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Betty Rosbottom- Perry photBetty Rosbottom is the author of eleven cookbooks, including Sunday CasserolesSunday Roasts, and Sunday Soup. She founded and directed the cooking school La Belle Pomme in Columbus,Ohio, and has been a contributor to Bon Appétit and a syndicated columnist for the Los Angeles Times and Tribune Media Services.

Drawing on her deep knowledge of cuisines around the world, Rosbottom tempts readers with more than one hundred recipes from far and near. Recipes span from Onion Soup Gratinée, Vietnamese Shrimp and Noodle Soup, and Brodo with Asparagus and Gnocchi, to closer-to-home favorites like New England Corn and Lobster Chowder and Louisiana Seafood Gumbo. Well-loved classics such as Chicken Noodle Soup and Tomato Gazpacho are elevated by respective additions of sautéed mushrooms and an icy cucumber granita. Easy-to-prepare, with accessible ingredients, these are recipes that soup lovers will want to make again and again. Practical and helpful cooking tips and market notes are bonus features included with the recipes.

Rosbottom knows that a crisp salad or a hearty sandwich makes the perfect accompaniment to a bowl of soup. For a fall supper, try the Frisée Salad with Walnut, Pears, and Goat Cheese or celebrate the arrival of spring with the Market Salad with Fresh Peas, Radishes, and Melon. A variety of sandwiches from toasted and grilled to open-faced or layered as a club, provide something to crunch with something to sip. Though Rosbottom suggests mouthwatering soup, salad, and sandwich combinations, readers will find it easy to experiment by mixing and matching to their own tastes. “Leave room for dessert!” the author advises since no soup meal iscomplete without a little something sweet. Treats like “Melt in Your Mouth” Lemon Rosemary Cookies, Butterscotch Pots de Crème, and Rustic Apricot Tart make simple yet delicious endings.

Whether it’s a Black Bean Soup with Lime-Pickled Red Onions for a family supper or a Creamy Chicken Soup with Autumn Vegetables for a cozy fall dinner party, SOUP NIGHTS will elevate soup to the centerpiece of anymeal.

CHICKEN NOODLE SOUP
WITH SAUTÉED MUSHROOMS & PARMIGIANO

Serves 6

soupnights_p076-1

This chicken noodle soup is a far cry from those of my childhood. Several things give this version its delicious flavor. First, chicken breasts are poached in a rich, aromatic stock to form the foundation. A mix of earthysautéed mushrooms provides an umami touch. And, finally some dry vermouth balances the soup’s richness.

 

EXTRA-RICH HOMEMADE STOCK

  • 1 and 1/2 pounds chicken breasts, with skin and bones
  • 2 ribs celery, sliced into 1-inch pieces
  • 2 medium carrots, sliced into 1-inch pieces
  • 1 medium onion, quartered
  • 2 bay leaves, broken in half
  • 2 parsley sprigs
  • 2 thyme sprigs, or 1/2 teaspoon dried thyme
  • 2 quarts reduced-sodium chicken broth

SOUP

  • 1/4 cup dry vermouth
  • 2 tablespoons unsalted butter
  • 2 tablespoons canola oil
  • 8 ounces fresh mushrooms, such as shiitakes, oyster,and baby bellas, sliced
  • 1 tablespoon minced garlic
  • 3/4 teaspoons dried crushed dried rosemary
  • 2 tablespoons flour
  • 4 ounces short, wide egg noodles
  • 1/3 cup half-and-half
  • Kosher salt
  • Freshly ground pepper
  • 6 fresh rosemary sprigs or 2 tablespoons choppedparsley for garnish
  • 1/2 cup finely grated Parmesan cheese, preferably Parmigiano Reggiano

For the stock:
Add all the ingredients  to a large saucepan over medium-high heat, and bring the mixture to a simmer. Reduce the heat to low, cover, and cook at a simmer until the chicken is very tender when pierced with a sharp knife, about 1 hour and 15 minutes.

Remove the chicken from the broth and set aside to cool. Strain the broth, pressing down on the vegetables to release as much juice as possible; discard the vegetables. You should get 8 cups. If not, add enough water to make that amount. When the chicken is cool enough to handle, remove the skin and bones and cut into 1/2- inch cubes. (Chicken and broth can be prepared one day ahead; cool, cover, and refrigerate.)

For the soup:
Remove 1 cup of the broth and place it along with the vermouth in a small saucepan set over high heat. Cook until the mixture has reduced by half. Set aside.

Heat the butter and oil in a large pot set over medium heat. When hot, add the mushrooms and cook, stirring, until lightly browned, 4 to 5 minutes. Add the garlic and rosemary and stir 1 minute more.

Sprinkle the flour over the mushrooms and stir constantly to cook the flour, 1-1/2 to 2 minutes. Add the remaining 7 cups broth and bring the mixture to a simmer. Add the noodles and cook until tender according to package directions.

Stir in the diced chicken, the reduced vermouth mixture, and the half-and-half. Cook until hot, 4 to 5 minutes. Taste and season the soup with more salt and pepper if needed.

Ladle into soup bowls. If desired, garnish each serving with a rosemary sprig or chopped parsley. Pass the Parmesan cheese in a bowl for sprinkling.


© SOUP NIGHTS by Betty Rosbottom, Rizzoli New York, 2016.  Images are ©Harry Zernike and may not be reproduced in any way, published, or transmitted digitally, without written permission from the publisher.  For more information, please contact Ron Longe at 917-312-5571 or rlonge@rizzoliusa.com.

Contact: Ron Longe
917-312-5571
rlonge@rizzoliusa.com


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