Cream of 3 mushrooms soup

November 18, 2009

I’m back in the kitchen, although when my husband or mom notice they often come and shoo me out.  But I’ve made beef bourgignon (pretty much the Julia Child recipe) and a few other things in the past week.  We had mushrooms twice in the last few days, and both times I secreted a few out of the sautéeing pan & into a tupperware in the fridge with the idea of making soup.

Today as lunchtime rolled around I got started with the ends of bacon I hadn’t used, some leftover thyme sprigs (in a cheesecloth thing) an onion & clove of garlic, and the most ordinary of mushrooms in some beef stock.  I let it all cook for about 15 minutes, then hit it with my stick mixer (love that thing) then stirred in rather a lot of crème fraîche (maybe half a cup?) and the added in the 2 fancy kinds of mushrooms (which I left as slices).  I let the whole thing simmer another 10 minutes and then had the wherewithall to chop up a few sprigs of parsley so it was really pretty (I admit I rarely do this).

It was easy.  It was delicious.  I had two bowls.

I’m feeling a lot better.  I’m still trying to keep taking it easy, it’s still hard for me because most of the time I feel fine & it’s not until a few hours after overdoing it that it hits me.  Tomorrow I see the doc & hope to get authorization to swim & exercise a bit more than I’m doing now.  What I’m really hoping for is a clean pathology report, actually, but I’m trying not to think too much about it.

My mom left this morning.  She really got on my nerves last week for a few days, but then suddenly she didn’t, and I really enjoyed having her around for the last week.  I’ll miss her.

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