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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: 2 Tbsp butter (1/2 stick) 1/4 cup shallot, minced 1/2 lb shiitake mushrooms 1/2 lb oyster mushrooms 1/2 lb portobello mushrooms 1 Tbsp thyme, minced 3 cloves garlic, minced 8 cups chicken stock 1 lb russet potatoes,cut in 2" pieces 1/4 cup Madeira wine salt and pepper 1/2 cup Italian parsley, chopped 1/2 cup heavy cream (optional) Instructions: Melt butter in large heavy stock pot over medium high heat. Add shallots and saute 1 minute. Add mushrooms and saute 5 minutes. Add thyme and garlic and saute 8 minutes. Stir in chicken stock and potatoes. Bring to boil. Reduce heat, cover and simmer for 25 minutes. Working in batches, puree soup in blender. Return soup to pot and add the Madeira. Season with salt and pepper. Stir in cream if desired. Sprinkle with parsley and serve. Soup may be prepared 2 days ahead and refrigerated. |
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