Wednesday, September 28, 2011

Falling For You

For Family Home Evening the other night we decided to pack up a picnic and our kids and head out to see all the Fall colors.  I am a summer girl through and through but there is just something so magical about autumn as the leaves change and the air gets crisp and you get to pull out those sweaters that have been hiding in your closet for months.  I love the way it feels, the way it smells and oh, the food!  Homemade stews and soups - I cannot get enough.  I made a big batch of Mushroom Soup to take with us, along with buns and some veggies, chocolate chip cookies and what would a picnic be without Cheezies? I am kidding of course, I won't touch those things with a 10 foot pole but Jack begged for them at Costco and I am a sucker.  Really, I am just looking forward to them being gone and not having to look at them and gag anymore!  
After we ate, we walked down to the river and skipped stones and just enjoyed being totally alone there.  It was gorgeous, the colors were amazing and we had so much fun.  I hope we get to do this again before it gets too cold!

Now, for any who might want it, a recipe for Mushroom Soup.  This is just one I have had for a long time and played with and tweaked.  You can substitute as you like ....

Mushroom Soup
recipe by Domestic Diva

1/2 c butter
1/2 c chopped celery
1/2-1 onion, diced (depends on the size and how much you like onion)
1/4-1/2 c flour
4-5 c chicken broth
2 c cream (or half and half but cream is better)
1 lb mushrooms, or more to taste (I usually use about 3/4 to a whole costco pack but if you have a variety of mushrooms all the better)
1-2 tsp worcestershire sauce
1 tbsp white wine vinegar
Salt and pepper

Saute onion in butter until soft. Add celery and cook until tender. Add mushrooms. Cook down and add some salt and pepper. Allow moisture to render and cook down, brown slightly. Add more butter if necessary, stir in flour (how much you use will depend on how much moisture is in the pot – I usually add about 1/3-1/2 c)
Stir cooking flour about 1-2 minutes. Add broth slowly, stirring after each addition (how much broth you add will depend on how thin you want the soup and how much veggies you added and flour you added). Add cream, worcestershire, and vinegar. May need more according to taste. Add more s & p, according to taste, I like a lot. Allow to thicken and simmer for 20-30 minutes over low heat. Serve with biscuits and a salad.  

1 comment:

  1. Tami, I love your blog! You do such a great job and make me laugh out loud often! I just need every recipe you make...then maybe our dinner table would be fantastic too:)