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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.

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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!

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Me and Jenna at the Main Street Christmas lights parade!

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Me and my Mom at the Loew’s Christmas Market!

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

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.

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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.

Related Posts:
Recipe: Chorizo Soup
Recipe: Beet Soup 
Recipe: Tomato Fennel Soup

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