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Eggplant and Mushroom Soup

Juicy Roasted Chicken
Zesty Corn Salad
Steamed Rice
Mango Sorbet Ice Cream
Novellino Bianco Vivace
Eggplant & Mushroom Soup Recipe

This soup is rich, creamy, and delicious, featuring the tastes of eggplant, mushrooms, and lamb.

Eggplant And Mushroom Soup Recipe

Ingredients

 1 medium eggplant, unpeeled, cubed into 1"x1" pieces

 1/2 pound white mushrooms, diced
 1 green onion, minced
 2 garlic cloves, minced
 1/4 cup olive oil
 4 cups lamb stock
 1/4 tsp sugar
 1 1/2 tsp tomato paste
 1/2 cup dry white wine (you may also red wine)
 1 Tbs butter
 1 Tbs flour
 3 sage leaves, minced (or 1 tsp dried sage)
 1 cup heavy cream
 1/2 tsp salt
 1/2 tsp black pepper, freshly ground
Directions

1. Heat the olive oil in a large soup pot.

2. Add the eggplant and the onions to the pot and cook for 2 minutes.
3. Add the mushrooms and garlic and stir. Cover the pot and cook for 7 minutes. Stir frequently.
4. Add the stock, sugar, tomato paste, and wine. Stir well and bring to a boil.
5. Cover the pot and simmer for about 10 minutes (until the eggplant is soft).
6. Remove the pot from the heat and place the soup in a food processor. Process the soup until smooth. You may need to do this in batches.
7. In the soup pot melt the butter over medium heat.
8. Sprinkle the flour, sage, salt, and pepper over the butter and stir. Cook for the butter mixture for 3 minutes, stirring frequently.
9. Gradually add the eggplant-mushroom soup mixture in batches. Stir until smooth before adding the next batch.
10. Cook the soup over medium heat until smooth and thickened.
11. Lower the heat and add the cream to the soup. Stir until smooth and heat through.
12. Serve immediately.
iNGREDIENTS

8 ears fresh corn (or 6 cups frozen corn)

1 small red onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced

1/2 cup fresh cilantro, chopped, plus a few sprigs for garnish (optional)
1/3 cup olive oil
Juice of 1 lime (approximately 2 tablespoons)
1 tablespoon rice wine vinegar
salt and freshly-ground black pepper, to taste

13. 1. Boil fresh corn, if using, in boiling salted water for 10 minutes, then remove and plunge into cold
water to stop cooking. Cut kernels off cobs. (Alternatively, follow package instructions to cook frozen corn,
if using.)
14. 2. Combine all ingredients in a large bowl, mixing well.
15. 3. Chill thoroughly. Before serving, garnish with cilantro sprigs, if using.
16. Serves 6 – 8.
17.

Read more: http://www.care2.com/greenliving/joes-zesty-corn-salad.html#ixzz16rtTABTX
 Ingredients

 1 (3 pound) whole chicken, giblets removed

 salt and black pepper to taste
 1 tablespoon onion powder, or to taste
 1/2 cup margarine, divided
 1 stalk celery, leaves removed
Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside
and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the
remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken
cavity.
3. Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180
degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with
aluminum foil, and allow to rest about 30 minutes before serving.