Follow all Panache blogs: #books; #entertainment; #grilling; #nationalentertainment; #romance; #videogamesPrairie Grass Kitchen, 601 Skokie Blvd., Skokie shares perfect easy to-make-at-home Earth Day (April 22) recipe.
Prairie Grass Earthy Mushroom soup
Ingredients:
1 lb. mushrooms (washed, trimmed and quartered) (you can substitute any wild or domestic mushrooms)
1 cup onion, peeled and chopped
2 tbsp. olive oil (chicken fat will also work and add flavor)
3 cups chicken stock (if you can make your own there’s nothing better. I like to cook the stock 2-3 hours—not much more, strain and return to the pot to let the liquid evaporate so that it intensifies the flavor of the stock. My stocks are made with fresh thyme and bay leaves, celery, onion, and occasional vegetable trimmings that I might have gathered up like carrots, mushrooms)
½ cup cream
Spring Garlic Chives (for garnish)
2 big handfuls of micro greens (you can use fresh herbs or lettuces shopped in place if you don’t have access to the micros)
1 tbsp. whole butter
Splash of Madera wine (optional)
1 lb. mushrooms (washed, trimmed and quartered) (you can substitute any wild or domestic mushrooms)
1 cup onion, peeled and chopped
2 tbsp. olive oil (chicken fat will also work and add flavor)
3 cups chicken stock (if you can make your own there’s nothing better. I like to cook the stock 2-3 hours—not much more, strain and return to the pot to let the liquid evaporate so that it intensifies the flavor of the stock. My stocks are made with fresh thyme and bay leaves, celery, onion, and occasional vegetable trimmings that I might have gathered up like carrots, mushrooms)
½ cup cream
Spring Garlic Chives (for garnish)
2 big handfuls of micro greens (you can use fresh herbs or lettuces shopped in place if you don’t have access to the micros)
1 tbsp. whole butter
Splash of Madera wine (optional)
Method:
In a medium size sauce pot, sauté the onions and mushrooms, season them with salt and pepper as you are cooking them. When the onions and mushrooms are browned add in the chicken stock, bring to a boil, reduce the heat and simmer for 10-15 minutes. Add in the heavy cream. Bring the soup to a boil. Reduce to a simmer then cook for 10 minutes. Remove from the stove. Allow to cool slightly. Blend carefully so that it does not splash—the steam can create pressure. Blend in 1 Tablespoon of whole butter. Finish with a splash of Madera wine. Taste and adjust seasoning.
Serve immediately or cool and reheat when ready to eat.
This should make approximately 5 cups of soup, enough for 2 people!
In a medium size sauce pot, sauté the onions and mushrooms, season them with salt and pepper as you are cooking them. When the onions and mushrooms are browned add in the chicken stock, bring to a boil, reduce the heat and simmer for 10-15 minutes. Add in the heavy cream. Bring the soup to a boil. Reduce to a simmer then cook for 10 minutes. Remove from the stove. Allow to cool slightly. Blend carefully so that it does not splash—the steam can create pressure. Blend in 1 Tablespoon of whole butter. Finish with a splash of Madera wine. Taste and adjust seasoning.
Serve immediately or cool and reheat when ready to eat.
This should make approximately 5 cups of soup, enough for 2 people!
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