A few soups made for cold weather

Some people think that the only times to eat soup is when it’s cold or when you’re sick. I am not in that group. Soup is welcomed at my dinner table year-round. Though, there are some soups that lend themselves to colder weather. Which brings me to today’s recipes.

Cream based soups, in my opinion, are better eaten when there’s a chill in the air. The comfort food feeling of the cream warms your body with every spoonful. Today, I’m sharing two cream-based soups, Cream of Mushroom Soup and Cream of Crabmeat Soup. They both are great additions to your holiday menu. So, grab the cream from the refrigerator, and Let’s head to the kitchen!

Cream of Mushroom Soup

2 1/2 ounces dried wild mushrooms

1 1/2 pounds mixed fresh mushrooms

4 tablespoons butter, or as needed, divided

1 tablespoon lemon juice

1 cup chopped onion

1/4 cup chopped garlic

1/4 cup red wine or port (sub vegetable stock)

1 tablespoon soy sauce

1 teaspoon dried thyme

Pinch of cayenne

Salt and pepper to taste

5 cups beef stock

1 cup half & half

2 large egg yolks

Put the dried mushrooms in a small heatproof bowl and cover with warm water. Microwave until simmering gently; carefully remove; top with a small saucer, and weight it down so all the mushrooms are submerged. Soak for at least 4 hours, or overnight. Lift the mushrooms from the soaking liquid, leaving any sediments behind. Squeeze the mushrooms, reserving the soaking liquid; strain it through fine mesh strainer and set aside. Coarsely chop the reconstituted mushrooms and set aside.

Coarsely chop the fresh mushrooms and, working in batches, sauté them in butter as needed over medium-high heat until flecked with brown; transfer to a large mixing bowl, toss with the lemon juice and reserved reconstituted mushrooms and set aside.

Wipe out the skillet, add 2 tablespoons butter, and melt over medium heat. Add the onion and garlic and cook, stirring often, until the onions are translucent, 10 to 12 minutes; do not brown. Add the wine or stock and soy sauce, and cook, stirring, until most of the liquid has evaporated; remove from heat and add thyme, cayenne, and salt and pepper to taste. Transfer skillet contents to mixing bowl with mushrooms and combine.

Working in batches, process the mixture in the bowl of a food processor until finely chopped and then transfer to a 3-quart saucepan. Add the reserved mushroom soaking liquid and the beef stock and bring to a low simmer; cook, stirring occasionally, for 30 minutes. Add the half & half.

Whisk the egg yolks in a small bowl, adding about 1/2 cup of the soup a spoonful at a time to temper the yolks; stir into soup, and cook, stirring, until slightly thickened. Taste and adjust seasoning.

Cream of Crabmeat Soup

1/4 pound butter

1/4 cup chopped green onion

1 1/2 pounds claw crabmeat

1 1/2 tablespoon granulated onion

3/4 teaspoon shrimp base

1/4 cup flour

1/2 pound sliced mushrooms (optional)

1 1/2 quarts half & half

1 1/2 quarts heavy cream

1/4 cup white wine ( sub seafood stock)

Salt and pepper to taste

Dash cinnamon

Dash nutmeg

In a large pot, melt butter over medium heat. Add green onions and sweat down for 2 minutes, then stir in crabmeat, onion powder, and shrimp base.

Sprinkle flour over mixture, stirring constantly to prevent lumps. Cook, stirring for 2 minutes or until flour no longer smells raw. Add mushrooms, half & half, an heavy cream.

Adjust heat and simmer 30 minutes, stirring constantly so as not to scorch the bottom of the pot. Add white wine or stock, salt, pepper, cinnamon, and nutmeg; simmer for 5 minutes, then taste and adjust seasonings. Serve hot.

In my opinion, there is no better time to cook than during the holidays. Cooking for family and friends is a great blessing. Everyone can join in and help. It’s a great time to get the younger generation involved. Hopefully, they will catch the cooking fever.