Pressure!

I've been getting some pressure recently that I don't blog enough. How rude! I have been traveling all summer, which I will share photos from soon. Traveling doesn't lend it self to testing recipes, so everyone will have to sit patiently. 


I do have this soup recipe. Unfortunately, I am incapable of taking attractive pictures of soup. But don't be fooled, this soup is GOOD. The broth alone... I can taste it right now. Delicious. The thyme cream, while a little fussy, does melt nicely into the soup giving it a different texture and adding another layer of flavor. I'd say the soup would be great with or without, with if you have the extra time.


Recipe adapted from here.

Mushroom and Leek Soup with Thyme Cream


1/2 C heavy cream
3 tbsp chopped fresh thyme
6 tbsp unsalted butter
2 lbs crimini mushrooms, chopped to your favorite soup-worthy size
3 large leeks, just the white and light green parts, sliced
3 cloves of garlic, minced
6 tbsp flour
6 C chicken broth (or vegetable, if you so desire)
1 1/2 tsp salt
3/4 tsp pepper 


Whip the cream until it forms soft peaks, fold in 2 tbsp thyme. Cover and refrigerate for 2 hours. Take out of the refrigerator when you start to make the rest of the soup. 


In a big soup pot, melt 2 tbsp of butter. Cook half of the mushrooms until browned and soft, set aside. Melt 2 more tbsp of butter and cook the rest of the mushrooms, set aside. Melt the remaining 2 tbsp of butter, and cook the leeks and garlic until soft, about 5 minutes. Add the mushrooms and flour, and stir until everything is evenly coated with flour. Add the stock, salt, pepper, and remaining 1 tbsp thyme. Bring to a boil, then reduce the heat to a simmer. Simmer for 20 minutes. 


Serve with some crusty bread!


And since I only took one mediocre picture of the soup in failing light, I offer you this photo of Dan, Katie, and Otis eating the soup on their new patio furniture. One of these people may or may not be the one pressuring me.

Mixed Mushroom Risotto

Yum. 


Amanda and I first made this recipe for her 21st birthday; four years later, we can't remember where it came from. It's delicious. Try it, unless you don't like mushrooms.

Mixed Mushroom Risotto
Serves 4-ish


2 tbsp dried porcini
2/3 C hot water
1 tbsp olive oil
4 shallots, finely chopped
2 garlic cloves, crushed
6 C assorted mushrooms (we used an assortment of shiitake, crimini, and portobello)
1 1/4 C long grain brown rice
3 3/4 C vegetable stock, hot 
3 tbsp fresh parsley, chopped
Fresh grated parmesan
Salt and Pepper


Soak the dried porcini mushrooms in the hot water for 20 minutes. Meanwhile, heat a large pan with the olive oil to medium and add the shallots and garlic. Cook for 5 minutes.

Drain the porcini mushrooms but save the liquid. Add all of the mushrooms and the retained liquid and let the mushrooms cook down for 5-10 minutes.

Throw in the rice and 1/3 of the hot stock (keep the rest of the stock warm in a pan on the stove). Bring to a boil and then reduce to a simmer. Cook, stirring occasionally, until all of the liquid is absorbed by the rice. Add a few more ladles full of stock, and repeat. Do this until all of the stock is absorbed. Taste your rice to ensure it is cooked enough, if not, you can add a little hot water until it is. 

Add the parsley, parmesan cheese, and salt and pepper to taste. Serve with a little extra parmesan sprinkled on top. Enjoy!