Page 129 - 18-31 Nov 17 2021

wraps Soup

INGREDIENTS DIRECTIONS
Creamy Wild Mushroom Soup Prepare the Creamy Wild Mushroom Soup
1 pound mixed wild or button
mushrooms Separate all mushroom stems and caps, and set caps aside.
Coarsely chop mushroom stems, then simmer in chicken stock,
1 pound cremini mushrooms
covered, for one hour. Strain mushroom stems from chicken
4 cups chicken or vegetable stock, broth. Reserve the broth and discard stems. Return broth to pot
and set aside.
such as Vegetable Broth
In the meantime, cut mushroom caps into a half-inch dice. Heat
3 tablespoons olive oil
oil in a large skillet, and sauté shallots and garlic until softened,
1/2 cup minced shallot about three minutes. Add thyme, rosemary, salt, and pepper
and cook for two minutes.
2 cloves garlic, minced

6 sprigs fresh thyme or 1 and 1/2 Add diced mushrooms and reduce heat to low. Cook gently until
most of the liquid is released and evaporated. If using fresh
teaspoons dried thyme herbs, remove thyme and rosemary sprigs.
1 sprig rosemary or 3/4 teaspoon Raise heat and add Cognac. Cook until alcohol is mostly
dried rosemary reduced and mushrooms start to turn a little golden on the
edges.
1 teaspoon kosher salt

1/2 teaspoon ground black pepper Add mushroom and shallot mixture to the strained broth and
1/4 cup brandy, marsala wine or dry heat gently.
red wine Add creamer and chives. Serve warm, topped with frizzled
onions if desired.
1/4 cup nondairy creamer, Almond
Milk, or soy milk
Prepare the Frizzled Onion Topping
1/4 cup chopped fresh chives
Frizzled Onion Topping Place thinly sliced onion into a baking dish. In a small bowl, mix
1 large onion, sliced very thinly with milk with vinegar and stir. Pour over onion and soak for at least
an hour.
a mandoline
2 cups milk or non-dairy milk
substitute Heat oil in a large pot over medium-high heat, until it reaches
375 degrees Fahrenheit.
2 tablespoons white vinegar

2 cups All Purpose Flour
minutes until golden brown. Drain on paper towels.
1 tablespoon kosher salt

1/4 teaspoon cayenne pepper Repeat with remaining onions. Make sure to keep oil at correct
temperature for each batch.
1 to 2 quarts Canola Oil
Note: This must-save recipe is awesome for so many things.
black pepper, to taste
I use it as a soup accompaniment, not just a garnish, as well
as on grilled meats and salmon, tossed into salads for extra
crunch, and alongside barbecue hamburgers. It’s always a
winner!