Tuesday, July 20, 2010
Based on Chef Michael Smith's Cream of Mushroom Soup recipe.
1 stick butter
2 pounds mushrooms, cleaned and sliced (I like crimini mushrooms)
2 onions, peeled and chopped
2 cups(ish) red wine
4 cups stock or broth (chicken or vegetable)
1 cup heavy cream
Couple sprigs of fresh thyme
2 tblsp corn starch mixed in 1/4 cup water
Salt and pepper
Melt butter in large saucepot (or soup pot). Add mushrooms and onions and saute until softened and lightly browned. It might take a bit as mushrooms release a lot of water, but once that evaporates, they will brown and you'll be in business!
Season with salt and pepper. Add red wine, scraping the bottom of the pan to deglaze, and simmer until the wine reduces to about half. Add broth and cream, and bring back to a summer. Toss in thyme and simmer a few more minutes.
Add cornstarch and water mixture slowly and stir until the soup thickens to your liking. Taste and season as necessary.
When I plate (bowl?) my soup, I like to throw some chives on top and drizzle a bit of truffle oil or sweet chili oil.
To make the cheese sandwich, I just used some panini rolls I got at the grocery store. I heated up our panini grill, lightly buttered the outside of the bun, slapped some whole grain mustard on the inside of the bun, and laid on some old cheddar (or American cheese slices because they melt awesomely) on the mustard...put the "lid" on the sandwich, and put it in the panini grill for a few minutes until the crust is crispy and golden.