Tuesday, October 30, 2012

Sending My Love

I'm sure everybody knows someone that has been affected by Satan's Handmaiden Sandy.

 I have a sister that lives in Connecticut and I finally got word today that her and her family are fine but obviously will be without power for quite sometime. 
Having grown up in Louisiana, we have been through our share of storms and hurricanes, but this is a different bitch all together.

I hate this feeling of not being able to help. I'm a fixer and problem solver and I can't fix this.

So as any good southern woman does, I cook. Yep...soup cures everything. So here is the best mushroom soup recipe ever:

Homemade Mushroom Soup by Season with Spice Serves 2 Ingredients: 300g or 2 cups fresh mushrooms - cleaned and chopped finely (I used a mix of swiss brown and white button) 1 tbsp olive oil 3 cloves garlic - chopped 1 tbsp butter 1 tbsp chopped fresh thyme or 1 teaspoon dried thyme 1 - 2 bay leaf 1 tsp Worcestershire sauce 1 cup chicken or vegetable stock 1 tbsp flour dissolved in 1 tbsp water Salt to taste 1/2 cup heavy cream 1/2 cup milk Dash of nutmeg Freshly ground black pepper to taste Fresh parsley or thyme for garnish Method: 1. Heat olive oil in a sauce pan. Add butter and lightly sauté garlic on medium heat. 2. Add in mushrooms, thyme, bay leaf and Worcestershire sauce. Cook over medium heat for 5 minutes, or until the moisture from the mushrooms disappears. 3. Add in chicken broth. Stir occasionally until broth boils, then reduce heat and simmer for 10 minutes. 4 Add diluted flour in, and stir constantly (while simmering) until the mixture thickens. Season with salt and nutmeg. Taste and adjust seasoning. 5. Finally, add milk and heavy cream, and bring to a simmer. Turn heat off. 6. Serve hot in your soup bowl. Add freshly ground black pepper. Garnish with fresh parsley or thyme if you have Read more: http://blog.seasonwithspice.com/2011/12/cream-of-mushroom-soup-recipe.html#ixzz2AozPF9jG

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