All posts tagged fall recipe

Mushroom and Spinach Soup

Contributing Chef- Abby Reibman-Author of  The Desk and The Stove

Soups are some of the best comfort food for the fall – hot, filling and flavourful.  Typically made with cream, this hearty mushroom version is a simple and healthy dish with clean earthy flavours.  If you happen to have beef or veal stock, use that to add more depth of flavour, but it’s just as good with vegetable stock. Perfect for a late supper or autumn lunch, you might even want to serve it with a dash of my beet purée! If you want to make it even more hearty, The Hostess Handbook suggests adding a bit of barley to the mushroom and spinach soup. A bowl of this soup, a glass of bordeaux, some crusty baguette and a bit of goat cheese: c’est magnifique!

Ingredients (Serves 6)

2 cups g shitake mushrooms, thinly sliced
1 cup g oyster mushrooms, thinly sliced
1 cup g chestnut mushrooms, thinly sliced
3 large shallots, julienne
2 cloves garlic, crushed with the heel of your knife
6 sprigs parsley, chopped
3 sprigs dill, choped
1 sprig tarragon, chopped
White wine
2 quarts vegetable stock
3 tbl Butter
Olive oil
Salt and Pepper


  1. In a large skillet on medium-high heat, heat up the butter and a splash of olive oil with the crushed garlic to infuse.
  2. Add the julienne shallots and cook until translucent- approx 2-3 min.  Add the mushrooms in batches, allowing some to cook down before you add in the others. Season with salt and pepper.
  3. Once the mushrooms have absorbed all the cooking fat and just begin to sear, deglaze with a splash of white wine.  Add in the chopped herbs and mix altogether.  Remove from the heat.
  4. In a large stockpot, bring the vegetable stock to a boil and skim off the top.  Add in the sauteed mushrooms and simmer for approx 20 min.  A few minutes before serving, add in the spinach so that it just wilts. Taste and adjust seasonings.
  5. Serve with baguette, goats cheese and a good glass of wine.

Apple and Honey Crumble

Contributing Chef- Abby Reibman-Author of  The Desk and The Stove

Regarded as the ‘food of the gods’ in Ancient times and often used as a sweetener (especially before the discovery of sugar) for pastry, honey is symbolic of wealth, happiness and the good life.  Serve this apple and honey crumble at your latest fall shindig with a dollop of crème fraîche or a scoop of vanilla ice cream and your guests will definitely make a bee-line for it!


1 tbl liquid honey, plus additional for drizzling
½ cup creamed butter
1 tbl crème fraiche
1 ¾ cups all purpose flour
3 ¼ lbs apples, peeled and cored

 Directions for Apple and Honey Crumble:

1.    Mix together the liquid honey with the creamed butter using a fork. Quickly blend in the crème fraîche and then the flour using your fingers.

2.   Mix together with your fingers until the mixture looks like breadcrumbs. Set aside.

3.   Preheat oven to 400 F. Cut the apples into 1/8s and arrange them in an ovenproof dish. Drizzle some extra honey and sprinkle some cinnamon over the apples. Cover with the honey pastry crumble mixture.

4.    Cook for 30 min or until the top is golden brown and serve with crème fraîche or vanilla ice cream.