Famous Recipes – Thanksgiving Recipes – CREAMY MUSHROOM SOUP

Famous Recipes – Thanksgiving Recipes – CREAMY MUSHROOM SOUP

Makes 8 servings

3 tablespoons margarine, divided
1 heaping cup chopped onions
2 medium potatoes, peeled and diced
2 large celery stalks, with leaves, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon each: dry mustard, dried basil, and dried thyme
1/4 cup dry white wine, optional
12 ounces white mushrooms, wiped clean and sliced, divided
6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried
shiitakes
2 cups canned or cooked navy beans or cannellini
freshly ground pepper to taste
1/4 cup minced fresh parsley
 
Heat two tablespoons of the margarine in a large soup pot. Add the onions
and sautee over moderate heat until golden. Add the next 5 ingredients and
bring to a boil. Add the seasonings and wine; cover and simmer over moderate
heat for 15 minutes.
 
Add half of the sliced white mushrooms and simmer another 10 minutes. Remove
the soup from the heat and let stand several minutes.
 
If using fresh shiitake or other wild mushrooms, wipe clean, remove and
discard the stems, and slice the caps. If using dried shiitakes, soak in
warm water for 15 minutes, then remove and discard the stems and slice the
caps. Heat the remaining tablespoon of margarine in a skillet. Add the
reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.

 
Puree the soup in batches, along with the white beans, in a food processor
or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind
in pepper to taste. Before serving, bring to a simmer and cook, covered, for
at least 10 minutes. Adjust consistency with more water if soup is too thick
 Divide among soup bowls and sprinkle each serving with the parsley.

Thanksgiving Recipes – Famous Recipes – JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS

Thanksgiving Recipes – Famous Recipes -

JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS

Makes 8 servings

Jerusalem artichokes are the misnamed underground tubers of a native
American sunflower, they have nothing to do with Jerusalem and are not at
all related to artichokes. In season in the late fall, they are quite
appropriate for a Thanksgiving meal. Those who haven’t had them will find
them surprising and exotic. Though these brown-skinned, knobby roots are not
exactly pretty, their crunchy texture and unusual flavor (a cross between
potato, water chestnut, and turnip) are very pleasant. Do make an effort to
find them — they are becoming more and more easily available and are
sometimes marketed under the name “sunchokes.” But if all else fails,
substitute the crispest t! urnips you can find.
 
1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, stemmed, cored, and cut into rings
2 tablespoons minced fresh dill
2 tablespoons minced fresh parsley
1 to 2 scallions, minced

Dressing

juice of 2 limes
1 teaspoon honey
1/4 cup walnut or hazelnut oil

To finish the salad

1 medium head red-leaf lettuce
cherry tomatoes
2 tablespoons toasted sunflower seeds
 
Trim the Jemsalem artichokes of any excessively dark or knobby spots and cut
into matchstick-shaped pieces. Combine with the next 5 ingredients in a bowl
 Combine the dressing ingredients in a small bowl and stir.
 
Pour over the salad and toss well. Let the salad marinate, refrigerated, for
about 2 hours.
 
Before serving, tear the red-leaf lettuce and place in a serving bowl. Add
the salad and toss well. Surround the edges of the salad with cheny tomatoes
and sprinkle the sunflower seeds over the top.