Eeee only 5 more sleeps until Christmas and I have been sipping on wine and bubbles before laying my head down every night to a winters nap… oops.
Tis the season.
I’ve been having a wonderful time spending the last little while with family and friends who are like family. Dinners, concerts, markets and parades. Here’s just a few snaps!
So much fun but so, so cold. When I get home from all of these activities I love a hot bowl of soup to warm up. My favourite is a mushroom soup I learned how to make while watching a Christmas Special on the Food Network Canada featuring Anthony Sedlak.
Anthony Sedlak passed away in the summer of 2012. He was way too young to go and such a talented chef (and easy on the eyes while watching cooking shows). I still love every recipe I have made of his, but especially this soup over the holidays. Here’s his exact recipe, nothing needed to be changed. Warms my heart and soul.
Anthony’s Mushroom Soup
What You’ll Need
- ¼ cup butter
- 1 tablespoon olive oil
- 1 white onion, finely diced
- 2 cloves garlic, finely diced
- 2 leeks, whites only, finely chopped
- 2 sprigs fresh thyme
- 2 sprigs fresh tarragon
- 1 cup white wine
- ¼ cup sherry
- 2 cups mixed forest mushrooms (buttons, Crimini, Oysters and Chanterelle mushrooms)
- 2 cups chicken or vegetable stock
- 1 cup whipping cream
- 2 tablespoons dark soya sauce
- 1 tablespoon sherry wine vinegar
- ¼ cup parmesan cheese, grated
- coarse salt and freshly ground black pepper to taste
What To Do
Combine the butter, olive oil, onion, garlic and leeks in a large soup pot. Sweat for about 2 minutes. Add thyme, tarragon, white wine and sherry, cover and place over medium-high heat. Allow the mixture to cook until the onions are soft and translucent (about 7 – 8 minutes). Remove the lid and add the mushrooms. Cook the mushrooms, until they begin to sweat and loose volume (about 2 – 3 minutes). Add the stock and whipping cream and bring the mixture to a simmer. Add the soya sauce and allow the mixture to cook for an additional 10 – 15 minutes. Add the sherry wine vinegar and season the soup with coarse salt and freshly ground pepper. Blend the mixture in a standing blender until it is uniform and smooth. Serve hot with a bit of bread on the side.