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Off heat, blend in the boiling liquid.4* Add the wine and season to taste. Simmer partially covered for 30 to 40 minutes or more, skimming occasionally. Correct seasoning. .
Just before serving, stir in the cognac. Pour into a soup tureen or soup cups over the rounds of bread, and pass the cheese separately. •
* I have found that using 1 quart of boiling water and 1 quart of Campbell’s canned beef stock works beautifully in this recipe, though of course homemade beef stock could be used.
Mushroom, Potato and Kale Soup
2 tbsp. olive oil
1 1/4 cups minced onion
1 clove garlic, minced or put through a garlic press
1 stalk celery, chopped
1/2 pound mushrooms, chopped into small pieces > 11/4 lbs. potato, diced
1/4 lb. kale, chopped into small pieces
1 tsp. dried thyme
6 cups vegetable stock
Grated Parmesan cheese for garnish
In a large soup pot, saute the onion and celery in the olive oil over a medium high heat until softened, stirring frequently. Add garlic and stir for a minute. Add mushrooms, and saute until they release their juices and turn a dark brown. Pour in the stock, turn up the heat and bring to a boil.
Add the potatoes to the pot, and turn down the heat so the soup is boiling slowly. When the potatoes are done, sprinkle in the thyme, and add salt and pepper to taste. Simmer for 1/2 hour. Add kale 15 minutes before serving and stir well. Puree from onethird to one-half of the soup and return to soup pot. Pour into bowls, sprinkle with Parmesan cheese and serve.
Hearty Bean and Vegetable Soup
1 1/4 cup dry navy beans
4 cups water
2 smoked ham hocks
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