10th December 2007

    Latin Tomato and Mushroom Soup


    Tonight I made a soup adapted from The Mushroom Lover’s Mushroom Cookbook: a chicken broth-based soup with plenty of veggies, chicken, and sauteed mushrooms. The original recipe suggests huitlacoche (also known as ‘corn smut’), but I couldn’t find any here in Seattle.

    Chris says:

    This is really good — and a nice change of pace from the Great Bowls of Fire soup/stews; most of those seem to have tomato bases.

    Lisa says:

    Yeah this one’s a bit thinner because of the broth — but really good. And not too spicy.

    Chris says:

    Yeah, not real hot peppers in here, but they do add flavor. I’m going to make this one again when I stumble across some of that corn smut!

    Latin Tomato and Mushroom Soup
    ——————————
    6 cups chicken broth
    1 14.5 oz can black beans, drained
    1 cup shredded chicken
    1 cup corn kernels
    1/2 cup tomato puree
    4 green onions, thinly sliced, white and green parts separated
    1 large anaheim pepper
    1 small poblano pepper
    2 large portobello caps
    1/4 cup chopped cremini mushrooms
    1 tbsp olive oil
    1/2 cup cilantro, chopped
    1 tbsp lime juice
    tortilla strips *

    Combine the stock, chicken, corn, tomato puree, whites of green onion, peppers, and black beans in a large pot over high heat and bring to a boil. Reduce the heat, cover, and simmer 15 minutes.
    Meanwhile, heat a skillet over medium heat and sautee the mushrooms in the olive oil until they give up their juices. Set aside.
    Stir in the mushrooms, cilantro, lime juice, and green onions, and simmer for 2 minutes. Season with salt and pepper.
    Serve hot, sprinkling each bowl with tortilla strips.

    * To make tortilla strips, cut 2-3 corn tortillas into thin strips, spray with cooking spray and bake in a 400F oven for 10 minutes or until crisp.

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    posted in Main Dishes, The Mushroom Lover's Cookbook | 5 Comments

    13th November 2007

    Spicy Vegetarian Chili

    With the impending move and my taking evening classes, we haven’t had a lot of time to cook at home as of late. Lisa did, however, have the time to whip up this hearty, beany (ahem) chili last week. The recipe comes from Elise’s site, with a few small changes, as shown below:

    Spicy Vegetarian Chili
    ———————-
    1 1 lb eggplant, cut into 1-inch cubes
    2 medium portabello caps
    Olive oil
    2 yellow onions, chopped
    3 cloves garlic, minced
    1 medium zucchini, diced
    2 large red bell peppers, seeded, diced
    1 jalapeño peppers, seeded, finely minced
    1 28 oz can Italian plum tomatoes
    1/2 cup red wine
    1 tbsp chili powder
    1 tbsp ground cumin
    1 tsp fennel seeds
    2 tsp dried oregano
    1 1/2 cup cooked white beans (1 15-ounce can, drained and rinsed)
    1 1/2 cup cooked kidney beans (1 15-ounce can, drained and rinsed)
    zest of one lemon
    3 tbsp lemon juice
    1 tsp sugar
    1/3 cup chopped fresh cilantro
    Salt and freshly ground black pepper to taste

    1. Preheat oven to 350°F. Place the eggplant and mushrooms in a roasting pan and toss with a tablespoon of olive oil. Cover with foil and bake for 30 minutes, stirring once. Remove from oven.
    2. Heat 2 tbsp olive oil on medium heat in a large saucepan. Add onions and cook for 4 minutes. Add garlic, cook for a minute more. Add zucchini, red bell peppers, and jalapeños. Cook 5 more minutes, stirring occasionally.
    3. Coarsely chop the canned tomatoes, and add them to the pot, including their liquid. Add the wine, cumin oregano, fennel, and chili powder. Stir in the eggplant and simmer for 20 minutes over low heat.
    4. Add beans, lemon zest, lemon juice, sugar, and cilantro. Add the salt and freshly ground pepper to taste. Simmer for 5 minutes.

    Serve with sour cream and top with chopped green onions. Get your beans on.

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    posted in Main Dishes | 0 Comments


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