Cream of Mushroom Soup
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Cooking time: 70 minutes for menu Cooking schedule: see below for "menu" instructions |
Cream of Mushroom Soup with a bit of Ham Time: 20 minutes
6 oz wild mushrooms or an interesting cultivated variety
1 medium leek, 1 1/2 " (3.5cm) in diameter
1 clove garlic
1 tbs butter
2 cups chicken stock
1/2 cup cream or milk
2 tbs dry sherry
2 slices dry-cured ham, such as Prosciutto
2 tsp fresh thyme
2 tsp fresh parsley
With scissors, snip herbs, divide in 2 and set aside. Clean mushrooms (using brush - do NOT wash). Pick out 1 or 2 nice mushrooms for garnish and slice. Roughly chop the rest. Clean leeks and finely slice. Mince garlic. Heat half of the butter in medium saucepan. Sauté the sliced mushrooms quickly, remove and set aside. Add remaining butter, leeks, garlic and mushrooms and sauté for 3 - 5 minutes. Add stock, cover and reduce heat. Simmer for 15 minutes. Snip herbs. ham. When soup is done put solids in blender. Add enough of the broth to puree easily. Add milk or cream and sherry. Check consistency and add more stock if needed. Gently heat just until soup is hot. Ladle into bowl, garnish with sliced mushrooms, snipped herbs and Prosciutto. Serve. If there is just a bit left over - save it for Monday.
Cornish Game Hens with Fresh Herbs Time: 70 minutes
2 Cornish Game Hens, poussin or little, individual chickens If they are large, over 1 1/2 lbs, one
would probably be enough - unless you want cold chicken for lunch tomorrow. I use two - mine are
just over a lb and mon mari likes it for lunch ;) and one each makes a lovely presentation...
1 tbs soft butter
1 tbs snipped fresh tarragon
1 tbs snipped fresh basil
1 tbs fresh lemon thyme or regular thyme
1 lemon
1 tbs olive oil
Wash hens and pat dry with paper towels. Mix 1 tbs butter with the fresh snipped herbs. Divide in half. Carefully work your fingers between the skin and the flesh on the breast of the hens, loosening skin. When it is nice and loose, as far as you can do it without tearing, spread the butter-herb mixture under the skin. Pat the skin back in place. Cut the lemon in half and put in the cavity of each hen. Tie legs closed and bend wings around and under the back - so it looks like they are lying there with their arms akimbo. It keeps them from flapping and gives the hen something to rest on. Lay them on a rack in a shallow baking pan. Put into 400F (200C) oven and bake for 30 minutes. Pour 1 tbs oil over each hen, sprinkle with a bit of salt and bake 20 - 30 minutes longer or until done. (I recommend the thermometer...) Remove and serve with:
Fresh Herb Sauce
2 tbs butter
1 shallot
1 tbs snipped fresh tarragon
1 tbs snipped fresh basil
1 tbs snipped fresh lemon or regular thyme
2 tbs flour
1 cup dry white wine
1/3 cup chicken stock
1/4 cup Greek yogurt, creme fraiche, or sour cream we'll be using more on Monday
Finely chop shallot. In medium saucepan sauté shallot and herbs in butter until shallot is tender. Add flour and stir constantly for 1 minute with a whisk. Slowly add wine stirring constantly to thicken. Add stock and heat, stirring, until boiling. Remove from heat, add yogurt and stir to combine. Save the leftover sauce for Monday.
Wild Rice It's called 'rice' but it is really a grass Time: 50 - 60 minutes
3/4 cup wild rice
2 cups beef stock
1 small onion
1 stalk celery
1 tbs butter
1 tbs sherry
Rinse rice and put into a small sauce pan. Add stock and bring to boil. Cover, reduce heat and simmer for 50 - 60 minutes. Check your package for proper directions and proportions - it may vary. Cooking time will vary according to freshness of rice, altitude, whatever. I have cooked it as long as 75 minutes! Simmer until done. We prefer to have most of the kernels "popped". When rice is close to being done finely chop onion and celery. Heat butter in small skillet. Sauté onion and celery until tender, 5 - 8 minutes. If there is any stock left when the rice is done you will need to drain it. Add onion and celery and mix. Add sherry, stir and serve. Save the leftover rice for Monday.
Green Beans with Butter and Chives Time: 30 minutes
1/3 lb green beans
1/4 cup chicken stock
1 tbs butter
1 tbs freshly snipped chives
Top and tail beans...cut off the ends. Cut into 1 1/2 inch lengths (4cm). Put beans into small skillet, add stock, cover and simmer over medium heat until done - about 20 minutes. If beans dry out add a little water. When done drain and transfer to a serving bowl. Melt butter in the same skillet over low heat. Snip chives using scissors. Add to melted butter and sauté briefly. Add beans and toss/stir to coat with butter and chives. Serve.
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Cooking Schedule: 70 minutes |
Chop shallot for sauce |
Cooking for Two? Or more?
Our Weekly Menu Planner Service gives you healthy, gourmet dinners, carefully planned to eliminate waste and insure a wide variety of seasonal, wholesome foods each week.
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