Amateur Mushroom Soup Cook-Off

2011 Amateur Mushroom Soup Cook-Off Results

Chianti Crimini Mushroom Soup with Blue Cheese Crostini, by Katie Hagerty of Garnet Valley, Pa.

The results of the 2011 Mushroom Soup Amateur Cook-off are:
First place: Chianti Crimini Mushroom Soup with Blue Cheese Crostini by Katie Hagerty of Garnet Valley, Pa.
Second place: Big Sam’s Italian Mushroom Soup, by Samuel Onizuk, of Elkton, Md.
Third Place: Harvest Pumpkin Soup by Becky Caruso of Potomac Falls,Va.

Other Finalists included:

Fresh Mushroom-Caprese Soup, by Michelle Christensen, of State College, Pa.
Rustic Mushroom and Shallot Soup, by Barbara Ruhmann, of Townsend, Del.
Mushrooom and Swiss burger Bliss Soup, by Tina Verrelli, of Devon, PA.

2011 Mushroom Soup Cook-off Winning Recipe

Chianti Crimini Mushroom Soup with Blue Cheese Crostini

Prep Time: 15 minutes
Cook time: 45 minutes

Ingredients
24 oz. Sliced Crimini Mushrooms
1 Leek, white end, sliced crosswise
4T Olive oil
4 Cloves Garlic, minced
1 Shallot, finely chopped
2T (divided) Blue Cheese, crumbled
1/2 Cup Chianti (red wine)
48 oz. Beef Broth
1T Rosemary, fresh, finely chopped
Salt and Pepper—to taste
French Bread, sliced about ½-inch thick

Directions:
Rinse Mushrooms in cool water to clean, slice thinly. Rinse Leeks in cool water clean, cut off white end and slice crosswise.

Over medium heat in large pot, heat olive oil. Add garlic, sauté 1 minute. Add shallots sauté about 2- 3 minutes. When garlic begins to brown, add leeks and mushrooms, slightly reduce heat. Sauté another 8-10 minutes, until mushrooms are soft and begin to brown, stirring occasionally. Increase the heat back to medium heat, add 1 tablespoon of the crumbled blue cheese and let melt, about 1 minute. Add the Chianti wine and simmer for 5 minutes. Add the beef broth to the pot and bring to a boil. Once boiling, reduce the heat to low, add ½ tablespoon of the rosemary, and let cook for about 15 -20 minutes.

While soup is cooking, preheat oven or toaster oven to 425-degrees F and slice the French bead. Mix together the remaining 1 tablespoon of blue cheese and ½ tablespoon of rosemary. Brush the sliced bread with a light layer of olive oil and top with the blue cheese rosemary mixture. Bake the bread for 4-6 minutes, or until golden brown.

Add salt and pepper to the soup. Cook over low heat for an additional 5-10 minutes. Remove soup from heat. Pour into bowl and place blue cheese crostini on top. Garnish with fresh rosemary if desired.