Cream of Mushroom Soup(from internet)

 CREAM OF MUSHROOM SOUP(Use as a guideline for my own version)

Homemade Cream of Mushroom Soup is full flavoured and so easy to make, you won't buy soup in a can again! Ready and on your table in minutes. 

 PRINT  SAVE

PREP:

10MINUTES MINS

COOK:

30MINUTES MINS

TOTAL:

40MINUTES MINS

SERVES: 

6

 SERVES

INGREDIENTS

4 tablespoons butter

1 tablespoon oil

2 onions diced

4 cloves garlic minced

1 1/2 pounds (750 g) fresh brown mushrooms sliced

4 teaspoons chopped thyme divided

1/2 cup Marsala wine (any dry red or white wine)

6 tablespoons all-purpose flour

4 cups low sodium chicken broth or stock

1-2 teaspoons salt adjust to taste

1/2-1 teaspoons black cracked pepper adjust to taste

2 beef bouillon cubes, crumbled

1 cup heavy cream or half and half (sub with evaporated milk)

SPONSORED BY STACY'S CANADA

Stacy’s Rise Project

We’re proud to announce the return of Stacy’s RISE PROJECT! ✨Applications are now OPEN. Head to www.stacysriseproject.ca to apply today! #HelpWomenRise #StacysRiseProject No purchase necessary. Open to Canadian residents AOM+ who meet eligibility criteria. Deadline: 12/15/2023. Odds depend on...

APPLY

Chopped fresh parsley and thyme to serve

INSTRUCTIONS

Heat butter and oil in a large pot over medium-high heat until melted. Sauté onion for 2 to 3 minutes until softened. Cook garlic until fragrant, about 1 minute.

Add mushrooms and 2 teaspoons thyme, cook for 5 minutes. Pour in wine and allow to cook for 3 minutes.

Sprinkle mushrooms with flour, mix well and cook for 2 minutes. Add stock, mix again and bring to a boil. Reduce heat to low-medium heat, season with salt, pepper and crumbled bouillon cubes.

Cover and allow to simmer for 10-15 minutes, while occasionally stirring, until thickened.

Reduce heat to low, stir in cream or half and half. Allow to gently simmer (do not boil). Adjust salt and pepper to your taste.

Mix in parsley and remaining thyme. Serve warm.

Christmas Dinner in a Loaf

 Ingredients

1 medium sweet potato, peeled and diced (about 1 cup)

1 tablespoon olive oil

1 ¼ teaspoon kosher salt, divided

4 tablespoons salted butter

1 medium onion, diced (about 1 cup)

2 tablespoons minced fresh thyme

1 tablespoon minced fresh sage

1 ½ cups all-purpose flour, sifted

2 teaspoons baking powder

3 large eggs plus 1 egg yolk, room temperature

½ teaspoon ground black pepper

1 ½ cups (about 3 ½ ounces) grated gruyère cheese

½ cup chicken broth

¾ cup turkey sausage links, cut into ½-inch slices

½ cup dried cranberries

¾ cup frozen cut green beans, thawed

Directions

Preheat the oven to 350 F.

Line a loaf pan with parchment paper overlapping the sides.

On a baking sheet, toss the sweet potatoes with olive oil and ¼ teaspoon salt.

Roast the sweet potatoes until fork tender, about 15 minutes. Transfer to a bowl and let cool.

Melt the butter in a medium skillet over medium heat.

Add the onions and cook until softened, about 5 minutes.

Stir in the thyme and sage and cook until fragrant. Transfer to a bowl and let cool.

In a large bowl, whisk together the flour and baking powder.

In a separate bowl, beat the 3 eggs, 1 teaspoon salt, and black pepper.

Add the sauteed onions, grated cheese, and chicken broth.

Fold the wet ingredients into dry ingredients.

Fold in the sweet potato, turkey sausage, dried cranberries, and green beans.

Pour into the prepared loaf pan.

Brush the top with a beaten yolk.

Bake until the top is golden brown and a toothpick inserted in the center emerges clean, about 1 hour.

Slice loaf and serve at room temperature or warmed-up for 15 minutes in a 250 F oven.

Potato Leek Soup

 Potato Leek Soup

METRIC 

 CUP MEASURES

By Jenn Segal

A French classic, this creamy potato leek soup is quick, easy, and comforting.

Servings: 6

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Total Time: 1 Hour 5 Minutes

INGREDIENTS

3 tablespoons unsalted butter

4 large leeks, white and light green parts only, roughly chopped (about 5 cups)

3 cloves garlic, peeled and smashed

2 pounds Yukon Gold potatoes, peeled and roughly chopped into ½-inch pieces

7 cups chicken or vegetable broth

2 bay leaves

3 sprigs fresh thyme

1 teaspoon salt

¼ teaspoon ground black pepper

1 cup heavy cream

Chives, finely chopped, for serving

INSTRUCTIONS

Melt the butter over medium heat in a large soup pot. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown.

Add the potatoes, broth, bay leaves, thyme, salt and pepper to pot and bring to a boil. Cover and turn the heat down to low. Simmer for 15 minutes, or until the potatoes are very soft.

Fish out the thyme sprig and bay leaves, then purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) Add the heavy cream and bring to a simmer. Taste and adjust seasoning with salt and pepper. If soup is too thin, simmer until thickened. If it's too thick, add water or stock to thin it out. Garnish with fresh herbs if desired.

Note: If using a standard blender to purée the soup: be sure not to fill the jar more than halfway; leave the hole in the lid open and cover loosely with a dishtowel to allow the heat to escape; and pour blended soup into a clean pot.

Epic Baba ganoush (original by 'Cookie & Kate', adapted by Rosemary Okimi

INGREDIENTS

2 pounds Italian eggplants (about 2 small-to-medium eggplants*)

2 medium cloves of garlic, pressed or minced

2 tablespoons lemon juice, more if necessary

¼ cup tahini

⅓ cup extra-virgin olive oil,(or sesame oil) plus more for brushing the eggplant and garnish

2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish

¾ teaspoon salt, to taste

¼ teaspoon ground cumin

Pinch of smoked paprika, for garnish

INSTRUCTIONS

Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.(Or roast them whole, making sure to put a few small knife slashes in the eggplant to allow steam to escape and prevent an explosion).

Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.

Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.

Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another ¼ teaspoon) and more lemon juice, if you’d like a more tart flavor.

Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It’s also great on sandwiches!

*EGGPLANT SELECTION: Large eggplants tend to contain more seeds, which can produce a bothersome texture. So, it’s better to use 2 small eggplants that weigh about 2 pounds total, rather than 1 large. Choose eggplants that are shiny and smooth (no mushy parts), and feel heavy for their size. Turn your eggplant into baba ganoush promptly, since overripe eggplant tastes more bitter.

STORAGE SUGGESTIONS: Leftover baba ganoush can be stored in an airtight container in the refrigerator for about 4 days (I think it’s best served fresh, but some say it tastes better after a day or two). I like to let my leftover baba ganoush warm to room temperature before serving, but others prefer it chilled, so I’ll leave this up to you.

FOR A LIGHTER DIP: You can reduce the olive oil to as little as 2 to 3 tablespoons. Your dip won’t be as rich and creamy, but it will still be very good!

Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc. Also good on multigrain toast or whole wheat roti.