Cream of Mushroom Soup

…with Truffle Oil.

Yes.

cream of mushroom soup

 

This was better than I expected it to be. Like really, really good actually. Rich and comforting Saturday night grub. I cleaned the house and took down the Christmas stuff yesterday so I deserved it! I served this soup with a 3 ounce filet for myself (a larger one for Travis) and some cooked cabbage on the side. Then I watched 2 movies and went to sleep! The end.

Cream of Mushroom Soup

  • 1 tablespoon unsalted butter
  • 2 shallots, finely diced
  • 3 large cloves of garlic, minced
  • 2 packages white button mushrooms, sliced thinly
  • 2 teaspoons sherry vinegar
  • 2 heaping tablespoons flour
  • 3 cups chicken stock
  • 1 cup milk
  • 1/2 cup cream
  • 1 teaspoon of white truffle oil (per bowl) for serving (optional…but HELLO)
  • sliced green onions or chives (optional)

Method

  • Melt butter in a pot over medium heat and add shallots and garlic. Cook for a couple of minutes until they start to get tender and add the mushrooms. Add kosher salt and freshly ground pepper. Stir around every 30-45 seconds until they are tender and then add vinegar. Let the vinegar evaporate a little and add the flour by sprinkling it over the mushrooms and stirring at the same time, let cook for about 2 minutes while continuing to stir. Add stock and bring to boil. Lower the heat a bit and stir in milk and cream. Once that came to a simmer I turned the soup down to low. Serve with a teaspoon of white truffle oil and maybe some thinly sliced green onion.

Easy Chicken Pot Pie Soup

Today was raining and drizzling ALL day. Totally called for some comforting soup. This soup totally feels like eating a pot pie…well yes…minus the yummy crust. If a soup could be creamy and healthy all at the same time this is it. Next time I’m making biscuits.

Check out this crazy carrot. It looks like it has little legs!

baby carrots

Chicken Pot Pie Soup

  • 1 rotisserie chicken, torn into pieces
  • 2 tbsp olive oil
  • 2 whole leeks, washed and thinly sliced
  • 1 cup sliced baby carrots (and more for munching)
  • 3 ribs celery, diced
  • 6 cloves garlic, minced
  • 1 tablespoon chopped fresh thyme
  • 2 tablespoons chopped fresh rosemary
  • 2 tbsp all purpose flour
  • 1 cup half and half
  • 4 cups of chicken stock
  • 1 cup of frozen corn
  • 1 cup of frozen peas
  • Additional salt and pepper to taste

Method

Add the olive oil to a large stock pot, then toss in your leek, carrot, celery and garlic. Season with salt and pepper. Stir, and cook for about 5 minutes. Add in the rosemary and thyme, stir and cook for about a minute. Add the flour, and stir again, making sure to get all of the vegetables coated in the flour. Cook for a couple of minutes, then add in the half and half. Cook for about 5 minutes or until the mixture begins to thicken. Add in the chicken stock, corn and peas and season with a pinch or two of salt and cracked black pepper. Bring to a simmer and cook for about 10 minutes. At this point the soup is ready! To make it a little more decadent serve with cornbread or biscuits!!

Maple Dijon Chicken with Cauliflower Potato Mash

This was my stove-top last night. To the left the chicken was simmering away in a sauce that’s sort of a spin on honey mustard and oh-so good. I had just added the cooked potatoes to the cauliflower and they were waiting to get pureed. In the back green beans were steaming.

a busy stovetop

These fresh herbs came out of my garden and transformed dinner for sure. The cauliflower potato mash wouldn’t have been the same without the slight-oniony flavor of the chives. The parsley added a nice freshness to the tangy chicken and the rosemary went into the maple dijon sauce the chicken cooked in.

rosemary, parsley and chives

I always forget to take pictures of the finished product (part of the reason I haven’t posted for awhile) but I did snap one pic before digging in!

maple dijon chicken

Maple Dijon Chicken

  • about 1.5 pounds boneless-skinless chicken thighs
  • 1/3 cup dijon mustard
  • 1/4 cup pure maple syrup
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons chopped fresh rosemary
  • kosher salt and freshly ground pepper to taste
  • chopped fresh parsley for serving

Method

  • Heat a large skillet over med-high heat with a little EVOO. Salt and pepper the chicken thighs and cook on one side until a good sear develops.
  • In the meantime mix the remaining ingredients in a small bowl. Flip the chicken over and add the sauce. Turn the heat down to med/med-low and cook for about 15-20 minutes, basting with the sauce from time to time.

slightly adapted from Table For Two Blog

And now for the mash!

Cauliflower Potato Mash

  • 1 head cauliflower, cut into florets
  • 5 small russet potatoes
  • 1 cup chicken stock
  • 1/4 cup half-n-half
  • kosher salt and freshly ground pepper to taste
  • 2 tablespoons (or so) chopped fresh chives, for serving

Method

  • Peel and dice the potatoes and place them in a pot with just enough water to cover them. Cook until fork tender, drain.
  • Meanwhile add the cauliflower florets into a large skillet with the chicken stock. Cover and bring to boil and simmer until soft.
  • When the cauliflower and potatoes are done add the potatoes into the skillet with the cauliflower. Add the half-n-half, salt and pepper. Using an immersion blender, blend until chunky. If mixture is too dry add a slash of chicken stock. Top with chives when serving. No butter needed but it can be added if you wish!