Winter soups, stew and Stroganhoff..how to's and photographss

Hello world of good eaters, the warm desert winds have finally arrived in Southern California and we are basking in high 60's here and it might get up to mid 70's by the weekend.
Thank goodness!
Here is the prep. so far for tomorrows menu. ( the full menu is in the previous blog, posted this morning)

The blanched mustard and turnip greens with caraway seed,red pepper flakes, & onions

chickpeas cooked with turmeric and bay

2 day air dried mushrooms sliced  & chopped

The cabbage and potato soup simmering

The chunky tomato soup simmering

The cabbage, potato and caraway soup completed

The winter vegetable stew with cannelli beans will be served with whole wheat gnocchi

side view of the packed cabbage, potato caraway soup

The completed chunky tomato soup with oregano, finished with chopped parsley

side view of the chunky tomato soup

Saute the mushroom in a little oil, do not fry nor add any salt at this stage or the mushrooms will get too soft. By lengthy air drying the mushroom's behave as good fillet steak, (as originally used in Stroganhoff) retaining their flavors and integrity.

Previous 2 the parsnips and carrots for roasting, marinating overnight  in olive oil, rosemary and orange peel

Poached cabbage with raisins, poached in the water from the green blanching and white wine

Previous 2 adding the brandy, cream, smoked paprika, ground nutmeg to the mushrooms, finishing with chopped parsley

The cooling winter vegetable stew

Previous 2 the   "best ever" Stroganhoff (more to this in my book), to marinate overnight before packing for delivery, will be served with egg noodles at client's home