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Although my friend Judy is a vegetarian, she eats fish. She enjoys soups like clam chowder, cream of spinach and leek and potato. Unfortunately for Judy and people who do not eat meat or fowl, so-called "vegetarian" soups often are made with chicken stock.
For the past few years, food companies have been preparing vegetable stock in packages and cans. Read the labels carefully because some may contain MSG, sugar or the dreaded high fructose corn syrup.
About a year ago, Whole Foods began carrying mushroom stock. This is a boost for those of us who love the flavor and aroma of heady fungi. One can use it in soup recipes calling for mushrooms. We carnivores add it to coq au vin and use it as a base for mushroom gravy. This is perfect for any beef-with-mushrooms dish.
A few weeks ago, my friend Richard and I enjoyed a tasty potato and mushroom soup at Girasole. I played with the recipe and realized it was easy to prepare. I suspect the chefs at Girasole make their own stock, but the packaged variety fills the bill nicely.
Seafood stock also is a snap to prepare, all one has to do is to save the shells and tails from fresh shrimp. I did just that recently when I made paella. I simply placed the shells and tails in a pot, covered them with cold water, added about a cup of white wine, a bay leaf, a little kosher salt and about a dozen black peppercorns. I brought it to a boil, lowered the heat to a simmer and cooked the stock, uncovered, for about 20 minutes. This is the perfect base for any seafood soup.
Mushroom and Potato Soup
Ingredients:
Olive oil, to cover the bottom of a 4-quart stockpot
1-1/2 pounds of mixed mushrooms, such as cremini, shiitake and white button, wiped clean with damp paper towels and thinly sliced
1 large leek, split down the center, washed thoroughly under cold water and thinly sliced
1 small onion, sliced
2 medium Idaho potatoes, peeled and diced into small pieces
Kosher salt and freshly ground black pepper, to taste
1 32-ounce package of mushroom stock
About 2 cups of cold water
Directions:
Heat the oil over medium. Saute the vegetables for about eight to 10 minutes, or until the mushrooms give up their liquid. Season with the salt and pepper. Add the stock and water. Bring to a boil. Lower to a simmer, place the lid askew and cook for 15 to 20 minutes, or until the potatoes are tender.
Serves four to six.
Note from Phyllis: You can add about one cup of cream at the last minute for extra richness.
Shrimp and Rice Noodle Soup
Ingredients:
2 pounds of large shrimp, peeled, with shells and tails reserved for stock
3 scallions, sliced
4 ounces of straw mushrooms
1 6-ounce can of sliced water chestnuts, rinsed and drained
1/4 pound of bean sprouts
Shrimp stock
1/2 pound of rice noodles
Small handful Thai basil leaves, for garnish
Lime wedges, optional, for garnish
Directions:
Cut the shrimp into bite-size pieces. Place in a 4-quart stockpot and add the scallions, mushrooms, water chestnuts, bean sprouts and stock. Bring to a boil and cook, uncovered, for five to eight minutes or until the shrimp turn pink.
Swirl in the rice noodles and cook a few minutes more.
Place the basil and limes on a serving plate so guests may add to their soup, if desired.
Serves four to six.
Note from Phyllis: The easy recipe for shrimp stock can be found to the left of the recipe.
Pour the stock in, but you may have to add white wine and water to the pot so the vegetables are fully covered with liquid.
Be aware, too, that rice noodles cook quickly.
Out-of-Season Tomato Soup
Ingredients:
Olive oil, to coat the bottom of a 4-quart stockpot
1 onion, peeled and diced
1 28-ounce can of plum tomatoes, preferably San Marzano, with their juice
1 32-ounce package of vegetable stock
1 cup of dry red wine
Kosher salt and freshly ground black pepper, to taste
Fresh basil leaves, chopped, for garnish
Directions:
Heat the oil over medium. Saute the onion for eight to 10 minutes or until translucent. Add the remaining ingredients, breaking up the tomatoes with a wooden spoon or your hands. Bring to a boil, then reduce to a simmer. Cook for about 30 minutes. Garnish each serving with the basil.
Serves four to six.
