Friday, November 20, 2009

Autumnal Delights

Chanterelle Mushroom Soup


4 tablespoons butter
1 cup chopped onion
1 pound fresh Chanterelle mushrooms, cleaned, trimmed, and chopped coarsely
2 tablespoons flour
2 cups Vegg or Chicken stock
2 cups Half and Half (OR for a lower cal version, 1 cup 1/2 &1/2 + 1 cup 1% milk)
1/2 teaspoon Sea salt
1/4 teaspoon white fresh peppercorns
1/4 cup chopped fresh parsley.

Melt the 4 tablespoons of butter in a heavy saucepan over medium heat. Add the onion and sauté for about 3 minutes. Add the mushrooms and sauté, stirring often, until they soften and wilt.

Sprinkle the flour into the mixture and continue to cook, stirring constantly to coat the onions and mushrooms.

Add the broth gradually, stirring constantly, and bring to a full boil. Continue to boil for about 1 minute, stirring constantly. Reduce the heat and simmer for about 5 minutes.

Add the Half and Half, salt and pepper, and continue to cook over low. The mixture should remain just below a simmer.

Continue cooking for about ten minutes. Serve sprinkled with snipped fresh parsley.

~Serve with~

(This is a photo of the 'Gourmet's Diary of a Foodie' version- made like an original grilled cheese)

The Ultimate Grilled Cheese Sandwiches
Diary of a Foodie: Season Three: The Collective
Serves 2 to 4
Active time: 30 min
Original Recipe by Lillian Chou, edited version by Lauren Lewis
Photograph by Stephanie Foley

1 Leek, white and light green only
1/2 shallot, chopped
1 green onion
1 large clove garlic (or 2 small cloves) minced
1 tsp olive oil
1 Tbls Salted Butter
4 thin slices of a good country bread- something local, MUST be hand made- it will just make it taste better!
1 1/2 cup Raw Organic White Cheddar cheese, grated

Preheat oven to 550º, or if you have a broiler, you can use that- just make sure it is hot, hot, hot!

In a medium skillet, place olive oil. Once it starts to shimmer, add all vegg- garlic, leek, green onion and your 1/2 shallot. Sate' till slightly caramelized. (In the original recipe, this is made like a traditional grilled cheese, but I have adapted the recipe to make open faced sandwiches). Remove Onion mixture after 7 to 8 minutes, and transfer to a bowl. Now, butter one side of the thinly sliced country bread, and place in the same skillet to toast. Cover, and let brown for 5 minutes, or until your liking. Make sure you watch them, they can easily become burnt. (You are only toasting ONE SIDE of the bread.) After the bread has reached your desired colour, place the now toasted bread on a baking sheet, toasted side down (if you have a silpat, now would be a great time to use it). Place one thin layer of the cheese on the bread, then pile the onion mixture on each piece- finishing with a final layer of cheese. This sandwich is not too oily, potent or filling- it is delightful! Bake or broil for 5 to 9 minutes, depending on your oven or broiler.
Serve alongside the soup!

Bon Appetite!

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