Friday Feast ~ Mushroom Soup

IMG_2698Welcome to the start of “Friday Feast!” Every Friday, I will feature a new recipe–from appetizers to a simple meal. Nothing too difficult for any chef.

My love of cooking (and baking) is evident in my stories, since I’ve included feasts. What better way to bring a hero or heroine together (or not) over a fabulous meal.

Excerpt, Dragon Knight’s Medallion ~

Betha raised a brow in question, but only nodded. “Meet me over there between the two oaks. There is some stew, and a portion of a wreath cake. We can have a moment before the feasting and dancing resumes.”

At the mention of the cake, Aileen felt a searing heat on her face. All she could think of was Stephen licking the cinnamon from her chin last night and what he did afterwards. “Thank you, I’ll be along shortly.”

Mushroom Soup

8 oz. fresh mushrooms of your choice (cremini, button, or stemmed shitake mushrooms, sliced)

4 oz. fresh Portobello mushrooms, sliced

1 medium onion, chopped

3 cloves garlic, minced

2 tablespoons olive oil

32 oz reduced-sodium chicken broth (1 carton)

2 cups sherry or white wine (your choice)

½ teaspoon dried thyme (optional)

In a large saucepan, cook mushrooms, onion, and garlic in hot oil over medium heat about 10 minutes or until mushrooms are softened and most of the liquid is evaporated, stirring often.

Add broth and your choice of sherry or wine, and thyme. Bring to a boil; reduce heat. Cover and simmer for 20 minutes. Ladle soup into bowls and serve with croutons and parmesan cheese.

As always, feel free to adjust to your own tastes. Omit the wine and add more broth. There are times when I’ve tossed in some red pepper flakes, or a dollop of sour cream. It’s a perfect soup for a cold, autumn day.

 

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2 comments


  1. Dianne

    That sounds yummy. I can’t wait to try it. This is a great idea. I’d love to see how to make wreath cake (and have Stephen lick off the cinnamon — hint)

    • Haha!! Thanks for the chuckle this morning, Dianne. 😉 I’ll definitely try and find a recipe for a wreath cake.

      Let me know if you make this soup and/or if you alter it with something new.

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