This past week has been a little too crazy for my liking. I had to prepare my entire apartment for the bug people coming (I do not have bugs, however the new owners of the building insisted on putting everyone out, having them loose a day of work, and making everyone very angry on a weekday), and then put it all back together. On. A. Weekday.
Apparently, last time this happened it occurred Saturday morning and they had three guys for the whole building, not one. I survived the ordeal, and overall it was a little bit worth it. I was able to toss out a bunch of kitchen items that I didn’t need, and I was able to re organize my spices.
Not to mention, during the cleaning process I found a few sets of China I completely forgot I owned!
Prior to this nonsense, on Tuesday I had made the greatest mushroom soup. It’s my first, and only mushroom soup really, but the statement still stands. I got the idea from this recipe, but when first reading over it it seemed a little too complex, what with the coring and peeling of an apple and the use of an immersion blender (I knew what was in store for me later that week so I was in no mood to do extra work, not even for food).
My version, if I do say so myself, it quite better!
Aside from the soup I was able to accomplish a bit of decorating for the holidays. Sadly, I couldn’t get a good image of my nutcracker, however, the rest of the rooms are coming along nicely. I’m not sure if’ll I be hosting any parties because of my busy and tiring schedule in December, but in any case there’s no harm in decorating just for oneself.
Those pine cones there are the same ones I picked about a week ago with Boyfriend out in… NATURE! I baked them for about 23 minutes in 200 degree oven. The sap got a lovely sheen and gave the pine cones an almost lacquered effect.
Lastly, my crochet project (Boyfriend’s mom’s Christmas present) is moving along nicely. I’m at a steady pace today, and I’m hoping (with determination), to get through half of it.
Now, without delay, the recipe for amazing soup. ENJOY
Mushroom and Garlic Soup
- 1 large onion, chopped finely
- 2 heads of garlic mashed, chopped, or otherwise pulverized (to your liking)
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb mushrooms (I used baby bellas, but button work, too), thinly sliced
- 1 can of chicken stock (roughly 2 cups)
- 1 can of coconut milk, shaken in can before opening (to get it all mixed well)
- salt and pepper to taste
- 1 sprig of rosemary, fresh if possible
- 1 tbsp paprika
- 1 tsp of nutmeg
- 1 tsp of ground cayenne pepper
- 1 tsp bourbon sea salt (I found this at Williams Sonoma- if you don’t have it, course sea salt is good as well)
- 3 fresh sprigs of dill
In a large pot, heat the oil and butter. Add the onions and garlic. Salt a bit so the juices are released. Cover and let cook about 7 minutes, stirring occasionally on low heat; careful not to burn the onions or garlic.
Add the mushrooms and saute for 3 minutes. Add more salt (not the flavored salt), pepper, spices, rosemary stock, chicken stock, and coconut milk. Stir, and raise the temperature to medium-high. Cover and cook for 10 minutes.
Make sure it’s not bubbling too much, and after 10 minutes uncover, and let cook on medium heat (bubbling away) for 20 minutes. Add the bourbon salt and half the dill (I didn’t chop it up, just ripped it up with my hands). Take out the sprig of rosemary, and slowly stir for about 3 more minutes to thicken the soup a bit.
Add more dill when serving soup.