Tag Archives: mushroom

Chicken, Leek, and Mushroom Soup, Recipe


Happy National Homemade Soup Day! I hadn’t planned it this way but realized the coincidence of this “holiday” when reading Foodimentary’s blog (great blog if you don’t already follow it!).

New Englanders seem to love the cold and as soon as it dips below freezing they hit the slopes or grab their ice skates. I am not a New Englander. I’m not sure how I ended up here as I am the happiest in the tropics where it’s so hot and humid that you are constantly covered in a glowy warm dew. I’d trade my boots for flip flops and parka for a polka dot bikini any day of the year. When the weather dips below freezing I bundle up, bring out my knitting needles, and spend my time making soups and other hearty dishes.

I wanted to make a chicken soup but something a little different, not your mama’s chicken noodle soup. This one, on She Cooks, He Cleans’ blog, caught my eye as it has a little something different in it – apple and apple cider. I’m also a big fan of puréed soups and love any excuse to bust out the immersion blender.

This is a really easy, filling meal and makes great leftovers to take into work. Very flavorful with the apple giving the soup a nice burst of freshness. Not quite like anything I’ve tasted before – definitely a keeper! Hey, an apple a day however we can get it, right?

Chicken, Leek, and Mushroom Soup
From She Cooks, He Cleans

2 free-range chicken breasts from U.S. Wellness Meats (1 1/2 to 2 pounds)
4 cups chicken broth (preferably homemade)
3 tablespoons Kerrygold unsalted butter (grass-fed)
2 leeks, white and pale green parts, thinly sliced, washed thoroughly and dried
2 ribs celery, thinly sliced
10 ounces fresh mushrooms, sliced (I used a mixture of cremini and shiitaki)
1 tart apple, peeled and cubed
1/4 cup apple cider vinegar
1/2 teaspoon dried thyme
1/2 cup heavy cream
Kosher salt and freshly ground black pepper, to taste

Pour the chicken broth into a large, heavy pot. Rinse the chicken breast halves with cold water, and place in the pot with the chicken broth. Bring the broth to a simmer, and cook the chicken for 15-20 minutes at low heat. As the chicken is cooking, periodically skim the foam from the broth and discard. Move the chicken to a dish to cool. Pour the chicken broth into a bowl through a fine-mesh strainer, and set aside. Wipe out the pot with paper towels.

Using the same pot, melt butter over medium-high heat. Saute leeks and celery until soft, but not browned, for around 10 minutes. Add mushrooms and saute for 2 or 3 minutes,, then add the apple cubes and cook for another few minutes until the mushrooms and apples are soft. Return the strained chicken broth to the pot with the vegetables; stir in apple cider vinegar, dried thyme, and cream. Simmer for 20-30 minutes, partially covered.

In the meantime, cut the chicken into smaller pieces, then shred each piece by hand. Cover the shredded chicken so it doesn’t dry out, and set aside.

After the broth and vegetables have simmered for 20-30 minutes, use an immersible hand-blender to puree the vegetables to a finer consistency. (I like to leave it a little chunky.) Add the shredded chicken to the the soup. Season with salt and pepper, to taste. Heat on low for at least 10 minutes. Serve hot, and enjoy!

This isn’t the most beautiful meal to photograph but you get the point.


Veal Scaloppine, Herb Roasted Potatoes, Carrot Salad and Molten Chocolate Cake, Recipes


I don’t have guests over for dinner very often (New Years resolution to do that more) so when I do I spend an exorbitant amount of time pouring over tastespotting looking for the perfect recipe. This time I was looking for the perfect menu for a dinner at my place. I was excited.

So I searched for something both special but simple. How about Veal Scaloppine with Mushrooms & Marsala, Herb Roasted Potatoes, Carrot Salad with Lemon and Herbs, and Molten Chocolate Cake? Well, I’ve never cooked veal before and I’m not even sure I have ever had it before. But it sounds kinda fancy but looks kinda easy so lets do it.

I found both the Veal Scaloppine recipe and Herb Roasted Potatoes on Kitchen Runway’s blog, the Carrot Salad recipe in the NY Times Dining & Wine section, and the Molten Chocolate Cakes on Culinary Covers as it was featured in Woman’s Day magazine last year. Hows that for research and siting my sources?

Everything was fantastic. The recipes were all easy to follow and I was able to do 95% of the work before my guests even got to my house allowing me to enjoy time with them. The veal was tender and the sauce was rich and velvety. The potatoes were flavorful and the  thyme running through made them a natural pair with the veal. The carrot salad was light and a good alternative to a more typical greens salad. But then there is the cake… Mmmm the cake. The cake was so simple (5 ingredients which you could prepare ahead of time) and plated beautifully. The outside was set and firm like a cake but the center was gooey and spilled out like lava. My ramekins were a little wider than I wanted (or maybe I should have filled them up higher!) so the cakes came out a little short but they were delicious and beautiful. This recipe is for two cakes which you can double if you’d like (but its actually nice not to spend the following day eating leftover cake batter out of its bowl as I watch bad TV).  Its definitely a keeper (scroll all the way down for it).

