Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat

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Flavors - Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat

Hi friends. Yesterday, I found out about Flavors - Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat. Which could be very helpful for me and also you. Mushroom Soup - Velvety Portabella Soup, Rich Yet Lowfat

This rich mushroom soup tastes like it has a cream base and is as level as velvet. But the only fat is a bit of olive oil used to sauté the mushrooms. Unabashedly rich in flavor, it is light yet full-bodied.

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The inexpressive is the homemade chicken stock. I have tried production it with the best market stocks, organic and expensive, as well as thorough off the shelf canned variety. The soup is still good, but to take it to the higher octaves with full range, homemade stock is best. (Following the recipe is my easy recipe for production chicken stock)

This recipe serves 4
Be sure to do periodic taste tests as the flavor-impact of the ingredients can vary, and adjust quantities to taste.

2 cups sliced portabella mushrooms
2 Tbs Olive Oil
Salt, to taste
Dash Allspice
½ c Sauterne
( if you can't find Sauterne, I have used Trader Joe's Moscato from Paso Robles)
1 1/2 cups homemade chicken stock
1 clove garlic chopped finely

Sour Cream or Crème Fraiche for garnish

Heat the olive oil in a sauté pan large adequate to hold all the mushrooms. Sauté with salt and allspice, and garlic. Add the Sauterne and cook until the mushrooms are soft and black.

Put the mushrooms in a food processor and purée. When the mushrooms are fully puréed, slowly add chicken stock. It should be the consistency of thinnish pea soup. Don't add all the stock if you don't need to. Stop adding when the desired consistency is achieved.

Heat straight through just before serving. Ornament with a swirl of sour cream or crème fraiche.

Simple, Rich Chicken Stock

This is a very easy process and I am not sure why many people are intimidated by production their own stock. Plainly put the chicken parts on the stove and cook, taking them out and sacrifice the liquid. Then pour the liquid straight through a fine strainer, put it in the refrigerator and then next day spoon off the congealed fat. Very easy.

Depending on how much you make, it takes about an hour of slow simmering on the stove. You don't have to attend to it, just let it sit on the back burner while you cook or watch Tv.

I make stock using only chicken parts, never adding vegetables or spices. I like my stock pure and add flavor according to how I will use it later, production a large batch and frosty it in small plastic bags. I get chicken backs from a local butcher, but any parts will do. If you use pieces with meat, such as breast and thighs, be doubly sure to cook it on a gentle heat so that the meat will remain tender. Do not trim the fat before production stock as it enriches the flavor, then take off all fat once it is cooled.

(Note: Use homemade chicken stock as the liquid base for polenta, it's heavenly! )

Step 1:
Put chicken parts in a large pot with adequate water to cover. Bring to a boil and then simmer for at least an hour. If using breasts or thighs take off them once the meat is cooked.

Step 2:
Remove chicken from the stock and sacrifice the liquid by 50%

Step 3:
Pour the liquid straight through a fine strainer or for a purer stock, line the strainer with cheesecloth. Let cool.

Step 4:
Refrigerate the stock overnight. The cooled fat will coagulate on the outside and is easy to take off with a large spoon. The stock will be gelled. Spoon it into freezer bags. Can be stored in the freezer for up to 4 months.

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