CREAM OF MUSHROOM SOUP
10 cups sliced mushrooms, 1/4 inch thick (about 2 poun2d)
2 cups celery, 1/4 inch thick (about 3 1/2 large ribs)
1 stick unsalted butter, plus 4 tablespoons, divided
1/2 teaspoon white pepper
4 1/2 tablespoons all purpose flour
6 cups water
1 1/2 tablespoons beef base
1 1/2 tablespoon chicken base
4 cups whole milk
1 1/2 cup half and half
salt and black pepper, to taste
In a large saucepan, combine mushrooms, celery, 1 stick butter and white pepper. Saute over medium heat for 15 minutes or until vegetables have cooked down and released their juices. Remove from heat and set aside. Do not discard liquid.
While mushrooms and celery are cooking, in a large saucepan, melt remaining 45 tablespoons butter over medium heat and stir in flour. Cook for 1 minute, stirring constantly to make a Roux. Add water in 1/2 cup increments, stirring between each addition to be sure no lumps form. Add beef base and chicken base and bring mixture to a slow boil. Reduce heat and simmer 15 minutes. Soup will thicken. Stir in milk, half and half and reserved mushrooms and celery, with their cooking liquid. Season to taste with salt and pepper.
Makes 6 quarts
3 pounds beef roast, cut into 1/2 inch cubes (Important size)
1/2 cup all-purpose flour
2 cloves garlic
3/4 cup red wine
2 small onions, chopped large
1 teaspoon Worcestershire sauce
1 tablespoon Everglades Seasoning
4 cups beef broth
5 potatoes, diced
5 carrots, sliced
2 small cans mushrooms
4 stalks celery, chopped
1 pack au jus mix
Thickener slurry (2Tbsp corn starch & 2 Tbsp COLD water mixed well)
Put veggies (not onions) broth, and Au mix and Everglades Seasoning and Worchestershire into 6 quart crock pot set to “High” and move on to coating and browning meat.
In a gallon ziplock; pour flour over meat, and seal and shake to coat meat with flour. Brown meat in large skillet in 2-3 batches. Add all meat and chopped onions into pan along with garlic and wine. simmer for 5 minutes stiring.
when meat, onions, garlic and wine are done, stir into crock pot. cover and cook 4 hours on high. Mix in thickening slurry and simmer another hour.
Season with more everglades or salt and pepper if desired.
Here is my Potato Soup recipe. It’s so full of flavor you won’t believe how simple it really is. So break out your stock pot and lets enjoy
What you need:
- 1 pint of heavy cream or half & half
- 3 Tbsp. Corn Starch
- 5 pounds of potatoes
- 2 large onions
- 2 Tbsp. butter or olive oil
- Chicken stock to cover potatoes (chicken bouillon cubes or base works too)
- Salt, Pepper
- Celery salt or celery seed ground up
- 1 Tbsp. Dried Parsley
Dice onions and put in stock pot on medium heat. Coat with butter or olive oil and a pinch of salt, let then slowly cook for about 10-15 minutes, stirring occasionally.
Peel and cube potatoes into 1/2 – 3/4 inch cubes and allow to soak in cold water while onions are caramelizing.
After onions are a light golden, add the potatoes and dried parsley and cover with chicken stock about an inch above the potatoes. I sometimes use just water and add 1 chicken bouillon cube per cup of water.
Boil the potatoes gently until tender, about 15 minutes and then mash a few to help thicken the soup.
Whisk together Heavy cream and corn starch and then pour into boiling soup. Stir for a minute to thicken.
add Salt, Pepper and Celery to taste. And then Serve.
The secret to it’s great taste is boiling the potatoes in Chicken Stock. I do this when I make Mashed Potatoes also.
This salmon chowder is fast, easy, and OMFG Good.
When feeding 7 people, I usually make enough so seconds or lunches are available. So the following list of ingredients is what I do when I’m making Salmon chowder.
Prep time: 10 Minutes – Cook Time: 25 minutes
- 2 1/2 lb potatoes peeled and diced into bite sized cubed (russets are best because of their starch content)
- 5-6 cups chicken broth (seafood stock is good too)
- salt and pepper to taste
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- 1 Small container of heavy cream
- 2 Tbsp Corn Starch mixed into 1/2 cup water
- 1 1/2 lb WILD salmon cubed (wild is better and healthier than farm raised)
- 1 Can whole kernel corn (drain, rinse, drain, repeat)
- 1 Tbsp Dill
- Optional: Butter and Bacon crumbles
- Boil the potatoes in the chicken broth until soft (about 10-12 minutes). Mash a few of the potatoes with a fork maybe 15 or so.
- Add corn, dill, garlic and onion powder and stir.
- Add heavy cream and corn starch water mix , stir and let boil for 1-2 minutes until desired thickness
- TURN IT OFF!!!
- Add salmon and Yep! Stir, but do it gently! cover and let sit for 10 minutes. (Add 2 TBSP of Butter at this point)
- after 10 minutes, remove lid, stir gently and salt and pepper to taste.
- Serve garnished with a little bit of crumbled bacon if desired and enjoy