Mushroom Dip and Fall Vegetable Stew

I adore my Fanny Farmer cookbook. It's a vintage edition, the same edition that my mother has. I love that it has great recipes and that it's not of the same strain of many newer cookbooks that feel the need to reduce the fat and sugar in everything. I'm all for taking care of yourself, but for me that means eating less of what I love rather than eating more of something that's just mediocre. When I needed an appetizer for a party this weekend, I turned to Fanny Farmer and found a gem of a recipe for mushroom dip. It's simple, very few ingredients, and it was delicious.

I also made a fall vegetable stew.

2 tbsp oil
1/4 c onion, finely diced
4 cloves garlic, peeled and smashed
3 turnips, peeled and diced
2 medium red potatoes, peeled and diced
1/2 a butternut squash, peeled and diced
1 1/2 apples, peeled and diced
4 c water
3 springs fresh rosemary
1 1/2 tsp chicken bouillon
1/4 lb of mushrooms, scrubbed and diced
1/4 tsp kosher salt
generous pinch of freshly ground black pepper

Heat oil in a soup pot over medium high heat.
Add onion and cook until browned.
Add garlic and cook until fragrant.
Stir in the turnips, potatoes, squash and apples.
Add water, chicken bouillon and rosemary.
Simmer for at least an hour (some vegetables will keep their shape, others will not).
Remove the rosemary and add mushrooms, salt and pepper.
Cook for 15 more minutes, then serve.

And now some pictures, just because I like being random like that.

Cream of Turnip and Carrot Soup

The cool weather and my need to use some turnips inspired this recipe. Turnips can be a bit sharp in flavor, so I decided to use carrots to balance them. It worked very well. The soup is slightly sweet and savory. Since thyme works well with both turnips and carrots, I used that for seasoning. I also used some saved bacon grease to add a bit of flavor. The measurement for water comes from the amount of water I needed to just cover the vegetables and I used that measurement to determine how many teaspoons of bouillon I added. Make this if you want a light, but warm meal. I ate mine with some toast made from homemade white bread.

1 tbsp bacon grease
5 small to medium turnips, peeled and cubed small
5 medium carrots, peeled and diced small
2 1/2 c water
2 tsp chicken bouillon
1/4 tsp freshly ground black pepper
pinch of thyme
1 to 2 c whole milk

Heat bacon grease in a soup pot over medium-high heat until sizzling.
Add turnips and carrots and saute for a minute or two.
Add water, chicken bouillon, black pepper and thyme.
Bring to a boil.
Turn down heat and simmer until vegetables are very tender.
Fill your blender with hot tap water a few times to make sure the glass is not cold.
Add soup, in small amounts, to the blender.
**Make sure that you do not completely seal the lid, or it WILL explode!!**
The best method is to remove the center of the lid, or keep it ajar so that steam can escape, then **tent with a towel** so that the hot soup does not splash on you while blending.
Blend the soup in batches, until smooth.
Return to the soup pot and place over medium heat.
Add enough milk to make the soup creamy.
Heat to desired serving temperature.