Get out your best kitchen knife and start slicing onions because French Onion & Mushroom Soup is on the menu tonight! Indulge in savory, soup-y flavors that will warm you from the inside out with this delicious twist on a classic recipe. Chop, chop, chop those onions and get them nice and caramelized before adding the cremini mushrooms to the pot. Simmer all the ingredients together and then add the finishing touch—you know, the crusty, cheesy bread topping broiled to bubbly perfection. Voilà! A cup of soup fit for a king!
Ingredients
- 6 tbsp Unsalted Butter
- 2 1/2 lbs large Yellow Onions, julienned
- 1/2 cup Dry White Wine or Dry Vermouth
- 3 large Garlic Cloves, minced
- 8 oz Cremini Mushrooms, sliced
- 1 tbsp Honey
- 6-8 cups Chicken or Vegetable Broth
- 1 tsp Dried Thyme
- 1 tbsp Worcestershire sauce
- 1/2 cup Heavy Cream
- 1 1/2 tsp Salt
- 1 tsp Ground Black Pepper
- 1 Baguette, sliced
- 12 oz Gruyere, grated
Directions
- Melt butter in a 6-quart stock pot over medium heat. Add onions and honey, and cook, stirring frequently until caramelized, approximately 40 minutes. As the onions reduce, reduce heat as needed to prevent burning.
- Stir in mushrooms and garlic, cook for 5-8 minutes. Deglaze with wine.
- Add broth, thyme, Worcestershire sauce, cream, salt and pepper. Bring to a gentle simmer and cook for 5-10 minutes.
- Portion soup into oven-safe individual soup bowls. Place filled bowls on a baking sheet. Top with baguette slices and cheese. Broil for three minutes on high until cheese is bubbling and golden brown.
Recipe and photo provided by INFRA.
Making a flavorful shrimp ramen is easy when you use the shells! Make sure you buy shell-on shrimp, which are usually cheaper anyway, and make a quick stock. Using the shells to extract even more flavor is the best way to get the most from high quality ingredients. Aromatics like lemongrass, ginger, and garlic add flavor to the wonderful broth. You’ll get more flavor from this 15-minute stock than you will from any flavor packet. Take it to the next level with a soft-boiled egg or sheets of nori to complete the ramen experience.
Ingredients
- 1 lb Shrimp
- 2 Scallions, roughly chopped
- 4-inch piece Fresh Lemongrass, chopped
- 2 large Garlic Cloves, crushed
- 1-2 tsp Tomato Paste
- 4 cups Cold Water
- 2 packages Ramen Noodles
- 1-2 tsp Chili Garlic Sauce
- 2 tbsp Tamari
- 1 Scallion, thinly sliced
Directions
- In a medium-sized pot, combine scallions, lemongrass, garlic, tomato paste and water. Bring to a gentle simmer and cook for 15 minutes. Strain and press liquids through. Discard solids.
- Return stock to the pot and bring to a simmer. Add ramen noodles and cook per package instructions. Halfway through the cooking time, add shrimp and continue to cook until noodles are done and shrimp is opaque. Turn off heat and allow to rest for four minutes.
- Season with chili sauce and tamari. Serve with scallions sprinkled on top and any other tasty toppings of your choices.
Recipe and photo provided by INFRA.
This Thai Coconut Soup deserves a spot in your meal plan. This recipe relies on pantry staples, so you can make a batch whenever the mood strikes. Garlic, ginger, and chili flakes bring an exciting depth of flavor that enhances the jarred curry paste. You can always turn up the heat or dial it back by adjusting the curry paste and chili flakes to suit your taste. Don’t forget, the coconut milk adds a nice creaminess that balances the heat.
Ingredients
- 1 lb Firm Tofu
- 5 tbsp Sunflower Oil
- 15 oz Coconut Milk
- 1/4 cup Cane Sugar
- 3 tbsp Thai Red Curry Paste
- 3 tbsp Tamari
- 3 tblsp Lime Juice
- 1 small Onion, julienned
- 2 tbsp Minced Garlic
- 2 tbsp Minced Ginger
- 1/2 tsp Crushed Red Chili Flakes
- 2 cups Vegetable Broth
- 1/2 lb Yellow Potatoes, halved & sliced
Directions
- Preheat oven to 350 F.
- Break tofu into bite size pieces and toss with 2 tbsp sunflower oil. Place on a baking sheet and back for 20-30 minutes, turning occasionally until golden brown.
- Meanwhile, whisk together coconut milk, sugar, red curry paste, tamari and lime juice. Set aside.
- Heat remaining oil in a 2-quart stockpot over medium-low heat. Sauté onion until tender, approximately 3-5 minutes. Add garlic, ginger and chili flakes; cook until fragrant.
- Add broth and potatoes. Bring to a gentle simmer and cover. Simmer until potatoes are just tender, approximately 5-8 minutes.
- Stir in coconut mixture and adjust seasoning to taste. Add tofu and serve.
Recipe and photo provided by INFRA.
