Cooper's Super Soup -- Four Mushroom Barley

With all the rain we’ve been getting lately in NC (sorry West Coast!), it seems like an excellent time to feature another of Cooper's Super Soups...Four Mushroom Barley. This one goes great with a grilled cheese sandwich on the side, though it's certainly hearty enough to stand on its own. However you want to do it, it's mmm mmm great. This soup got the Two Thumbs Up from Dad.

Four Mushroom Barley Soup

1/2 oz. dried porcini mushrooms
1 cup boiling water
4 tbsp butter
2 cups (16 oz.) small white mushrooms, whole
2 portobello caps, cut in half, thinly sliced
3/4 cup (6 oz.) shitake mushrooms
1/3 cup sherry
1 large onion, diced
2 carrots, diced
2 celery ribs, diced
3 cloves garlic, minced
1/2 cup pearl barley
2 bay leaves
1/2-1 tsp ground marjoram
pinch of dried dill weed
7 cups mushroom stock (see recipe below)
28 oz can crushed tomatoes
salt and pepper, to taste

Place porcinis in 1 cup of boiling water, cover and set aside for 20-30 minutes. Once rehydrated, drain the porcinis, but reserve the water. Once the mushrooms are cool, chop them up.

Melt butter in stock pot or Dutch oven over medium heat.

Throw in mixed mushrooms and cook about 10 minutes or until softened and reduced.

While stirring the mushrooms, add the sherry and let cook for a minute or two so the mushrooms can soak up the flavor. To intensify the flavor, allow the liquid to reduce a bit.

Stir in onion, carrot, celery, and garlic. Cook, stirring occasionally, until onions are translucent.

Mix in barley, bay leaves, marjoram, and dill then cook for another 5-10 minutes.

Add the reserved water from the porcinis, the mushroom broth, and crushed tomatoes. Let simmer covered for about 50 minutes, or until barley reaches desired level of cooking.

Season with salt and pepper to taste.

Cooper's Thoughts

Lessons I learned from my first attempt making this soup:

• Barley grows a lot and is very thirsty. First try had 1-1/2 cups of barley. It made for a great risotto.
• The first time, I used some "fancy" mushrooms (maitake and white beech) in this soup, but they were too mild in flavor to notice. They weren't worth the extra expense.
• Porcinis might be the only fancy mushroom worth spending the extra money on and should not be left out.
• I would make a couple of minor modifications only if you are planning on serving most or all of the soup the day/night of. A little more barley could be added (no more than a 1/4 cup) if you cook the barley to al dente. It will continue to grow in the fridge overnight though (you were warned!). Also, diced tomatoes instead of crushed tomatoes might be better the first serving. After chilling, however, the crushed tomatoes made this soup perfect!
• For the stock on this soup, I had about 6 cups of my sweet and spicy mushroom broth left over and a cup of boxed chicken stock sitting in the fridge. Hopefully you saved the scraps from the Root Vegetable Soup, because that's what goes into the yummy stock (below).

Mushroom Stock

3 quarts of water
All the trimmings from the sweet potato, parsnip, turnip, carrots, and celery root (remove the stems from the celery root, but add a few leaves back in, maybe 4-5).
1 onion, quartered
4 portobello stems
Stems from 8 oz of shiitake
Gills from 2-4 portobellos
2 jalapenos, cut in half

Toss all ingredients in a stock pot and simmer for an hour.

Strain and set aside for later. As an aside, when I made this stock it was for another soup. I almost stopped at just the stock because it was so tasty!

This stock is incredibly flavorful, so it will overpower mild flavors (such as the dill that was added), but it really highlights the mushroomy flavor and adds a bit of heat that keeps everyone wondering where the peppers are.

Fruit Gazpacho

No foolin' -- this is a great cold soup to enjoy as the weather is getting warmer, and just one of the many delicious recipes you'll find in Eat Raw, Eat Well.

