Recipe Exchange

Nothing beats the tastes and smells of home cooking! Do you need to bring a dish to an upcoming event? Perhaps you can find that special recipe you have been looking for in this section. Is there a recipe you have that everyone enjoys? Share it with your neighbors!

The recipe exchange page offers a convenient way to trade your favorite recipes and discover new ones to try. If you would like to share your recipes with others in the neighborhood, please post them here.

Looking for the recipes from the Chez Melange cooking class? Click on the button to the left labeled 'Chez Melange Cooking Class for 1800 PCH' and pick them up from there.

If you need a recipe that you can't find here, let us know and we will scour our personal cookbooks, find it, and post it for you! Email your requests to: Jennifer@LiveAtTheBeach.com

Buon Appetit!!
Mushroom soup with Port and thyme (Print this)
Mushroom soup with Port and thyme

Total time: 2 hours

Servings: 8 servings

Note: Requested by Betty Waldt and Laurie Moar. From Marmalade Café in Westlake Village.

3 tablespoons olive oil, divided

1 cup celery, diced

3 cups white onions, minced

2 tablespoons minced garlic

3 tablespoons thyme leaves, divided

1/4 teaspoon white pepper

1 1/4 pounds cremini mushrooms, divided

1 pound button mushrooms

2 cups Port wine

8 cups chicken stock

2 cups heavy cream

1 tablespoon butter

1 tablespoon flour

1. Heat 2 tablespoons olive oil in a large heavy stockpot on medium-low heat. Add the celery, onions, garlic, 2 tablespoons thyme and white pepper and sauté over low heat until the vegetables are nearly tender, about 10 minutes.

2. Reserve eight cremini mushrooms (to use later for garnish), then mince the remaining cremini and button mushrooms in a food processor.

3. Add the mushrooms to the pot and continue to sauté until all the vegetables are tender, about 5 minutes.

4. Add the Port, bring to a boil, then reduce the heat and simmer uncovered for 30 minutes. Add the chicken stock, bring to a boil, then reduce the heat and simmer 30 more minutes. Add the cream and cook 15 more minutes.

5. Purée the soup in the same pot using a hand-held blender or remove to a blender, process until smooth and return to the pot.

6. In a small pan, melt the butter and whisk in the flour to make a paste to thicken the soup. Add to the puréed mixture, stirring until completely blended. Bring the soup to a simmer again, then reduce heat and continue to cook on low heat for 15 minutes until thickened, stirring often so as not to burn bottom of the pan.

7. Slice the reserved cremini mushrooms. Heat the remaining 1 tablespoon of olive oil in a small sauté pan. Add the sliced mushrooms and sauté until golden brown, about 5 minutes. Use to garnish the soup along with the remaining 1 tablespoon thyme leaves.


-------------------------------------------------------------------------------
Each serving: 429 calories; 7 grams protein; 22 grams carbohydrates; 3 grams fiber; 30 grams fat; 16 grams saturated fat; 86 mg. cholesterol; 734 mg. sodium.

recipe courtesy of www.latimes.com
Brought to you by:Vicki Goorchenko
1800 PCH is compliments of:
Vicki Goorchenko
ABR, CRS, GRI, SRES (CA DRE#00705455)

Vista Sotheby's Int'l Realty
1801 S. Catalina Ave.
Redondo Beach, CA 90277

Send an Email
View Website
Phone:
310.751.0172

Live At The Beach