By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of ACF Chefs de Cuisine of St. Louis Inc. Serves 4 Soup: 1 strip Peppered Bacon – julienned 1 strip Peppered Bacon – diced 3 T Unsalted Butter 1/4 C Yellow Onion – diced 1/4 C Celery – diced 2 C Mushrooms(Cremini, Shiitake or White Button) – trimmed 1/2 t Garlic – minced 1/4 C All-purpose flour 2 T Madeira 2 T Sherry 2 C Chicken Stock 1 C Heavy Cream 1 C Smoked Gouda Cheese – grated 1/8 t Fresh Thyme Leaves 1 Bay Leaf Salt & Freshly Ground Pepper, to taste Croutons: Clarified butter Crustless Bread – diced Fresh Thyme Leaves Shiitake Bacon: 1/4 C Shitake Mushrooms – thinly sliced mushroom caps 1 t Mushroom Soy 1 t Olive Oil To make Soup: Cook julienned bacon in large pot until crisp; remove with slotted spoon, drain; reserve for garnish. Add diced bacon to pot; cook until nearly crisp. Add butter, onion, celery and mushrooms; cook until mushrooms release liquid. Add garlic; cook 1 more minute. Stir in flour; make roux. Stir in Madeira and sherry. Whisk in chicken stock. In separate pot, heat cream and cheese together; stir until cheese melts. Puree mixture in blender; fold into soup base. Add thyme and bay leaf; season to taste with salt and pepper. Continue to cook until all flour taste disappears. Remove bay leaf before serving. To make Croutons: Heat clarified butter in skillet; add bread cubes and thyme. Toast over medium heat until golden brown and crisp. To make Shiitake Bacon: Preheat oven to 250°F. Combine mushrooms, soy and olive oil; toss to coat. Lay mushroom pieces out on baking rack; bake until crisp. To Finish and Serve: Ladle soup into bowls; garnish with reserved julienned bacon, croutons and shiitake bacon. Chef’s Note: This soup is a nice variation on a classic and works well on a variety of menus. Beverage recommendation: Amontillado sherry or 2005 Brandborg “Northern Reach” Pinot Noir
Smoked Gouda Peppered Bacon Mushroom Soup
Smoked Gouda Peppered Bacon Mushroom Soup taste great. From dinner recipes, budget menus and healthy diet selections, you’ll easily find any recipe you need.
Ingredients:
Directions:
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By Chris Desens, CEC, AAC, executive chef, The Racquet Club Ladue, St. Louis, a member of ACF Chefs de Cuisine of St. Louis Inc. Serves 4 Soup: 1 strip Peppered Bacon – julienned 1 strip Peppered Bacon – diced 3 T Unsalted Butter 1/4 C Yellow Onion – diced 1/4 C Celery – diced 2 C Mushrooms(Cremini, Shiitake or White Button) – trimmed 1/2 t Garlic – minced 1/4 C All-purpose flour 2 T Madeira 2 T Sherry 2 C Chicken Stock 1 C Heavy Cream 1 C Smoked Gouda Cheese – grated 1/8 t Fresh Thyme Leaves 1 Bay Leaf Salt & Freshly Ground Pepper, to taste Croutons: Clarified butter Crustless Bread – diced Fresh Thyme Leaves Shiitake Bacon: 1/4 C Shitake Mushrooms – thinly sliced mushroom caps 1 t Mushroom Soy 1 t Olive Oil To make Soup: Cook julienned bacon in large pot until crisp; remove with slotted spoon, drain; reserve for garnish. Add diced bacon to pot; cook until nearly crisp. Add butter, onion, celery and mushrooms; cook until mushrooms release liquid. Add garlic; cook 1 more minute. Stir in flour; make roux. Stir in Madeira and sherry. Whisk in chicken stock. In separate pot, heat cream and cheese together; stir until cheese melts. Puree mixture in blender; fold into soup base. Add thyme and bay leaf; season to taste with salt and pepper. Continue to cook until all flour taste disappears. Remove bay leaf before serving. To make Croutons: Heat clarified butter in skillet; add bread cubes and thyme. Toast over medium heat until golden brown and crisp. To make Shiitake Bacon: Preheat oven to 250°F. Combine mushrooms, soy and olive oil; toss to coat. Lay mushroom pieces out on baking rack; bake until crisp. To Finish and Serve: Ladle soup into bowls; garnish with reserved julienned bacon, croutons and shiitake bacon. Chef’s Note: This soup is a nice variation on a classic and works well on a variety of menus. Beverage recommendation: Amontillado sherry or 2005 Brandborg “Northern Reach” Pinot Noir
