Three Mushroom Soup

Mushroom SoupI wanted to provide a soup and salad to my Thanksgiving meal this year, like most years. Instead of the traditional butternut squash soup with roasted pistachios, I decided to make a soup I did a few years back, the three mushroom soup. I chose this soup because it was not only delicious, but one that was also super easy to make in a short amount of time.

The ingredients could not be easier:

  • 1 lb Fresh Shitake Mushrooms
  • 1 lb Fresh Portabella Mushrooms
  • 1 lb Button Mushrooms
  • 1/4 cup of Sherry Cooking Wine
  • 1/2 cup of Half-and-Half
  • 3 TB of Olive Oil
  • 4-6 Cups of Beef Stock
  • 3 TB of Flour
  • 1 Medium Onion, Chopped

Mushroom SoupClean all of your mushrooms. If you have never done this before, either use a mushroom brush which you could buy in a store, or simply dampen a paper towel and lightly rub the dirt off the shrooms. I did this the night before to save time in the kitchen on Thanksgiving day. If you go this route, store them in a brown paper bag. Heat the oil in a soup pan. During this time, chop the onion and sautee in the oil for 3-5 minutes, until they begin to soften. Heck, I was even thinking of taking this further and let them caramelize, as the last batch of caramelized onions were so delicious, however I decided to not got that far, this time. 🙂 Once the onions are ready, add all of the mushrooms, and toss in with the onions and oil. These will begin to cook down after 5 or 6 minutes or so. Add the stock, and reduce the heat to a simmer, and cook for nearly 15-20 minutes.

Mushroom SoupThe next step is to ladle in batches the soup into a blender and puree the mixture. This will take a couple of batches. I leave a bit of the mushrooms in the pot to make it a bit more rustic. After pureeing the mix, return to mix to the soup pot, and bring the heat back up to medium. During this time, add the sherry and half-and-half. Add salt and pepper to your liking. Cook for a few minutes, then serve immediately.

I served mine with a large garlic and onion crouton I made that morning for the Caesar salad. Bon Appetite.

It’s Almost Here… Thanksgiving

After being stuck in a car much of this past week on our vacation to Toronto, Ontario, I cannot tell you how happy I am not only to be out of the car with our whining children, but also to be able to have a home cooked meal, and what a better time than Thanksgiving day. I cannot tell you how excited I am to not drive anywhere tomorrow, but also how excited I am to host for the fifth year straight. My menu differs each year, typically changing up the mashed potatoes, salads, appetizers, or soups. This year I have the menu planned out and I will be writing about them in the upcoming days and weeks. The menu tomorrow consists of the following:

Stay Tuned!


There is something that is so incredibly delicious that every time I make it, I make sure to not only put in enough garlic to rock the house, but also to get some really good pita bread from an Lebanese store in Milwaukee. I typically make this dish about a six or so times a year, or whenever I am craving it. Once again, it is so easy to make it is almost ridiculous. This dish is really considered a dip to me, however you can use it as a spread on sandwiches, as a side with chicken kabobs, or simply eat it like ice cream. Just kidding on the ice cream thing, however I have been known to take a spoonful or so on occasion.

How to make hummus


  • 2 cups Chick Peas, soaked over night
  • 1/2 tbsp baking soda
  • 4 cloves garlic
  • 1 cup Tahini Paste
  • 3 tbsp of Lemon Juice
  • 1/2 tbsp salt, or to taste
  • 3 tbsp of Olive Oil, plus for for drizzling on the top
  • 1/2 cup of water
  • olive oil, optional

Ok, seven ingredients, huge flavor, what could possibly be better than that?

Soak the beans overnight in a large bowl, covered by 2 inches of water. The following day, drain and rinse the beans, place them in a pot, and bring to a boil with the baking soda. Cook for about 45 minutes, or until they are tender. Skim any of the foam that rises during the cooking process, and discard.

During the boiling period, chop the garlic.

Roll out the lemon as this will get the juices rolling from the pulp, and cutting into it will excrete much more juice. Once the beans are cooled, drain them, and place them in a food processor with the garlic, the tahini paste, lemon juice, and salt. Begin to puree the mixture, adding the water along the way. This will become smooth during the puree process. When all is mixed and smooth (a couple of minutes), scrape and transfer to a serving dish. I sprinkle a bit of paprika on mine, then add the olive oil onto the top.

Serve with warm pita bread, pita chips, cucumber, carrots, or whatever you darn well please.

Caramelized Onions

I wanted to do something interesting with the bag of onions I had in the pantry this past week. Typically I would chop and dice these and use in a variety of dishes, or simply make delicious onion rings. As I wanted to make cheeseburgers, I decided instead of using raw onion on the burger, that I would caramelize them. This process only took about twenty minutes, and was fantastic.

Recipe for Making Caramelized Onions


  • 3 TB unsalted Butter, or you can use olive oil
  • Onions, you decide on how many you want; I used two small, two medium white onions
  • 1 TB sugar

First cut the onion in half and remove the outer skin. Then slice thinly to allow shoestring type length, making sure to separate all pieces. In the meantime, add the butter or oil to a medium sized skillet and cook on medium heat. Once the butter is heated through, add all of the onions.

Do not worry if the onions pile up high as over the course of the cooking time, they will cook down. Lower the heat medium-low and keep cooking the onions, tossing or stirring from time to time. Nearly twenty minutes later, you onions will turn from white to a deep brown. Once you begin to achieve this colorization, this begins the caramelization process.

Now I served these on top of a cheeseburger with monterey pepper jack cheese and smoked bacon, alongside a baked potato. I could have simply used these onions on top of the baked potato, served on the side, or placed in a big mug with a spoon.

These onions were so delicious, and waking up the following morning had the house smelling like a sweet, delicious onion. Sounds goofy regarding the smell, but it made me want to make them the next day. As my wife said, “why don’t we have these every night?!”.