Saturday, April 28, 2007

Saturday Soup 9

Since I am featuring soups that have all been made over almost 20 years for a special Bistro our church has, I have eaten almost all the soups I feature, and have made a fair number of the recipes. I can't claim to have made them all, but in an earlier post I noted that the recipes have been "vetted" by one of our church members who is a professional chef. The notes at the end of the recipes are hers--including the note today about "wet" sundried tomatoes.

I remember almost all the soups I have tasted, but the one today I do not remember at all. I say that with a bit of personal mystery. This recipe features two of my favorite foods--mushrooms and sundried tomatoes. So, how can I not remember it?

The absolute simplicity of this recipe also mystified me. For several years, I chaired the Bistro, so I have many of these recipes in word documents in my computer. But when I am uncertain of a recipe, I go to the soup cookbook which we assembled in honor of the 15th Bistro. Sure enough, after checking the recipe, it is correct.

A word about ingredients--last week's soup feature BUTTER and HEAVY CREAM. I know some of you try to limit your intake of such high fat foods--I think you could substitute whole or 2% milk. Of course, you will lose some of the flavor that way. Personally, I subscribe to the Julia Child school of cooking. She said: "I don't eat so much butter and cream -- just enough! And no snacking. That's very important." There are times when butter or cream are the absolutely essential ingredients!


Serves 12

2 lbs. sliced fresh mushrooms (any type)
2 stalks celery, chopped fine
1 medium onion, chopped fine
3 qts. Vegetable broth or stock
¼ lb. wet sundried tomatoes* chopped coarsely
1 qt. half and half

In large stock pot, combine celery, onions and vegetable stock. Cook until vegetables just become soft. Add sundried tomatoes and mushrooms and cook until mushrooms are softened (about 10 minutes).

Stir in half and half and remove from heat.

*"Wet" sundried tomatoes are those that are sealed in a package rather than loose (and dry) in a bin or in plastic bags. They are available in the produce sections of most grocery stores, usually near the fresh tomatoes.

One final note: our chef suggests using leftover mushroom soup with sundried tomatoes as an entrée served over whole wheat pasta and sprinkled with parmesan cheese.


Ginger said...

That sounds absolutely delectable! Will have to try it....

dmmgmfm said...

Oh yummy. I love good mushroom soup. I'm going to have to forego the half and half and use milk, though.

Mary said...

I especially like the addendum - serving the leftover over pasta and parmesan cheese. Yumm!

Another entry to my file.

And I do believe in butter and heavy cream whenever I can have it.

Cathy said...

Ummmmmm - and I LOVE the left-over idea.

Anvilcloud said...

I've only posted one soup recipe ever, but it's light and very good.

Ruth said...

Looks delicious! I like the flavour of sundried tomatoes and often roast plum tomatoes in the oven in season for that extra flavour.