Craving + impulsive purchasing of mushrooms. This has inspired a search for new dishes that feature this fairy-tale food. Which brought me to a recipe as old as the tales themselves.
2 lbs. mushrooms, sliced
2 cups chicken broth
1 chopped onion
large pinch of thyme
3 T. butter
3 T. flour
2 pinches salt
ground black pepper
1 cup plain yogurt
1 T. sherry (opt.)
Cook broth, mushrooms, onion, and thyme in a pot until tender, 10-15 minutes.
Puree this soup base in a blender, leaving about a cup of the mushrooms in a separate bowl.
In the pot, melt butter and whisk in flour until smooth. Add the salt, pepper, yogurt, puree, and mushrooms. Stir well and heat through. Adjust seasonings to taste and add sherry, if desired.
Served with a large salad, homemade bread, and lit pillars, this makes a comforting autumn supper.
In my head:
~Just finished reading Tony Woodlief's Somewhere More Holy. An excellent sense of humor seasons this convicting and encouraging memoir/meditation on the refining fire that is family life.
~Sewing the apron dress from Basics for Girls in chocolate corduroy and flannel for the Wonderbug.
~Pumpkin Penne with Rosemary from the Toby Show blog, another fall delight.