The weather has gotten considerably cooler in the past week or so and ever since, I’ve had a chill I just can’t get rid of, so soup was on tap for tonight. I spent my lunchtime today unpacking and putting away some of my cookbooks, Rachael Ray’s 365: No Repeats being one of them. I flipped through it, looking for inspiration, and spied her recipe for Mushroom Bisque. Nicholas and The Husband are both picky about soup, and forget it if it has mushrooms, so I knew I’d be eating the batch for many days to come on my own. It was simple to make, as her recipes tend to be, and hit the spot for tummy-warming food.
Presentation-wise, I don’t think it’s very attractive, so I’d stay away from this one if you’re having company over. Putting some of the soup in a blender makes a strange, almost gloppy consistency that just doesn’t show well. Would I make it again? Probably not. It’s not bad, don’t get me wrong, I just like my Rich and Creamy Mushroom Soup much, much better. Now onto what everyone else cooked up for the round-up.
Mandy from Fresh from the Oven is up first this week, serving up the very delicious looking Chicken Breasts with Tomato-Gorgonzola Salsa (beautiful picture!):
More Bread and Cheese, Please treads with trepidation into the heavy cream arena with her Penne alla Vodka:
Newcomer Canela y Comino bakes up the tasty Baked Parmesan Broccoli:
Cook. Craft. Enjoy. is back this week with Janet’s Rich Banana Bread. I have a few bananas that need to get baked in something asap. This may be just what they’re looking for.
What Smells So Good beckons Fall with her Mom’s Apple Squares:
Recipe courtesy of Rachael Ray
1 tablespoon extra virgin olive oil
2 tablespoons butter
1 pound cremini (baby portobello) mushrooms, brushed clean and chopped
1 tablespoon chopped fresh thyme leaves
1 large onion, chopped
3 garlic cloves, chopped
salt and freshly ground black pepper
1/4 cup cognac
3 cups chicken broth or stock
1/2 cup heavy cream
few dashes of hot sauce
3 slices toasting bread
1/4 cup fresh flat-leaf parsley leaves, chopped or 3 tablespoons chopped fresh chives
Preheat a large soup pot over high heat with the EVOO and the butter. Add the mushrooms and the thyme and cook for 6-7 minutes. Add the onions, garlic, salt and pepper and continue to cook for 5 more minutes. Add the cognac, stir for 1 minute then add 1/2 cup of the chicken stock and cook for 1 more minute.
Transfer the mushrooms and the liquid to a blender or food processor and puree until really smooth. Return the puree to the soup pot and add the remaining 2-1/2 cups of stock and the cream. Add a few dashes of hot sauce and bring up to a simmer, then cook for 5 minutes.
Toast the bread dark and extra crisp. Butter the toast and cut into very small cubes. Ladle the soup into 4 bowls and top with croutons and parsley or chives.