So you are back for more! If you didn't catch my post yesterday, and the story that goes with this cookbook, here is the link. On day 2 of the Moveable Blog Feast, I'm offering up an appetizer! (I actually had to make the Baked Penne with Four Cheeses, but I'll save that for another post!)
Before I share, I have to make a distinction between this cookbook and many others out there. First, this gorgeous recipe collection is a tribute to all the wonderful farmers and restaurants out there in my home state of Florida. The authors Heather McPherson, Katie Farmand (my partner in crime at the Reading Between the Wines event) and her mother Pam Brandon have compiled an eclectic and wholesome of dishes that celebrate the beauty of what Florida has to offer. The pictures are gorgeous, the recipes easy to follow and delicious.
|Left to right: Authors Heather, Katie and Pam|
My chosen recipe is the Creamy Wild Mushroom Soup from Chef David Gwynn at the Cypress Restaurant in Tallahassee. David opened his restaurant eleven years ago, and his mission from the start was to contribute to the local economy. He gets his food from smaller farms, which provide higher-quality produce because they care deeply about what they do. He finds inspiration in the Panhandle bounty, including the shiitake mushrooms used in this recipe. They are grown in carefully shaded oak logs at Turkey Hill Farm. He suggests drizzling it with truffle oil (which I did) or topping it off with a spoonful of crabmeat or cornbread croutons.
Creamy Wild Mushroom Soup
Wild Mushroom Stock
4 cups wild mushroom stems
1 cup roughly chopped onion
1/2 cup roughly chopped celery
1/2 cup roughly chopped carrot
6 garlic cloves
2 bay leaves
1 tsp dried or 2 tsp fresh thyme
1 tsp black peppercorns
1/4 cup fresh parsley, leaves and stems
Creamy Wild Mushroom Soup
2 tsp plus 2 TBL unsalted butter, divided
2 stalks celery, diced
2 garlic cloves, minced
1 medium onion, diced
1 pound shiitake mushrooms, stems removed, roughly chopped
1 pound oyster mushrooms, stems removed, roughly chopped
1 tsp fresh thyme
1 bay leaf
1/2 tsp coarse salt, plus additional to taste
1/4 tsp ground black pepper, plus additional to taste
1 quart wild mushroom stock
1/4 cup heavy cream
Make the Stock
1. Combine mushroom stems, onion, celery, carrot, garlic, bay leaves, thyme, peppercorns, and parsley in a stockpot and add just enough water to cover. Bring to a boil, then reduce heat and simmer for 1 hour, skim foam from surface periodically.
2. Strain stock through a fine-mesh sieve into a large saucepan. Set aside.
Make the Soup
1. Heat 2 tsp butter in a 4-quart stockpot over medium-low heat. Add celery, garlic, and onions. Cover and cook until vegetables are softened but not brown, about 6 to 8 minutes.
2. Add mushrooms, thyme, bay leaf, 1/2 tsp salt, and 1/4 tsp pepper to pot and stir well.
3. Cook over medium heat, stirring often, until mushrooms are cooked down and most of the liquid is gone, 20 to 30 minutes.
4. Add stock and bring to a boil. Remove pot from heat, discard bay leaf.
5. Working in 2 batches, carefully transfer soup to a blender and puree until smooth.
6. Return soup to pot over low heat. Add cream and remaining 2 TBL butter. Cook until flavors are combined, about 2 minutes. Add additional salt and pepper to taste.
OK I'll grant you, the picture in the cookbook is much prettier, but I made this! (That is a garlic breadstick on the plate with the soup, and it was the perfect thing to dip.)
The main course is coming tomorrow over at Heathers (Book Addiction). Please visit!