I love mushrooms – cooked, fried, raw, it doesn’t matter and this is a great soup to make.I
Serves 6
- 1 lb. various mushrooms
- Juice of 1/2 lemon
- 1 tbsp. fresh rosemary, chopped
- 1/2 bay leaf
- 2 cups whipping cream
- 1 cup chicken stock
- 1/2 cup chardonnay wine
- Pinch salt
- 1/2 tsp pepper
- 1 tsp cornstarch
- 1 tbsp water
- 1 tbsp parsley, chopped fine
Finely chop mushrooms and combine with lemon juice. Melt butter in a large fry pan and add mushrooms, bay leaf, rosemary and cook, stirring often until liquid completely evaporates. Blend in cream, stock, salt and pepper and bring to a boil. Reduce heat.
Dissolve cornstarch in water, whisking until smooth. Add a ladle of hot liquid to cornstarch and pour it all back in the soup. Simmer for twenty minutes.
Ladle in heated bowls and sprinkle with the fine parsley. Be sure you discard the bay leaf.
This soup is so tasty, you will lick the pot.
Santa’s Christmas Balls
Gotcha! You thought it was going to be dirty…..ye of little faith! It is a fun recipe and a perfect snack for Santa’s snack. You do leave a snack, don’t you? He always leaves crumbs on the plate you know. That way the little ones know he visited. (do I have to tell you all the secrets?)
This makes about three dozen cookies.
- 2 2/3 cups flour
- 1 cup butter
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- pinch of salt
- 1/2 tsp. pure vanilla
- 2 eggs
- 1 1/4 cups sugar
- 1 1/2 tsp. freshly grated nutmeg
- 2 tsp. sugar
Preheat oven to 400 degrees. In a large bowl, mix all but the last two ingredients on low speed until well blended. Now for the fun part: if you cover this dough in plastic, it can be kept in the fridge for 4-5 days before baking , giving you breathing space, if you need it.
In small bowl, mix the nutmeg and sugar. Take the dough and roll into one inch balls. Roll in the sugar and place on a parchment lined cookie sheet. Bake for about ten to twelve minutes until lightly browned. Do not burn these.