Fruit Gazpacho
from Eat Raw, Eat Well (p. 110) with notes by K2

2 cups chopped hulled strawberries
1 cup frozen raspberries (see Tips)
1 cup frozen blueberries
1 cup chopped kiwifruit
1 cup coconut water (see Tips)
1/4 cup freshly squeezed lime juice*
1/4 cup fresh mint leaves
pinch fine sea salt

In a food processor fitted with the metal blade, pulse strawberries, raspberries, blueberries and kiwi until chopped and broken down (it is important to keep the texture at this point). K2: I was a little too enthusiastic so lost some of my texture.

Add coconut water, lime juice, mint and salt.  Pulse to combine.

Serve immediately or cover and refrigerate up to 3 days.

TIPS

(from page 110) You may use any blend of frozen fruit in this recipe. I also like using blackberries, gooseberries or cherries. When making this soup, make sure to use at least 2 cups frozen berries to give the soup body.  K2: I used a frozen berry mix that had blackberries, black raspberries, blueberries and cherries. 

(from page 21) Coconut water, which is the watery liquid inside a young coconut, is nature's electrolyte replacer. It is full of naturally occurring salts and sugars, which help to regulate many bodily functions. It is also a great source of potassium. The best kind is straight from a young organic coconut, but if that is not available the next best thing is pure organic coconut water in cans not lined with biphenol A (BPA) or Tetra Paks. If you're purchasing coconut water, look for high-quality products that don't contain additives or preservatives (many prepared coconut waters have added sugar and other ingredients).

* two small limes will yield 1/4 cup fresh squeezed juice

Cooper's Super Soup -- Sausage and Winter Root Vegetable

FACT – my friend Cooper makes super soups. He and I and another work friend used to do soup exchanges in the winter. Always looked forward to seeing what he would come in with next because they were always D-licious. Then I left for another job and the soup exchange was no more (insert sad face here). So when Cooper approached me about doing a guest post and featuring one of his soup recipes I was totally on board. So now I present for you culinary enjoyment, a super soup.

Cooper’s Super Soup
Sausage and Winter Root Vegetable

1 lb. Italian turkey sausage (spicy!)

2 tbsp. butter

1/2 medium onion, diced

3 cloves garlic, minced

~ 1 tbsp. fennel seed

~ 1 tbsp. crushed red pepper

3/4 cup white wine

2 large carrots

2 small-medium turnips

1 large or 2 small parsnips

1 medium celery root

1 large sweet potato

Salt n pepa (push it to taste)

4 Roma tomatoes, 1/4" dice

~1 tbsp. dried basil

~2 tsp. dried oregano

8 cups vegetable stock

Wash and peel all root vegetables. Cut all into 1/4-1/2" cubes. Set aside for later (see note).

In 2 gallon stockpot/Dutch oven, melt 1 tbsp. butter over medium heat. Remove turkey sausage from casing and brown. Stir to break up chunks. Once browned, remove to paper towel-lined plate with slotted spoon to drain.

Add remaining butter to pot and melt. Add onion and garlic, stirring occasionally until translucent.

Add fennel seed and crushed red pepper flakes. Stir until strongly aromatic, then deglaze with a splash of wine.

Add root vegetables, salt and pepper to taste. Stir until root vegetables until all take up the reddish tint from the sausage grease, and let cook for 5-10 minutes.

Stir in tomatoes, remaining wine, basil and oregano. Add sausage and stock, mix and bring to boil.

Reduce heat and simmer for 1 hour, or until veggies are tender. Remove lid and simmer for up to an additional 15 minutes to reduce stock if necessary.

Cooper Notes

As far as stock goes, this is a free veggie stock soup.  All scraps can be frozen for a future vegetable stock, and the variety of root veggies should make for a broth no one can quite put their finger on.

From my raw taste test, the leaves from the celery root are delicious yet potent, but the stems are very bitter (including the base of the leaf). I think the leaves would make for a very nice addition to a stock (or a garnish) with discretion as they are strongly flavored, but the stems are compost.

On the topic of stock, I used 4 cups of homemade spicy chicken stock (from a white bean chicken chili I had made) and 4 cups boxed veggie stock for my first batch. The homemade stock definitely added to the soup, but boxed chicken/beef broth (and extra hot peppers) might achieve the same flavor.

