Soups

Wild Mushroom Soup
with Diced Tomatoes and Herbs

1/4 c. butter
1 tbsp. chopped garlic
1/4 c. diced onion
1 c. shiitake mushrooms, sliced
1 c. oyster mushrooms, sliced
1/2 c. portabella mushrooms, diced
1/4 c. flour
4 c. chicken stock
1 c. heavy cream
1/2 c. diced tomato
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh dill
1 tbsp. chopped fresh chives salt
and pepper to taste

Saute the garlic, onions and mushrooms in butter until the onions and mushrooms soften. Stir in flour. Whip in chicken stock until smooth. Simmer, whipping occassionally for 40 minutes. Add cream, tomatoes, herbs and season with salt and pepper.

Yield: 8 cups
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Jack-o-Latern Cinnamon Pumpkin Bisque

1 c. butter
1 ea. large union, diced
1/2 cup brown sugar
5 lbs. fresh pumpkin, peeled,
seeded and large diced (or 3 lb. canned
pureed pumpkin)
1 c. flour
3 qts. chicken stock
2 c. heavy cream
1 tsp. cinnamon
salt and pepper to taste

In a heavy stockpot, saute onions in butter until translucent. Add sugar and pumpkin. Saute 5 minutes. Stir in flour and chicken stock. Simmer 40 minutes, stirring occassionally. Puree in batches in blender. Return to pan, add heavy cream, cinnamon, salt and pepper and heat throughout.

Yield: a gallon
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Acorn Squash Soup

2 lbs. acorn squash
3 tbsp. browned clarified butter
1/2 tsp. cumin seeds
1 onion, diced
8 chives, chopped
1/2 tsp. cumin powder
1 c. coconut milk
Salt and pepper to taste
Garnish: fresh cilantro

Peel the squash and cut into large cubes. Heat the brown butter in large Dutch oven over medium heat. Add the cumin seeds and toast for 10 seconds. Add the garlic, onions, and chives, cook for 3 minutes. Add the squash and cook until it just begins to caramelize. Add the salt and enough water to just cover the squash and cook for 20 minutes. Add the coconut milk in the last 3 minutes. Season with cumin powder, salt and pepper and garnish with fresh cilantro.

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New England Clam Chowder

1/4 c. cut-up brown or lean salt pork
1 medium onion, chopped (about 1/2 c.)
1/4 c. celery, chopped
2 cans (8 oz. each) minced clams
(or 1 pint shucked clams with liquor, minced)
1 c. finely chopped potatoes
Dash of pepper
2 c. half and half

Cook and stir bacon, onion, celery, and pepper in a 2-quart saucepan until the bacon is crisp and the onion is softened. Drain clams, reserving liquid, add enough water (if necessary) to clam liquor to measure to 1 cup. Stir clams, clam liquor, potatoes, salt, and pepper into bacon mixture. Heat to boiling, then reduce heat. Cover and simmer about 15 minutes or until potatoes are tender. Stir in half and half. Heat, stirring occasionally, just until hot. Do not boil.

Yield: 4 servings of about 1 cup each
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