Recipes

Cream of Wild Mushroom Soup
with Couscous

4 cups Roasted Chicken Stock
(see recipe below)

1 cup of port wine

1/2 cup evaporated skim milk

3 tablespoons cornstarch mixed with 3 tablespoons water

salt & freshly ground black pepper to taste

2 cups cooked couscous

6 chives, snipped, for garnish

In a large soup kettle, heat the olive oil and when hot, add the leeks and onions. When onions are golden brown, add the garlic and ginger. When garlic is fragrant, add the mushrooms and soy sauce. Sweat them for 2 minutes, then add the stock and port. Bring to a boil and simmer for 25 minutes. Pour in the evaporated milk and cornstarch mixture and heat for only 2 to 3 minutes; do not bring to a boil. Adjust seasonings.

In each soup plate, place 1/4 cup cooked couscous. Pour about 1 cup of soup in the plate. Garnish with snipped chives and 1 or 2 very thinly sliced mushrooms.

Butternut Squash & Bourbon Bisque

1 or 2 butternut squash
(about 4 pounds total)

1 tablespoon extra-virgin olive oil

1 cup diced onions

1 cup of diced leeks

1/2 teaspoon ground cumin

2 tablespoons chopped fresh garlic

1 tablespoon chopped fresh ginger

2 tablespoons pure maple syrup

2 tablespoons soy sauce

1/4 cup bourbon

1/2 cup dry sherry

1/4 teaspoon grated nutmeg

5 cups Roasted Chicken Stock
(see recipe below)

3/4 cup evaporated skim milk

salt & freshly ground black pepper to taste

2 tablespoons cornstarch mixed with 2 tablespoons water

Preheat oven to 375°F.

With a sharp knife, prick the squash in several places to allow steam to escape while it cooks (otherwise, it could burst). Place the squash in a baking dish lined with foil and roast for about 90 minutes, until the squash is soft when you push on it. Let cool for 30 minutes, so it's easier to handle, then peel, seed, and remove strings. Cut the roasted squash into 1/2- inch pieces, or scoop meat out with a spoon.

In a heavy soup kettle, heat the olive oil and add the onions. Cook until light golden brown and add the leeks and cumin. Cook for 2 minutes and add the garlic and ginger. When the garlic is fragrant, add the maple syrup, soy sauce, bourbon, sherry, and nutmeg. Add the squash and stock and bring to a boil. Lower the heat and cook gently for 15 minutes.

Using an immersion blender (or a regular blender), purée the soup until very smooth. Add the evaporated milk, salt, and pepper. Cook for 2 minutes; do not bring to a boil. Add the cornstarch mixture and serve in soup plates.

If you like, garnish this soup with garlic and Parmesan cheese croutons and a dollop of nonfat sour cream.

Roasted Chicken Stock

4 to 5 pounds chicken bones and
parts (backs, necks, carcasses,
thighs)

2 medium onions, unpeeled and
coarsely chopped

1/2 cup tomato paste

4 celery stalks, cut into 1/2-inch
chunks (remove leaves)

3 carrots, scrubbed and cut into
1/2-inch chunks

1 leek, rinsed well to remove grit,
cut into 1/2-inch pieces (use
green and white parts)

12 sprigs fresh parsley, including
stems

4 sprigs fresh thyme

2 large bay leaves

12 black peppercorns

Preheat oven to 450°F.

In a roasting pan, combine the chicken parts, onions, and tomato paste. Roast for about 45 minutes, or until golden brown. Transfer to a large stockpot. Add the celery, carrots, leeks, parsley, thyme, bay leaves, and peppercorns. Add enough cold water to cover all the ingredients ( approximately 3 to 4 quarts ). Bring the water to a boil very slowly. This will help prevent clouding of the stock. Do not cover the pot. When the stock comes to a boil, lower the heat so that the stock simmers--just bubbles gently. Skim the froth and foam from the surface using a slotted spoon.

Let the stock simmer for about 4 hours, skimming as needed. You don't have to stand around in the kitchen and supervise the stock as it cooks.

Turn off the heat and let the stock cool for 30 minutes to 1 hour. Use a slotted spoon to remove the chicken bones and discard. Then, strain the stock through a fine sieve and discard the vegetables left behind. Strain again, this time through a sieve or colander lined with a double layer of cheesecloth.

Cool overnight in the refrigerator, to allow the fat to rise to the surface. Skim the fat and portion the stock into containers--from ice cube trays to pints or quarts. Label and date containers, then freeze.