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March 31st, 2011 by Pamela Murski
Green peas, carrot, and onion are cooked in a wine and chicken broth flavored with salt pork,sage, chervil, and thyme. Cream and champagne are added to the soup at the end for a touch of delicious decadence. This is a favorite recipe at the B&B for the Spring!
B&B Recipe for Champagne Soup
3 cups shelled green peas (fresh is best, frozen will do)
1 carrot
1 medium onion, peeled
1 ounce salt pork
1 bay leaf
1/8 teaspoon each sage, chervil, and thyme
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February 11th, 2011 by Pamela Murski
This recipe comes from one of the cooking classes at the B&B. It was delicious and so very easy. Prep vegetables before starting the cooking process to make it easier….
Italian Vegetable Soup
Recipe:
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January 11th, 2011 by Pamela Murski
We love soup just about any time of the year at the ranch but during the Fall and Winter is seems to be a weekly staple on our lunch and dinner table. This is a lovely Fall soup when the sweet potatoes and apples are at their peak. You will find soup included in many of our culinary events and cooking classes at the B&B. Keep an extra pot of this soup in the freezer for when unexpected guests arrive. Just reheat, add a hearty salad with nuts, farmstead cheese and bottle of local wine and you have a fine supper for impromptu entertaining.
Sweet Potato-Green Apple Soup with Maple Cream
Sweet Potato and Green Apple Soup
Slicing
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January 5th, 2011 by Pamela Murski
A really great recipe from the B&B kitchen for the winter blues! Simply add a bottle of Chianti, crisp Ceasar salad and french bread for a full, delicious, belly warming meal…….
3 slices bacon
6 green onions (white and green parts) chopped
1 leek, thinly sliced
6 garlic cloves, minced
5 cups chicken stock
1 Tb. Fresh Thyme
1 ½ pounds portobello mushrooms, gills removed, chopped into ½ inch pieces (about 8 cups)
¾ c. dry red wine
½ c. whipping cream
salt to taste
pepper to taste
Cook bacon in heavy large pot over medium heat until crisp. Add green onions, leek and garlic and saute until soft (about 15 minutes). Add mushrooms and saute til tender, about 20 minutes. Add dry red wine and simmer 6 minutes. Add 3 cups chicken stock and simmer until mushrooms are very tender, about 20 minutes. Working in batches, puree soup in food processor/blender until smooth. Return to same pot and add remaining 2 cups chicken stock, cream and thyme; bring to a boil. Season soup to taste with salt and pepper.
November 3rd, 2010 by Pamela Murski
Tortilla Soup with Chicken, Avocado & White Mexican Cheese
Nothing says “Fall” better than a really good bowl of delicious soup! Earthy, slightly spicy, sublime, down home good is how I describe really good homemade tortilla soup. The soup is simple to make and is even better the day after it is made. Serve it with chunks of hearth style bread for soaking up all the delicious juices while savoring every bite. Fresh avocado and Mexican white cheese is a must! Pair it with a spicy red wine, such as the ”Saucy Red” from our local “Windy Winery” located just a few miles down from the B&B.
Chicken Tortilla Soup:
Murski Homestead Bed & Breakfast
1662 Old Independence Road
Brenham, TX 77833
Toll Free: 877-690-0676
Phone: 979-830-1021
Email: pmurski@sbcglobal.net
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