Subj : 1/22 Nat'l Soup Swap - 4
To   : All
From : Dave Drum
Date : Thu Jan 20 2022 15:37:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Mushroom Soup Gratinee
 Categories: Mushrooms, Wine, Vegetables, Breads, Cheese
      Yield: 6 Servings
 
      3 tb Extra-virgin olive oil
      1 lb Cremini mushrooms; very
           - finely minced, as for
           - duxelles
      1 lg Red onion; sliced thin
      4 cl Garlic; sliced
  1 1/2 lb Shiitake mushrooms; stems
           - discarded, sliced thin
           Salt
      5 c  Mushroom or vegetable stock
      1 c  Dry red wine
      2 tb Red miso
           Ground black pepper
    1/2 ts Ground cloves
    1/2 ts Ground ginger
      6 sl Sourdough bread; about 3"
           - diameter
      6 oz Gruyere; shaved thin
 
  Heat oil in a large saute pan. Add minced mushrooms and
  sauté on low until they glisten with moisture, about 5
  minutes. Remove 1/3 cup and set aside. Add onion and
  garlic to pan and cook, stirring, until the onion wilts.
  Add shiitakes and a dusting of salt, increase heat to
  medium and sauté, stirring, until mushrooms have
  softened, 5 minutes or so. Stir in stock and wine, bring
  to a simmer and cook 15 minutes.
  
  Place miso in a dish and dissolve in a few tablespoons
  of the cooking liquid, then stir back into the pan. Add
  pepper to taste, cloves and ginger. Simmer, partly
  covered, about 30 minutes. Check consistency, adding a
  little water if needed. Adjust salt and pepper. Soup can
  be finished and served at once, or set aside, then
  reheated and finished.
  
  To serve, heat broiler. Transfer soup to a 3 quart
  ovenproof dish or casserole. Toast bread. Spread
  reserved minced mushrooms on each slice and cover with
  cheese. Float slices on top of soup. Place dish under
  the broiler long enough to melt and lightly brown the
  cheese, then bring to the table and serve into bowls.
  Alternatively, the soup can be divided into individual
  oven-proof bowls, each topped with toast, mushrooms and
  cheese, and broiled.
  
  By: Florence Fabricant
  
  Yield: 6 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
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.... Dachshund: Half a dog high by a dog and a half long.
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