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Mushroom Soups

Thai Coconut Chicken Soup

2 tbsp olive oil
1 cup of yellow or white onion (sliced or chopped)
2-3 cloves of garlic
2 tbsp Mae Ploy Yellow Curry Paste (Thai Food) (4-5 tbsp, if you wish soup to be spicy)
1 tbsp shrimp paste (optional)
3 cups of skinless, boneless, and cubed chicken filet
salt to taste
8 cups chicken broth
1 cup of water chestnuts
1 cup of striped bamboo
1 can of Thai light coconut milk
2 cups baby spinach
2 cups chopped baby bok choy
2 cups of sliced Pioppino, Nameko, or any other mushrooms with mild taste
¼ cup of chopped onions (to sauté with mushrooms)
2 tbsp fresh cilantro (chopped)
1/4 cup fresh lemon (lime) juice
beans sprouts and basil leaves for garnish

Heat oil in heavy large pot, over medium heat. Add onions and chopped garlic. Cook until onions and garlic are tender and lightly browned. Add in curry and shrimp paste, stir 2-3 minutes, until paste will become fragrant. In a meanwhile, sauté mushrooms and onions with olive oil and butter, on low to mid-law heat, on a separate skillet. Sprinkle cubed chicken filet with salt and pepper, add to pot, and stir over medium heat another 3-4 minutes. Add chicken broth, vegetables and mushrooms, water chestnuts, and striped bamboo. Bring soup to boil, reduce heat to medium-low, and simmer until chicken is tender, about 7-10 minutes. Reduce heat to low, add bean sprouts, stir in the coconut milk and lime juice. Season soup with herbs, salt and pepper. Ladle the soup into a soup tureen or individual serving bowls, over jasmine rice or cellophane noodles. Garnish with cilantro and basil leaves.

Hungarian Hot Sausage and Lentil Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 1/2 pounds bulk hot Italian sausage
3 cloves garlic, chopped
1 medium onion, chopped
2 portobello mushrooms, gills scraped out, chopped
1 cup pre-shredded carrots, available in sacks in produce department of the market
1 cup lentils
1 large starchy potato, peeled and chopped
Salt and pepper
1 bay leaf, fresh or dried
2 teaspoons smoked paprika (or substitute a mix of 2 teaspoons cumin, 1 teaspoon sweet paprika and 2 pinches cayenne pepper)
3 sprigs fresh rosemary, in tact on stems
1 (14-ounce) can fire roasted chopped tomatoes, such as Muir Glenn or, regular diced tomatoes
6 cups chicken stock
4 cups kale or chard, a small bunch, veins removed and chopped
Crusty pumpernickel bread, to pass at table
Butter for bread

Heat a medium soup pot over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, then add sausage to pot and brown and crumble it, then add garlic, onions and mushrooms. Cook a few minutes, then add carrots, lentils, potato, salt and pepper, bay leaf, paprika or substitute mixture and rosemary (leaves will fall from stems as stoup cooks). Add tomatoes and broth and cover pot then raise heat to high and bring to a boil. Uncover pot and place heat back a bit but keep stoup at a good rolling boil. Cook 15 minutes until lentils and potatoes are tender. Wilt in greens in small bunches, remove rosemary stems and turn off heat. Let stand 5 minutes. Serve in shallow bowls with bread and butter to mop up stoup. Reheat leftovers thinning it with broth or water.

Russian Mushroom and Potato Soup

Servings: 10 to 12
4 to 5 medium potatoes, peeled and diced
1 pound fresh mushrooms, sliced
1 cup sour cream
2 large carrots, sliced
½ cup chopped green onion (fresh or frozen)
8 cups hot water
3 cups of uncooked poultry meat, diced
¼ cup all-purpose flour
3 tablespoons butter
2 tablespoons olive oil
2 teaspoons chopped dill (fresh, dried or frozen) plus extra for garnish
1 bay leaf
1 teaspoons salt (add more at the end to taste)
1/8 teaspoon ground black pepper

Melt 3 tablespoons butter in a large soup pot over medium heat. Add the carrots and green onion and sauté 5 minutes. Add 6 cups of hot water and chopped poultry meat. Season with salt, pepper, 2 teaspoons dill and throw in the bay leaf. Add the chopped potatoes – cover and cook for 20 minutes. Potatoes should be firm but tender.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add the mushrooms and sauté for 5 to 7 minutes until they are lightly browned. Add to soup pot.
In a separate mixing bowl, combine sour cream, some bullion and ¼ cup flour, until smooth. Slowly stir into the soup and bring to a gentle simmer (do not boil!). Soup will thicken. If you really want your soup taste like Russian, garnish each bowl with some more chopped dill and green onions before serving.

If you buy big bunches of green onion or dill, you can freeze the rest. Just rinse, dry on paper towels, chop and freeze. It freezes really well in sour cream or yogurt containers.

Mushroom Salads