Cream of Wild Mushroom Soup
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Chef Jon-Paul Hutchins Le Cordon Bleu | Executive Chef |
Yield 1 gallon
Ingredients:
12 oz. Butter
12 oz. Onion, chopped
1 ½ LB white mushrooms chopped
1 ½ LB wild mushrooms chopped (oyster, portabello, shitake (stems discarded))
1 cup Sherry
9 oz. flour
5 qt Chicken Stock
3 cups ½ & ½
Salt and Pepper to taste
Chopped Chive for garnish
Directions:
1. In a heavy bottomed soup pot, sweat the onions and mushrooms until the moisture is evaporated.
2. Add the Sherry and reduce to almost dry.
3. Stir in the flour and cook gently for 5 minutes without browning.
4. Add the chicken stock, stirring constantly to avoid lumps, and let simmer for 20 minutes.
5. Add the ½ & ½ and heat through,
6. Season to taste and garnish with chopped chives
Note: For a more intense flavor, puree the soup after step 4
Pairs Well With:
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| Pinot Noir |
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Mung Dal Soup
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Dr. Meghana Thanki ND Ayurzona | An Integrative Wellness Center Enjoy this recipe as seen on Episode 7 of Fine Wine & Design. |
Mung Dal Soup & Wine Pairing
Culinary
Title
Mung Dal Soup
Description
Title
Pillsbury Pairing- Mung Dal Soup
Description
Preparation time: 30 minute
Serves: 4 – 6 people
Ingredients:
1 Cup Green Split Mung Dal
8 Cups Water
½ Teaspoon Hing/Asafetida
Star of Anise–optional
2 Tablespoons Ghee
1 ¼ Teaspoon Turmeric
1 teaspoon cumin seeds
1 Fresh lemon
1 Teaspoon Sea Salt
¼ fresh ginger root grated or ¼ cup
2 teaspoon Black Mustard Seeds (less for Pitta, more for Vata and Kapha)
1 tsp coriander cumin powder
Fresh cilantro
Procedure:
Wash dal until water runs clear. May soak mung beans the night before on counter top. Grate ginger.
Cook dal in a pressure cooker prior or can cook them in saucepan as described below.
Warm 2 tablespoon ghee in large, heavy saucepan. Once ghee heats up add mustard seeds, asafetida, and cumin seeds to ghee. May need to turn heat down so ghee doesn’t burn.
Wait until the spices begin to pop. Then add mung beans and add some water.
Cover with enough water so soupy consistency. Then flavor on top with cumin coriander powder, turmeric, salt, and lemon juice. Reduce to low-medium heat to cook, if did not pressure cook beans prior, may take up to 30 minutes for beans to cook.
Garnish soup with fresh cilantro.
Pairs Well With:
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| Pinot Noir | Red Burgundy |
Visit Ayurzona.com for more healthful information.
For more culinary inspiration KEYWORD "recipes", a specific ingredient or click here.
