I was astonished at the tolerant and loving reaction to my last post – that, although you don’t agree with me on what many of you find to be an ignorant and archaic belief, you still accept me. I should have known that about you.
For those who had the grace to tell me in the comments that you love me anyway, I thank you. And for those of you who won’t touch that topic with a ten-foot pole, but who are still here anyway, I thank you.
Since I’m still feeling pretty raw, I decided to post something innocuous, like Cream of Mushroom Soup. Not that everyone finds mushrooms innocuous. My children are going to be so excited when they find out what’s for dinner.
Take an onion and 2 cloves of garlic.
(I heated it to make the bouillon melt).
Then a cup of white wine – ours is alcohol free -
As soon as it comes to a boil, turn the heat down and let it simmer for 20 minutes covered. When the soup was done cooking, I decided to purée it in a standing blender instead of a hand-held immersion blender (even though it’s messier) because mushrooms are firmer than other vegetables and I wanted it to be as creamy as possible.
If you like the idea of having the soup taste a little sour, add the juice of half a lemon, like I did. But be wary because the white wine is already a little sour. If you’re not sure, leave it out. Editor’s Note: when I tried the soup later that day I changed my mind. Put the lemon in, for sure.
- 1 onion
- 2 cloves of garlic
- 3T butter
- 500 grams of mushrooms
- 2 cups of bouillon
- 1 cup white wine
- 1 cup cream
- ¼ to ½ t white pepper
- 1 t salt
- juice of ½ lemon (optional)
- 3T sour cream (optional)
- Chop the onions and garlic and brown them in the butter.
- Wash and slice the mushrooms and add them to the onions.
- Add the bouillon, wine, cream, salt and pepper and bring to boil.
- Turn heat down immediately upon boiling and simmer, covered for 20 minutes.
- Blend the soup – blender preferable to immersion blender.
- Add the lemon and sour cream if you like the soup to be sour.