I need to make those cakes again, who wants to come over so I have an excuse??

Here are the recipes – enjoy!


Veal Scaloppine with Mushrooms and Marsala  adapted from Mario Batali

Prep:  15 minutes        Cooking time:  ~30mins            Serves: 4

¼ C extra-virgin olive oil
¼ C all purpose flour
salt and fresh ground black pepper
8-10 (2oz) veal medallions (scaloppine)
2 C sliced crimini mushrooms
1½ C sweet Marsala wine
3 Tbs cold unsalted butter
2 Tbs fresh thyme leaves
1 tsp corn starch, 1 Tbs cold water (optional – if you prefer a thicker sauce)


  • Heat olive oil in a large saute pan over medium high heat until the oil is almost smoking
  • Place flour in a shallow dish (i.e. rectangular tupper-ware), season with salt and pepper
  • Dredge the veal in the seasoned flour, shaking off any excess flour
  • Placed dredged veal into hot pan and cook until golden brown on both sides (about 2 minutes each side)  Make sure to only turn once
  • Place cooked veal on platter
  • Add crimini mushrooms to the same pan and saute until tender, browned and the juices have evaporated.
  • Add Marsala wine and bring to a boil.  Cook until wine has reduced by 1/3
  • Add butter and place veal back into the pan.  Bring back to a boil and reduce heat.  Then simmer for 5 to 6 minutes
  • Mix corn starch and cold water, slowly add to pan and stir to thicken the sauce
  • Add thyme and season to taste with salt and pepper
  • Place veal on platter and pour the sauce over the meat and serve immediately


Herb Roasted Potatoes 

Prep time:  5 mins  Cook time:  45-60 mins

2-2½ lbs. assorted small potatoes (Fingerlings, Red Bliss, Yukon Gold)
¼ C extra virgin olive oil
1 Tbs fresh rosemary
1 Tbs fresh thyme
4 cloves of garlic, roughly chopped
½ tsp sea salt
½ tsp garlic salt
1 tsp freshly ground black pepper


  • Preheat the oven to 400º.
  • Place the clean potatoes in a large bowl.
  • In a measuring cup, whisk together the olive oil, rosemary, thyme, garlic, salt, garlic salt and pepper.  Pour olive oil mixture over potatoes.
  • Using your hands, combine the ingredients and make sure the potatoes are well coated.
  • Line a baking sheet with foil for easier clean up.  Using your hands, transfer the potatoes to the baking sheet.  Make sure the potatoes are in a single layer.  Save any unused oil from the bowl to dizzle over the potatoes after roasting.
  • Place baking sheet on the middle rack and roast for 45min to 60mins, until fork tender.  Turning the potatoes every 20 mins to prevent burning.
  • Remove from oven and add reserved oil to the potatoes, toss and serve.


Carrot Salad With Lemon and Herbs

Adapted from “The Complete Robuchon” by Joël Robuchon (Knopf, 2008)

4 large or 6 medium carrots, peeled
1 tablespoon freshly squeezed lemon juice1 tablespoon extra virgin olive oil
2 tablespoons peanut oil (or use more olive oil)
2 tablespoons chopped parsley, tarragon or a combination
Salt to taste

Buttery crackers, small biscuits or toasted slices of baguette brushed with olive oil, for serving.

Grate carrots in a food processor or by hand. Transfer to a bowl. Whisk lemon juice and oils together, pour over carrots, and toss. Add herbs and toss. Add salt to taste. Serve with crackers, biscuits or toast.


Molten Chocolate Cakes
Source: Women’s DayFebruary 2011

4 Tbsp. unsalted butter, plus more for the ramekins
1 Tbsp. flour, plus more for the ramekins
1/3 cup bittersweet chocolate chips
1 large egg plus 1 large egg yolk
2 Tbsp. granulated sugar

1. Heat oven to 450°F. Butter two 6-oz ramekins and dust the inside with flour.
2. Place the butter and chocolate in a glass bowl and microwave on high in 20-second intervals, stirring after each, until melted and smooth.
3. Using an electric mixer, beat the egg, egg yolk and sugar in a medium bowl until thick and lighter in color, about 1 minute. Add the melted chocolate mixture and flour and beat until fully incorporated and smooth.
4. Divide the batter between the prepared ramekins. Bake until edges are set and center still jiggles slightly, 8 to 10 minutes. Let stand 15 seconds. Run a knife around edge, then invert each cake onto a plate. Dust with confections’ sugar and serve with fresh mint or berries, if desired. Serve immediately.

Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms, Recipe


I pulled this recipe thinking it would be fun to make fresh ravioli with my dad in town last winter (I’m a little slow with getting around to posting this). It turned out to be some of the most fun I have had in the kitchen in a long time (and I have a lot of fun in the kitchen). My dad and I work well together, even in my 4×6 shoebox of a kitchen. I accredit this to my excellent communication skills and patience but my dad says its because I am bossy and just tell him what to do. Whatever, same thing.

