U.S. Catfish Recipe of the Month: Cream of Mushroom Soup with Catfish
Ingredients
• 2 U.S. Farm-Raised Catfish fillets
• Olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup dried porcini mushrooms, finely chopped
• 2 ½ cups chicken stock
• 4 tablespoons butter
• 1 onion, diced
• 3 cloves fresh garlic, minced
• 1 pound cremini mushrooms, sliced
• 1 teaspoon kosher salt
• ½ teaspoon dried thyme
• ½ teaspoon dried tarragon
• 1 cup heavy cream
• ½ lemon, juiced
• 1/8 cup green onions, sliced
• 2 U.S. Farm-Raised Catfish fillets
• Olive oil
• 1 teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 cup dried porcini mushrooms
Instructions
1. PREHEAT the oven to 375° F.
2. PLACE the catfish on a sheet tray, drizzle lightly with olive oil and season with salt and pepper.
3. BAKE for 12 minutes, remove from oven and allow to cool slightly before flaking into a bowl.
4. PLACE the dried porcini mushrooms in a small pot, and add stock.
5. COOK over medium-high heat for 15 minutes. In another larger pot over medium-high heat, MELT the butter.
6. ADD onions and sauté for 5 minutes.
7. ADD garlic, cremini mushrooms, kosher salt, thyme and tarragon.
8. COOK for 10 minutes, stirring occasionally.
9. ADD the porcini and stock mixture into the onion and cremini mushroom mixture.
10. ADD the heavy cream and catfish; stir to combine.
11. CHECK seasoning, and adjust if necessary.
12. ADD lemon juice.
13. GARNISH with thinly sliced green onions.
We would love to hear your thoughts after trying this one! I always check the label to make sure it’s U.S. Farm-Raised Catfish and so should you. Enjoy 100% All-American!