shiitake-mushroomsCream of Mushroom Soup

2 ½ lb. Mushrooms, chopped
8 oz. Leeks, whites, thinly sliced
4 oz. Celery, finely chopped
3 oz. Butter
2 ½ qt. Chicken stock
2 ea. Thyme, sprigs
24 fl oz. Heavy cream, heated
1 tsp. Salt, to taste
½ tsp. Pepper, to taste
1 Tbsp. Lemon juice, to taste

1. Fry the chopped mushrooms, leeks, and celery in butter.
2. Add stock and thyme; simmer for 10 minutes. Discard thyme.
3. Puree in blender, strain through cheesecloth or a fine strainer.
4. Add heavy cream, return to a simmer, season with salt, pepper, and lemon juice to taste.
5. Garnish with the cooked, diced mushrooms.

10 oz. Mushrooms, diced, cooked

Autumn Squash Apple Cider Soup

2 ½ lbs.    Butternut squash, diced
3 oz.        Vegetable oil
12 oz.    Onions, chopped
12 oz.    Leeks, chopped
6 oz.        Carrots, chopped
6 oz.        Celery, chopped
1 tsp.    Ginger, ground
¼ tsp.    Allspice, ground
½ tsp.    Nutmeg, ground
½ tsp.    Cumin, ground
1 tsp.    Salt
6 oz.        Dry white wine
1 ½ pts.    Cider
2 qts.    Chicken Stock
1 ea.        Standard Sachet d’Epices*
4 ea.        Star anise
5 ea.        Parsley stems
10 ea.    Whole black peppercorns
2 ea.        Thyme, sprigs
To taste    Salt
To taste    Pepper

1. Roast squash in 425° oven until soft. Puree and reserve.
2. Heat oil in large stock pot and sauté onions, leeks, carrots, and celery with ground spices until soft.
3. Deglaze with wine and cider. Add squash, stock, and Sachet d’Epices; simmer until all ingredients are tender.
4. Remove sachet. Puree the soup. Adjust consistency with additional cider or stock. Add salt and pepper to taste.
To serve: Ladle into soup bowls. Garnish with chopped chestnuts & a sprinkle of cinnamon, with toasted squash seeds or almond slices, or with diced Granny Smith apples, if desired. Or dust lightly with ground cumin and a dollop of sour cream.

Butternut Squash Soup


¾ oz.    Ginger root, minced
12 oz.    White wine
1 oz.        Vegetable oil, as needed
6 oz.        Onions, medium dice
6 oz.        Celery, medium dice
1 Tbsp.    Garlic clove, chopped
2 lbs.    Butternut squash, cooked
3 qts.    Chicken Stock
8 oz.        Heavy cream
1 tsp.    Salt, to taste
½ tsp.    White pepper, to taste

1. Heat the ginger and wine until nearly at a boil. Remove from the heat; steep until cooled to room temperature. Strain. Reserve wine.
2. Heat the oil; sweat the onion, celery, and garlic until limp.
3. Peel, seed, and dice the squash. Add it to the pot along with the infused wine and chicken stock.
4. Simmer until the vegetables are soft; about one hour.
5. Puree soup.
6. Add the heavy cream. Return the soup to just below a simmer. Adjust seasoning to taste with salt and pepper.

Vegetable Soup

3 lbs.    Beef shank, sliced 3 in. thick
1 gal.    White Beef Stock
4 oz.        Leeks, white only, sliced thin
8 oz.        Onions, diced
4 oz.        Carrots, peeled and diced
4 oz.        Celery, diced
6 oz.        Turnips peeled and diced
4 oz.        Green cabbage, shredded
2 oz.        Butter, as needed
3 ea.        Garlic cloves, minced
1 ea.        Standard Sachet d’Epices*
4 oz.        Potatoes, ¼ inch dice
4 oz.        Lima beans
4 oz.        Corn kernels
4 oz.        Tomato
1 tsp.    Salt, to taste
½ tsp.    Pepper, to taste
¼ tsp.    Nutmeg, ground, to taste
¼ c.        Parsley, flat leaf, chopped

1. Simmer the beef shank in stock until very tender. Strain and degrease broth.
2. When the meat is cool enough to handle, dice and reserve for garnish.
3. Fry leeks, onions, carrots, celery, turnips, and cabbage in  butter until limp.
4. Add garlic and sauté until aroma is apparent.
5. Add reserved beef broth and sachet d’epices; simmer for approx. 10 minutes.
6. Add the potatoes, beans, corn, and tomato. Continue simmering 20 minutes.
7. Adjust the seasoning with salt, pepper, and nutmeg to taste.
8. Garnish with parsley.

*Standard Sachet d’Epices

3 or 4    Parsley stems
½ tsp.    Thyme
1 ea.        Bay leaf
½ tsp.    Black Peppercorns cracked
1 ea.        Garlic clove, crushed

1. Place all ingredients on a piece of cheesecloth approx. 4” square. Gather up the edges and tie with butchers twine, leaving a long tail of string to tie to the stockpot handle.
Note: Cloves, dill, tarragon stems, juniper berries, star anise, allspice and other herbs and spices may be used in addition to or in place of the ingredients called for above. This depends on the recipe being used. (One Sachet is good for 1 gallon of liquid)