Creamy Cauliflower and Potato Soup
Ingredients:
2 Liters water
3 stock cubes or 1 can of chicken stock
1 head of fresh cauliflower - cleaned and finely chopped
1 medium onion - cleaned, left whole
5-7 fresh sage leaves - finely chopped
2-3 parsley sprigs with leaves - finely chopped
2 medium Yukon Gold potatoes - finely chopped
salt
pepper
bay leaf
1 garlic clove - cleaned, crushed
4 - 5 champignion mushrooms or crimini mushrooms (optional)
Make it:
1). Put the water on and while it comes up to a boil clean and chop all the ingredients.
2). Throw them in as you go.
Hint: Start with potatoes, Bullion Cubes or the can of stock.
3). Simmer the whole thing for about 30 minutes.
4). Check to make sure the potatoes are done.
5). Take out the whole onion and the bay leaf.
6). Blend it to make all the ingredients soft and creamy.
7). In a separate sauce pan - saute 4-5 small mushrooms in butter and parsley.
Ladle 6-8 oz into a bowl. Place some mushrooms on top. Add a delicious peace of toast on the side and eat up!
Comfort Flower Soup
0 commentsVeal Crimini
0 commentsVeal and Mushroom Soup
45 minutes with prep and cook time
Serves up to 10
Veal and Mushroom soup with Fresh, Homemade Mortadella from Oregon, and Prince de Claverolle Sheep's Milk Cheese Sandwich on Fresh Baguette with sage and sun-dried tomato in olive oil.
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Ingredients:
Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained
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Ingredients:Veal Bones - 1. 5 pounds
Crimini Mushrooms - 2 pounds, cleaned, cut, sauteed
Hand full of Dry Wild Mushrooms - soaked, drained
3 Liters Water
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes
1. 5 Liters Chicken Stock (2 cans) (add more for a richer taste)
1 Potato - pealed, Chopped into small cubes
2 Carrots - pealed Chopped into small cubes
1 Cup Barley - soaked 1 hour, drained
1 red onion - chopped
1 red onion - chopped
1 medium Vedalia onion - chopped
1 celery stick - choped
2 garlic cloves - cleaned, crushed
1 celery stick - choped
2 garlic cloves - cleaned, crushed
2 small Bay leaf
Parsley - 1/4 bunch - cleaned, chopped
Sage - 7 leaves - cleaned, chopped
Salt
Salt
Pepper
olive oil or sunflower oil
olive oil or sunflower oil
How to make it:
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more
1). Brown the bones in the soup pot with a little oil
2). Add the chopped onions and brown some more
3). Add the carrots and brown a little more
4). Add Water and Stock
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan
5). Add Barley, Potato, Wild Mushrooms
6). While everything comes up to a boil:
7). Saute the Criminin in a separate sauce pan
8). Simmer the soup until Barley is cooked
9). Taste, add salt, pepper, herbs, add more stock if you want a richer taste
10). 10 minutes before its done add the sauteed crimini
10). 10 minutes before its done add the sauteed crimini
Sage Rage
0 comments
Pirogys and a Red Onion Sage Sauce:Carrots
Red Onions
Tomato Paste
Fresh Sage
Fresh Parsley
Fresh Ginger Root
Garlic
Sake
Red Wine or Port (optional)
Grape Juice
Sunflower Seeds
Sunflower Oil
Butter
Corn Starch (optional)
Salt and Pepper
Thanksgiving at Home
0 comments
All made at home in the kitchen:
Salat Alleyvyeah
Sweet Mashed Potatoes with Cream and Gruyere
Gravy Sauce made from Stock made from the turkey bones
Stock made from bones for the sauces and gravy
Turkey Rullet stuffed with Pork and Chicken stuffing
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