I had made fresh pasta before but never thought of it as a team sport until Mr. S and I were invited over to a dinner party where we all helped prepare dinner. I love the idea of working together to create something and then being able to enjoy it together. Love it. My dad really enjoyed working the pasta machine, which he coincidentally got me for Christmas years ago. We had a great time.

Apart from all the fun we had, this recipe is fantastic. The filling is so good and the sauce pulls it all together. Butter. Wine. Cream. Mushrooms. You can’t go wrong. If you have a little time and are looking to cook as entertainment and not just to put something in your mouth I recommend bookmarking this one.

I can’t wait to make it again!

Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms
Recipe from Former Chef

Ravioli Filling
4 oz goat cheese
4 oz fresh ricotta
1 egg
3.25 oz cooked spinach (5 oz raw)
.25 tsp nutmeg
salt and pepper

Cook the spinach and squeeze out the excess water. Chop into small pieces. Combine with the rest of the ingredients.

Pasta Dough Recipe
2 cups all-purpose unbleached flour
2 eggs
1 Tbsp olive oil
1/2 tsp salt

Many recipes call for putting the flour in a mound on the counter, making a well, and mixing in the egg. I prefer to do it in a bowl because I think it’s a bit easier to control the egg and keep it from spilling out the sides.

Put the flour and salt in a large bowl and make a well in the center. Mix the egg with the olive oil in a small bowl and then pour into the flour well. With a fork, gently start to incorporate the flour into the egg. As the dough comes together, use your hands to gather it into a ball. Once you can get it into one mass, knead it on your work surface for about 5 minutes until the dough becomes smooth. Cover with plastic wrap and let rest for at least 1/2 an hour.

Roll out the pasta dough, either by hand or in a pasta machine according to directions. I rolled mine out to the last setting, #8. Do it in small batches because the pasta dries very quickly. Roll out a few strips of dough, put on the filling, cut the ravioli and repeat. I used about 1 tsp of filling per ravioli and cut them with a ravioli cutter like this Round Ravioli Stamp which I’ve had for years. You can use a biscuit cutter, small glass, or knife to cut them as well. Make sure you pinch the edges closed and try to push out any air bubbles. Place the ravioli on a floured sheet pan, dust with flour, and cover with a kitchen as you work.

To cook the ravioli, bring a large pot of water to a boil and add 1 tsp salt. Add the ravioli one by one to the pot and stir gently to keep them from sticking together. They will take about 4-5 minutes to cook and generally, when done, will float on top of the water. Remove with a large slotted spoon, or pour (gently) into a colander.

Mixed Mushroom Cream Sauce
4 oz white mushrooms, sliced
3 oz oyster mushrooms, sliced
2 oz shiitake mushrooms, sliced
2 oz portobello mushrooms, sliced
2 cloves garlic, minced
4 Tbsp butter
1/2 cup white wine
6 oz cream
fresh thyme (about 1 Tbsp)
salt and pepper

Heat a large sauté pan on medium and add the butter. Let it melt and add the mushrooms. If your pan is not large enough, you may want to do this in two batches so as not to crowd the mushrooms. You want them to cook, not stew and they will let off a lot of water. When the mushrooms are dry and starting to brown, add the garlic and cook for 1-2 minutes. Add the wine and allow it to reduce by half. Add the cream and reduce by one third. Add the thyme and salt and pepper.

Mushroom, Sweet Potato, and Smoked Gouda Chowder, Recipe


Hello, Smoked Gouda.

Until recently, the only time I made soup was when I was trying to save money or watch my waistline. I veered towards veggie or bean soups, filling but low cal. Not today, my friend. Today we are into the thick, creamy, bacony, cheesy sticktoyourribs soups like this one.

The bacon and smoked Gouda are a marriage made in heaven, you won’t be disappointed.

Mushroom, Sweet Potato, and Smoked Gouda Chowder
Source: Adapted from Elly Says Opa

6 slices bacon, diced
1 onion, diced
1 lb. mushrooms, sliced (I used portabellas)
3-4 cups sweet potatoes, cubed
2 cloves garlic, minced
Good pinch of dried thyme
1 bay leaf
3 cups chicken stock
1 cup half and half
4 oz smoked Gouda, shredded
Kosher salt
Black Pepper

1. In a stockpot or dutch oven, cook the bacon until it has rendered its fat and is crispy. Remove the bacon and set aside.

2. Add the diced onions and the mushrooms to the bacon fat in the pot. Season with a little salt and pepper, and cook until the moisture released from the mushrooms evaporates and the vegetables start to brown, about 10-15 minutes.

3. Add the sweet potatoes and the garlic, stirring to combine. Add the thyme, bay leaf, and stock. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are tender. Season again with salt and pepper, and return most of the bacon to the pot, leaving a little extra to garnish the soup.

4. Remove the bay leaf. Puree as much or as little of the mixture as you want in a food processor, and return the pureed soup to the pot (alternatively, use an immersion blender). Add the half and half and the Gouda. Simmer until the soup has heated through and the cheese has melted. Taste for seasoning and adjust as needed.

5. Serve, garnished with the extra bacon.

6. Inhale.