinsed and drained (15 or 19 ounces, doesn't matter)
• 1 can of Trader Joe's yellow corn if possible, if not available just make do with the big green guy or store brand
• 1 fresh jalapeno pepper, diced, seeds, rib and stem removed. See the note above before messing with the jalapeno
• 1/2 pound of deli sliced corned beef, cut into 1/2 inch wide strips. See note above about shopping for the corned beef
• 1 1/2 tablespoons of red or white wine vinegar
• 1/4 cup of chopped cilantro. You can use Italian parsley if you don't care for cilantro, but I can't imagine why

METHOD

1. In a large pot, heat the oil over medium heat.
2. Add the onion, carrots, celery, bell pepper, and 1/2 teaspoon of salt.
3. Cook, stirring occasionally, just until the onions begin to soften, no longer than 10 minutes.
4. Add the water, broth, and the remaining teaspoon of salt.
5. Bring to a boil.
6. Reduce the heat and simmer until the vegetables are tender but still firm, don't overcook!!! Nothing worse than mushy veggies. No longer than 8 minutes.
7. Stir in the beans, corn, and jalapeno.
8. Simmer for 5 more minutes.
9. Remove the pot from the heat and add the corned beef, vinegar and cilantro. Stir and allow the last 3 ingredients to warm, about 5 minutes
10. Serve.

If you make the soup ahead of time, wait to stir in the corned beef, vinegar, and cilantro until you're ready to serve. Otherwise, the corned beef will leach into the broth, the vinegar will lose its bite and the cilantro will turn brown, an ugly brown.