The Lowdown

~Restaurant Size Recipes~ Creamy Zucchini and Mushroom Soup & Easy Chicken Noodle Soup

Creamy Zucchini and Mushroom Soup

  • 1 gallon diced zucchini
  • 1 gallon sliced mushrooms
  • 1/4 gallon diced carrots (usually 5 carrots roughly)
  • 1/4 gallon diced yellow onion (around 3 large onions)
  • 2 tablespoon fresh garlic
  • 1 pound butter
  • 1 pound euro butter
  • dash of white wine
  • 3 tablespoon kosher salt to taste
  • 1 tablespoon black pepper to taste
  • fresh sprigs of thyme and basil
  • 2 pounds flour
  • 1 gallon cream
  • 4 liters hardy chicken stock
  • olive oil

Prepare your fresh ingredients beforehand and set aside. Saute diced zucchini, onion, mushroom, and carrot in a pot with a bit of olive oil, fresh garlic, and salt & pepper until semi soft. Throw in the mushrooms last since they cook within minutes. Deglaze pan with a white wine of choice. Add chicken stock. Remove soup mix from pot and blend in a food processor, I must warn you this part could get messy! Add blended soup mix back to pot and give it some heat. Add cream. Add a prepared roux to soup (melt butter in a sauté pan and toss with flour until smooth). Toss in some sour cream if desired. Cook soup with fresh thyme and basil until 140 degrees on low heat with a diffuser if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 gallons.

 

Easy Chicken Noodle Soup

  • 1 gallon diced carrots, yellow onion, and celery mix
  • 7 pounds grilled diced chicken
  • About 4 1/2 liters hardy chicken stock (base works fine)
  • 1/2 cup minced fresh Italian parsley
  • Roughly 1 gallon size amount of frozen par cooked noodles or noodle of choice
  • Dash salt & pepper
  • Dash olive oil
  • 1 pound butter

Prepare your fresh ingredients beforehand and set aside. Saute diced celery, onion, and carrot in a pot with your butter, olive oil, and salt & pepper until semi soft. Add grilled chicken, chicken stock, and fresh parsley. Cook soup till 165 degrees on low heat if eating right away otherwise just simmer for a bit and cool in an ice bath for future use. Yields roughly 4 1/2 gallons.

Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on.

-Nigella Lawson

 

About Kinetic Lowdown (33 Articles)
A Blog of All-Inclusive Interests & Oddities: Sharing Unique Information & Taboo Discussion

2 Comments on ~Restaurant Size Recipes~ Creamy Zucchini and Mushroom Soup & Easy Chicken Noodle Soup

  1. I am delightful that I found your post because this has to be big help to me to cook a Chicken Noodle Soup. Since, I am likely to cook a Chicken Noodle Soup tommorow. Thanks for this post! I will bookmark your internet site now to come across again your post.

    Liked by 1 person

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