Friday, February 3, 2012

Morning Mushroom Soup by Anne JP.

Feasting every day for me is about listening to my food instincts and trying to give my body what it wants to eat whenever possible.

Doing so can result in some weird food at weird times.

Case in point: this morning I started sautéing some mushrooms for an omelet, and halfway through I found myself thinking about a cup of really rich soup instead.

I checked the cupboard and pulled out a can of beef broth and fat free evaporated milk (great items to keep on hand at all times for soup emergencies!). I chopped the mushrooms in my chopper, put them in a sauce pan, added the beef broth, a can of water, half a can of evaporated milk, and a few dried chives. After bringing the soup to a simmer, I was ready to feast.

But I never stop tweaking my food for taste, even at the table. The soup felt a little—well, meek—so I added a little half and half, a dash of cabernet, and some fresh ground pepper to spice things up. The result: a breakfast that felt partly Japanese, partly French, and completely satisfying on a winter morning.

Morning Mushroom Soup

2 Cups chopped mushrooms
1 Tbsp extra virgin olive oil
1 Can Campbell’s Beef Broth
1 Cup water
1 small can evaporated milk
Salt to taste

1 tsp dried chives
¼ Cup red wine
Freshly ground pepper
Half and half to taste

Saute mushrooms in olive oil. Chop in food chopper or food processor. Put mushrooms in medium saucepan with beef broth, water, and evaporated milk. Bring to simmer. Add salt and any combination of the optional ingredients to taste. This soup would also make a great appetizer to a nice turkey dinner.
                --Anne JP.


1 comment:

  1. Sounds really good! Especially on a cold, rainy day like today.