January 20, 2018

This week I prepped Ree/The Pioneer Woman’s Creamy Mushroom Soup. May I just say it was beyond delicious, delivering just the pleasure you hope for in a bowl of soup.

My version used the ingredients I had on hand, fewer mushrooms than I wished, dried thyme instead of fresh, and evaporated milk rather than cream. Still I am loving it!

Oh, and with no apologies, I used Wondra flour. Especially with smaller versions of a dish, sprinkle it on and your good!

I encourage you to go to her webpage and see her glorious photos.

Here I offer her recipe, but if you need to substitute, feel free. This is a recipe that can handle it.

Creamy Mushroom Soup

Ingredients – these amounts serving 8:
4 Tablespoons butter
1 and ½ pounds mushrooms, sliced
salt and pepper
1 medium onion, diced
2 stalks celery, sliced thinly
4 cloves garlic
2 sprigs fresh thyme leaves
3 Tablespoons flour
¾ cup dry white wine or sherry
4 cups vegetable or chicken stock
½ cup heavy cream
2 teaspoons Balsamic vinegar
chopped fresh parsley for garnish

In the pot, melt 2 Tablespoons butter over medium-high heat and cook 1/3 of the mushrooms until dark golden brown, stirring occasionally. Season and remove from pot and set aside.

Add butter to the pot, reduce heat and cook the rest of the mushrooms and the onion, celery, and thyme, stirring frequently until the veggies are soft, about five minutes.

Sprinkle with flour, stir, season and cook for about three minutes. Add wine slowly, allow to heat and bubble up for a couple of minutes. Pour in stock, keep stirring to reduce any possible lumps.

Simmer and cook for 20 minutes. Remove from the heat and cool a bit if you are going to puree in a blender, or you may use an immersion blender. ( I skipped this step. For my personal lunch it wasn’t necessary. It does make the soup more creamy but I like the bite of the veggies),

Simmer soup in the pot, add cream and when soup is simmering add balsamic vinegar to wake up the flavors. Adjust seasonings as necessary.

Garnish soup with parsley and reserved mushrooms. Serve with crusty chunks of warm bread.

At her website, Pioneer Woman described tearing up pieces of a country loaf or baguette, drizzling with oil and browning in the oven at 400 degrees for about six minutes. Delicious indeed especially if you like bread with soup as I do.

I used a baguette I had in the freezer with ok results.

If you like mushroom soup don’t miss this recipe. As usual Pioneer Woman is right on!

January 9, 2018

Marinate ¾ pound shrimp for 10-30 minutes in:
2 Tablespoons olive oil
2 Tablespoons fresh lemon juice
2 cloves minced garlic

Remove shrimp, and sauté over medium high heat in a combo of olive oil and butter. Cook for 2-3 minutes, until pink. Remove from pan.

To the hot pan add another Tablespoon on butter, chopped shallot, 2 cloves garlic and halved yellow tomatoes, about a half cup and one cup blanched green beans cut in one-inch pieces or zucchini slices halved. Cook until the shallots and tomatoes are soft and beans are cooked as you like, about 3 minutes. Add 1 Tablespoon lemon juice and about 2 Tablespoons fresh parsley. Season with salt and pepper and a shake of cayenne. Gurgle in about ¼- ½ cup dry white wine of your choice.

Return shrimp to pan, stirring to mix with the sauce and heat through another one-two minutes. If the spirit moves you drizzle with additional olive oil.

Serve with lemon slices, roasted green beans or zucchini and a sprinkling of feta cheese if you wish.

Rice makes a nice accompaniment.

35 thoughts on “Food

  1. Judith Vitali

    Gas was just as you proclaimed … yummy burgers and home made chips … brûlée coconut custard pie was superb!

  2. Kim

    After reading about burgers we’re having them for dinner tonight. I’m venturing out on the wild side because typically I always use the outdoor grill which is currently under about 12 inches of snow. I’ll let you know how it goes!

  3. Judith

    polenta … the Vitali signature dish … from northern Italy … chicken and polenta …. chicken sautéed in butter … cream and sage added … polenta served with the cream sauce … a family favorite

    1. Post author

      Hi Kay, Thanks for your comment. The answer is no, but I think you could substitute some artificial sweetener for some sugar, and I think you could use less sugar and still make a good cobbler.

  4. alice reed

    We are having our annual dine around this Saturday. I have the soup and salad course. I
    have my favorite acorn squash soup and because I have to make two soups I am doing also
    a minestrone soup. I will definitely make your acorn squash recipe in the coming weeks.
    Thanks for sharing. Alice

    1. Post author

      Alice, you are cooking up a storm. The two soups sound fantastic. Send one along and I will post your recipe. Send a picture if you like. YOu can e-mail me.

  5. Judith

    osso bucco … my mouth is watering

    as you all can see, Paulette is not only an intrepid reader, but also an adventurous cook … one of our favorite soup recipes came from her … Tuscan bean with shrimp … perhaps she’ll share that as well 🙂

  6. Norma Jean

    So I think even I can do the pulled portK I love recipes that are done when the guests arrive. Thanks for sharing. You are the most amazing chef. I just love your creativity–in your cooking and your writing! Your blog is just fun!

  7. Jerry Lein

    Good list Love, but I would add Garlic/Garlic Powder, Montreal Steak Seasoning, Catsup and Soy Sauce. All essential ingredients in almost any marinade that I would make.

  8. Judith

    Green Dot Stables … what a fun menu!

    think Jerry needs to make the scalloped corn for the Summerhouse cookout 🙂

  9. wsample

    Paulette – After sharing an office for several years, I had NO idea you were so creative in the kitchen!
    The meal you prepared for the group tonight was amazing. I must say that Aunt Nell’s Peach Cobbler is the
    best I’ve ever tasted. I’ll be making this one day soon, Thanks!!

  10. watch dogs trailer

    Hi! I could have sworn I’ve been to your blog before but after looking at many of the posts I realized it’s new to
    me. Anyhow, I’m definitely happy I found it and I’ll be book-marking it and checking back frequently!

  11. Bonne

    As I said before…bleu cheese or feta could be used
    Also, pecans or slivered almonds…
    This is a good basic salad to play with
    Fruit, chicken or shrimp go well also

  12. Dominique Klem

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  13. Emily Kluze

    Thanks for sharing all this information! I was wondering: what day is the Market open? It looks like a great place to buy fresh local veggies…

    1. Post author

      The Royal Oak Market is open on Saturdays. I think 8:00-2:00. Did you see the post that is just about the Royal Oak Market?

      1. Judith

        love fresh or dried fruit in a green salad … find Brianna’s Blush Wine Vinaigrette to be a great accompaniment

  14. mary ann phimister

    Wow, you brought back memories of Royal Oak market. I must get there again soon. Your story makes me very hungry for fresh produce!!!

  15. Judith Vitali

    I’ll pass on the soy, but love the roasted vegetable idea! have discovered vegetables that I thought I didn’t like … brussel sprouts and cauliflower … as sweet as candy when roasted with olive oil

  16. Stephanie Wicker

    Love the Royal Oak Farmers Market and Eastern Market too! I plan to make your feta dip this weekend and take it to a gathering I am attending.

  17. melinda

    I’m going to make the feta dip over the 4th. Thank you. I also felt nostalgic about the bowl. My grandmother had one, although a larger size. I’m wondering where it is and thinking one of my sisters made off with it! Enjoyed your blog and will anticipate “The Wardrobe”.12`1


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