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Cream of Mushroom Soup

October 6, 2014 by Elizabeth 1 Comment

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Fresh mushrooms, tender shallots, garlic, spices, and a splash of cream, pureed together to create a warm bowl of velvety goodness. This Cream of Mushroom Soup is the perfect meal for a brisk fall day.

Happy Sunday! It sure has started to feel a lot like fall around here. Some of our big events this week included story time at the library, lunch at the zoo, Andrew heading off on another business trip, errands, and lots of family fun this weekend.

Oh, and I guess I should mention the biggest highlight of our week: Tuesday (September 30th) was our 8th anniversary! Wow! I can’t even believe it has been EIGHT years already! We have certainly had our share of adventures throughout the last eight years. Three kids, six jobs, five moves, two states, three trips to Europe, and tons of laughs and other fun in between. I couldn’t be more thankful and appreciate of my incredible husband, Andrew! What an amazing blessing it is to share my life with him! Eight years ago we got married at St. John’s Episcopal Church in Detroit, Michigan, had our reception at Atlas Global Bistro, and then the next night headed to Paris and Italy for our three week honeymoon. Here are a few of our pictures 🙂

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As the weather gets colder, snuggle up with the ones you love, and dig into a warm bowl of Cream of Mushroom Soup. This is such a fantastic fall (or anytime) recipe. Comforting, filling, and loaded with tons of healthy, good for you mushrooms. I was just reading something the other day saying HOW great mushrooms are for us! An even better reason to LOVE this soup, right?!

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My inspiration for this recipe came from America’s Test Kitchen‘s lighter version of Cream of Mushroom Soup. I tested and tweaked it enough times that I finally had to create my own recipe. I just love the complexity of the flavors that this soup has, yet how simple it seems. I love serving this soup for dinner, with hot, fresh bread and butter, and a side salad with protein. I just started adding fresh parmesan cheese and chives on top, and it is fantastic! I definitely recommend the parmesan 🙂 You could also serve this soup for a lovely fall luncheon, or just pour it in a mug, top with cheese, and dive in.

Another plus with this soup, is that it freezes well, too! This is one of the recipes that I made a huge batch of right before we had Charlie. It’s such a treat to have homemade creamy mushroom soup right after having a baby (or anytime during the fall or winter), without having to fuss in the kitchen. If you’re looking for a great recipe that’s super freezer friendly, this is it.

When you’re thinking about your menu for the week, don’t forget to add this Cream of Mushroom Soup to the top of your list!

Print
Cream of Mushroom Soup

Ingredients

  • 7 large shallots, minced (about 2 1/2 cups)
  • 2 teaspoons vegetable oil
  • 1 teaspoon salt
  • 6 cloves garlic, minced
  • 1/2 teaspoon freshly grated nutmeg
  • 2 1/4 pounds (36 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
  • 3 cups low-sodium chicken broth
  • 4 cups (1 quart) hot water
  • 1/2 ounce dried porcini mushrooms
  • 1 cup half-and-half
  • 3 tablespoons dry sherry
  • 2 teaspoons fresh lemon juice
  • Salt and fresh ground pepper
  • Fresh parmesan cheese and chives for serving
  • To Double:
  • 14 large shallots, minced (about 5 cups)
  • 4 teaspoons vegetable oil
  • 2 teaspoons salt
  • 12 cloves garlic, minced
  • 1 teaspoon freshly grated nutmeg
  • 4 1/2 pounds (72 ounces) white mushrooms, wiped clean and sliced 3/4 inch thick
  • 6 cups low-sodium chicken broth
  • 8 cups (2 quarts) hot water
  • 1 ounce dried porcini mushrooms
  • 2 cups half-and-half
  • 1/4 cup plus 2 tablespoons dry sherry
  • 4 teaspoons fresh lemon juice
  • Salt and fresh ground pepper
  • Fresh parmesan cheese and chives for serving

Instructions

  1. In a large stockpot over medium-low heat, add the oil, shallots and salt. Stir together, then cover and cook for about 8-10 minutes or until softened, stirring frequently. Then stir in the garlic and nutmeg and cook for about 30 seconds, until fragrant.
  2. Then add the white mushrooms and stir. Turn the heat to medium and cook for about 7 more minutes, until the mushrooms are soft and start to release their juices, stirring occasionally. Then turn the heat to medium-low, and cook for about 20 more minutes, stirring occasionally, until the mushrooms have released all of their liquid.
  3. Add the broth, water, and porcini mushrooms, and stir. Over medium-high heat, bring mixture to a boil, then cover, reduce heat to medium-low, and simmer for about 20 minutes until mushrooms are tender. Remove soup from heat.
  4. Working in two batches, carefully add half of the soup mixture to a blender or food processor, and puree until smooth. Then pour pureed soup into a clean sauce pan, and stir in half-and-half, and cook for about 3 minutes over low heat, until hot. (Do not boil) Remove from heat, and add the sherry and lemon juice and stir. Season with salt and pepper to taste. Serve with fresh grated parmesan cheese and a garnish of chives on top.

