Richard Goellner (The Realtor that Cooks)
Coldwell Banker Realty

Karen's-Palm Coast Best Mushroom Soup

 

Realtor that cooks, homes, for sale, Best Ever Mushroom Soup, Coldwell Banker, Rich Goellner, sold

Karen's Best Ever Mushroom Soup

INGREDIENTS:

1 large Onion - diced

1 package white button mushrooms - 10 oz sliced

1 package baby portobello mushrooms - 10 oz sliced

10 stalks fresh thyme - leaves removed

1 cup vegetable broth 

1 tsp cornstarch 

1 cup whole milk

1 dried bay leaf

1/2 tbs coconut aminos - liquid aminos as an alternative

1/2 tsp salt

freshly ground pepper

1/2 tsp garlic

INSTRUCTIONS:

In a large saucepan, over medium heat, add the diced onions.  Allow to sweat while slicing the mushrooms.  About 5-7 minutes.

Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.

Stir the onions and mushrooms together.  Add fresh thyme and allow to continue to cook, at least 10 minutes.

You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.

Add the bay leaf, the salt and the liquid aminos to the mushrooms.

Stir the 1 tbs of cornstarch into the vegetable broth.  add mushrooms and stir.  Add milk.

Allow to cook for at least 15 minutes, stirring occasionally.  Taste

and add freshly ground black pepper to taste.

NOTES:

This soup is amazing the next day as well and can easily be doubled or tripled.

To make the soup creamier, you can blend half the soup in a high speed blender (be careful, it's hot).

To thicken the soup even more, you can add a can of drained white beans or boiled potatoes.

A mixture of cremini (baby portobello) and white button mushrooms are best.  However you can use all cremini or all white button mushrooms if you need to.

If you don't have fresh thyme, you can use 1 tsp of dried thyme.

ENJOY!

 

Heidi's-St. Louis-Cheesy Potato Soup

 

Realtor that cooks, homes, for sale, Crock Pot Cheesy Potato Soup, Coldwell Banker, Rich Goellner, sold

 

Heidi's Crock Pot Cheesy Potato Soup 

INGREDIENTS:

6 large peeled, Yukon Gold potatoes cut in 1/2-inch cubes

1 medium onion, diced

3 cloves garlic, minced

1 tsp salt

1 tsp pepper

4-6 cups chicken broth

1 cup cold milk

3 Tbsp all-purpose flour

1/2 cup heavy cream or half and half

1 pound Velveeta Cheese, cut into chunks

Bacon, fried and crumbled, optional

green onion, optional

INSTRUCTIONS:

Add the potatoes, onion, garlic, salt, pepper and the chicken broth to a 4 quart or larger crock pot, stir and cook on high for about 3 1/2 hours OR 6-8 hours on low, until potatoes are completely cooked and fork tender.

At the end of the cooking time, whisk the 3 tablespoons of flour into the 1 cup of cold milk until smooth.  Stir the flour mixture into the potatoes, add the 1/2 cup heavy cream, stir then cover and cook for another 30 minutes.  Add the chunks of cheese and allow to melt.  Garnish with bacon and green onions.

NOTE:

This recipe calls for 4 cups of chicken broth.  You can add another cup at the end if you find the soup is too thick for your liking.   

Patti's French Onion Soup

 

Realtor that cooks, homes, for sale, French Onion Soup, Coldwell Banker, Rich Goellner, Sold

Patti's French Onion Soup

INGREDIENTS:

1/2 lb onions, sliced

1 oz (2 Tbsp) butter

1 tsp superfine sugar

1 Tbsp flour

1 1/2 pints (3 3/4 cups) beef stock

salt & pepper

4 slices French bread

2 oz (1/2 cup) grated Gruyere cheese

INSTRUCTIONS:

Brown the onions slowly in the butter.  Add the sugar and cook for a few minutes.  Add the flour and cook for 1 minute.  Add the stock and bring to the boil, stirring.  Simmer 20 minutes

then add salt and pepper.  Toast one side of the bread then sprinkle cheese of the untoasted side.  Grill until the cheese has melted.  Put a slice of bread in each soup bowl and pour the soup 

on top.  Serves 4

ENJOY!