Happy Halloween month everybody! It is Monday and Monday is a day to make special. My dinner today is mushroom soup and a green salad, beautifully served in our dining-room. Save the kitchen table for the other weekdays. My dinner today is served with wine –our favorite Skalani wine for this special day– juice for the kids and topped with bubbly stories from the school. Do you like our pumpkin? We carved it after dinner and saved the seeds to cook and enjoy tomorrow. Wishes for a rich harvest for all.
- 1/4 cup unsalted butter
- 5 spring onions chopped or the white part of one big leek
- 1 onion chopped
- 4-5 cups Portobello mushrooms, chopped
- 1/4 cup flour
- 4 cups chicken broth
- 2 cups heavy cream
- salt and pepper to taste
How to make: Heat the butter and saute the chopped onion and the chopped spring onions or leeks. Add the mushrooms. Sprinkle some dry thyme. Continue sauteing for another 5 minutes or so. Stir in the flour. Add the chicken stock. Lower the heat and simmer for about 10 minutes. Add the heavy cream. Add salt and pepper to taste and cook for another 10 minutes.
For the salad, I just tossed Romaine lettuce, coarsely chopped, with balsamic vinaigrette and added crumbled blue cheese and leftover peas.
Notes and tips: The mushrooms do not ‘evaporate’ and you won’t puree them. So, be sure to chop them as finely or as chunky as you want them to be when you eat the soup. I, usually, chop them fine but today I just sliced them to make a chunkier and less creamy soup.