Tomato and Spinach Crepes With Cream of Mushroom Soup

February 19, 2012 By jbcoobtg (Edit)

This crepe, made with Buckwheat Crepes is a wonderful vegetarian entree. Make it a complete light meal with Cream of Mushroom Soup.

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients:

2 cups chopped fresh tomatoes
2 cups lightly packed baby spinach leaves
1 cup sautéed, chopped onions
1 cup crumbled Chevre, or goat’s milk, cheese
8 buckwheat crepes
Preparation:

To assemble crepes: Place ¼ cup each of the tomatoes and spinach down the center of a crepe. Sprinkle 1 tablespoon each of sautéed onions and Chevre cheese on top, and then fold the ends of the crepe over the filling and serve.

Makes 8 servings.

Cream of Mushroom Soup

Porcini mushrooms are the best choice for an earthy, full-bodied flavor that marries perfectly with beef stock/(Vegie stock if you are a total vegetarian) and cream. For a unique flavor experience, try using rare Morel mushrooms. They’re available only once a year – in the spring – so buy them if you happen upon them.

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

1 onion, diced
4 tablespoons butter
¾ lb button mushrooms, chopped
4 teaspoons all-purpose flour
1 cup beef stock/Vegetable stock
½ bay leaf
¼ teaspoon salt
1/8 teaspoon black pepper
2 cups half and half
Preparation:

Melt butter over medium heat and sauté the onions and mushrooms for 5 minutes. Stir in flour and cook for 1 minute. Add beef/vagetable stock, bay leaf, salt, and pepper. Simmer for 3 minutes and then remove bay leaf. Add half and half, warm through, and serve hot.

Makes 8 servings.