Good afternoon! It's a bright and sunny day today and I am feeling like spring might be on the way! We still have snow, but are able to see the ground in places now.
Since the snow is almost gone, I thought I'd take this opportunity to make one of my family's favorite "winter" lunches, Cream of Mushroom soup. Since I made it for lunch, I'll share the recipe with you as well.
Cream of Mushroom Soup
1 cup mushrooms, thinly sliced (I use 2 cups)
2 tbsp. butter (I used unsalted)
3 cups chicken stock
1/4 tsp. salt
1/8 tsp. pepper
2 tbsp. onion, chopped
2 tbsp. flour
1/2 c. cream (I use half and half)
1/4 tsp. ground nutmeg OR 1/4 tsp. thyme (I use thyme)
Slice mushrooms through cap and stem. Cook mushrooms with onion in butter for 5 minutes. Blend in flour, add stock. Cook and stir until slightly thickened. Cool slightly, add cream and seasonings. To serve, heat to just below boiling point.
*I use extra mushrooms because 1 cup doesn't seem like very many. My husband likes a "heartier" soup, so this gives it more substance. I also use unsalted butter because I find when using salted butter it is just too salty. Now that my family has grown from just hubby and I, I always made a double batch of the soup.
I serve this sandwich with a sandwich or tossed salad. Today, I am made turkey/apple/cheddar Panini's. The first time I ever tried this combination was at a lunch bistro and I was amazed by how great it was! I spread garlic aoli on ciabatta bread, then topped with sliced apples (skins removed), cheddar cheese, and turkey breast. Enjoy!!
I found this recipe in a local family cookbook and have adapted it to my liking.
Question of the day: What food combination have you tried that was surprisingly good?