Eating Normal Recipes

Mushroom and Kale Soup

1/24/2022

Welcome to this week’s market meal: Mushroom and Kale soup. Our primary vendor is again Produce with Purpose out of the Revolution Market. This will be the case through most of the winter. I haven’t had a chance to make it to any of the other winter markets in the area yet. The only ingredient I did not purchase through this vendor is my dried shiitake mushrooms, which can be ordered through amazon or found at the grocery store.

This is served in the picture with a small piece of Publican Bread Co. 's ciabatta, which I toasted in some garlic and herb butter from Nordic Creamery to dip in the soup. The crust picks up the broth beautifully.

Prep Time: 10 Minutes | Cook Time: 1 hour | Serves: 6

Ingredients:

1/2 lbs mixed fresh mushrooms
20g dried shiitake mushrooms
250g water
7 Strips of Cherrywood Smoked Bacon
50g butter
½ large onion, diced
4 medium russet potatoes, peeled and chopped
2 tbs AP flour
4 cups chicken stock
1 cup whole milk
5 large leaves of dinosaur kale, stripped and chopped

Start by soaking your dried shiitake mushrooms in 250 grams of boiling water. Allow this to work while you prepare the rest of your ingredients.
Preheat a large dutch oven at medium heat and chop your bacon into your preferred bacon bit size. This is going to look like a lot of bacon. It probably will be. If you don’t use it all as garnish, save it for other uses. Render it out as much as you can. If the bottom of your part stars to gather a lot of fond, move your bacon to another pan. The bacon can take as much as twenty minutes to render, stirring frequently. Use the downtime to prep veggies.
Dice your onion, and prep your mushrooms while your bacon renders. To prepare the mushrooms, cut them in half before slicing thinly. The shiitakes should now be rehydrated. These can be chopped up and combined with the other mushrooms. Save the leftover stock.
Once the bacon is removed,add your diced onion to the pan with 50g butter. Allow to soften for about five minutes before adding your chopped mushrooms to the pan to render and cook.
Cook your mushrooms until they begin to darken and release their water. Add potatoes and 2 tbs flour. Mix and cook for about 3 minutes to allow the raw flour taste to cook out. Season with salt at this step.
Add your mushroom stock and chicken stock to the pot. Allow to boil for about twenty minutes. Once your potatoes have softened, ladle about 2 to 3 cups of your mixture into a high sided container. Using an immersion blender (or a normal blender), blend the mixture until smooth. This will help thicken the soup.
Return to the pot. At the same time, add your whole milk. Stir to combine. Allow to warm through while you prepare your kale. This is also a good time to adjust the seasoning before adding the kale. Once the kale is chopped, drop it into the soup and allow to simmer for about 3 minutes.
Serve with your bacon bits, mozzarella, and desired crunchy thing to taste.

Tips:

You can substitute the chicken stock for a store bought veggie stock to make the recipe fully vegetarian.
If you want to bulk it up a little more, we recommend fresh corn kernels added at the same time as the kale, or even beans! Play around and let us know what you come up with on your own.
Store in the refrigerator for three days or freeze for as much as six months.

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Wisconsin Apple Cider - Recipe

1/14/2022

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Some of our local markets, such as The Revolution Market in Green Bay, still have local apples available. As the weather grows colder, a delicious way to warm up is a hot glass of cider. If you’re like me, maybe you’ll drink it with a splash of whiskey. This treat will take some time to produce, but you can give it away as a late gift or bring it into the office for your coworkers if you don’t want to fill your fridge up.

The apples are sourced through Produce With Purpose, and the singular orange is through their connection in California. The rest is from the pantry. Sourcing local spices can be hard, but we’re making something tasty with local fruit.

The cider should hold in the refrigerator for about two weeks.

Ingredients:

8-10 apples, quartered
2 star anise, whole
4 sticks of cinnamon, whole
1 tsp cloves
1 tsp whole black pepper
1 tsp ground nutmeg
½ cup dark brown sugar
10 cups of water
1 navel orange, quartered

Quarter your fruits and measure out your ingredients. Add them all to a large pot, mix well, and bring to boil. Lower to a simmer and allow to cook, covered, for two hours.
Remove orange quarters after the first two hours have elapsed. Using a potato masher or a wooden spoon, break up the apples. Continue to cook for one more hour, uncovered.
Strain through a fine mesh strainer. Use your wooden spoon to mash extra liquid out of your apple solids. Do this in batches if you have a smaller strainer. Serve warm. Add 2 oz. whiskey or bourbon for a hot toddy.

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Mushroom and Kale Soup

Wisconsin Apple Cider - Recipe

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