The thing I love about cooking is that if you make certain things long enough you can start making up stuff. Today was mushroom soup. Yesterday as pumpkin soup. Not a big fan of pumpkin. Don't ask me why I cooked it.
Anyway, loosely, very loosely based on a Martha Stewart recipe-
Take butter- heat
Saute chopped onion in butter
Slowly add dustings of flour
Add a little veggie stock to keep moist as you dust with flour
Keep adding stock and flour dust till you get a nice thick sauce.
Add thyme
Add 2 sprigs of parsley
Add bay leaf
Add more thyme
In the non-stick IKEA pan heat butter
Add chopped mushrooms
Add salt and a wee bit of lemon juice
Then dump mushrooms in the floury - stocky stuff
Repeat the cooking of the mushrooms until you've cooked up a whole package worth of mushrooms
Add salt to taste
Add brandy to taste
Add sherry to taste
Add a little bit more sherry
Slowly add half-and-half to mix whilst slowly stirring.
Take off heat.
Eat/ Put in containers to freeze.
No comments:
Post a Comment