On preparing the root vegetables – this recipe calls for a lot of washing, peeling, and chopping tough roots. If you don't have a razor sharp peeler/knife or a good sous chef, it can take some time. With my limited cooking space and unfamiliarity with some ingredients, it took me about 40 minutes to prep all the roots.

To keep them from changing color/oxidizing, I had a large mixing bowl with vinegar-water mixture on the side for the roots to soak in (~1 tbsp vinegar with water to cover). From what I've read, any acidic water will do the trick. Just toss in a colander to strain before adding to stockpot.

K2 Note

Thank you, Cooper!  Very much appreciate the share and look forward to more good stuff from your kitchen.

A New England Clam Chowder

 

It's a cold snowy night, so what works better against the cold than a hot bowl of chowder.  Decided to go with the classic original chowder from New England. This one's for you Dad.

A New England Clam Chowder

1 medium white onion, minced
1 tbsp. olive oil
2-3/4 cups milk
1 medium white potato, peeled and small chopped
2 bay leaves
1/2 tsp. dried thyme
1 (6.5 oz.) can minced clams
2 tbsp. butter
fresh cracked black pepper

In a deep saucepot, cook the onions in the olive oil over medium-high heat, until translucent but not browned.

Add in milk, chopped potatoes, bay leaves, thyme, and drained juice from the canned clams.

 

Cover and simmer for 20 minutes, watching to make sure your pot does not boil over.  Possibly speaking from experience, so just saying.

Uncover and add in the minced clams and butter.

Stir until butter is melted and allow to simmer until everything is heated through.  Make sure to stir often.

Serve up with oyster crackers.

NOTE

If you like a slightly thicker chowder, you can substitute half-n-half for regular milk.  Or you can bring the chowder to a boil and then whisk in 1 tbsp. of flour.  Once it's mixed in, drop temperature and simmer until the desired thickness.

Butternut Squash-Apple Soup

 

As the weather gets cooler...somewhere (apparently not in NC)...soup becomes a pretty common go-to dinner move.  So here is something that blends two of my favorite fall edibles, apples and butternut squash.  It's pretty easy to pull together and makes a nice meal, or side dish.

Butternut Squash-Apple Soup

32 oz. vegetable stock
1 small-large (versus large-large) butternut squash, peeled, deseeded and coarsely chopped
3 Honeycrisp apples, peeled, cored, and coarsely chopped
1/2 cup Half-n-Half, at room temperature or slightly heated
salt and ground white pepper to taste

In a large saucepot, bring the vegetable stock to a simmer over medium heat.

Add in the butternut squash and apple pieces, then cover.

 

Cook over medium heat for 20-30 minutes, or until butternut squash is fork tender.

If you like a coarser textured soup, use a potato masher to squush the cooked squash and apples.  If you like smoother textured soup, run it through a blender to puree.

Add in the warm Half-n-Half, and salt and pepper to taste.

Done! With a couple of thick slices of rustic bread on the side, you have a nice belly-filling meal.

Spiced Lentil Soup

I'm on a bit of a soup jag and have a tasty vegetarian one to share with you.  This is another low fat, low cal bowl of deliciousness.

Spiced Lentil Soup

1/2 cup lentils
2 tsp veggie oil
1 medium onion, finely chopped
2 tsp minced garlic
1 tsp garam masala
1 tsp ground coriander
1 tsp cumin
2 tbsp tomato paste
4 cups (32 oz) vegetable stock
1/2 cup water
1 can (11 oz) corn, drained
salt and pepper, to taste
plain yogurt, for garnish
parsley, for garnish

Rinse lentils in cold water and set aside to drain.

In a large saucepan, heat oil.  Saute onion and garlic until soft (but not brown).

Stir in garam masala, ground coriander, cumin and tomato paste.  Add in 4 tbsp of the veggie stock, mixing well.  Cook together for 1-2 minutes.

Add lentils to the pan, then pour in the rest of the stock and water.  Bring mixture to a boil.  Once boiling, reduce heat and simmer for about an hour until lentils are tender.

