This recipe by far is the best cream of mushroom soup I’ve ever had.  It is not my recipe, it’s actually Ina Garten from the Food Network’s recipe.  She is one of my favorite chef’s on the Food Network.  Follow this recipe exactly and you’ll wow your friends and family.  It pairs well with some lightly toasted sour dough bread.  Please comment back and let me know what you think.

Ingredients:

5 ounces fresh shiitake mushrooms
5 ounces fresh portobello mushrooms
5 ounces fresh cremini (or porcini) mushrooms
(or just get the best variety you can find at the local super market)
1 tablespoon good olive oil
1/4 pound (1 stick) plus 1 tablespoon unsalted butter, divided
1 cup chopped yellow onion
1 carrot, chopped
1 sprig fresh thyme plus 1 teaspoon minced thyme leaves, divided
Kosher salt
Freshly ground black pepper
2 cups chopped leeks, white and light green parts (2 leeks)
1/4 cup all-purpose flour
1 cup dry white wine
1 cup half-and-half
1 cup heavy cream
1/2 cup minced fresh flat-leaf parsley

Directions:

Clean the mushrooms by wiping them with a dry paper towel. Don’t wash them! Separate the stems, trim off any bad parts, and coarsely chop the stems. Slice the mushroom caps 1/4-inch thick and, if there are big, cut them into bite-sized pieces. Set aside.

To make the stock, heat the olive oil and 1 tablespoon of the butter in a large pot. Add the chopped mushroom stems, the onion, carrot, the sprig of thyme, 1 teaspoon salt, and 1/2 teaspoon pepper and cook over medium-low heat for 10 to 15 minutes, until the vegetables are soft. Add 6 cups water, bring to a boil, reduce the heat, and simmer uncovered for 30 minutes. Strain, reserving the liquid. You should have about 4 1/2 cups of stock. If not, add some water.

Meanwhile, in another large pot, heat the remaining 1/4 pound of butter and add the leeks. Cook over low heat for 15 to 20 minutes, until the leeks begin to brown. Add the sliced mushroom caps and cook for 10 minutes, or until they are browned and tender. Add the flour and cook for 1 minute. Add the white wine and stir for another minute, scraping the bottom of the pot. Add the mushroom stock, minced thyme leaves, 1 1/2 teaspoons salt, and 1 teaspoon pepper and bring to a boil. Reduce the heat and simmer for 15 minutes. Add the half-and-half, cream, and parsley, season with salt and pepper, to taste, and heat through but do not boil. Serve hot.

Couscous is a coarsely ground semolina pasta. The grain is a staple in many North African countries. Recently, it’s popped up on American menus and dinner tables like wild fire. Easy prep couscous is available in any grocery store. It’s a great alternative to rice, which can get pretty boring.

I prefer to cook my couscous in chicken stock.  It gives it a greater depth of flavor.  Below is a recipe for couscous as a main dish:

1 box of plain couscous.  (Make desired amount of couscous.  Follow recipe on box, be sure to use chicken stock or vegetable stock instead of water)

½-cup balsamic vinegar
1 teaspoon Dijon mustard
2 cloves garlic, coarsely chopped
1 cup olive oil

In a small bowl, whisk together the vinegar, mustard and garlic, slowly add the olive oil and whisk until combined. Season with salt and pepper.

1 green zucchini, quartered lengthwise
1 yellow zucchini, quartered lengthwise
6 spears asparagus, trimmed
10 cherry tomatoes
1 red bell pepper, quartered and seeded
1 yellow bell pepper, quartered and seeded

10 white button mushrooms, halved

You can substitute any of the above vegetables with any other vegetable you like.  You are going to take half of your marinade and cover the vegetable with it.  Let sit for about 10 minutes, then grill or George Foreman them. 

¼-cup basil chiffonade (stack leaves, roll in a cigar shape and cut crosswise into thin strips)
¼- cup coarsely chopped flat-leaf parsley

Toss these herbs into the couscous and place into large bowl.  Stack grilled vegetable on top of couscous, drizzle a small amount of olive oil over vegetables, along with salt and pepper.  Use the remainder of the marinade to drizzle on top of the complete dish.  This can be served warm or at room temperature.

You can add grilled shrimp, scallops, chicken or tofu to this and make it a manlier dish!