ChopChop Blog

December Newsletter Recipes

Wild Mushroom and Fennel Soup

You can make this soup up to three days ahead of time.

1 tablespoon olive oil
1 Spanish onion, chopped
1 celery rib, chopped
1 pound button mushrooms
1/4 pound shiitake mushrooms
1 fennel bulb, sliced, including the feather- y tops, chopped
1 tablespoon dried fennel seed
8- 10 cups chicken stock
1/4 teaspoon cracked  black pepper

November Newsletter Recipes

No matter how big our guest list, we always seem to have extra turkey leftover after the holidays. And though we love turkey sandwiches, we’ve come up with even  more versatile ways to use the last of the bird. These four recipes--Turkey Stew Sausage, Turkey and Sweet Potato Hash, Turkey Soup with Shiitake Mushrooms and Bacon, and Turkey Risotto with Cranberries--will change the way you think about leftovers. 

Turkey Stew (inspired by Fog City Diner Cookbook by Cindy Pawlcyn, Ten Speed Press, 1993)

Serves 4 

Pages