Creamy Soups

Sug, I have some great creamy soup recipes, but it's getting kind of late for me now,..will post tomorrow. Sweet Potato and Scallop Chowder,..mmmmm!!

Whoa, do I have a soup for you! Heheh. Personally, I don't like this soup very much, but then... I've never been a fan of mushrooms or heavy, creamy soups. At the restaurant I just quit, this soup was the single most important thing they served. I made it once a day, every day, for 8 months, and the clientele frickin' loved it.

For starters, I'm assuming you'll be able to break this recipe down to suit your needs (I'm giving you directions for a massive, industrial yield). I don't know how much you'll want, and I'm also pretty tired... but I promise you, if you like heavy, creamy soups, you'll dig it.

Old Wives' Tales World Famous Hungarian Mushroom Soup

(A 3-Part Operation)

What you'll need:

12 cups - Yellow Onions, diced
20 lbs - Mature mushrooms, chopped
4 cups - Tamari (Soy Sauce may be substituted, but not recommended)
2 cups - Paprika
2 cups - Dill
3 gal. - Hot H20
17 cups - Flour
6 lbs - Butter
2 gal. - Milk (pref. whole milk)
3.5 gal. - Sour Cream (that's right... butter, milk, sour cream.)
1/2 cup - Salt
1/2 cup - Pepper

This requires 2 seperate pots to make correctly:

Pot #1

Melt 1lb butter, add onions and sautee until translucent.
Add mushrooms, dill, paprika, and tamari.
Mix well, sweat mushrooms until the sweat is visible in the pot.
Add water, cover, and bring to boil.

Meanwhile, in Pot #2
(A wet, blonde roux)

Melt remaining 5lbs butter, remove from heat
Add flour, mix well.
Add milk, stir until smooth and thick.

When Pot #1 is at a rolling boil, add roux and incorporate fully. Remove from heat, and let stand uncovered for 10 mins or so. Add sour cream, salt, and pepper. Stir and enjoy.

If that doesn't give you a heart attack, make another pot.

Crabmeat Bisque
(Make a day ahead)

6 tbsp butter
3 tbsp grated onion
6 tbsp flour
1/2 tsp dry mustard
4 cups half and half cream, warmed
2 cups whole milk, warmed
2 tbsp catsup
1 1/2 tsp tomato paste
2 tsp chopped fresh parsley
1 pound crabmeat
2 tbsp dry sherry
2 tsp Worcestershire sauce
1/4 tsp Tabasco
2 tsp salt
white pepper

Saute the onion until soft and golden. Stir in flour and cook for a couple of minutes. Stir in mustard. Lower heat and whisk in milk, cream and catsup. Put a little of the cream sauce into a small bowl and mix in tomato paste, then add back to cream sauce. Stir in all the rest of the ingredients. When cool, refrigerate. Serve hot or cold.

Give me one bowl of each and welcome aboard Orglif!

I found an entire website dedicated to soup.