Mushroom and Almond Soup

Mushroom and Almond Soup

Ingredients:
2 T Dry mushrooms
2 T Butter
1 T Olive Oil
1 Onion, roughly chopped
3 Cloves of garlic
1 T Dry thyme
1 Pound of mushrooms, roughly chopped
6 C Vegetable Stock
1 C Milk
1/2 C Roasted Almonds, chopped
Salt to taste

Directions:
1.  Soak dry mushrooms for 20 minutes.   Pour soaking liquid in stock and chop the dry mushrooms.
2.  Heat olive oil and butter.  Add onions and garlic.  Saute for 5 minutes. 
3.  Add mushrooms and thyme.  Continue to saute for 3-4 more minutes.
4.  Add chopped dry mushrooms and stock.  Bring to a boil.  Turn down and simmer for 3 minutes.
5.  Turn off and add almonds and milk. 
6.  Puree.  Salt to taste.  Sprinkle with additional almonds. 

Serves 6-8

Black Eye Peas with Tomato Broth

Black Eye Peas with Tomato Broth

Ingredients:
1 C Black eyed peas
2 T Olive oil
2 Onions, chopped
5 Cloves of garlic, minced
1 Hot chili or 2 medium chili's, chopped
1 t Ground cumin
1 t Ground turmeric
14 Oz Can of diced tomatoes
3 C Chicken broth
1/4 C Fresh cilantro, chopped
Juice of one lemon
Pita bread to serve

Directions:
1.  Put beans in a pan and cover with water.  Bring to a boil for 5 minutes.  Turn heat off, cover and set aside for 2 hours.
2.  Drain beans and refill with cold water.  Simmer for 45 minutes.  Drain and set aside.
3.  Heat oil in pan.  Add onions, chili's and garlic.  Saute for 5 minutes.
4.  Stir in cumin, turmeric, tomatoes, stock, half of the cilantro and beans.   Simmer for 20-30 minutes.
5.  Stir in remaining cilantro and lemon juice.  Serve with pita bread.

Makes 4-6

Cream of Artichoke Soup

Cream of Artichoke Soup

Ingredients:
8 Artichokes
2 T Butter
1/2  Onion, diced
2 Cloves of garlic, minced
5 C Chicken stock
1/4 C Heavy cream
Truffle salt or truffle
Directions:
1.  Place artichokes in large pot of salted water.  Bring  them to a boil and simmer until tender, about 12 minutes.
2.  Once cooked, remove all leaves and fibrous cap over heart.
3. In soup pot, saute onions and garlic in butter for 3- 5 minutes.  Add artichoke hearts and stems and cook for 5 more minutes.
4.  Add stock.  Bring to a boil and simmer for 10 more minutes. 
5.  Puree with an immersion blender or in a food processor.  Run though a fine sieve.  Add a sprinkle of truffle salt or some shaved truffle.

Serves 4-6

Butternut Squash-Apple Soup

Butternut Squash-Apple Soup

Ingredients:
2 T Olive oil
1 Onion, diced
1 Medium butternut squash, peeled and cut in chunks
2 Apples. peeled and cut in chunks
2 Q Chicken Stock
1 t Ginger, grated
1 t Nutmeg
Salt to taste

Directions:
1.  In a soup pot, add olive oil and onion.   Saute until translucent. 
2.  Add butternut squash and apples.  Saute for 5 more minutes.
3.  Add stock and ginger.  Bring to a boil and turn down heat.  Simmer for 45 minutes. 
4.  Puree soup and place back in pot over low heat.
4.  Add nutmeg.  Salt to taste.

Serves 8-10