Soup


This New Year’s Eve, my Sweetie and I are going to The Grape.  Which is a Dallas institution.  And the Institution-within-an-Institution for The Grape is their mushroom soup.  It’s really famous.  I mean, really, REALLY famous.

I have the recipe for their soup, but I have tweaked it, and I daresay that mine is even BETTER.  For reals.  (Be sure and eat the soup with a sourdough baguette!  The bread really makes this dish pop!)

So, here is my redone recipe for The Grape’s Mushroom Soup.

Don’t say I never gave you anything.

Ingredients:

  • 6 tbs butter
  • 2 shallots, finely chopped
  • 3,  8-oz packages of various mushrooms, chopped.  I like to use button, shiitake, and crimini.  (And throw in some oyster mushrooms if I can find them!)
  • 3 tbsp all-purpose flour
  • 4 cups of beef stock
  • 1/2 cup white wine
  • pinch of white pepper
  • pinch of nutmeg
  • 1.5 cups heavy cream

Directions:

  1. Melt butter in large saucepan.
  2. Add shallots and cook over moderate heat until they become translucent.
  3. Add mushrooms and cook 5 minutes more, stirring occasionally.
  4. Stir in flour and coat vegetables well.
  5. Add white wine and cook for a minute or so, scraping the bottom of the pot.
  6. Add stock slowly, stirring constantly.
  7. Bring mixture to a boil, then reduce heat and simmer 5 minutes.
  8. Add white pepper & nutmeg.
  9. Remove from heat, stir in cream, and serve.

Serves 6.

If you serve this with a baguette of sourdough bread and a glass of red wine, you will be adored forever.  Ladies, this soup is a MAN TRAP.  I kid you not.  How else do you think I snagged my husband???  It’s THAT good!

Enjoy!

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Every stinkin’ year, everyone and their dog gets sick, and I end up catching it…

So…

In the interest of avoiding cold and flu season…I offer you…

Chicken Soup for Sickies

 

 

  • 3-4 cloves of garlic, minced (or from a jar)
  • 1 small yellow onion, minced (about ½ cup)
  • 2-3 stalks of celery, chopped or sliced thinly
  • 2-3 carrots, chopped (or get a bag of shredded carrots  in the produce dept. and use about 1/3 of the bag)
  • 1-2 packages Tyson  or Oscar Mayer sliced grilled chicken, chopped
  • 1-2 cartons organic free-range chicken broth or stock.  (Kitchen Basics is good, and so is Tom Thumb Organics or Pacific Organics.  In the soup aisle.  Don’t use the canned stuff.  It’s all salt!)
  • OPTIONAL:  ½ bag of kosher egg noodles (Streit’s or Maneschewitz)  (If the soup is Jewish Penicillin, you GOTTA have kosher noodles!)
  • ALSO OPTIONAL:  If you don’t want to use noodles, you can also use a handful or two of rice.       

 

Directions:

 

1.      Heat stockpot or soup pot over med hi heat.  Add about 2 tbsp olive oil.  Add garlic, then onions and sauté until onions are clear.

2.      Add carrots and celery and sauté for a few minutes, until celery is sorta clear.

3.      Add chicken and warm through

4.      Add stock, bring to a boil, and then add noodles or rice if desired.  Cook for about 20 minutes more if noodles or rice are added.  Otherwise, you can eat it as soon as it’s hot.

5.      Enjoy!  And get better, dangit!