Hellooooo people over there under the title of "followers"! Thanks for signing up! And a big thanks to everyone else who reads my blog...it means alot to me! Please feel free to pass this along! I think the more people trying to switch to a more natural, healthier diet (I hate that word, so if anyone has a suitable replacement, let me know) the better....maybe then we'll get some RESTAURANTS that will start serving some quality and affordable whole foods....and then maybe the food giants will start to take notice....and then we will set the whole world on it's ear...
In any case, as promised I made soup...but I didn't make either of the soups I thought I was going to make...I made MUSHROOM SOUP - yummy! I've had this kind of soup at my old favorite restaurant (which was "French-ish")! I tried to figure out what was in it...and I succeeded! MMMM!
Again, I am not a recipe kid when it comes to cooking. I like doing a 'little bit o' this' and a 'little bit of that'...and I like to use what I have available.
Yesterday I had (Organic) MUSHROOMS available...so I used them!
I also cook this way because there is only 1 of me...so it's kinda silly to make more than 1 or two servings, and recipes are usually made for 4 or more. Soup is also the most awesome thing to make because you really cannot screw it up. There's no secret balance...throw a buncha stuff in a pot and get on with your life. That being said, you sometimes need a broth...start saving stuff like the yummy run off from the organic chicken and vegetables I cooked in my slow cooker (and froze for when I make chicken soup) For the Mushroom soup, I used store bought (in a tetra-pack, not a can with BPA lining) organic vegetable broth. I know I have a recipe for vegetable broth in one of my new books, BUT, I think you have to cook the snot out of the vegetables...I am not sure...I could be wrong (and I am too lazy to go check right now)- but I hate it when vegetables are cooked so much they loose their crunch. Well, unless you're mashing them...like turnips (NEEPS)...funny I have never been a fan of potatoes, mashed or otherwise...but what do you care? On with the soup!
OK - MUSHROOM SOUP (needless to say, if you don't like mushrooms, don't make this soup! Ahem, Bert)
In a medium sized pot throw half a large spanish onion chopped or diced or whatever you want (however you want to slice it or dice it- HA!)...everything is going into a blender at the end anyway...so be as messy as you want! Put in hacked up mushrooms (to give you an idea, I used 2 large portobello caps (not organic), AND 4 or 5 large button mushrooms (organic) - you can use different kinds of mushrooms like cremini or oyster - experiment!)3 or 4 cloves of garlic (I used 5 hahaha - I just heard that Garlic is the super-est food of the world, BUT you have to eat 6 raw cloves A WEEK in order to reap the benefits...this keeps them close enough to 'raw' in my books), I put about a cup of broth (you will get more liquid once the mushrooms cook) pepper, and set it to boil. Boil for a few minutes until the mushrooms are soft (well, softer than they were to begin with - you're in trouble if your mushrooms were crunchy to start - throw those away!) snip up some parsley (or this would probably be GREAT with a little (little!!!) bit of cilantro...or dillweed - again experiment!) and by snip, I mean, use actual kitchen shears - I learned this in Korea - cook with scissors...cut stuff up quickly, be happy!
Stir it up little darlin'...let it cool a bit....plop in a blender or food processor and 'puree'...it'll still be hot, so be careful (I don't have any money, so please don't sue me if you get hurt!)
I then added about a cup and a half of milk (fat free lactaid stuff). This part you need to experiment with - remember in cooking, you can always add more, but you cannot take it away! You may prefer your soup more runny so add more milk or water or broth. I like a nice thick mushroom soup! (leftovers thicken in the fridge...keep this in mind!)
Add some (maybe 3 tbs - less than 1/4 cup) of parmesan (mine was sadly not organic, but REAL CHEESE, not that fake crap - note: Cheese should be kept in the fridge, if you buy cheese that doesn't need to be refrigerated, then it is IMITATION FOOD)...that is probably the only cheese you can add to this (it's only for flavour)...if you don't have it, then skip this and maybe throw in a dash or two of salt...taste the soup now, see if it works...it should be VERY YUMMY! I didn't take a pic of it because it looks like gray mush and I didn't want to scare anyone....but I PROMISE, if you like mushrooms, you will DIE for this soup (better even than cream of mushroom soup!)
I had this for dinner yesterday and for lunch today, and probably tomorrow...that is how much I love that soup! MMMM with a good chunk of bread and butter....
There's a good 4 small servings (1 Cup) in there, more if you make it more liquid!
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