Stir in the corn, then season to taste.

Serve with a dollop of plain yogurt and garnish with parsley.

NOTES

You can use yellow or white corn (or a mix thereof).

The yogurt dollop is KEY!  Adds another taste level to the dish that you don't want to miss out on.

In case you are out of garam masala like I was or don't have any on hand, you can make some yourself.  Garam masala is simply a spice blend that you can make yourself.  Here is a simple recipe to make your own if you have the ingredients at home.

Garam Masala

1 tbsp cumin
1-1/2 tsp ground coriander
1-1/2 tsp ground cardamon
1-1/2 tsp black pepper
1-1/4 tsp cinnamon
1/2 tsp ground clove
1/2 tsp nutmeg

Steak-n-Potato Soup

Healthy and belly-warming, here's a soup recipe that is as easy as it is delicious.  Low fat, low cal, all good.

Steak-n-Potato Soup

2 tbsp veggie oil
1/2 lb sirloin steak, cut into bite-sized strips
1/2 lb new potatoes, halved
1 medium carrot, diced
2 stalks celery, diced
2 leeks (white parts), sliced
1 qt (32 oz) beef stock
1 (15 oz) can baby corn, sliced
1 tsp bouquet garni
2 tbsp sherry
salt and pepper, to taste
chopped parsley, for garnish

In a large saucepan, heat oil.  Add steak strips and cook, stirring, for 2-3 minutes.

Add potatoes, carrot, celery, and leeks.  Cook, stirring, for 5 minutes.

Add beef stock and bring to a boil.  Reduce heat until soup is simmering then add baby corn and bouquet garni.  Continue to simmer for 20-25 minutes, or until potatoes are cooked through.

Stir in sherry and season to taste with salt and pepper.

Serve with crusty bread and a smattering of chopped parsley.  Serves 4-6 depending on your serving size.

NOTES

You want to look for steak meant for braising or frying.  I bought stir-fry stripped sirloin to save some cutting time.

I used fingering potatoes, but you could use russet, just make sure to cut them into medium dices so that they cook more quickly/easily.

If you are not familiar with bouquet garni, it's a blend of basil, oregano, marjoram, thyme, rosemary, dill, tarragon, and sage.  If you don't have any bouquet garni in the cabinet, you can make up your own blend using a combo of the savory herbs listed above, putting your own twist on the flavor.

Creamy Chestnut & Tilapia Soup

This is a very thick, creamy soup which sits nicely in your belly.  It has a mealy taste, but I like that.  By taking out the tilapia, you can make it a straight-forward vegetarian dish.

Creamy Chestnut & Tilapia Soup

2 tilapia filets (about 3/4 lb)
1 tbsp butter
2 tsp olive oil
2 cups chopped leeks (about 5 small ones)
2 tsp minced garlic
2 tsp salt
1/2 tsp ground nutmeg
3 sprigs fresh rosemary, tied together
2-3 bay leaves
2 cups chopped celery (about 5 stalks)
4 cups diced potatoes (about 1-1/2 lbs = 2 large potatoes)
3 cups vegetable stock
2 cups milk
1-3/4 cups (8.5 oz jar) chopped roast chestnuts
sea salt and fresh ground pepper, to taste
fresh parsley or green onions, to garnish

Lightly oil a medium skillet and warm pan over medium-high heat.  Salt and pepper the tilapia filets on both sides, then place in the heated skillet.  Cover and let cook 3-4 minutes.  Uncover and flip the filets, then cook covered for another 3-4 minutes.  Keep cooking until filets are whitened through.

Once cooked, using your spatula, flake the filets and then set aside.

In a large soup pot, heat butter and olive oil over medium-high heat. 

Saute the leeks with the garlic and salt 5-7 minutes until the leeks are soft and tender.

Add nutmeg and rosemary, then saute for another 1-2 minutes.

Add rosemary, bay leaves, celery, potatoes and vegetable stock.  Bring everything to a boil.  Once boiling, reduce heat, cover and simmer for 5-7 minutes or until potatoes are tender.

