Recipe: Vegetable Soups (4)

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10-14-99 Recipes Using Fresh Vegetables: Soups

REDWOOD FOREST CREAM OF MUSHROOM SOUP
From: Gina, Fla
Makes 6 servings

2 lbs. white mushrooms, stems trimmed off
2 Tbsp. olive oil
2 Tbsp. butter
1 large onion, chopped
1 1/2 Tbsp. minced garlic
1/2 tsp. dried thyme
Pinch of nutmeg
Salt and pepper, to taste
4 1/2 cups chicken broth
1/2 cup heavy cream

Clean mushrooms and slice; set aside.

Saute onion in oil and butter for 10-12 minutes. Add garlic and cook 2 minutes. Add mushrooms and cook 15 minutes. Season with thyme, nutmeg, salt and pepper.

Add broth and bring to a boil. Reduce to medium heat; cover and simmer 30 minutes. Remove from heat and let cool to room temperature.

Puree the soup in a blender adding the heavy cream gradually.

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Gina,.Fla (11:57:48) : Cream of Fresh Broccoli and Cheese Soup

1 tbls. butter, melted
1/2 med. onion, chopped
1/4 cup melted butter
1/4 cup flour
2 cups half-and-half
2 cups chicken stock or bouillon (I use SUPERIOR TOUCH BETTER THAN BOUILLON CHICKEN BASE)
1/2 lb. fresh broccoli (I use a whole rubber-banded bunch)washed, cut up and save the stems for the salad
1 cup carrots, julienned (I grate mine)
salt and pepper to taste
1/4 tsp. nutmeg
8 ozs. grated sharp cheddar

1. Saut onion in butter. Set aside.

2. Cook melted butter and flour (make a roux) using a whisk over med. heat for 3-5 mts. Stir constantly and slowly add the half-and-half. Add the chicken stock whisking all the time. Simmer for 20 mts.

3. Add the broccoli, carrots and onions. Cook over low heat till veggies are tender for 20-25 mts. Add salt and pepper. The soup should be thickened by now.

4. Pour in batches into osterizer and puree.

5. Return to pot and add the grated cheese and stir till well blended.

6. Put on low heat and stir the nutmeg. This soup serves 6 and can be easily doubled. It is unbelievably delicious!!

Gina,.Fla (11:56:40) : CARROT SOUP WITH CUMIN AND LIME

2 tsps. olive oil
2 lbs. carrots, peeled and chopped (about 5 cups)
2 large leeks (white and pale green parts only, chopped, about 2 cups)
1 tablsp. chopped garlic
2 1/2 tsp. cumin
1/2 tsp. crushed red pepper flakes
6 1/2 cups or more chicken broth
8 tablsp. sour cream
2 tablsp. lime juice
2 tablsp. fresh cilantro
2 tablsp. grated lime peel

Heat oil in a heavy pot over med heat. Add carrots and leeks, saut till leeks are soft but not browned, about 5 mts. Add garlic, saut 1 minute. Add crushed red pepper flakes and cumin and saut 30 mts. Add broth-boil-reduce and simmer till veggies are tender-35 mts. Working in batches, puree the soup and transfer to a large serving bowl. Whisk in the sour cream and before serving stir in the lime juice and sprinkle with cilantro and grated lime peel.
THIS IS DELICIOUS!!

Dawn/NY (09:02:36) : Chicken Gumbo
This is my all-time favorite recipe

1/2 cup peanut oil
3/4 cup flour
2 cups diced onion
1 1/2 cups diced celery
1 1/2 cups diced green pepper
1 diced carrot
4 cloves garlic, minced
1 cup chopped green onions
2 T hot sauce (more or less)
1 cup chopped parsley
3 small cans (13 & 3/4 oz.) chicken broth
1 1/2 pounds chicken breast (cut in bite-size pieces)
cooked rice

In two quart saucepan, heat oil over medium high heat. Once oil is hot, gradually add flour and using a wire whisk, stir constantly until the color of the roux is peanut butter-brown or darker. The darker the roux the "nuttier" the flavor. (Note: To avoid burning/scorching the roux, maintain low heat and stir constantly! This takes about 20 minutes, but the taste is well worth it.)

When the roux is prepared, reduce the heat and add onion, celery, bell pepper and garlic; saut approximately five minutes or until vegetables are wilted. Add chicken broth, one ladle at a time, stirring constantly until all of the liquid is incorporated into the roux. Add chicken pieces and seasonings.

Return to medium high heat, bring to a low boil and simmer for about 30 minutes. Add green onions and parsley and season to taste with salt and pepper. Allow to cook an additional five minutes. Serve over cooked rice.