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Mushrooms Au Gratin

1/2 lb. mushrooms, washed and drained
1/4 C. butter
1/4 C. sour cream
1 T. flour
1/2 C. shredded Cheddar cheese

Sauté mushrooms in butter. Place in a baking dish. Mix sour cream, flour and Cheddar cheese and pour over the top of mushrooms. Bake at 350°F until hot and bubbly.
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Star's Baked Potato Soup
Saved off of Star's lj back in Oct 2005.

Makes about 2 gallons

Bake 8-10 pounds potatoes
wash and lightly coat with olive oil and sea salt, prick with a fork and bake @ 350 for an hour

chop one lb of bacon (I like hickory smoked) in sixths and cook
remove bacon and drain on paper towels
add one medium onion, finely chopped, to the bacon drippings and cook until well done.

while the potatoes are cooling...
in a LARGE pot mix together the following
1 QT heavy whipping cream
1 QT sour cream
1 can Cream of Mushroom soup
1 cup excellent chardonnay
1/2 lb butter
1/2 lb mozzarella cheese - grated
1 T salt
2 t pepper
1 t granulated garlic
the bacon and the onion including all the bacon grease

cut the potatoes length-wise and scoop out the pulp into the pot. heat on low until nice and hot. if it's too thick, thin with milk.

I prefer to serve it in the potato skins, but bowls work just as well.

toppings:
chopped gr onion
sliced mushrooms
grated cheddar cheese
more bacon, if desired

serve with crusty bread, and the rest of the chardonnay ;-)
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Hobbit Soup....aka Grilled Portabella and Sausage Soup [Jan. 2nd, 2007|12:01 am]

I got this recipe from D, who got it from a former greenhouse groupie, who used to be a chef at someplace fancy in town, and got it from one of the other chefs he worked with. I rarely make it exactly as written, but it's fine, fine stuff.

By the way, this makes a metric ton of soup. Really. And it's rich stuff, so you don't want 3 bowls at a time. Plan on freezing about half the batch for later.


1 3/4 oz Custom Gold Label chicken base
3/4 oz Custom Gold Label mushroom base
Dissolve these in 2 quarts water.

6 oz butter
6 oz diced onions
2 cloves garlic, minced
flour--start with 1 c and adjust based on amount of liquid
Saute onions and garlic in butter. Add flour, sitrring with a wire whisk, until mixed well. Add stock and bring to a boil.

2 lbs portabella mushrooms, grilled, diced
12 oz Italian sausage, cooked and julienne cut
1 qt diced tomatos, drained
1/2 oz fresh basil leaves, chiffonade
1 qt heavy cream
Add mushrooms, sausage, tomato, and basil. Bring to a boil. Add heavy cream and simmer for 5 minutes.

Yield: 1/2 gallon soup.
(Or so sayeth my photocopy of the recipe. Somehow, every time I've made this, I've had at least a gallon and a half.)

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