My brain is stuffed to brimming with thoughts of fall, of winking pumpkins and fiery leaves, of that amazing, warm, earthy, slightly spicy scent that wafts up from the glorious drifts of leaves as you wade through them. Of three generations of Wyeth paintings (N.C., Andrew and Jamie) and with the delicious memory of the soup the handsome guy made this past weekend (measuring everything with scientific precision and leaving the kitchen scrupulously clean afterward, but of course. O, I love that man of mine!).
It's an old recipe of my Mother's and it is divine and perfect for Autumn. It's simple and so tasty and makes you feel all cozy inside and I really can't encourage you enough to give it a try! In fact, double the recipe and enjoy it twice as much!
Fresh Mushroom Soup
2 tbsp. (1/4 stick) butter
3 medium onions, chopped
2 tbsp. chicken bouillion granules dissolved in 3 cups of hot water
1/3 cup minced parsley
3 tbsp. tomato paste
1 garlic clove, crushed
1 lb. mushrooms, sliced
1/4 tsp. pepper
1/2 cup dry white wine
1 cup grated Jarlsberg, parmesan and Cheddar cheese mixed (or Mozzarella and cheddar mixed)
4 pieces of toasted bread
Melt butter in Dutch Oven over medium heat. Add onion and saute until almost tender. add mushrooms and saute briefly. Stir in boullion, parsley, tomato paste, garlic and pepper. Increase heat and quickly bring soup to a boil. Reduce heat and add wine, Cover and simmer until ready to serve.
Divide toast and cheese among four bowls and ladle hot soup over each. Serve immediately.
Makes four main course servings