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Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Jenny makes a case for soup in the summer.
Don’t get mad at me because I am asking you to make soup in the summer because:
1. It is not that hot this week.
2. Mushrooms are all over the place looking yummy.
3. Soup in under an hour!
4. This recipe is written by mariaraynal. ‘Nuff said.
What I love about this dish is its completely earthy, almost musky flavor that is matched with the indulgent caress of cream. Soup, in my view, is a dish best served fat.
It’s also a nice clean-the-fridge situation, giving you a place for the last of your carrots and celery, a Parmesan rind, and the bottom of last night’s wine bottle. You can improvise with the mushrooms as well -- if you can’t find one of the ones listed here, just add more of another. I love how this soup develops a rich, intense heartiness without a ton of simmering. It's great the next day, too.
Serves 6 to 8
3 tablespoons olive oil
3 tablespoons butter
1 large carrot, finely chopped
1 stalk celery, finely chopped
3 large shallots, thinly sliced
3 cloves minced garlic
Kosher or sea salt, freshly ground black pepper, and crushed red pepper, to taste
1 bay leaf
1 Parmesan rind, preferably Parmigiano-Reggiano
1 pound assorted chopped wild mushrooms, such as shiitake, crimini, chanterelle, or oyster
1 tablespoon fresh rosemary, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh thyme, minced
15 ounces drained and rinsed canned or dried cannellini beans
1/2 cup good quality dry white wine
4 cups chicken stock, preferably homemade
1/4 cup heavy cream
Photo by Mark Weinberg
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