In one of last week’s posts, I shared about the “Hearty Fall Soups” Class at Orson Gygi which I attended. Fabulous class with delicious food. I have had requests for a couple of the recipes; the Mulligatawny Soup and the Cream of Mushroom. Both are wonderful; especially this time of year. These recipes came from restaurants and yield 12 & 20 servings respectively. Please adjust accordingly.
Chef Ken Morlino, CEC
6 tablespoons unsalted butter
36 ounces mirepoix (mixture of 50% onions, 25% carrots, 25% celery)
6 tablespoons flour
6 teaspoons curry powder
3 quarts chicken stock
1 1/2 cups chicken meat, cooked, diced
3/4 cups green apple, diced
1 1/2 cups sliced mushrooms
12 fluid ounces milk, warm
salt and pepper, to taste
In a saucepot, heat the butter over medium heat, brown the chicken.
Remove chicken, add the mirepoix and saute for 5 minutes.
Add the flour and curry powder and cook to form a blond roux.
Add the chicken stock. Bring to a simmer and cook for 15 minutes.
Add the chicken, apple and mushrooms and cook for 15 more minutes.
Finish with the warm milk and season with salt and white pepper.
Garnish with a puff pastry and carmelized apples.
This recipe yields 3 Quarts/12 Servings
Cream of Mushroom Soup:
Chef Todd Leonard CEC
1/4 pound whole butter
1 each medium yellow onions, peeled and small diced
1 1/2 cups celery, cleaned and small diced
1/2 tablespoon dry thyme
1 tablespoon garlic, minced
1 tablespoon shallots, minced
2 1/2 pounds mushrooms, sliced
1/4 gallon vegetable stock
1/8 cup cooking sherry, cream sherry
2 ounces butter
1/4 cup flour
1 1/4 quarts heavy cream
1 1/4 quarts whole milk
1/2 teaspoon worcestershire sauce
1/2 teaspoon red wine vinegar
1/2 tablespoon tabasco sauce
salt and pepper, to taste
In a large stock pot add the mushrooms, thyme and vegetable stock to create and essance of mushrooms and simmer for about 1/2 hour
In a large stock pot sweat the onions, celery, garlic, and shallots together with the butter.
Add the flour to make a roux and stir well to combine.
Deglaze with the sherry and reduce a bit to soak up.
Add the mushroom essance and stir in well to create a veloute, simmer for about 10 minutes.
Temper the cream and milk with some of the hot soup and then add the cream and milk in to the soup and stir well.
Bring to a simmer and season with remaining ingredients and simmer as needed to develop the flavors.
Yields 1 1/4 gallons/20 servings.
Of course since it was taught by a Chef there was a lot of tasting, adding more of this, less of that. As Chef Todd shared with the class, “A recipe is a guide, but the best adjustments are made with your head and mouth.”
I look forward to many more wonderful classes at Orson Gygi
; including one this week. Enjoy these recipes.