Monday, March 2, 2009

Mushroom Bisque and Gumbo

This recipe is from the Moosewood Cookbook by Mollie Katzen. It is for a vegetarian mushroom bisque. This bisque is pretty unique in that it is made creamy not with cream, but by a combination of milk (skim in fact) and softened boiled potatoes.

This recipe starts as any good recipe should... with chopped onions and celery...and a little minced garlic (not shown).

The recipe calls for 1 1/2 to 2 pounds of mushrooms. I couldn't for the life of me figure out the conversions....or I couldn't bother to look them up, I just figured, the more the better. I used a combo of white button and creminis.

This is a picture of the mushroom mixture as it is being sauteed and sweated with the aromatics. After this is complete (along with adding some additional herbs/spices, a hefty dose of salt and some sherry). It is blended to a smooth bisque.

It became my lunch for the week - here it is ready for the lunchbag topped with some fresh snipped chives.

Expect to see more and more soups. Soup is by far one of my favorite foods - specifically for lunch - and especially in these cold Boston winters. When I was in kindergarten (half day back then). I would eat lunch at my grandmother's house...Every day I ate the same thing: chicken tortellini soup. It was the angie's brand that came from the freezer. My family was certain that I would get sick of soup - spefically that I would grow out of the tortellini phase. But if I were served some tortellini soup this very minute, I would eat it with gusto. Luckily, I did eventually develop a little more sophisticated palate.
Here is a picture of my most recent favorite soup. It's my mothers chicken gumbo soup. Chicken, andouille sausage, peppers, onions, rice...and lots of other delicious things...its savory and spicy. She got the recipe from a compilation cookbook made where she works. I'll see if she'll let me blog the recipe. I figured I could persuace her better if I gave her a shout-out on here. . .

1 comment:

  1. Looks yummy! Here's a fave recipe of mine for mushroom bisque: