n the stove top, simmer for about 2 hours, until desired
For the rouille, combine mayonnaise, garlic and paprika in a small bowl. Season to taste. Cover and refrigerate until ready to serve.
For the seafood soup, heat oil in a large saucepan on medium heat. Saute leek for 4-5 mins, until tender. Stir in cream of celery soup, stock and sherry. Simmer for 5 mins. Add seafood and simmer for 5 mins.
Ladle soup into bowls. Top with a dollop of rouille and serve with cheese bruschetta.
For the fish stock, place all
ith remaining cheese.
Bake for 25 mins, until toothpick inserted
Refrigerate to set.
For the berry soup, place the sugar, 1
br>In same skillet cook Recipe Ready Mushroom Blend, stirring occasionally, 6
b>Recipe #488671, 4 tablespoons unsalted butter (or 5 tablespoons for a richer soup
Directions for Roast:
In a large
he oil in a large soup pot, then saute the onions
After about 10+ minutes (original recipe said about 5 minutes, but
In a large saucepan, saute asparagus in butter until tender. Stir in flour until blended and cook for 2 minutes or until golden brown.
Gradually add broth and bring to a boil. Reduce heat; simmer 10-15 minutes.
Place 1/2 the soup at a time to blender until smooth and return to pan.
Cube brie and add to the soup. Simmer, uncovered, for 5 minutes or until cheese is melted.
and saute, while stirring occasionally, for 3-4 minutes or until
he mushroom stalk side down on a white hot BBQ for about
.
Bake at 400 degrees for 30-35 minutes, until the
edium heat, cover, and simmer for 1 hour, or until the
Melt butter in large pot.
Add onions, leeks and mushrooms. Cook until tender, 5 minutes.
Add sherry and bay leaf until reduced to a little bit of liquid.
Add stock, cook until mushrooms are tender.
Add cream, thyme, salt and pepper.
Cook gently until reduced.
At serving time, remove bay leaf.
Ladle soup into individual crocks (heatproof).
Spread bread slices with Brie and place over top of soup.
Place under broiler until browned.
Serve hot!
n the flour, and cook for 3 minutes, stirring constantly. Gradually
stirring for about 1 minute.
Add bay leaf, mushroom liquid, and
auliflower and cook on medium for 5-7 minutes stirring often
Soften the brie. I microwaved it for a few seconds until it just started to melt out because I like it a little warm. Don't let it go too long or it will just be goo.
Spread about a teaspoon of the soft brie (rind and all) onto each Ritz cracker.
Top each cheesy cracker with 1/2 to one whole smoked oyster, depending on their size. Pop the whole thing in your mouth and be amazed.