Mushrooms - a starting point . . .

A perfect day to make soup!

The mushrooms beckoned.

Chop a few onions from the garden and some garlic. Saute in bacon drippings until soft and aromatic. Add mushrooms chopped fine. Cook slowly until there is little moisture in the pan. Add some coconut milk, chicken stock and a bay leaf. Simmer for a bit. Add some of the following mashed (potatoes, turnip and carrots). Heat thru. Done!

The kitchen smelled wonderful.

OK here are some suggested proportions, but follow your heart and what you have on hand!

Mushroom Soup

Saute in olive oil, butter or bacon drippings until soft and semi transparent
    1-2 large yellow onion, minced
    6 large cloves of garlic, minced
Add mushrooms
    12-16 oz mushrooms, any kind you like, minced
Cook until mushrooms are cooked and the liquid is nearly gone

4 C stock: homemade vegetable or chicken or canned stock
1 can coconut milk ( I used Chaokoh 13.5 Fl. Oz.)
1 C whole milk
1/2 C red or white wine
1/4 C lemon juice
1-2 Bay leaves
1 t to 1 T  fresh marjoram leaves
Simmer for 20 minutes or more to combine flavors

4 C total, any proportion you like - great way to use leftovers
    Mashed potato, carrots, turnip
Heat until hot but not boiling

Serve with a large slice of homemade No-Knead bread and you have a meal.

1 comment:

  1. The proportions & ingredients are ONLY suggestions