2 pounds mushrooms (button/cremini), roughly chopped
1 large sweet onion, diced
3 cloves garlic, minced
2 quarts homemade or store-bought beef broth
1 cup heavy cream
1 tablespoon all-purpose seasoning blend, recipe below
3 tablespoons butter
5-8 sprigs of fresh thyme
Sea salt and fresh ground pepper, to taste
Homemade Croutons, recipe below
Melt butter in a large soup pot over medium-high heat. Add the diced onions and sauté until tender (about 5 minutes). Add in the minced garlic and continue to cook for another minute. Reduce the heat to medium and add in the chopped mushrooms and the thyme Cook until the mushrooms release some of the water content, stirring frequently about 10 minutes.
Next, add the beef broth, all-purpose seasoning blend, sea salt, and fresh ground pepper. Cook this mixture for an additional 15 minutes then reduce the heat to low. Remove the thyme sprigs. Blend the soup using an immersion blender. Add the cream and heat over low. Serve with croutons.
All-Purpose No-Salt Seasoning Mix
1 tablespoon garlic powder
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried parsley
1 1/4 teaspoons dried savory
1 1/4 teaspoons ground thyme
1 teaspoon ground mace
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon dried sage
1/4 teaspoon cayenne pepper
Mix garlic powder, basil, parsley, savory, thyme, mace, onion powder, black pepper, sage, and cayenne pepper in a bowl; store in a sealed jar.
2 tablespoons butter
1 tablespoon olive oil
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
6 slices day-old bread, cubed
In an ungreased 13-in. x 9-in. baking pan, combine the butter, oil, and seasonings. Heat in a 300° F oven until butter is melted. Remove from the oven; stir to combine.
Add bread cubes and toss to coat. Bake for 10-15 minutes or until lightly browned, stirring frequently. Cool. Store in the refrigerator in an airtight container.
3 cups finely diced leftover baked ham
2 hard-boiled eggs finely chopped
1/4 cup finely diced celery
1/4 cup finely diced bell pepper
1/4 cup finely diced red onion
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon Dijon mustard
1 tablespoon chopped fresh parsley
Ground black pepper or cayenne pepper to taste
Combine the mayonnaise, sour cream and Dijon in a large mixing bowl. Add the remaining ingredients and stir until completely combined. Cover and chill until serving time.
Serve on a salad plate over shredded lettuce or on a sandwich made with pumpernickel bread.
For the Love of Cooking
May 1, 2019 at 10:30 am
I love mushroom bisque – especially with homemade croutons! The ham salad looks tasty too.
May 1, 2019 at 3:08 pm
I just tried but failed to find the product ads you mention should be at the bottom of your post. Are they there? Thanks.
May 1, 2019 at 5:04 pm
Yes, they are right above the comment section in the post view – not in the email view. There are 3 there today. One at the very top header and another on the sidebar. Did you go to the actual post at https://jovinacooksitalian.com/2019/05/01/soup-and-salad/ ?
May 1, 2019 at 8:07 pm
I’ll look again. In the meantime, Ann thought the soup was delicious. Thanks.
May 1, 2019 at 8:08 pm
Actually, I had my ad blocker on. I’ve corrected that, so I can see the ads now.
May 1, 2019 at 8:52 pm
Ahh, there’s the answer. Thank you for being interested and thank you for letting me know you made the soup recipe.
May 2, 2019 at 5:18 am
Yum. My mother always swore by a drop of dry sherry in mushroom soup and I would tend to agree with her!
May 2, 2019 at 7:04 am
That sounds like a good addition.
May 2, 2019 at 12:11 pm
Adding thyme to the mushroom bisque inspires me!
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May 6, 2019 at 11:25 am
I have leftover from a baked ham. Took the ham bone out and mad with a variety of beans. So now I know what to make with the ham I cut off the bone. Thanks