Ingredients
Mushroom Potato Soup
- 1 TBSP Butter
- 4 oz Mushrooms quartered
- 1 Shallot minced
- 2 cloves Garlic minced
- 2 TBSP All-purpose flour
- 1/4 cup White wine optional
- 2.5 cups Chicken broth
- 2 sprigs Fresh thyme
- 1 Bay leaf
- Kosher salt to taste
- Black pepper to taste
- 1/2 pounds Baby potatoes halved
- 1/4 cup Heavy cream
- 1 TBSP Fresh parsley chopped
- 1/2 cup Oyster crackers
Pastrami Sandwich
- 4 TBSP Mayonnaise
- 2 cloves Garlic grated or pressed
- 4 slices Rye bread toasted
- 1 cup Arugula
- 8 oz Deli pastrami sliced thin
- 4 slices Pepper jack cheese
- 2 Pickle spears
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Melt butter in a pot or Dutch oven over medium heat.
- Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine (if using), scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, thyme, and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in cream and parsley.
- In the meantime make the sandwich: Mix the mayo and garlic in a bowl. Season with salt and pepper to taste. Toast the bread. Then spread the mayo mixture on one side of each slice.
- Layer with arugula, pastrami, and cheese.
- Cut in half, and serve with pickle, soup, crackers, and sparkling water.
Nutrition
Calories: 1011kcal | Carbohydrates: 77g | Protein: 48g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 157mg | Sodium: 3275mg | Potassium: 1316mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1424IU | Vitamin C: 72mg | Calcium: 477mg | Iron: 9mg
Pastrami Pepper-jack Sandwich
Ingredients
Mushroom Potato Soup
- 1 TBSP Butter
- 4 oz Mushrooms quartered
- 1 Shallot minced
- 2 cloves Garlic minced
- 2 TBSP All-purpose flour
- 1/4 cup White wine optional
- 2.5 cups Chicken broth
- 2 sprigs Fresh thyme
- 1 Bay leaf
- Kosher salt to taste
- Black pepper to taste
- 1/2 pounds Baby potatoes halved
- 1/4 cup Heavy cream
- 1 TBSP Fresh parsley chopped
- 1/2 cup Oyster crackers
Pastrami Sandwich
- 4 TBSP Mayonnaise
- 2 cloves Garlic grated or pressed
- 4 slices Rye bread toasted
- 1 cup Arugula
- 8 oz Deli pastrami sliced thin
- 4 slices Pepper jack cheese
- 2 Pickle spears
Sparkling Water
- 24 oz Sparkling water cold
Instructions
- Melt butter in a pot or Dutch oven over medium heat.
- Add mushrooms and shallots. Cook, stirring occasionally, until tender, about 6-8 minutes. Stir in garlic until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Stir in wine (if using), scraping any browned bits from the bottom of the pot.
- Stir in chicken stock, thyme, and bay leaves; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer for 10 minutes.
- Stir in potatoes; cover and simmer until tender, about 10 additional minutes. Remove from heat; stir in cream and parsley.
- In the meantime make the sandwich: Mix the mayo and garlic in a bowl. Season with salt and pepper to taste. Toast the bread. Then spread the mayo mixture on one side of each slice.
- Layer with arugula, pastrami, and cheese.
- Cut in half, and serve with pickle, soup, crackers, and sparkling water.
Nutrition
Calories: 1011kcalCarbohydrates: 77gProtein: 48gFat: 56gSaturated Fat: 22gPolyunsaturated Fat: 15gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 157mgSodium: 3275mgPotassium: 1316mgFiber: 8gSugar: 9gVitamin A: 1424IUVitamin C: 72mgCalcium: 477mgIron: 9mg
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