Wednesday, July 14, 2010

Creamy Mushroom Soup with Cheese Crostini

I have some very fun news... Grey's Anatomy is taping outside my apartment tomorrow! I saw people scouting the location yesterday, then there were signs by my mailbox saying that an episode of Grey's Anatomy is going to be filming on Thursday from 7am-2pm. Too bad I will be at work most of that time.. I will let you know if I see anything exciting...McDreamy anyone?!?!

I was at the end of my menu the other day and by that time I usually have NOTHING left in my refrigerator. I got to take home some mushrooms from work and then I came across this recipe and realized by miracle that I had all the ingredients for this soup! It was very easy and yummy! Jeffrey told me one day that he didn't really like mushrooms (after I had been making mushrooms dishes for all these months) but I blended up these so he didn't know what they were and he ate it up!

Creamy Mushroom Soup
4 Tb butter (lately I have been using 1/2 butter and 1/2 olive oil in recipes to cut down on calories)
12 oz mushrooms sliced
1/4 tsp salt
1/8 tsp pepper
1/2 onion chopped
1 Tb chopped garlic
1/4 cup dry marsala (I used plain white wine)
2 Tb flour
3 1/2 cups vegetable broth (I only had like 2 cups so I substitute the rest with chicken broth)
1/2 cup heavy cream ( you can also substitute some of this with half and half for lower calories)
1 teaspoon thyme
1 teaspoon lemon juice

Chop onions and garlic.
Melt butter in saucepan, add mushrooms salt and pepper. Cook until tender.
Add onions and garlic. Cook until onion is tender.
Add white, stir frequently. Cook until most of the liquid evaporates.
Add flour and cook stirring for 2 minutes.
Stir in cream, broth, lemon juice and thyme.
Use an immersion blender to chop coarsely. You do not want to puree it.
Simmer for about 10 minutes, stirring frequently until thickened.
Now you know how much I love my truffle oil! Mushrooms and truffle oil go hand and hand so I couldn't resist! Stir in 1 Tb of Truffle oil if you want to turn this soup into heaven..

slices of french bread
garlic (the pre-minced kind from a jar)
block of parmesan, enough shaved to cover toasts
Slice bread
Spread a very thin layer of margarine on each bread and top with garlic.
Use a vegetable peeler to shave parmesan.
Top each bread with slices of parmesan.
Bake on 400 until golden (about 10 minutes)
This was very tasty!

You may have noticed my mentions of lower calories and such... I have defiantly gained some newly-wed weight (so maybe it is because of this blog rather than the "being married" part). I am going to try to make some less calorie dishes in my next menu. I will keep you informed if it is a dish that is low in fat.

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