Mushroom and Vodka Soup

Getting back into the routine after a long, relaxing holiday weekend with the family.  This is the soup I referenced last week:

2c chicken broth

2c Basic Vodka Sauce - recipe here

1c half & half

2c. mushrooms, rough chopped

2 TBSP fresh basil, chopped

1.  Make the vodka sauce. 

2.  In a medium size pot, combine the broth, vodka sauce, and half & half.

3.  Bring to a simmer over medium heat.

4.  Stir in the mushrooms and continue cooking, stirringoccasionally, for about 15 minutes.

5.  Garnish with additional basil and serve immediately.

Served with Sourdough and Havarti w/dill paninis.

Cheers!

Basic Vodka Sauce

This is my second post about vodka sauce.  The original one, here, is a heavier sauce and great for a hearty pasta meal.  This one is lighter in taste and texture, which made for a wonderful base for last night's soup (that's my next post).  For now, here's the sauce recipe:

1/4c butter

1 medium onion, diced

3 cloves garlic

1/2c vodka

1 (28oz.) can crushed tomatoes

1c heavy cream

1.  In a medium size pot, over medium heat, saute onion and garlic in butter until soft and aromatic.

2.  Add vodka.  Continue cooking, stirring occasionally, for about 5 minutes.

3.  Add crushed tomatoes and reduce heat to low. 

4.  Allow to simmer approximately 20-30 minutes.

5.  Pour in heavy cream and cook for another 20-30 minutes.  

Once you start making your own sauce, you'll never buy the jarred stuff again!

Cheers!

White Wine and Portobello Tortellini Skillet

This was a great dinner on a cold and rainy day.  The flavors afre rich and pair really well with a light salad.

1/2 - 3/4lb. cheese tortellini

2 large portobello mushrooms

1/4c white wine (I used Chardonnay)

1 TBSP fresh parsley, chopped

3 cloves garlic, minced

8 oz. Alfredo sauce

salt and pepper to taste

1/3c. Parmesan cheese, grated

1.  Cook pasta accordin gto package directions, drain, and set aside.

2.  Meanwhile, prepare mushrooms by removing stems and slicing thin.         

3.  In a medium skillet over low heat, combine wine, parsley, garlic, and mushrooms; stirring frequently, saute for approximately 5 minutes or until mushrooms are cooked through.               

4.  Remove skillet from heat and slowly add Alfredo sauce, stirring to blend; season with salt and pepper to taste.               

5.  Add tortellini and stir to coat.

6.  Garnish with Parmesan cheese and serve immediately.               

 Cheers!

White Wine and Herb Mushrooms

I am loving mushrooms lately and these were absolutely fabulous over grilled steaks.

1-1/2 teaspoons olive oil

1/2lb. fresh mushrooms

1/2 tsp. Italian seasoning

1/8c white wine (I used Chardonnay)

1 1/2 tsp. garlic, minced

salt

pepper

1 TBSP fresh chives, chopped

1.  Heat the oil in a skillet over medium heat.

2.  Add mushrooms and season with Italian seasoning; cook approximately 10 minutes, stirring frequently.               

3.  Add the garlic and white wine.  Continue cooking and stirring another 5 minutes or so.

4.  Season with salt and pepper, to taste and sprinkle with chives.  Serve immediately.           

Cheers!