Cuisinart SB-5600 manual Creamy Mushroom Soup with Roasted Mushroom Croutons

Strain the solids from the cooking liquid, reserving liquid. Place solids and 1 cup of the cooking liquid in the blender jar with the chipotle peppers. Cover and blend on Purée for 20 to 30 seconds until completely emulsified, smooth and homogenous. Return purée to clean saucepan and stir in reserved cooking liquid. Reheat if necessary.

Note: Recipe may be doubled – blend to purée in 2 batches.

Nutritional information per 1-cup serving:

Calories 212 (45% from fat) • carb. 26g • pro. 5g • fat 11g

• sat. fat 3g • chol. 5mg • sod. 973mg • calc. 60mg • fiber 4g

Creamy Mushroom Soup with

Roasted Mushroom “Croutons”

Porcini mushrooms add extra flavor to the soup, and the Roasted

Mushroom “Croutons” make a flavorful garnish.

Makes 8 cups

For the Roasted Mushroom “Croutons”

2tablespoons extra virgin olive oil

1 pound sliced mushrooms

1 teaspoon kosher salt

For the Creamy Mushroom Soup

2ounces dried porcini mushrooms

2cups boiling water

4tablespoons unsalted butter

2cups sliced leeks (½-inch thick)

1cup chopped onion (½-inch pieces)

½ cup sliced celery (½-inch thick)

2 cloves garlic, peeled, smashed and cut in half

1pound sliced mushrooms

1teaspoon thyme

1⁄3 cup dry sherry

3 to 4 cups chicken stock or broth

8ounces russet potato, peeled and cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon ground white pepper

2 tablespoons fresh lemon juice

¼ cup half-and-half or light cream

Preheat oven to 400°F. Line a baking sheet with parchment and drizzle with half the olive oil. Arrange the mushrooms in a single layer, drizzle with remaining olive oil and sprinkle with salt. Toss to coat, then arrange in a single layer again. Place in preheated oven and roast until

mushrooms are browned, crispy and about half their original size. Let cool and reserve to use as “croutons” for the soup.

Place the dried mushrooms in a heatproof bowl. Cover with boiling water and let stand until softened, about 20 to 30 minutes. Drain, reserving the soaking liquid. Pour the soaking liquid through a coffee filter set in a strainer to remove any impurities and reserve.

Heat the butter in a 5-quart Dutch oven type pan over medium heat. Add the leeks, onion, celery, and garlic. Cook until tender and translucent, about 3 to 5 minutes. Add the sliced mushrooms and thyme. Cook over medium-low heat until mushrooms are tender and have given up most of their liquid, about 15 to 20 minutes. Stir in the sherry and cook until reduced to about 1 tablespoon. Add enough chicken stock to the reserve mushroom soaking liquid to make 5 cups and add to the vegetable mixture with the potato and salt. Cover loosely and bring to a boil. Reduce heat to low, and simmer, loosely covered until potato is tender, about 20 minutes. Stir in pepper and lemon juice. Let stand 5 minutes. Strain the solids from the liquid, reserving all liquid. Have a large clean saucepan ready.

Place half the solids in the blender jar with 1½ cups of the liquid. Cover and blend on Purée until smooth, creamy and homogenous, about 30 to 40 seconds. Transfer to the clean saucepan and repeat with remaining solids and 1½ cups of the liquid. Combine with puréed mixture in saucepan. Stir in any remaining liquid, and half-and-half or light cream. Place over low heat to reheat to serving temperature. Serve hot and sprinkle with Roasted Mushroom Croutons.

Nutritional information per 1-cup serving:

Calories 206 (44% from fat) • carb. 23 • pro. 6g • fat 11g

• sat. fat 5g • chol. 18mg • sod. 715mg • calc. 47mg • fiber 4g

Roasted Beet & Tomato Soup with Tarragon

This is a “slow food” soup. It takes a while, but roasting the beets and tomatoes concentrates the flavors and color in this vivid ruby red soup that is scented with just a hint of tarragon. This soup may be served hot or chilled – add a dollop of sour cream or a drizzle of heavy cream if you are feeling indulgent.

Makes 8 cups

2pounds red beets, stems cut to 3 inches in length, greens reserved for another use or discarded

1can (35 ounces) Italian plum tomatoes, drained,

juices reserved

2tablespoons unsalted butter

2cups chopped (½-inch pieces) onions

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