AP Studios / Fresh 5: Mushroom-Ginger Gratinee


Nothing’s more satisfying than warm, flavorful, fancy-looking soup that doesn’t take long to make. Mushroom-ginger gratinee is just that. Not only is it gorgeous, but the toasted bread-and-cheese topping adds texture and flavor, much like French onion soup.

Here’s a time saving tip: make several batches of soup using one basic soup starter. Add more or less milk or soup base as desired, depending on how thick you want the soup. Slurp one for dinner, then freeze the rest for the busiest nights. It’s like having a freezer full of instant gratification.

Big pot of soup starter

This recipe is from the latest Darigold Fresh Magazine.

1 cup (2 sticks) unsalted Darigold butter
2 cups minced yellow onion (2 medium)
1 cup minced celery (about 4 ribs)
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
6 cups(48-ounces) chicken or vegetable stock

In a large stockpot, melt the butter over medium heat. Add onions and celery and cook until onions are translucent (5 to 8 minutes), stirring occasionally. Reduce heat to medium-low and stir in the flour, salt and pepper. Cook, stirring constantly, until the mixture bubbles and thickens. Slowly add the stock until all the liquid is incorporated into the flour mixture, stirring frequently until all ingredients are well blended. Return heat to medium and bring the mixture to a simmer for 1 to 2 minutes; remove from heat and allow the mixture to cool 15 to 20 minutes. Puree mixture until smooth with an immersion blender, or in a blender or food processor, taking care while blending hot liquids. Makes 8 cups. Recipe may be reduced for smaller batches of soup.

Mushroom-ginger gratinee

This recipe is from the latest Darigold Fresh Magazine.

2 tablespoons Darigold butter
1 tablespoon olive oil
3 cups (6 oz.) fresh sliced mushrooms
6 medium garlic cloves, minced
3 cups chicken or vegetable stock
2 cups Darigold whole milk
1 cup soup starter
2 teaspoons dried ground ginger
Salt and ground black pepper to taste
1 baguette, cut into 1/2 –inch slices
8 ounces gruyere cheese, shredded

Heat a large stockpot over medium-high heat until hot; add the butter and oil, mushrooms and garlic. Saute until mushrooms are tender (5 to 7 minutes). Set aside a few cooked mushrooms for garnish (optional). Add the stock, milk, soup starter and ground ginger and simmer 15 minutes. Add salt and pepper to taste. Remove from heat and cool 10 to 15 minutes. Pulse mixture in a blender or food processor (in batches if necessary) just until mushrooms are chunky. Before serving, ladle the soup into ovenproof serving bowls and transfer the bowls to a foil-lined baking sheet. Preheat oven broiler; place the oven rack about 6 inches from heating element. Top each bowl with slices of baguette; sprinkle the cheese over the bread. Broil for 1 to 2 minutes, or until the cheese is lightly browned and melted. Place reserved mushrooms over melted cheese. Serve immediately. Makes 4 to 6 servings.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.

Posted By: EJ
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