a community blog of gastrophiles for all seasons

Monday, February 13, 2006

Cold Comfort

It's been pretty chilly here in Michigan (surprise surprise), and that always makes me crave soup. Here are a couple of recipes that tried a few weeks ago.

Leek Potato Mushroom Cheddar Soup

2 leaks, white parts - finely chopped
1 clove garlic, finely chopped
4 medium red or gold potatoes
2 tbsp butter (divided)
1 tbsp olive oil
1 1/2 tbsp ground mustard
2 tbsp flour
1/2 cup water
3 cups chicken broth
1/2 cup cheddar cheese, shredded
2 tbsp Parmesan cheese
1 cup milk (I used skim, and the soup still turned out nice and thick)
3 oz chopped Portobello mushrooms
salt, pepper and celery salt to taste

1. In a skillet, cook leek, garlic and potato in 1 tbsp of butter and the olive oil over medium low heat, stirring often. Don't let potato brown.
2. In a bowl, whisk together mustard, salt, pepper, celery salt and flour. Gradually whisk in water and chicken broth until well blended. Stir into potato mixture and bring to boil. Reduce to simmer and cook 1 hour.
3. Mash softened potatoes by hand so they remain lumpy. Stir in cheeses until melted, then add milk but don't boil. Cook mushrooms in 1 tbsp of butter until soft. Add to soup and stir.

White Chili (made in slow cooker)

1 cup dried white beans (soaked overnight)
1 lb chicken, cut up
1 small onion, chopped
2 jalapeno peppers, chopped and seeded
2 cloves of garlic, minced
1/2 cup green bell pepper, chopped
1 can chicken stock
2 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/4 cup water
1/4 cup beer

1. Soak beans overnight. Drain and then return to a pot. Cover with water and bring to a boil. Simmer for 20 minutes. Drain, then add to slow cooker.
2. Brown chicken pieces in olive oil. Then add to slow cooker.
3. Add all the rest of the ingredients to slow cooker, cook on high for 4 - 5 hours or low 8 - 10 hours.
This chili is great with sour cream and cheese on top.