The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [70]
4. Remove the stems and skins from the eggplants. Coarsely chop the flesh; place in a stockpot. Add the roasted vegetables and any accumulated juices from the baking sheets. Add the stock, 1½ cups basil, marjoram, cheese rind, and chickpeas; bring to a boil over medium-high heat. Reduce heat; simmer, partially covered, until the vegetables are very tender, about 1½ hours.
5. Discard the rind; pass the soup through a food mill, discarding the solids. Thin with water if needed. Finely chop the remaining ½ cup basil; stir into the soup. Season with salt and pepper. Garnish with cheese and basil.
mushroom and wild rice soup
SERVES 8 TO 10
1 ounce dried porcini mushrooms
½ teaspoon coarse salt, plus more for seasoning
½ cup wild rice
1 tablespoon olive oil
1¼ pounds assorted mushrooms, such as button, cremini, shiitake (stems removed), and chanterelle, sliced into bite-size pieces
Freshly ground pepper
1 tablespoon unsalted butter
3 leeks (white and pale-green parts only), quartered lengthwise and thinly sliced
½ cup sherry or Madeira
3 tablespoons soy sauce
6 cups homemade or low-sodium store-bought chicken stock
2 tablespoons heavy cream
1 tablespoon finely chopped fresh flat-leaf parsley
1. In a spice mill or coffee grinder, pulse the porcini to a fine powder. Set aside.
2. In a small saucepan, bring 1 cup water to a boil. Add the salt and wild rice. Cover; reduce heat to medium-low. Cook until tender, 45 to 50 minutes. Drain; set aside.
3. In a large saucepan, heat half the oil over medium-high heat. Add half the mushrooms; season with salt and pepper. Cook until browned and tender, about 7 minutes; transfer to a bowl. Repeat with the remaining oil and mushrooms.
4. Reduce heat to medium-low. Melt the butter; add the leeks. Cook, stirring, until softened, about 5 minutes. Stir in the mushroom powder; cook 1 minute. Add the sherry and soy sauce; cook 1 minute more.
5. Add the stock to the pot; bring to a boil over medium-high heat. Add the mushrooms; return to a boil. Reduce heat to medium; cook 20 minutes. Stir in the wild rice, cream, and parsley; adjust seasoning, and serve.
porcini and white bean stew
SERVES 4
1¾ cups homemade or low-sodium store-bought chicken stock
¾ ounce dried porcini mushrooms
1 tablespoon olive oil
1 small onion, thinly sliced
2 garlic cloves, thinly sliced
½ teaspoon coarse salt
¼ teaspoon freshly ground pepper
4 ounces fresh white mushrooms, quartered
3 small tomatoes (about 1 pound), coarsely chopped
1 small sprig fresh rosemary, plus more for garnish
1 19-ounce can white beans, drained and rinsed
1. Bring the stock and ½ cup water to a boil in a small pan. Add the porcini. Let stand until soft, about 20 minutes. Remove the porcini with a slotted spoon; coarsely chop. Set aside. Strain the soaking liquid through cheesecloth; set aside.
2. Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove the cooked rosemary; discard. Garnish with fresh rosemary sprigs.
FIT TO EAT RECIPE PER SERVING: 251 CALORIES, 5 G FAT, 0 MG CHOLESTEROL, 40 G CARBOHYDRATE, 352 MG SODIUM, 13 G PROTEIN, 8 G FIBER
white bean chili with herbed yogurt cheese
SERVES 6
3 cups dried navy or other white beans
2 small poblano chiles
1 tablespoon unsalted butter
4 cloves garlic, minced
1 onion, cut into ¼-inch dice
1 large carrot, cut into ¼-inch dice
2 stalks celery, cut into ¼-inch dice
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional)
30 ounces homemade or low-sodium store-bought