“We have created imaginary boundaries, forgetting that in reality we are all living together.” ~ Madisyn Taylor
NOTE: I spend my Wednesdays Unplugged from appointments. It’s my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian ‘Quote Cup’ passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
It is starting to really feel like spring… love the brilliant morning sun and the tracery of the trees before their leaves arrive.
- 1/4 cup butter
- 6 ounces mushrooms, finely chopped
- 1/4 cup finely diced onion
- 1 clove garlic, minced
- Salt and pepper, to taste
- 1/4 cup flour
- 1/2 cup heavy cream
- 1/2 cup chicken broth
Melt butter in a skillet over medium-low heat. Add mushrooms and onions and saute until tender, about 8 minutes. Season to taste with salt and pepper.
Add garlic and cook for 2 minutes. Add flour and cook for an additional 2 minutes. Quickly whisk in cream and chicken broth until smooth. Bring to a boil and boil for 1 minute. Remove from heat. Taste and adjust seasoning if desired. This is a condensed soup, so it should be saltier than normal.
Allow to cool slightly before transferring to a jar or freezer-safe jar to store in refrigerator or freezer. To reconstitute, add 1 1/2 cups of liquid such as chicken broth, milk, water or a combination.