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REC: Cream of Wild Mushroom Soup and Chopped Bread...dinner last night


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Dawnie2u@gmail.com
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Joined: Dec 9, 2005

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Posted to Thread #3161 at 2:33 am on Aug 20, 2006

I made this for dinner last night along with Ron's Meatball Minestrone. I served the chopped bread with the soups. Everyone thoroughly enjoyed the meal. I used 8 oz crimini and 16 oz of white button (the store didn't have any shiitakes). I didn't make the croutons, since I was serving the bread with it.
For the chopped bread, I did one with broccoli, Canadian bacon, Swiss cheese, green onions, and a little olive oil and garlic salt.
For the other bread, I used salami, pepperoni, chopped Canadian Bacon, minced onions, fresh basil, and a little olive oil.

* Exported from MasterCook *

Cream of Wild Mushroom Soup

Recipe By : Peter Schott's, Boise, ID
Serving Size : 4 Preparation Time :0:00
Categories : Soups And Stews

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup butter
3 large leeks (white and pale green parts only) -- thinly sliced
8 ounces shiitake mushrooms -- stemmed, sliced
8 ounces crimini mushrooms -- sliced
2 tablespoons all purpose flour
4 cups chicken stock
1 cup whipping cream
2 tablespoons dry Sherry
4 green onions -- sliced
2 tablespoons chopped fresh chives

Melt butter in large pot over medium-high heat. Add leeks and all mushrooms; sauté 8 minutes. Add flour and stir 1 minute. Gradually mix in stock. Bring to boil, stirring frequently. Reduce heat and simmer 10 minutes. Add cream and Sherry and simmer 5 minutes. Season to taste with salt and pepper. Stir in green onions. (Soup can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate.)
Preheat oven to 350°F. Place bread slices on baking sheet. Bake until light golden, about 10 minutes. Cool. Top croutons with cheese slices.
Preheat broiler. Place 6 ovenproof bowls or soufflé dishes on baking sheet. Bring soup to simmer; ladle into bowls. Top each with 2 croutons. Broil until cheese is completely melted, about 2 minutes. Sprinkle with chives and serve.

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* Exported from MasterCook *

PEPPERONI-CHEESE CHOP BREAD

Recipe By : Jane Snow/GayR
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf frozen white bread dough
1/2 cup pizza sauce
1 tsp. oregano
3 oz. thin-sliced pepperoni
1 cup shredded mozzarella cheese

Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil
spray for 2 hours, or until thawed. Pat into a 10-inch circle on cutting board. Cover with
a cloth and let rise in a warm place for about 1 hour, or in an air-conditioned house for 2
hours, or until doubled in bulk.
Or dough may be thawed and risen overnight in the refrigerator, in a bowl lightly coated
with vegetable oil spray. Pat dough into a 10-inch circle on a cutting board and continue with recipe.
Spread pizza sauce over dough. Sprinkle with oregano. Top with pepperoni, then
mozzarella cheese.
Draw dough up around filling. With a large, sharp knife, slice bundle about five or six
times across, then five or six times in the other direction. With knife, gently mix by
lifting dough and pizza mixture from bottom and piling on top. The dough pieces
should be about 2 inches square.
With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into
a circle and making sure most of the filling touches the dough.
Bake at 350 degrees for about 30 minutes, or until puffy and brown. Remove from oven
and let stand 10 minutes before removing from baking sheet. Serve warm or cold. To
reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.

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* Exported from MasterCook *

STROMBOLI CHOP BREAD

Recipe By : Jane Snow/GayR
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf frozen white bread dough
1/4 lb. sliced salami
1 cup shredded mozzarella -- (4 oz.)
1/2 cup drained -- mild banana pepper
rings
1 tsp. oregano
3 cloves minced garlic

Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil
spray for 2 hours, or until thawed. Pat into a 10-inch circle on cutting board. Cover with
a cloth and let rise in a warm place for about 1 hour, or in an air-conditioned house for 2
hours, or until doubled in bulk.
Or dough may be thawed and risen overnight in the refrigerator, in a bowl lightly coated
with vegetable oil spray. Pat dough into a 10-inch circle on a cutting board and continue
with recipe.
Cut stack of salami slices into fourths. Place in a bowl with remaining ingredients and
toss well, making sure salami pieces are separated. Pile on dough.
Draw dough up around mixture. With a large, sharp knife, slice bundle about five or six
times across, then five or six times in the other direction. With knife, gently mix by
lifting dough and salami mixture from bottom and piling on top. The dough pieces
should be about 2 inches square.
With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into
a circle and making sure most of the filling touches the dough.
Bake at 350 degrees for about 30 minutes, or until puffy and brown. Remove from oven
and let stand 10 minutes before removing from baking sheet. Serve warm or cold. To
reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.

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* Exported from MasterCook *

VEGETABLE CHOP BREAD

Recipe By : Jane Snow/GayR
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 loaf frozen white bread dough
1 cup coarse-chopped broccoli florets
1 cup coarse-chopped cauliflower florets
1/2 cup coarse-chopped carrots
1/2 cup coarse-chopped Vidalia onion
1 cup shredded fat-free Cheddar cheese
1 tsp. dried basil

Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil
spray for 2 hours, or until thawed. Pat into a 10-inch circle on cutting board. Cover with
a cloth and let rise in a warm place for about 1 hour, or in an air-conditioned house for 2
hours, or until doubled in bulk.
Or dough may be thawed and risen overnight in the refrigerator, in a bowl lightly coated
with vegetable oil spray. Pat dough into a 10-inch circle on a cutting board and continue
with recipe.
Vegetables may be chopped in a food processor, using the pulse button. After chopping,
place in a bowl. Add cheese and basil and toss well. Pile on dough.
Draw dough up around mixture. With a large, sharp knife, slice bundle about five or six
times across, then five or six times in the other direction. With knife, gently mix by
lifting dough and vegetables from bottom and piling on top. The dough pieces should be
about 2 inches square.
With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into
a circle and making sure most of the filling touches the dough.
Bake at 350 degrees for about 30 minutes, or until puffy and brown. Remove from oven
and let stand 10 minutes before removing from baking sheet. Serve warm or cold. To
reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.

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Sometimes you just need to look reality in the eye, and deny it. �Garrison Keillor


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