Hello Blaze Babes and welcome to October! Here in Wisconsin it’s acting decidedly non-October-like, dry with temperatures in the seventies during the day, and in the fifties at night for good sleeping. Wonderful weather, and all too rare around here. I’m sure it won’t last, but it’s blissful at the moment!
I’m finishing the third Blaze of my online dating trilogy, which is now officially titled Checking E-Males. I didn’t come up with that, but I think it’s pretty clever. Next, I’m planning to write a two-book linked pair, maybe having something to do with . . . (wait for it) . . . food. Surprise! But food and the romantic/erotic sure go hand in hand. And since I have a new boyfriend who used to be a chef, all that good stuff is definitely on my mind. The sensual pleasures of life!
So moving on, we’re starting a new menu this month, a good warming meal for the coming chilly weather (in our case, undoubtedly coming next week). We’ll start with the best recipe for cream of mushroom soup I’ve ever come across. I can’t remember where I found it, but I’ve had it for decades, and it’s one I’ve made over and over again.
Cream of Mushroom Soup
2 tablespoons butter, divided
1 lb mushrooms
1 bay leaf
1 small clove garlic, crushed
2 tablespoons dry vermouth
1 cup stock, chicken or vegetable
½ tsp. tamari soy sauce
1 cup milk, room temperature
½ cup half and half, room temperature
salt and pepper to taste
Pick out 6 mushrooms, chop the rest. Melt 1 ½ tablespoons butter, add mushrooms and saute briefly. Add bay leaf, garlic and vermouth, cover and cook ten minutes over low heat. Add stock and tamari and simmer 10 to 15 minutes. Let cool enough so it doesn’t explode in the blender. Remove bay leaf and puree. Return soup to the pan and add the milk.
Thinly slice the 6 reserved mushrooms and chop the scallion, keeping white and green parts separate. Saute the mushrooms and the white of the scallion in the remaining ½ tablespoon butter over medium heat until mushrooms are browned and tender and scallion is soft. Add to soup along with the half and half. Heat gently, not allowing the soup to boil. Serve garnished with chopped scallion green.
Enjoy! See you next month.