I didn't have a recipe, but. . .

I decided make mushroom soup. I knew I didn't have all the exotic ingredients chefs call for, but I did have chicken broth, olive oil, onions, celery, some butter and flour and ordinary not-so-wild mushrooms. Then as I was tasting it I thought, Hmm, a little wine might pep this up. But all I had was Merlot. After a few tablespoons I could see we would have pink soup, so I stopped there. However, a few hours later, it's just a nice taupe. I don't think it makes much difference in the flavor. I checked my blog and the last time I used beef broth and did use Merlot, but since it was darker, you couldn't see the color.

Norma's Mushroom Soup

After my husband brought home some wonderful cream of mushroom soup from Malabar Farms Restaurant on Sunday, I decided I wanted to try making it. I googled, and I asked on FB, but didn't find or hear anything that resembled what I tasted. So I made it up, using what I do with all vegetable soups. Broth, potatoes, onions, a blender, plus half and half or milk or canned milk and whatever is the vegetabe of the day--broccoli or sweet potato or carrot. Here's how it worked out.

1 can (8 oz.) beef broth
2 medium size potatoes, peeled, cut in small chunks
1 medium onion

Cook together until soft, then removed the solids and run through the blender. Return to the broth.

Add 8 oz. half and half, or whatever you have. If you want fewer calories, use milk.

Meanwhile saute 8 oz or so of sliced or chopped fresh mushrooms (mine were organic from Canada) in a little olive oil. While cooking (shrinks), sprinkle with a little flour, pepper and thyme. Stir frequently. When the mushrooms have browned, add to the broth/potato mixture.

I checked some on-line recipes that used a little sherry, but I didn't have any so I sprinkled in a little Merlot, maybe a TBsp. Tastes great.

I decided to use beef broth instead of chicken, which I usually use. It just sounded better with mushrooms. The potatoes, in any vegetable soup, provides the thickening. Plus, I think it makes the soup much more hearty than making a white sauce.

If you have a better one or a favorite--let me know. I'd invite you over for lunch but you probably live in Florida, Georgia or California.

This in the blog so I don't lose it.