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Perpetual Soup Thread

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Natasha:
I had a delicious Cuban Spicy Banana soup yesterday at a restaurant, served with a delicious breadstick that was like a skinny garlic bread crouton. I can't wait to have a kitchen and try making it myself.

Not sure if this is a good recipe but this sounds like it might be it.

https://www.bigoven.com/recipe/cuban-spicy-banana-soup/173083

Ice Cream:
Made White Beans au Vin from the New York Times for tonight, and it's quite good. I didn't use canned beans, though. Also didn't use cognac.  I don't have any.

INGREDIENTS
3 tablespoons unsalted butter
3 medium carrots, diced into
1/2-inch pieces (about 1 1/2
cups)
5 medium shallots, chopped
(about 1 cup)
Kosher salt and black pepper
8 ounces cremini mushrooms,
trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1
tablespoon)
½ cup dry red wine, such as
Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini
beans, rinsed and drained
PREPARATION
YIELD 4 servings
TIME 45 minutes
White Beans au Vin
By Lidey Heuck
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on
classic coq au vin (https://cooking.nytimes.com/recipes/1018529-coq-au-vin). Mushrooms, red wine,
Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an
impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big
difference here; use an organic or other good-quality brand for best results.
Step 1
In a Dutch oven, melt the butter over medium heat. Add the
carrots and shallots, season to taste with salt and pepper,
and cook, stirring occasionally, for 5 minutes.
Step 2
Add the mushrooms and cook, stirring occasionally, until all
the vegetables are tender, 5 to 7 minutes.
Step 3
Add the thyme sprigs and garlic, and cook until fragrant,
about 30 seconds. Add the wine and tomato paste and cook,
stirring occasionally, until the wine is almost completely
evaporated, 2 to 3 minutes.
Step 4
Add the beans, broth, Cognac, 1 teaspoon salt and 1/2
teaspoon pepper, and bring to a boil over medium-high heat.
Turn the heat to low, partly cover, and simmer, stirring
White Beans au Vin Recipe - NYT Cooking 10/6/21, 6:44 PM
https://cooking.nytimes.com/recipes/1020859-white-beans-au-vin Page 2 of 2
2 cups low-sodium vegetable
broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh
parsley, plus more to taste
1 teaspoon balsamic vinegar
occasionally, until the sauce has reduced and thickened, 25
to 30 minutes.
Step 5
Remove and discard the thyme sprigs. Off the heat, stir in
the parsley and balsamic vinegar; season to taste with salt
and pepper. Divide among shallow bowls and sprinkle with
more parsley, if desired.

Natasha:
Looks good, I want to try it.

I just read a book about mushrooms and really want to start using them more. I'd like to learn how to grow them on the boat, using coffee grounds and such.

merigayle:
Made this many moons ago and made it tonight. Very good.

BonitaApplebum:
I'm doing a version of this mushroom soup in the IP today. I made a couple tweaks to the recipe based on what was in the house (used a penzey's blend instead of thyme, white mushrooms only) and I'm going to add wild rice. Will let you all know how it is.

https://www.pressurecookrecipes.com/wprm_print/58880


ETA:

It came out pretty good! I used a little more butter than recommended bc I realized I needed to use milk (I had no cream), and it was plenty rich. It didn't thicken up quite as much I might have liked, but it still had good mouth feel.

I'm sure I could have just done this on the stove, but the IP sped it up a bit and I suspect it deepened the flavors as well.

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