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THE HUGGINS FAMILY

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Category: Soups

  • Mushroom Bisque

    Mushroom Bisque

    A deeply savory, velvety mushroom bisque built on layers of browned mushrooms, aromatic garlic, gentle herbs, and a touch of sherry. A slow simmer develops richness without heaviness, while soy sauce adds depth and umami. Finished with a swirl of crema, it is earthy, comforting, and elegant—perfect for cool evenings or a refined first course.

    Ingredients

      Soup Base

    • 4 tbsp (55 g) unsalted butter, divided
    • 1 medium onion, finely diced
    • 2 lbs (900 g) mixed fresh mushrooms, sliced (see Notes)
    • 1 tsp table salt, plus more to taste
    • ¼ tsp freshly ground black pepper
    • 2–3 cloves garlic, finely chopped
    • 2 tbsp dry sherry (or more to taste)
    • 4 cups (950 ml) chicken stock, divided (or vegetable stock)
    • 3 tbsp (25 g) all-purpose flour
    • 1 cup (240 ml) half and half or light cream
    • 1 large bay leaf
    • ⅛ tsp dried thyme (or ¼ tsp fresh)
    • 1 tsp soy sauce (increased from ½ tsp for deeper umami)
    • ½–1 tsp sambal oelek (optional, for gentle heat)

      • Optional Enhancements

    • ½ oz dried porcini mushrooms, rehydrated and chopped, with soaking liquid strained

      • To Serve

    • Crema for drizzling (plain or flavored—see Notes)
    • Thyme sprigs, sautéed mushroom slices, or chives for garnish

    Directions

    Sauté the Aromatics and Mushrooms

    In a large saucepan or Dutch oven, melt 2 tbsp butter over medium heat. Add the onion and cook 3–4 minutes until softened. Add mushrooms, salt, and pepper. Cook 10–12 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add garlic and cook 1 minute until fragrant.

    Deglaze and Simmer

    Add sherry and cook 1 minute, scraping up browned bits. Add 3 cups chicken stock, bay leaf, thyme, soy sauce, and optional porcini mushrooms with their strained soaking liquid. Bring to a gentle simmer, cover, and cook 20 minutes to deepen flavor. Remove bay leaf.

    Prepare the Roux Base

    In a separate saucepan, melt remaining 2 tbsp butter over medium heat. Whisk in flour and cook 2–3 minutes until lightly golden. Slowly whisk in remaining 1 cup chicken stock, then the half and half, cooking until smooth and slightly thickened.

    Combine and Purée

    Add the mushroom mixture to the roux base. Purée with an immersion blender until smooth, or blend in batches. For a rustic texture, reserve 1 cup mushrooms before blending and stir them in afterward.

    Season and Finish

    Return soup to low heat. Add sambal oelek if using. Taste and adjust with salt, pepper, sherry, or soy sauce as desired. Simmer 5 minutes to meld flavors.

    Serve

    Ladle into bowls and finish with a light drizzle of crema. Garnish with sautéed mushrooms, thyme, or chives.

    Notes

    Preparation

    • Browning mushrooms before adding liquid deepens flavor significantly.
    • Use a mix of mushrooms for depth—cremini, shiitake, oyster, or button.
    • Porcini add a noticeable boost of umami; highly recommended.
    • Blend smooth for a classic bisque or leave some mushroom pieces for texture.
    • Simmering longer (rather than adding more flour) develops richness naturally.

    Serving Suggestions

    • Drizzle with crema to balance richness and add gentle tang.
    • For enhanced crema, whisk in a splash of sherry, white pepper, thyme oil, or a pinch of soy sauce.
    • Serve with crusty bread, garlic croutons, or a simple green salad.
    • Add a few sautéed mushrooms or a swirl of mushroom oil for presentation.

    Variations

    • Vegetarian: Use vegetable stock and a splash of soy sauce for depth.
    • Rustic Mushroom Soup: Blend only half the soup and keep the rest chunky.
    • Truffle Version: Finish with a few drops of truffle oil.

