Posts Tagged ‘main’

Light ‘N Creamy Fresh Mushroom Soup

Yield: 4 portions (about 6 cups)

Ingredients

1 tablespoon butter
1 cup diced carrots
1/2 cup thinly sliced green onions (scallions)
1 teaspoon minced garlic
1/2 teaspoon salt
1/4 teaspoon dried thyme or oregano leaves
1/4 teaspoon ground black pepper
1½ pounds white mushrooms, sliced (about 9 cups)
1 can (14½ ounces) ready-to-serve vegetable broth (may substitute for chicken broth for non-vegetarian recipe)
1 cup white wine or water
1½ cups lowfat milk

Directions

In a large saucepan over medium-high heat, melt but­ter. Add carrots, onions, garlic, salt, thyme and pepper; cook, stirring often, until onions just begin to brown, about 5 min­utes. Add mushrooms, broth, and wine; bring to a boil; cook for 1 minute. Using a slotted spoon, remove 1 cup of the veg­etables; set aside.

In a blender or food processor place half of remaining soup from the saucepan; puree until smooth; remove to a bowl; repeat with remaining mixture; return entire pureed mixture to saucepan; stir in milk and reserved vegetables. Simmer just until heated through, about 5 minutes. If desired, garnish with thinly sliced green onion.

Timesaver tip: Cook up a dou­ble batch and freeze half for anoth­er dinner.

Triple-Mushroom au Gratin Potatoes

Yield: 10 servings

Ingredients

1/2  pound each sliced shiitake, crimini and small white button mushrooms
6    tablespoons butter, divided
1    tablespoon sherry, optional
5    tablespoons all-purpose flour
3    cups half-and-half cream
3    tablespoons minced fresh rosemary
1-1/2     teaspoons salt
1    teaspoon pepper
2    cups (8 ounces) shredded Gruyere cheese
2    pounds red potatoes, thinly sliced
1/2  teaspoon paprika

Directions

In a large skillet, saute mushrooms in 1 tablespoon butter and sherry if desired until liquid is absorbed. Remove from the heat and set aside.

In a large saucepan, melt the remaining butter. Whisk in flour until smooth; gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the rosemary, salt and pepper. Gradually add cheese; stir until cheese is melted. Remove from the heat.

Arrange the potatoes in a greased 13-in. x 9-in. baking dish. Top with mushrooms and sauce mixture; sprinkle with paprika.

Cover and bake at 350° for 40 minutes. Uncover; bake 20-25 minutes longer or until golden brown and bubbly. Let stand for 15 minutes before serving.

Nutrition Facts: 3/4 cup (calculated without sherry) equals 442 calories, 29 g fat (18 g saturated fat), 104 mg cholesterol, 599 mg sodium, 23 g carbohydrate, 3 g fiber, 20 g protein.