Yes, it is getting chilly, we fired up the gas on the fireplace and nudged up the thermostats to hover around 15* but the skies have been blue and clear!
We try to get out in it daily but we haven't been successful in getting in our runs for a week! Tried yesterday but only did two intervals, it was much more fun watching the floatplanes come in and take off again!
What's that? You didn't know? Oh, sorry about that.
I will explain.
I am a homeschooling mommy, so I get to teach PE which is great because one of the hats I wore in my past was one of
My nine year old and I have started a running program to get us out and me fitter, since CD and a malfunctioning system has my body thinking it's starving, I have put on a bit of weight. Considering though, that I was very underweight most of my life, I am not worried about losing the sixty pounds I have gained. I will be happy with about half that. That will put me in a size 6 - 8 petite and that will be nice and healthy, not the stick with spine showing that I once was. And no, wasn't anorexic~ was CD all along. Crazy.
Anyway it is soup season in our house and I have always, always, always loved making and eating soups. I could live on them alone.
Last week I made a lovely side dish of creamed tomato's, baking the tomatos in cream in the oven. They were very nice but the leftovers made a great soup, with the addition of some seasonings and chicken broth.
I have used the same method to make today's soup. I had one pound of slice mushrooms that I put in my baker and covered with cream and let go for a couple hours in the oven. It was SOO hard to stay out of them, I love mushrooms.
I didn't have time to do anything else with them, when I did this so I stuck 'em in the fridge.
Today, they are simmering away on the stove with a whole liter of chicken broth added, a pinch of poultry seasoning, some herbamare, and pepper. The texture isn't quite what I want so I added about 1/2 cup of leftover mashed potatos and gave them a whir with the stick blender.
The flavor is very deep and mushroomy. I could add some sherry for a hint of sweetness and it would be very good. I added instead a pinch of hot mustard powder and it was very very good.
I have made mushroom soup before and it always turns out good. Next time I may steam some cauliflower to blend in for that creamy, rich texture that I used to get using roux. I don't always want to use roux though.
So a recipe format
1 pound dark mushrooms
1/2 liter of whip cream
1 liter of chicken stock
pinch poultry seasoning
pinch Colhmans hot mustard powder
salt and pepper to taste
Bake mushrooms and cream together 2 hours in a 350 oven, until reduced by half.
Scrape into saucepan and add chicken stock and seasonings. Heat through. Add puree'd vegetables for thicker texture.
Optional * add 1/2 ounce good sherry wine
Lovely. Smells grand!
And it's Naturally, Gluten Free!
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