Simplifying Sunday Supper

Now that Kiddo isn’t a kid anymore, family mealtime isn’t always such a big production of roasted chickens and mashed potatoes. Sometimes it’s simple, like a kettle of soup, some bread and unplugged time.

It really doesn’t matter what you serve for the Family Supper. The point is a home-cooked meal and conversation. No distractions. Catch up with one another, share thoughts and feelings and views. I love asking Kiddo “what are your thoughts?” I love that we can share differing views over a delicious meal with mutual respect. Maybe that’s what America needs right now in our political climate – a big table with lots of food and conversation.

Soup warms the soul. Maybe it’s that the bowl feels warm in our hands. Maybe it’s the steam filled with delicious aromas floating upward. Maybe it’s just the simplicity of the meal no matter how complex the soup. All I know is that soup is comforting. I think if Mother Earth were to feed us supper, it would be a bowl of soup!

Mixed Mushroom Cream Soup
2 (8-oz) packages Cremini Mushrooms
2/3 cup Shiitake Mushrooms
1 Shallot
2 Garlic Cloves
1 teaspoon Thyme
1/4 cup Butter
Kosher Salt to taste
Black Pepper to taste
4 cup Chicken Stock
1/3 cup Heavy Cream
Fresh Thyme, for garnish

Start with whole mushrooms that you slice yourself, as these are fresher than the packaged sliced mushrooms. Clean the mushrooms, remove stems and any woody parts, then slice and set aside. Peel and mince the garlic cloves, set aside. Peel and mince the shallot, set aside. Strip the thyme from the sprigs to give you about a teaspoonful. Set aside.

In a large stainless-steal pot, melt butter. Add mushrooms and saute until golden, about 5-7 minutes. Season with salt and pepper. Remove 1 cup of the mushrooms from the pot, set aside for the finished soup.

Add shallot and garlic to the pot and saute until fragrant, 1 minute. Add thyme and chicken stock and bring to a simmer. Cook until mushrooms are tender, about 8 to 10 minutes. Using an immersion blender, puree the soup until smooth. Add in cream and all but a handful of the reserved mushrooms.  Stir over low heat until warmed through.

Ladle into bowls, top with a few more mushrooms at the top and a sprinkling of fresh thyme leaves. Serve with warm bread for a delicious meal. A nice, crisp wine is also wonderful.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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