Notes

Heavy cream, or even whole milk can be substituted for the half-and-half, depending on the creaminess desired.

To freeze soup: make as directed, omitting half-and-half. Cool soup in refrigerator, then freeze in an airtight container. When ready to use, place soup in refrigerator the night before to thaw, then cook over low heat until warm. Stir in half-and-half and cook for about 3 minutes until hot. (Do not boil).

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https://elizabethshome.com/cream-of-mushroom-soup/

2014-08-20 Cream of Mushroom Soup-527
Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Dinner, Recipes Tagged With: creamy, freezer friendly, Gluten Free, healthy, make ahead, mushrooms, parmesan cheese, shallots, soup, vegetarian

Summer Asparagus, Mushroom and Onion Salad

July 13, 2014 by Elizabeth Leave a Comment

2014-07-04 Asparagus Onion Mush-353Crunchy asparagus and tender mushrooms, sautéed with onions and garlic, and tossed together with fresh herbs and thin shavings of creamy asiago cheese. This Summer Asparagus, Mushroom and Onion Salad is a fresh, healthy favorite, that makes the perfect side dish for any occasion. No need to worry about keeping it cool or heating it up, this summer salad is made to serve at room temperature.

It has been another great week around here. I can’t believe Charlie was 6 weeks old on Friday! What an amazing time we’ve been having with him. He has even been starting to sleep a bit more at night! YAY! (Maybe the extra sleep has something to do with all of our adventures this week.) In addition to our normal day to day activities, this week also included a huge trip to Target on Tuesday, my 6 week post-baby doctors appointment and our weekly lunch with Andrew on Wednesday, a super fun date night out on Friday, a trip to Greenfield Village on Saturday (followed later with a date night in…which leads us to this recipe), and a relaxing and productive Sunday. Busy, but fun. 🙂 Here are a few pictures from our trip to Greenfield Village.untitled-2untitled-21untitled-15untitled-14untitled-6Now, let’s talk about one of our favorite new creations, this Summer Asparagus, Mushroom and Onion Salad. The other day at Costco I picked up a huge bag of beautiful, fresh asparagus, and a big carton of mushrooms. They looked delicious and I figured they would be great if I (simply) roasted them in the oven and served them with the steaks that Andrew was going to grill this weekend. Well, somehow my idea to “keep it simple” quickly flew out the window and my wheels were turning. I was thinking how much we LOVE these Oven Roasted Portobello Mushrooms, especially as a side dish with steaks. But since I also had a huge bag of asparagus, and really wanted onions with our steaks as well, the chef in me was eager and determined to create a dish that incorporated all of my visions. 😉 So, I searched for some imagesthat would help to inspire me. (Sometimes I get my inspirations from the recipe itself, and other times I just need a picture to point me in the right direction. In this case, the pictures were all that I needed.)

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This asparagus salad looked amazing with the creamy cheese! I loved the addition of the fresh herbs in this warm mushroom asparagus salad, and I jumped on the purple onion idea after coming across this image of roasted asparagus and mushrooms. So, now you have a little insight into how my mind works in the kitchen, and just how some of my recipes are created. 😉

This Summer Asparagus, Mushroom and Onion Salad is a great addition to any meal. Make it, leave it, serve it up and enjoy!

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Summer Asparagus, Mushroom and Onion Salad

Ingredients

  • 1 large purple onion, sliced in half, then cut into 1/4 inch slices (crescent moons)
  • 4 cloves garlic, sliced thin
  • 1 pound (medium thickness) asparagus, cut on diagonal, into 1-2 inch pieces
  • 12 ounces white mushrooms, wiped clean and sliced 1/2 inch thick
  • 1/2 cup shaved asiago or parmesan cheese, (with vegetable peeler), plus more for serving
  • 2 teaspoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon extra-virgin olive oil (good quality)
  • Salt and pepper

Instructions

  1. Coat a large non-stick skillet with cooking spray, and heat over high heat. Add onions and garlic and sautee on high for 1 minute without stirring, then cook for another minute, stirring. Add the asparagus and mushrooms and cook for 3-4 more minutes, stirring occasionally, allowing veggies to brown slightly, but do not over cook. (Asparagus and mushrooms should be just cooked slightly, and still have a little crunch to them.) Move veggies to a large serving bowl, and allow to cool until slightly warm, but not hot. Toss with cheese, fresh herbs, oil and salt and pepper to taste. Cover loosely with foil and let rest together for at least 5 minutes, or until ready to serve. Serve salad at room temperature with additional cheese on top, if desired.
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https://elizabethshome.com/asparagus-mushroom-and-onion-salad/

