I am going to try to catch up on a few recipes, starting with a great Mushroom soup I made earlier this week. I couldn't pass up the over sized jug of dried gourmet mushrooms at Costco last week. I was envisioning Mushroom sauce for steaks, Mushroom soup, Mushroom risotto...you get the picture. For $10, a collection of gourmet shrooms that if purchased fresh, would easily would cost ten times that at Whole Foods. It was worth a shot. I loved it, my husband didn't like the larger chunks, I will puree the soup next time and cut the mushrooms into smaller pieces; but overall, this is a wonderful recipe. And, of course, fresh mushrooms could be substituted. The sherry and thyme really stand out and give it a restaurant quality. This would be great to serve guests.We had bread and a great, cheap wine. If you haven't tried it yet, you should pick up a bottle of Red Guitar 2005 Navarra. It is less than $10, a fruity Spanish blend of Grenache & Tempranillo. A great, every day wine that stood up to the sherry in the soup. And yes, the label is really cute!
Here is a good blog review of the wine, with comments:
http://volunteer.blogs.com/winewaves/2006/10/red_guitar_nava.html
Manitou Mushroom Soup
3 cups re-hydrated Gourmet Mushroom Blend
2 large onions finely chopped
8 large cloves of garlic crushed
3-4 cups heavy cream (more cream = thinner soup)
6 cups beef broth
2-3 T sea salt
1 stick whole butter
1/2 - 1 cup flour (more flour = thicker soup)
1 cup sherry
In a large soup pot, melt the butter on medium low heat. Cook the garlic and onion until translucent. Add the re-hydrate mushrooms and cook until the moisture is mostly gone. Add the flour. Stirring often, cook for 5-7 minutes or until the flour looks and/or smells lightly toasted. Add the wine, and cook for two minutes. Add the broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
http://volunteer.blogs.com/winewaves/2006/10/red_guitar_nava.html
Manitou Mushroom Soup
3 cups re-hydrated Gourmet Mushroom Blend
2 large onions finely chopped
8 large cloves of garlic crushed
3-4 cups heavy cream (more cream = thinner soup)
6 cups beef broth
2-3 T sea salt
1 stick whole butter
1/2 - 1 cup flour (more flour = thicker soup)
1 cup sherry
In a large soup pot, melt the butter on medium low heat. Cook the garlic and onion until translucent. Add the re-hydrate mushrooms and cook until the moisture is mostly gone. Add the flour. Stirring often, cook for 5-7 minutes or until the flour looks and/or smells lightly toasted. Add the wine, and cook for two minutes. Add the broth. Bring to a boil, reduce to a simmer, and cook for 15 minutes.
Add the fresh thyme and cream and cook for 2-3 minutes. Serve with warm bread. Serves 6-8
