A recent recipe request forthe Kennett Square mushroom soup served at Iron Hill Restaurant & Brewery brought in a tsumaniof emails and phone calls.
JacobSangermano and his wife Marleelived in Delaware for a couple of years andfell in love with Iron Hill Brewery’s mushroom soup. The couple has since moved to Pittsburgh and Jacob wrote us askingfor the recipe so they could make it at home and "recapture the magic."
The soup recipeonce ran in The News Journal. While wewere having some technical difficulties tracking it down fromour own archives,thankfully, the folks at Iron Hill, along with several readers, offered or provided us with their copies. Thanks so much, everyone.
The soup, $5.95 a bowl at the Iron Hill restaurants, ismade with roasted white mushrooms,sherry and cream.
Normally, reader recipe requests are handled by Nancy Coale Zippe, whose Food column runs every other Wednesday in the Life section. But, in recent months, the demand for therecipe has been so high from this column's readers,we decided toprint it here. See below.
Here are some letters we've received:
Iron Hill holiday gift: Its mushroom soup recipe
We read your recent column and understand the dilemma that your loyal reader, Jacob, is facing regarding his need for our tasty Kennett Square Mushroom Soup recipe. While we would love to have him make the six-hour drive to visit us for a true taste of Iron Hill, we would be more than happy to share the recipe again for Jacob, his wife and all of your readers.
Please let Jacob know that we truly appreciate his passion for our food and we hope to see him again soon to pair it up with one of our award-winning beers. Enjoy the holiday season!!
Michael Hand
Vice President Marketing for Iron Hill Brewery & Restaurant
More thanks from Iron Hill
While searching online, our Senior Administrative Assistant, Sathara Foxworth, came across your article, “Seeking Iron Hill Mushroom Soup Recipe and Cookie Walks” (12/07/16).
As per your request, I’ve attached the recipe for our Kennett Square Mushroom Soup.
Thank you so much for providing us with this opportunity to reconnect with Mr. and Mrs. Sangermano!
Danielle Bennett
Culinary/OperationsAssistant forIron Hill Brewery & Restaurant
Reader shares soup recipe clip
Greetings! I just sat down to read the 55 hours and always turn to the back page first. I read the article about Iron Hill soup recipe and the people that craved it. I have it right in front of me. I was planning on making a different soup and this was on the back of that one! (I keep a binder.) Hope this helps.
Cynthia Ritthaler
Chef Tan has 'excellent' food
I sent you some photos of the "Hot Pot" now being offered at the Chef Tan Restaurant at 108 E.Main Street inNewark. When we arrived with our Chinese friend, his eyes lit up.This is the real deal he gets back home in China.This is an "endless" pot.
When you finish up the platter, they keep bringing more and more. There also is a whole platter of thin shaved beef and many other choices of items to dip in the hot boiling chicken broth. It was just unbelievable! Cost was $30 dollars per person for the first 3 dinners and a fourth eats free.
You might call ahead to see if this dish is being offered the day you go.In general, their food is terrific. Our Chinese friend was thrilled with the chunks of duck blood they offered him to dip, and the waitress offered us live frogs.
If you can get over the weirdness of some of the things they have on the menu, the food is excellent. I had pork and chestnuts last time and was in heaven.
Ginny Mailman
Newark
Thanks for the excellent review and photos, Ginny. The traditional Sichuan hot potisone of the house specialties at Chef Tan. The fiery ribeye brew pot isinfused with beer and simmered with enoki mushroom, bean thread glass noodles, and peppercorn.
For more information about Chef Tan, visit the website,www.cheftan.com or call(302) 366-0900.
IRON HILL MUSHROOM SOUP RECIPE
Michael Hand, Vice President Marketing for Iron Hill Brewery & Restaurant, provided arecipe that makes enough for 2 gallons. That's a lot of soup. We halved the ingredients, which will provide you with 1 gallon of soup. This is almost exactly the sameas therecipe that ran in The News Journal
5 pounds sliced white mushrooms
Vegetable or canola oil spray
1/2 pound (2 sticks) whole butter
2 cups white onions, small diced
1 1/2 cups celery, small diced
1 to 1 1/2tablespoons minced garlic, depending on taste
1/4 teaspoon dried thyme
1 1/4cups flour
1/2 cup sherry wine
10 cups vegetable broth
3 cups heavy cream
1/8teaspoon ground nutmeg
3 tablespoons freshly minced parsley
1/4 teaspoon ground black pepper
1 tablespoon lemon juice
1/4 cup additional sherry wine
Salt and pepper to taste
Preheat oven to 400 degrees. Wash the mushrooms in cold water, drain and divide between 2 large sheet pans. Spray with vegetable or canola oil spray and season with salt and pepper. Place sheet pans in oven and cook until the mushrooms are properly roasted, about 20 to 30 minutes. Place on a rack to cool.
Place butter, onions and celery into a medium- to large-sized, thick-bottomed stock pot. Saute the vegetables on medium-high until the onions become translucent. Add the garlic and thyme and cook for 3 minutes longer. Do not brown. Stir in the flour to make a roux and cook for about 5 minutes Place the sherry and broth into the pot and whisk to combine. Add the mushrooms and stir to incorporate. Cook for about 30 to 45 minutes, stirring often. Puree the soup with an immersion blender, then whisk in the heavy cream, nutmeg, parsley, black pepper, lemon juice and additional sherry wine. Cook for about 5 to 10 minutes longer, and check the seasonings. Makes 1 gallon.
The News Journal/delawareonline.com reserves the right to editlettersfor clarity, length and accuracy. Contact Patricia Talorico at (302) 324-2861 orptalorico@delawareonline.comand on Twitter@pattytalorico
