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MUSHROOM SOUP SO GOOD IT SHOULD GET ME LAID!

Last week it was my turn to cook dinner for my Dad at my weekly visit-the-old-man,-wash-my-clothes-and-cook-dinner night.

Yeah, after nearly four years I still don’t have a washing machine, and Dad likes it that way – he really enjoys my weekly visits and he insists that I don’t go and buy a washing machine.

Anyway, it was my turn to cook dinner [like I said] but for the life of me I couldn’t think of a damned thing to cook. In nearly four years I have only cooked the same dish twice,,, so you can understand that I was running out of ideas!

So I went to the supermarket looking for inspiration… and I found mushrooms.

Apparently mushrooms have been responsible for all sorts of inspiration for a lot of people… but I wouldn’t know about that! heh heh heh

I took the often dangerous path of “having no idea about a recipe” and decided to make mushroom soup – a daringly experimental concept since all I new about mushroom soup was that it had, well… mushrooms!

… and maybe some cream.


INGREDIENTS:

 

Soup:

  1. Mushrooms [lots]
  2. Bacon [2x rashers]
  3. 2x cups of Chicken Stock [which you put it into nearly all soups anyway]
  4. 1x Onion
  5. 1x Potato
  6. Cream [600ml]

Side Dish:

  1. Parmesan & Onion Batard
  2. Garlic

I prefer to use Portabella Mushrooms because they have a nuttier/earthier flavour. Typically they are a brown-coloured mushroom:


PICTURE COURTESY OF THE WORLD WIDE WEB

And the Chicken Stock can now be bought in convenient containers:


PICTURE COURTESY OF THE WORLD WIDE WEB

Parmesan & Onion Batard is a type of bread, of which there are many many variations:


PICTURE COURTESY OF THE WORLD WIDE WEB


PROCESS:

 
Soup:

  1. Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]
  2. When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15x minutes.
  3. Let it cool down a bit and then pour it into a food processor [or you could use a Bamix/Stick Blender] and puree it until it has a fine texture.
  4. Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.

Side Dish:

  1. Slice the Batard and dry-fry it on the grill.
  2. When the bread is nicely toasted with the grill lines criss-crossed [because that looks really cool], rub garlic onto both side of the bread and add a light “dusting” of ground black pepper – but not too much!

 

Dad reckons it is one of the best meals I have ever made.

I can’t tell you just how freaking delicious it tasted. I just reckon it was sooooooo good, that it should be enough to get me laid!

Really, why would you buy soup in a can or a packet [full of numbers and god-knows-what-else] when it is just soooo damned easy to make something this good?

 


PICTURE COURTESY OF THE WORLD WIDE WEB


CHECK OUT MORE OF MY ADVENTURES IN COOKING…

 

  1. MUSHROOM SOUP SO GOOD – IT SHOULD GET ME LAID!
  2. FETTUCCINI ALFREDO
  3. PERFECT POACHED EGGS
  4. SWEET PORK & RICE
  5. WATERMELON? … WHO KNEW IT COULD TASTE THIS GOOD?
  6. DUCK SOUP FOR THE SOUL
  7. JUMBLE SALES!
  8. I MADE SANGRIA
  9. PIZZA FROM CASA DE BYRON
  10. MY FETTUCINE CARBONARA

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