Cookbook Club – Joy of Cooking (2019 Edition)

We have used Joy of Cooking for a Cookbook Club event before, but this time we focused specifically on the 2019 edition, which has hundreds of new recipes and modifications to some of the old ones. To get our tiny taste of what this extensive cookbook has to offer, go to my Cookbook Club site. For now – my dish!

This cookbook is dense… they manage to include thousands of recipes by squeezing in multiple recipes per page with no pictures. It’s all a bit much for me, so I only got as far as soups before deciding I wasn’t going any further. The Mushroom-Scallion Soup sounded delish, and I’d rely on others to venture further into the cookbook.

I melted butter over medium heat.

I added finally chopped green onions, salt, and pepper, and cooked until the green onions softened.

I added thinly sliced mushrooms and cooked until they released their juices.

I stirred in flour and cooked for a minute.

I slowly stirred in chicken broth, brought to a boil, then reduced to a simmer, covered, and cooked for 10 minutes.

I transferred half of the soup to a blender and pureed until smooth.

I poured the puree back into the pot with the remainder of the soup and stirred in heavy cream.

I garnished with more green onions to serve.

This was a fantastic soup that I already have plans to make again – so much flavor and a nice mixture of creamy broth and pieces of mushrooms and scallions.