• 1/2 small onion, finely chopped
• 8 oz. fresh mushrooms, finely chopped (food processor works well)
• 1 1/2 tbsp. unsalted butter
• 1/4 tsp. salt
• Ground black pepper to taste
• 2 tbsp. dry white wine
• 1 tbsp. finely minced fresh parsley
Directions
Combine onion and mushrooms in a kitchen towel; twist tightly to extract as much moisture as possible. Melt butter in a skillet; add onion and mushrooms. Cook, stirring occasionally, until onion is transparent, about 2 minutes. Add salt and pepper; sauté over high heat, stirring constantly, until liquid has almost cooked away, 4 to 7 minutes. Pour in wine; cook over high heat, stirring constantly, until liquid has cooked away. Stir in parsley.
• 2 oz. grated Parmesan
• 1 tsp. finely minced fresh sage, or more
• 1/2 tsp. red pepper
Directions
Heat the oven to 400 degrees. Line a baking sheet with a silicon mat or parchment paper. Mix Parmesan with sage and red pepper. Spoon in 1 tablespoon mounds onto the sheet; press lightly to flatten. Bake until the cheese is melted and browned, 7 to 8 minutes. Remove from oven; cool. Transfer the crisps to a rack.
• 2 garlic cloves
• 1 c. shelled toasted pumpkin seeds
• 1 c. fresh parsley leaves
• 1 c. arugula leaves
• 1/2 c. extra-virgin olive oil
• 1/4 c. grated pecorino or Parmesan cheese, or more as needed
• Salt to taste
Directions
Drop garlic into food processor with the motor running to chop finely. Scrape down the sides of the processor bowl. Add pumpkin seeds; pulse to coarsely chop. Add parsley and arugula; pulse until you have a coarse paste. With motor running, drizzle in olive oil, or enough to achieve a thick paste. Scrape into a bowl; stir in cheese; season with salt to taste.
Serves 6.
• 2 tbsp. extra-virgin olive oil
• 1 large yellow onion, chopped
• 1 large, tart apple, chopped
• 2 garlic cloves, minced
• 1 pie pumpkin, peeled, seeded, chopped into 2-in. chunks, or 1 butternut squash or 2 pkg. (12 oz. each) cut-up fresh butternut squash
• 1 c. apple cider
• 4 c. chicken or vegetable broth, or as needed
• 1/2 to 1 tsp. salt
• 2 tbsp. butter
• 1/4 c. heavy whipping cream, optional
Directions
Heat the olive oil in a large Dutch oven over medium-high heat; add the onion and apple. Cook until softened, 10 minutes. Add the garlic; cook 1 minute.
Stir in the pumpkin or squash and cider; heat to a boil. Lower heat to a simmer, cover and cook until pumpkin or squash is tender, 20 to 30 minutes. Add some of the broth if needed to keep the ingredients cooking in liquid.
Working in batches, transfer the sautéed mixture to a blender; process with the lid askew to make a smooth purée, adding broth as needed. (Work carefully, taking care not to overfill the blender.) Or use an immersion blender to purée the soup right in the pot. For a very smooth texture, strain the purée through a fine mesh sieve.
Return soup to the pot; adjust consistency with more broth, if needed. Season with salt to taste; stir in the butter until it melts. For a richer texture, stir in the cream.
Variations: Along with changing up the garnishes, you can change this basic soup formula almost endlessly. Add a chopped fennel bulb to the onions. Add heat with fresh chiles or with chili powder at the end. Build layers of flavor with spices, such as cumin, curry powder or a touch of cinnamon. A bit of apple brandy or dry sherry would finish the soup well.
Nutrition information per serving:
Calories170Fat9 gSodium850 mg
Carbohydrates22 gSaturated fat3 gCalcium47 mg
Protein3 gCholesterol13 mgDietary fiber3 g
Diabetic exchanges per serving: ½ fruit, 1 bread/starch, 2 fat.
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