    Make-Ahead & Storage

    • Refrigerate up to 3 days; flavors deepen overnight.
    • Freeze without dairy addition; add half and half after reheating for best texture.
    • Rewarm gently over low heat to avoid separation.
  • Tom Kha–Style Soup with Meatballs & Rice

    Tom Kha–Style Soup with Meatballs & Rice

    This comforting Thai-style soup bridges the gap between Tom Kha Gai and Khao Tom. Like Tom Kha Gai, it features fragrant aromatics—lemongrass, galangal, and kaffir lime leaves—for the signature balance of tangy, savory, and lightly sweet flavors. But instead of a coconut-rich broth, it leans toward the clear, soothing style of Khao Tom, with tender pork (or pork-and-chicken) meatballs and a small scoop of rice added just before serving. The result is a light yet aromatic soup that feels familiar and refreshingly different.

    Ingredients

    Meatballs:

    • ¾ lb (340 g) ground pork
    • ¼ lb (115 g) ground chicken (or use all pork)
    • 1 tbsp chili-garlic sauce (garlic sambal oelek)
    • 1 tsp fresh ginger or galangal, finely grated
    • 1 tbsp fish sauce
    • 1 tsp white pepper (or black pepper)
    • ½ tsp table salt
    • 1 tsp cornstarch (optional — improves springy texture)
    • 1 tbsp finely chopped cilantro stems or scallion whites (optional)

    Soup Base:

    • 1 tbsp neutral oil (vegetable, canola, or peanut; or lard)
    • 3 large shallots, halved and thinly sliced
    • 2 stalks lemongrass, white parts only, bruised and halved
    • 3 slices fresh galangal (or 1½ tsp thin-sliced ginger)
    • 1 tbsp fresh ginger, grated
    • 3 kaffir lime leaves, torn in half
    • 3–4 cloves garlic, smashed
    • 1–2 small Thai chiles, lightly crushed (optional)
    • 6 cups (1.4 L) chicken stock or light broth
    • 1 tbsp fish sauce (to taste)
    • 1 tsp palm sugar or light brown sugar
    • 1–2 tsp soy sauce (optional, for depth)
    • ½ cup fresh cilantro, chopped (added at the end)
    • juice of 1 lime (1½–2 tbsp, added at the end)
    • optional: ¼–½ cup coconut milk, for a lightly creamy finish
    • 1 cup cooked jasmine rice, warmed (added to bowl before serving)

    Garnishes:

    • 1–2 tsp coconut cream from the top of an undisturbed can (optional)
    • fresh cilantro leaves
    • thinly sliced scallions
    • fried shallots or garlic
    • soft-, medium-, or hard-boiled eggs, halved
    • lime wedges
    • thinly sliced red chiles or chile oil (optional)

    Directions

    Prepare the Meatballs

    In a medium bowl, combine pork, chicken, chili-garlic sauce, ginger, fish sauce, white pepper, salt, cornstarch (if using), and cilantro stems or scallion whites. Mix gently until combined but not sticky. Roll into small ¾–1 inch balls.

    Build the Aromatic Broth

    Heat oil in a large saucepan over medium. Add shallots and sauté until golden. Add lemongrass, galangal, kaffir lime leaves, garlic, and chiles. Stir until fragrant, then add chicken broth. Simmer 15 minutes to infuse.

    Cook the Meatballs

    Remove lemongrass. Add meatballs and simmer 5–6 minutes until cooked through. Skim any foam.

    Season & Finish

    Add fish sauce, palm sugar, soy sauce, and cilantro. Adjust seasoning. Remove from heat and stir in lime juice.

    Assemble the Bowls

    Place ¼–½ cup warm jasmine rice in each bowl. Ladle soup and meatballs over top. Garnish with coconut cream, cilantro, scallions, fried shallots, sliced chiles, and lime.

    Notes

    Preparation

    • Sautéing shallots first adds sweetness and depth.
    • Use both galangal and kaffir lime leaves if possible for true Tom Kha flavor.
    • For a creamier finish, stir in coconut milk at the end.
    • For porridge-like consistency, simmer a small amount of rice in the broth before serving.

    Serving Suggestions

    • Top generously with fried shallots or garlic.
    • Add soft- or medium-boiled eggs for a heartier meal.
    • Serve with lime wedges for brightness.

    Make-Ahead & Storage

    • Meatballs can be formed 24 hours ahead and refrigerated.
    • Broth can be made ahead and reheated, adding herbs and lime at the end.
    • Stores 2–3 days; keep rice separate to avoid mushiness.