Russian Mushroom Leek Soup

Given By: Our cousin and CSA member MaryJo Vogelsang

Melt ½ stick butter in a kettle.
Saute in a bit of the broth:     2 large chopped leeks and 2 large chopped carrots
Stir in:  6 C chicken or vegetable broth, 2 tsp dill weed, ½ tsp pepper, ½ bay leaf,  2
pounds diced potatoes
Simmer about 20 minutes until the potatoes are slightly tender.  Meanwhile, melt ½
stick butter, or olive oil in a skillet. Saute 1 pound sliced mushrooms about 5
minutes.
Combine 1 C milk with ¼ C flour until smooth (either using a whisk or a blender).  
Pour into soup with mushrooms.  Cook and stir until lightly thickened.  Garnish
with sour cream and more dill.
Baby Bok Choy and Dried Shiitake Mushrooms with  
                 Caramelized Shallots

½ OZ DRIED SHIITAKE MUSHROOMS
1 LB BABY BOK CHOY, WASHED AND QUARTERED
4 TBSP BUTTER
4 LARGE SHALLOTS, THINLY SLICED

Instructions: Soak mushrooms in 2 cups hot water for 30 minutes. Drain, strain, reserve liquid
and chop mushrooms. Melt butter in large saucepan over medium heat, add shallots, saute,
stirring occasionally to separate shallots, until crisp and light brown (about 10 minutes). Add
mushrooms, increase heat to medium-high, and saute for 3 minutes. Add baby bok choy, and
saute 5 minutes. Add reserved liquid, cover and cook until all liquid is absorbed and baby bok
choy is tender. Season with salt and pepper to taste.
          Sugar Snap Peas with Mushrooms

3/4 lb. sugar-snap peas
1/2 lb. mushrooms
1 tbsp. butter
1 tbsp. oil
Salt and pepper
1 lemon

String the sugar-snap peas. Cook them in boiling, salted water until tender, about 5 minutes,
and drain. Slice the mushrooms. Heat the butter and oil in a large frying pan over medium high
heat. Add the mushrooms and cook, stirring occasionally, until they're soft and the liquid has
evaporated, 10 to 12 minutes. Add peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper and heat
through, 2 or 3 minutes. Squeeze 2 teaspoons juice from the lemon. Add the juice right before
serving.
               Butter-Steamed Kohlrabi and Mushrooms

2 medium sized kohlrabi
3 ½ tbsp water
¼ lb. mushrooms, sliced
1 ½ tsp butter
¼ tsp dry basil leaves
Grated parmesan cheese

Peel & thinly slice kohlrabi; about 1-1/2 cups. Melt butter in skillet over high heat.
Add hohlrabi; cook 1 minute. Add water & basil; cover & cook 4 minutes. Add
mushrooms, cover & cook; stir often until kohlrabi is tender, 4 minutes. Season to
taste with salt & pepper; sprinkle with cheese.
Mushroom Recipes
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