Remove pot from heat and discard the rosemary and bay leaves.  Stir in milk and 1 cup chestnuts.

Doing it in small batches, puree the soup in a blender until smooth.

Add the remaining chestnuts and the flaked tilapia, then season with salt and pepper.  Heat lightly and garnish with parsley or green onion then serve.

NOTES

When you chop the leeks, you can use the white part and the tender part of the greens which is all but the super fibrous ends of the greens.

By tying the rosemary sprigs together, they are easy to fish out of the soup and less likely to break off as much in the soup.

For potatoes, you can use pretty much whatever you have on hand.  I used russet because they cook up really well and have a nice mealy texture.  You can use red potatoes if you want a creamier texture.

The original recipe called for half-n-half, but you can use anything you like.  If you want to make it a vegan soup, eliminate the tilapia and use soy or almond milk.

The original recipe I based this on just had chestnuts, the tilapia was an addition requested by the Guinea Pig Mom and it was a really good one, but if you are not a fish fan, you lose nothing by taking it out.

Ravioli Soup

Cooler weather calls for warmer bellies and what does the job better than soup.  Here's a nice vegetarian dish, light but hearty, that will hit the spot.

Ravioli Soup

1 tbsp olive oil
1 small onion, diced
3 medium carrots, peeled and sliced
3 stalks celery, sliced
1 tsp fresh thyme, chopped
1 cup vegetable stock
4 cups water
1 (9 oz) package cheese ravioli
1/3 of a (10 oz) bag, leaf spinach, roughly chopped
salt and pepper to taste
fresh shredded parmesan to garnish

Heat oil in a large pot over medium high heat.  Add onions, carrots, celery, and thyme to oil.  Cook, stirring occasionally until the veggies start to soften up (3-4 minutes).

Add stock and water to the pot.  Increase heat to high, cover and bring to a boil.

Once boiling, add ravioli to pot.  Reduce heat to medium and simmer until the ravioli are tender (about 10 minutes).

Add spinach to the pot and cook until it's wilted.  Season with salt and pepper.

Serve up with some nice fresh artisan bread.  Yum yum.

NOTES

This is a great springboard recipe, lots of room to make it your own.  I used pre-made four cheese ravioli, but you can substitute you own favorite stuffed shell (though if you switch to tortelloni, I wouldn't call it "ravioli" soup anymore).

You can use beef or chicken stock instead of veggie.

You can add any other type of veggie you'd like -- mushroom, zucchini, corn -- just be mindful of when you add it in.  If it's a denser veggie like carrots (any of your squashes) add it earlier.  If it's a lighter veggie like mushrooms, add it later.

You can switch out the type of fresh herb you use as well.

Creature from the Black Bean Soup

I was going to save this for Halloween, but figured in case anyone wanted to make it for that special day, I would give you the recipe now.  Plus, I was really craving black bean soup...which is kind of crazy cuz I don't think I've ever had black bean soup before.  Gotta say, I love it when my experiments comes together.  Two words for you, monstrously delicious!

Creature from the Black Bean Soup

1 (10 oz) can tomato soup
2 (15 oz) cans black beans
3/4 cup veggie stock
1-1/2 tsp minced garlic
1 tsp chili powder
1 tsp cumin
sour cream and green olives, to make eye garnish

Puree one can of black beans and mix in a pot with the tomato soup.  Whisk together and cook over medium-high heat.

Drain, but don't rinse, the second can of black beans.  In a skillet, over medium heat, cook beans with garlic, chili powder and cumin until the liquid from the beans is cooked out.  Add beans to soup pot.

Simmer for 20-30 minutes to allow flavors to blend.

NOTES

Depending on how thick you want your soup to be, you can reserve the bean juice from the drained can and use it to thin out the soup.

If you want it a little kickier, add up to another 1/2 tsp each of the spices.

Serve up in a bowl, put dollops of sour cream next to each other and use the olives to make eyes.

I ate mine with some shredded cheddar and some blue corn chips on the side.  Happy happy belly.