“
Goodsoup is one of the prime ingredients of good living. For soup can domore to lift the spirits and stimulate the appetite than any otherone dish.”
–LouisP. De GouyAs the weather turns colder so to do our appetites seem to turn heartier. Soups and stews are often on the menu this time of year and there are none more luxurious than those that are “creamed.” And as delicious as they are, cream soups are exceedingly easy to make. Some cooks like to make cooking seem to be more complicated than it needs to be when it is really just a lot of common sense. A person has to listen to their own inner instinct when cooking–not necessarily what others have to say or what a recipe says–but also practice and taste continually…and this is what I was thinking as I made a 10-gallon pot of sherried mushroom soup today while at my job.
Anyhow, most of these soups can be made using a similar but basic formula…saute a mirepoix in butter,add and cook an equal amount of flour–forming a roux–and then add broth, making a sort of veloute. Then the soup becomes whatever you like, depending what vegetable you add to the pot. Then, of course, you add cream and nearly any other flavoring you see fit. Puree it or leave it chunky; it’s up to you.
If you’d like to learn how to make your own broth (very simple), or would like to see a few additional recipes, click here.
SherriedMushroom Soup
Yield:about 10 cups
3tablespoon butter
1/4cup diced onion
1/4cup diced celery
1/4cup diced carrot
1pound mushrooms, washed and sliced
1teaspoon salt
1/2teaspoon ground black pepper
1/2cup flour
4cups chicken broth
2cups heavy cream
1/2cup sherry
Heatthe butter in a small heavy soup pot over high heat. When the butterbegins to bubble add the onion, celery and carrot; sauté over forapproximately 5 minutes. Add the mushrooms, salt, and pepper; sautéan additional 5 minutes or until the mushroom juice evaporates. Stirin the flour, lower the heat to medium and cook the flour, with themushroom mixture, for approximately 5 minutes while stirringconstantly to prevent scorching. Whisk in the broth making sure toremove any lumps. Bring the soup to a boil, lower it to a simmer, andcook the soup for 15 minute. Skim any scum that may rise to thesurface. Add the cream, then the sherry; simmer an additional 5minutes. Serve while hot.
Cream of Broccoliand Cheddar Soup
Yield:about 12 cups
4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups chopped broccoli
2cups heavy cream
1cup shredded cheddar cheese
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the broccoli. Bring to a simmer and cook for 15minutes. Add the heavy cream simmer 2 minutes, then add the cheeseand stir until melted. Puree in a food processor or blender.
ButternutSquash Bisque with Apple and Toasted Walnuts
Yield:6 cups
2tablespoons butter
1small onion, peeled and diced
2tablespoons flour
2tablespoons sugar
1/2teaspoon ground cinnamon
1/4teaspoon allspice
1/4teaspoon nutmeg
1/2teaspoon salt
1teaspoon black pepper
2pounds peeled and diced butternut squash
2cups chicken broth
1cup heavy cream
1/4cup chopped, toasted walnuts
1/2cup small diced apple
Meltthe butter in a small pot over medium heat and add the onions. Sweatthe onions over medium heat for 5 minutes or until they aretranslucent. Add the flour and stir over medium heat for 2minutes. Stir in the sugar, cinnamon, allspice, nutmeg, salt, pepper,and diced pumpkin; sauté another minute. Add the broth and simmerfor 15-20 minutes, or until the squash is very tender. Add the creamand simmer for 1 or 2 minutes longer. Puree in a blender or foodprocessor. After ladling the soup into warm bowls, garnish it withthe toasted walnuts and diced apple.
RoastRed Pepper Bisque
4tablespoons unsalted butter
1cup diced onions
1/2cup diced celery
1/2cup diced carrots
2teaspoons minced garlic
2teaspoons salt
2teaspoons black pepper
1/2cup flour
4cups chicken broth
3cups diced roast red peppers
2cups heavy cream
Sautéthe onion, celery, and carrots, over medium heat in the butter orolive oil for 5 minutes, then add the garlic and sauté for anotherminute or two. Stir in the flour and cook over medium/low heat for5-10 minutes. Add the chicken broth, stir with a whisk to remove anylumps. Stir in the diced peppers. Bring to a simmer and cook for 10minutes. Add the heavy cream simmer 2 minutes. Puree in a foodprocessor or blender. Strain if you desire a smoother consistency.
Urban Simplicty 