Page 103 - 18-37 Dec 29, 2021

INGREDIENTS
Creamy Wild Mushroom Soup

Mushroom wraps 1 pound mixed wild or button mushrooms
1 pound cremini mushrooms
4 cups chicken or vegetable stock
3 tablespoons olive oil
1/2 cup minced shallot
2 cloves garlic, minced
6 sprigs fresh thyme or 1 and 1/2 teaspoons
dried thyme
1 sprig rosemary or 3/4 teaspoon dried
rosemary
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 cup brandy, marsala wine or dry red wine
1/4 cup nondairy creamer, Almond Milk, or
soy milk
1/4 cup chopped fresh chives
Frizzled Onion Topping

1 large onion, sliced very thinly with a
mandoline
2 cups milk or non-dairy milk substitute
2 tablespoons white vinegar
2 cups All Purpose Flour
1 tablespoon kosher salt
1/4 teaspoon cayenne pepper
1 to 2 quarts Canola Oil
black pepper, to taste

DIRECTIONS
Prepare the Creamy Wild Mushroom Soup
Separate all mushroom stems and caps, and set caps aside. Coarsely chop mushroom stems, then simmer
in chicken stock, covered, for one hour. Strain mushroom stems from chicken broth. Reserve the broth and
discard stems. Return broth to pot and set aside.
In the meantime, cut mushroom caps into a half-inch dice. Heat oil in a large skillet, and sauté shallots
and garlic until softened, about three minutes. Add thyme, rosemary, salt, and pepper and cook for two
minutes.
Add diced mushrooms and reduce heat to low. Cook gently until most of the liquid is released and evaporated.
If using fresh herbs, remove thyme and rosemary sprigs.
Raise heat and add Cognac. Cook until alcohol is mostly reduced and mushrooms start to turn a little golden
on the edges.
Add mushroom and shallot mixture to the strained broth and heat gently.
Add creamer and chives. Serve warm, topped with frizzled onions if desired.
Prepare the Frizzled Onion Topping
Place thinly sliced onion into a baking dish. In a small bowl, mix milk with vinegar and stir. Pour over onion
and soak for at least an hour.
Heat oil in a large pot over medium-high heat, until it reaches 375 degrees Fahrenheit.
about two to four minutes until golden brown. Drain on paper towels.
Repeat with remaining onions. Make sure to keep oil at correct temperature for each batch.
Note: This must-save recipe is awesome for so many things. 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!