Shroom-a-Touille

Ok my friends here is a 100 percent original Ry Ry creation to the max.
Here is what your going to need.....

4 Roma tomatoes sliced
1 Zucchini Squash sliced
1 Yellow Squash sliced
6 Baby Bella Mushrooms sliced
1/2 pound of steak thinly sliced
1 Tablespoon of Olive Oil
A dash of Salt
A dash of Pepper
1/2 teaspoon of minced garlic
1 Saute' pan
2 bakeware ramikins

add garlic and a small amount of olive oil to the saute pan

then add yellow squash slices and cook on medium heat for 5 min.

                                                                       

Next  cook the zucchini squash in olive oil salt and pepper for 5 minutes.

On medium heat.

    

 Now saute mushroom slices in a small amout of olive oil for 3 minutes

 on medium heat.

Now saute the Tomato slices for 2 min on medium heat.

Now Saute the ribeye on medium for 2 minutes or until slightly brown.

Now layer the bakeware like this.

Yellow Squash,Steak,Zucchini Squash,Mushrooms,Meat and Tomatoes.

                                                            

                                                                                 

Now bake in the oven for 5 min on 375

While its cooking make the sauce recipe shown below.

                                                                            

After you remove the ramikins from the oven let stand for 2 min.

Then place plate over ramikin and flip upside down as shown.

                                                                          

                   
                                                                                    


Sauce

4 ounces of basil puree
1 teaspoon of olive oil
2 ounces of heavy cream
Dash of Salt and Pepper

In sauce pan mix olive oil and basil together on medium heat for 2 minutes. Turn off heat stir in heavy cream.

Drizzle sauce over Shroom-a-touille and enjoy!!

                                                                           

Creamy Chicken and Wild Rice Soup

So here is another one of the secret recipes of Ry Ry the Soup Guy.

What you are going to need.

1/2 pound of butter
2 carrots peeled and diced
1 1/2 cup celery diced
1 medium red onion diced
1 1/2 pound chicken breast cooked and diced
2 boxes of 5.9 rice-a-roni (long grain and wild rice)
3 cubes of chicken bullion
1 tsp. Black Pepper
1 pint of Heavy cream
4 cups water
1 soup pot
slurry(2Tbsp cornstartch to 1/2 cup water)

combine butter,celery,carrots,onion,bullion,rice,seasoning packets and pepper in soup pot. Cook for 5 minutes on medium heat stirring often. Add water and continue cooking for 10 minutes stirring often.
Add slurry to thicken if needed and then turn off heat and add heavy cream. let stand 3 minutes and serve.
makes 6-8 servings. Most of important enjoy!!

This and 13 other recipes are located in my soup cookbook "returning soup to it's glory". Which is available at ryrythesoupguy.com.