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Mushroom Soup with Grits or Rice
Serves 4 to 6
Ingredients change according to the way they are cut and cooked.
When the onion and mushrooms are finely chopped and cooked briefly, they are light; when cooked long and slow until dark, they become nearly a paste. When the mushrooms are sliced, they change the soup yet again. Marjoram, lemon balm, and mint are perennials in most of the South, with basil dying out at the first December freeze.
3 tablespoons butter
2 medium onions, chopped
1 / 2 pound fresh mushrooms, wild or cultivated, chopped
2 tablespoons all-purpose flour
5 cups chicken stock or broth
1 tablespoon white quick grits, long-grain rice, or wild rice
Freshly ground black pepper
1 teaspoon chopped fresh marjoram, basil, lemon balm, or mint
Heat the butter in a large Dutch oven; add the onions and mushrooms and cook until soft. Stir in the flour. Pour in the stock, stirring, and bring to the boil. Add the grits or rice, reduce the heat, cover, and simmer for 15 to 20 minutes. Season to taste with salt and pepper. Refrigerate or freeze if desired. Bring to the boil and sprinkle with herbs just before serving. This recipe doubles easily: make one to serve and one to freeze.
“As with a hair stylist or massage therapist, there’s something so reassuring about knowing you’re in good hands. When it comes to Southern cooking, take it from our fellow Good Cook member, Carmen M., who said about award-winning cookbook author Nathalie Dupree’s earlier book, ‘I bought [Southern Biscuits] expecting it to be a good book, because Nathalie Dupree had a hand in it.’ Carmen, you’ve got an even better book coming!
Since I write these letters a few months before the catalog is printed, I was lucky to have ripe, juicy, fresh corn for Nathalie’s corn bisque. I’m much more familiar with a New England-style chowder; this soup’s flavor was so intense, thanks to a stock made of the cobs, I didn’t miss the potatoes one bit.
Nathalie and her co-author Cynthia Graubart don’t miss a trick: kick-off-your-shoes comfort food is here alongside formal dishes you’ll want to consume in your Sunday best. They dress up Mastering the Art of Southern Cooking with fascinating lore, from the South’s colonial and antebellum days through the growth of the cities in the twentieth century to today’s rediscovery of eating off the land. It’s the best kind of history lesson…satisfying in every way.”—Beth Goehring
Hardcover Book : 720 pages
Publisher: Gibbs Smith Publishers ( October 15, 2012 )
Item #: 13-580734
Product Dimensions: 9.0 x 11.0 inches
Product Weight: 98.0 ounces (View shipping rates and policies)
Beautiful book, great recipes.
Natalie does it again! I have made several recipes and they have turned out great! The Sweet Potatoe Biscuits are the best!
A great gift too!
Loved reading the book and adding it to my collection of reference books. Have yet to actually make any of the recipes, however, living in the South it has all the ear marks of the Southern traditions. Eagerly looking forward to getting to work in the kitchen with it.
I have been a fan of Ms. Dupree's since she first published CLassic Southern Cooking and went on TV with "New Southern Cooking" on PBS. She's a wonderful teacher. The book is highly detailed making it hard to make a mistake. And with over 600 recipes, they're be plenty of great menus coming our way. Hip Hip Hooray for this fantastically detailed Encyclopedia of Southern Cuisine.
Reviewer: Richard M
I enjoyed reading this cookbook. Will try some of the recipes like making the Preserved Condiments. Nathalie's Watermelon Salad Recipe, she also adds her own personal notes. This cookbook is now part of my collection. This would be a great gift for the Holidays.