2014-07-04 Asparagus Onion Mush-358
Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Recipes, Side Dishes Tagged With: asiago, Asparagus, cheese, dill, Easy, extra-virgin olive oil, garlic, Gluten Free, healthy, mushrooms, Onions, parmesan cheese, parsley, Quick, Summer, vegetables

Oven Roasted Portobello Mushrooms

January 6, 2014 by Elizabeth 1 Comment

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Healthy, delicious. HEALTHY. Mouthwatering. These oven roasted portobello mushrooms are not only tender and flavorful, but are also incredibly good for you! Slices of garlic, fresh parsley and extra-virgin olive oil. Ohhh my! Aren’t they beautiful?

To be quite honest with you, I sort of created this recipe by accident! It was a few months ago that I wanted to make a little roasted mushroom side dish to accompany some steaks that we were going to grill. I remember it was a super busy week for us, probably like most weeks, but this was one that I just couldn’t seem to find time to get to the grocery store. Thankfully, my sweetheart husband, Andrew, was more than willing to go to the store one night after work. So I emailed him my detailed list and then waited.

I’m always thankful when Andrew offers to go to the store for me, but at the same time, it can makes things just a bit more interesting. I mean, each loving trip usually results in us ending up with some new kind of snack or a different dessert to try. Then however, there are the times when they don’t have something that I wrote on my list, and that’s when the substitutions can possibly be left up to the shopper. Making the chef, me, have to be just a bit more flexible. I guess it’s that or lose the option of having a husband who is excited to grocery shop. So of course you know what I’m choosing!

Steak and Cake-16Ok, so after Andrew got home from the store that evening, he was bringing in the bags of groceries and I was unpacking them. It looked like he had gotten everything on my list (with only a few impulse additions), until I pulled out BABY PORTOBELLO mushrooms! “These are NOT what I wanted!” I remember grouching to him. “I wanted REGULAR mushrooms!” I guess it must have been a long day or something, because in retrospect there probably wasn’t any reason to get so upset about mushrooms. He explained to me that the white mushrooms didn’t look as nice as these and that he really wanted to try them. I gave him a big hug and apologized for getting in a tizzy over something so silly as mushrooms. Then I brainstormed and did a little planning to create a recipe for this new development to our meal.

The next night when I made a special steak dinner for Andrew and I, guess which side dish was the biggest hit? Yep, these oven roasted portobello mushrooms have basically become one of our new favorite things of all time! So, I guess the moral of the story is that when you send your husband to the grocery store, you might never know what surprises are in store for you. But, with an open mind, you might just create something truly amazing. A great rule in the kitchen and in life 🙂

Note: Since this dish has quickly become such a hit in our house, I was more than excited to share it with my whole family on Christmas. So naturally when I offered to make it for such a large group, I made about five times what this recipe makes. However, with everything I love about this recipe, it wouldn’t be my first choice to make again for a large family gathering. The problem is that if you overcrowd the pan (or pans in my case on Christmas), the mushrooms don’t have enough room to really roast, and therefore get too watery. They still tasted great, and I did receive numerous complements on them, but they just weren’t as good as they normally are. So, while many recipes are ideal for making for large groups, my advice is that this is not one of those.

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Oven Roasted Portobello Mushrooms

Prep Time:

Cook Time:

Yield: 2 larger, or 4 smaller servings

Oven Roasted Portobello Mushrooms

Ingredients

  • 1 pound baby portobello mushrooms
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic, sliced thin
  • 1 tablespoon fresh parsley, minced
  • Kosher or sea salt and fresh ground pepper

Instructions

  1. Wipe mushrooms clean with a damp cloth. Snap off or trim stems. Cut mushrooms into quarters and place in a large baking pan. (Make sure to not overcrowd the pan or they will not cook properly and will be watery.)
  2. Drizzle the oil over the mushrooms. Then add the garlic, parsley, and salt and pepper (to taste), and toss with a large spoon or hands to combine.
  3. Bake at 450 degrees for 12-14 minutes, stirring halfway though cook time. Bake until tender but not mushy.
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https://elizabethshome.com/oven-roasted-portobello-mushrooms/

Copyright © 2014 Elizabeth’s Home LLC

Filed Under: Recipes, Side Dishes Tagged With: garlic, Gluten Free, healthy, mushrooms, parsley, portobello mushrooms, roasted, vegetables

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