The bread bowls are from mykitchencafe and the soup is from Lynette in my ward. Some of you know Lynette and if you do I'm sure you just ran off to find a pen and a recipe card. With only the information that it came from Lynette you know it will be splendiferous! And if you don't know her, I promise you'll love everything that she makes!
Now, I will probably crack open a can of chili or veggie soup for the unadventurous in our family (read "the boys") because the last time I made this only Ashlyn and I enjoyed it. Well, I'm not even sure if enjoyed was the right word - "were enraptured by" perhaps. Some moms only make things that their families like but that is not me. What kid would choose to try spinach or salmon unless it was pushed on them a few times? I figure I'm cooking so I'm going to make the things that I like. The same applies to the rest of the family though. I mean if I know that they like something I will make it for them even if I'm not the biggest fan. Things in that category would include boxed mac and cheese, and biscuits and gravy. Anyway.... here's the yummy stuff:
Mushroom Soup
2 lbs. sliced mushrooms
3 cups chicken broth
1 tsp dill weed
3 tsp butter (I think this means 3 Tb - since a Tb is 3 tsp why wouldn't it just say 1 TB?)
2 beef bouillon cubes
1/4 cup flour
1 small onion, chopped
1 cup cream, warmed
salt & pepper to taste
Saute 1 lb mushrooms and chopped onion in butter. Add flour, and chicken broth - stirring constantly. Add dill, bouillon cubes and salt and pepper. Simmer 20 minutes. Blend in blender until thick liquid. Return to heat, add warmed cream, and remaining 1 lb mushrooms that have been sauteed or steamed. Serve with a sprinkle of jack and Parmesan cheese and dill weed.
Hope the bowls turn out!
1 comment:
Hey, it worked. Now I can stalk you in more than one way!
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