Andrea Krest garnishes cups of chowder with yogurt, lime wedges, dried corn (available at Savory Spice Shop) and cilantro. Credits: Jackie Lieberman
Andrea Krest, right, pulled Diann Gropp-Roth of Westfield from the audience to help demonstrate. Here, they add porcini mushrooms to the pot. Credits: Jackie Lieberman
Participants watched demonstrations, tasted and brought home recipes for three soups. Credits: Jackie Lieberman
Sluuurp! Savory Spice Customers Learn the Secrets of Sumptuous Soups
Thursday, February 9, 2012 • 6:35am
WESTFIELD, NJ—On Feb. 8, Savory Spice Shop held a soup-making class with Andrea Krest, private chef who works at Ninety Acres Culinary Center. Participants learned the basics of soup-making and how to make three healthy, simple and flavorful soups from scratch: sweet and spicy Curried Squash Soup, earthy and complex Mushroom Duxelles Soup and Smoky Chipotle Shrimp Chowder flavored with a hint of—surprise!—tequila.
“This soup is a real prize,” said Kathy Barretti of New Providence as she enjoyed a cup of chowder. “And it’s easy!”
Krest shared her recipe for mushroom soup with TheAlternativePress.com readers, which can be made with cream for a rich flavor, or without for a hearty soup that’s more heart-healthy. Savory Spice Shop’s Duxelles seasoning “really enhances the flavor,” she said. She recommends keep a jar of the dried mushroom, shallot and herb powder in the pantry for use in soups, stews, sauces for steaks, omelets and risottos.
Mushroom Duxelles Soup
2 oz. dried porcini mushrooms
1/3 c. butter or canola oil
½ c. all-purpose flour
6 c. hot chicken stock
2 Tbs. additional butter
1 ½ lbs. white button or cremini mushrooms
2 shallots, minced
2 oz. Duxelles seasoning
1 tsp. dried French thyme
½ c. sherry or masala wine
½ c. cream
Chopped fresh parsley (for garnish)
Reconstitute dried porcinis by soaking in a bowl of warm water until softened.
Heat butter in large soup pot. Whisk in flour to make a roux by cooking 4 to 6 minutes while constantly stirring. Slowly whisk in the hot stock.
Bring to boil and simmer 15 minutes.
While the base of the soup simmers, in separate pan sauté mushrooms (both fresh and reconstituted) and shallots in additional 2 Tbs. butter for about 10 minutes. Add Duxelles seasoning and thyme and cook for another minute. Add the wine and cook 3 minutes. Deglaze the pan by scraping the bottom to gather any bits of mushroom. Add to stock mixture. Grate some of the nutmeg into the soup and cook for another 15 minutes.
Add cream. Season with salt and pepper. Drizzle truffle oil on top of each serving. Garnish with parsley.
Savory Spice Shop’s next class, an introduction to raw foods with Zoe of RAWbundant, will take place on Wednesday, Feb. 15, at 7 p.m. Cost is $15.
Then, on Monday, March 12, at 7 p.m., Chez Catherine’s Chef de Cuisine, CJ Reycraft, will teach Spring French Cuisine. Cost is $15. To reserve your spot for either class, call the shop at 908-264-8947 or email email@example.com.