Rania's Recipes: Clam Stew & Portobello Mushroom Soup

Winter is a great time for soup! With that in mind, Rania Harris stopped by PTL to show off these two delicious recipes!

Clam Stew with Shiitakes and Chorizo

• 4 tablespoons extra virgin olive oil plus ¼ cup
• 1 large red onion - diced
• ½ pound shiitakes, hard part of foot removed
• ½ pound chorizo - thinly sliced
• ½ cup sweet vermouth
• 1 ½ cups basic tomato sauce
• 1 cup dry white wine
• 24 littleneck clams, scrubbed and rinsed
• 1 baguette French bread
• ¼ cup dry red wine
• 6 cloves garlic - thinly sliced
• 1 bunch thyme, leaves only, finely chopped

Directions:

Preheat oven to 450 degrees.

In a heavy bottom, 6-quart pan, heat oil until smoking. Add onion, shiitakes and chorizo and cook until onion has softened, about 8 minutes. Add vermouth and bring to a boil. Add tomato sauce, wine and clams; cover and cook until clams are open, about 10 minutes.

Meanwhile, slice baguette as if to make a submarine sandwich. Brush with wine, then oil. Sprinkle with garlic and thyme and close. Place into oven unwrapped for 5 minutes. Remove and cut into 4-inch pieces. Uncover clams and distribute evenly into 4 bowls. Tuck one piece of the baguette on the side of each bowl and serve immediately.

Serves: 4

Caramelized Onion and Portobello Mushroom Soup

• 3 tablespoons butter
• 1 ½ pounds sweet onions - halved - thinly sliced (about 5 cups)
• 4 fresh thyme sprigs
• 1½ pounds Portobello mushrooms - stemmed - caps halved and cut crosswise into ¼-inch strips
• 3 tablespoons cognac or brandy
• 3 garlic cloves - minced
• 8 cups vegetable broth
• 1 cup white wine

Garnish:

• 18 - 1-inch thick slices French bread baguette - toasted
• 8 ounces soft fresh goat cheese - room temperature

Directions:

Melt 1 tablespoon butter in heavy large pot over high heat. Add onions and thyme; sauté until onions begin to soften, about 8 minutes. Reduce heat to low; cook until onions are caramelized, stirring occasionally, about 20 minutes. Transfer onions to medium bowl.

Melt remaining 2 tablespoons butter in same pot over medium high heat. Add mushrooms, sauté until soft, about 12 minutes. Add cognac and garlic, stir 20 seconds. Stir in onion mixture, then broth and wine. Bring to boil. Reduce heat to low; simmer until onions are very tender, about 45 minutes. Discard thyme sprigs. Season soup with salt and pepper.

Preheat broiler: place baguette slices on large baking sheet. Spread goat cheese on baguette slices, dividing equally. Broil goat cheese croutons until cheese begins to brown in spots, about 30 seconds. Divide soup among 6 bowls. Top with croutons and serve.

Serves: 6