The anticipation of cold, rainy, sleety, snowy winter days makes me think “comfort food”. Something warm and tasty to eat in front of a lovely, dancing fire perhaps. My mind always goes to soups, with smooth textures and subtle tastes.
Here are recipes for two of my favorite winter comfort foods.
Bread and Garlic Soup
Bread and garlic soup is an old Italian recipe. I am sure it came about when a thrifty housewife was trying to figure-out what to do with left-over, probably slightly stale, bread (much as bread pudding came about) or how to feed a hungry family when there was no other food available, or a combination of these two.
I first tried this soup when I was on the hunt for a garlic soup. I made several other recipes, many were more complicated to do, but lacked the flavor for which I was searching. This is the recipe I return to over and over again. It has a wonderful garlic flavor and a texture which is pleasing and filling.
Bread and Garlic Soup
Ingredients
- 4 cloves garlic peeled and finely chopped (let them sit for 15 minutes before cooking)
- 8 ounces day old bread torn into small pieces. I usually use sourdough, Italian or French bread with crusts.
- 6 - 8 cups vegetable stock I use Better Than Bouillon Seasoned Vegetable Base. Because it is salty use 4 teaspoons to 6 cups water or 5-6 teaspoons to 8 cups water. Better to err on the less salty side to start.
- Small amount of olive oil 1-2 teaspoons. I try to limit the amount of oil I use because oil is high in calories and low in nutritional value. It does, however, help us absorb fat soluble vitamins (A, D, E, K) and adds special flavor to the soup.
Instructions
- Sauté garlic in the olive oil in a deep pot for 2-3 minutes, don't let it become overly brown or burn because that will make it bitter. Cooking will imbue the oil with garlic essence.
- Pour in 6 cups of stock/bouillon to start.
- Add the torn bread, salt and pepper to taste.
- Cook over medium to low heat for 15 minutes, stirring all the time, until most of the bread has broken apart.
- Set aside for 10 minutes before serving. Usually the soup Is quite thick, and this is when I add additional warmed stock/bouillon until it reaches the consistency I like.
Notes
Layered Mashed Potato and Mushroom Casserole
The thing about this casserole is that it marries two different flavors and consistencies, mashed potatoes and mushrooms, without either flavor overwhelming the other. It can be assembled in advance and put in the oven about 45 minutes before serving time. This was a great hit at a recent fall dinner.
Layered Mashed Potato and Mushroom Casserole
Ingredients
Ingredients for potatoes:
- 3-4 pounds of potatoes washed, peeled, and quartered, soaked in cold water
- 1 medium onion finely diced
- 1 cup non-dairy milk I use unsweetened cashew milk because it is so creamy
- Salt pepper, and ground nutmeg to taste
Ingredients for mushrooms:
- Olive oil spray
- 1 1/2 pounds white button mushrooms cleaned and diced
- 1/4 of a small onion finely diced
- 1 clove garlic finely minced
- Salt and pepper
- 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme minced
- 1/2 cup dry sherry or red wine
Instructions
Directions Part 1: Potatoes
- Place potatoes in a large soup or stock pot. Cover with water, bring to a boil over medium-high heat. Turn heat down and simmer until potatoes are done.
- Drain the cooked potatoes, place in a large bowl, cool slightly.
- Rice or mash the potatoes, add milk until the desired consistency is reached, then beat briefly with an electric mixer.
- Add diced onion, season with salt and pepper.
Directions Part 2: Mushrooms
- Spray a large sauté pan with olive oil spray and sauté onions 5 minutes, until soft.
- Add the garlic and sauté 1-2 minutes, do not let it brown or burn.
- Raise heat to medium, add the mushrooms, season with salt and pepper and mix well.
- Cook covered until the mushrooms release their liquid, about 5 minutes.
- Uncover, raise the heat to medium-high and cook until the liquid has evaporated, and the mushrooms are slightly brown, about 3-5 minutes.
- Add the thyme and wine, cook 1 more minute.
- Mix 1 tablespoon whole wheat flour with 1/2 cup water and whisk to make a paste. If this is too thick, add a little more water. Add to the mushrooms and cook until there is a small amount of gravy.
To assemble the casserole:
- Grease the casserole, using a 9” x 12” or 10” x 10” pan. Layer 1/2 of the mashed potatoes into the casserole. Cover this layer with all the mushrooms and their gravy. Cover with the other 1/2 of the mashed potatoes.
- Bake 30 minutes to 45 minutes in a 350-degree preheated oven, until the top is lightly brown. If it seems to be browning too rapidly, cover with aluminum foil.
Notes
