Tag Archives: fall recipes

Shark Week Soup Week!

24 Oct

If you like shark week – with its gory images of multiple rows of slicing teeth and overly dramatic voice-overs – then you will be disappointed here.

However, if you swoon over soup, you’ll be thrilled!

What started as “let’s use up the squash and pumpkin from the farm share” turned into “let’s have bisque” and then, with a pile of mushrooms, became “let’s have squash soup on Monday and mushroom soup on Thursday.”

Then Daniel – one month shy of 10 years old – came in.  “If we’re having two nights of soup, why don’t we just have a whole week of soup?” Daniel loves a good theme.

Thus, Soup Week was born.

On the menu board (this is an imaginary board – I don’t have a chalk wall nor do I have a scribe to jot down my soup ramblings):

Pumpkin-Squash-Apple Soup with Crispy Spiced Pumpkin Seeds

Turkey Vegetable Tortellini

Creamy Mushroom Garlic with Fried Sage

Golden Cauliflower

Red Onion Soup with Grilled Brown Beer Bread & Gruyere

Italian Zuppo di Farro with Wilted Kale

 

Thoughts?

Extra Thick Garlic & Mushroom Soup

24 Aug

Advice and observations from my children:

Don’t let other people make you feel bad because most of the time they’re only saying that because they feel bad about it.

If you get kicked in the ballsack, it will hurt.  Especially if it’s your older brother who does it.

Save your candy until the movie starts.  Previews don’t count.

If Mummy says you can’t have something, you can argue with her and she might change her mind.  If Daddy says you can’t, you can’t.

Grandparents say yes a lot.

Salad is just another way of saying vegetables.

Your siblings are so annoying but the are also your best friends.

It’s not nice to say I don’t care. It’s also not nice to call someone fire engine poopy head.

It’s okay to say Bloody Hell in America because it’s not really a big swear.

Everyone was once a kid.

Mushrooms are one of those things that look like you shouldn’t be able to eat them but you can.

Extra Thick Garlic & Mushroom Soup

Is this complicated? It most certainly is not.  However, this soup is tasty, freezes well, preps in about ten minutes, and if you make it on the thicker side, can even serve as a spread on your toasted bread.

1 lb mixed mushrooms

1 onion, chopped

6 cloves garlic, peeled

2 tbsp olive oil

big pinch sea salt

3/4 cup vegetable stock

1/2 cup half & half or cream

 

Wash and cut mushrooms (don’t be picky about it).  Place mushrooms, onion, and garlic in pot with olive oil.  Heat on high-med until onions are sweating.  Add salt.  Add stock and bring to the boil, then reduce to simmer until mushrooms are just soft.  Remove from heat.  Add half & Half bit by bit until a liquidy as you like.  Served topped with watercress.

 

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