I apologize for my absence last Friday. The Covid virus struck my home with a vengeance earlier in the week and there was nothing I could do but sleep, sleep, and get more sleep. Food consisted of soups, oranges (so happy to have a couple), a few crackers, and lots of liquids--from large quantities of water to tea with honey and lemon. Thankfully, we had plenty of our favorite brand of chicken noodle soup! I love Progresso soups! When I'm unable to make my own chicken soup, I'll grab their brand.
Though we couldn't taste a bite, the broth soothed the pain in our throats and bodies. Hubby loves adding garlic, but I prefer to add dill. We're beginning to emerge from our dark slumber and feeling better. Taste and smell is returning slowly, along with some strength.
Another favorite soup I make when I'm not feeling so well is mushroom soup. I've shared the recipe here in the Tavern, but I believe it's time for another appearance. As soon as we can venture out into a store, I'm going to whip up a batch of this delicious soup.
Until next Friday, stay safe and smile.
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
2 cloves garlic, minced
¼ teaspoon salt
8 oz. fresh mushrooms of your choice
4 oz. fresh Portobello mushrooms, sliced
32 oz reduced-sodium chicken or beef broth (1 carton)
2 cups sherry or Marsala wine (your choice and optional)
1 tablespoon fresh thyme or ½ teaspoon dried (optional)
In a large saucepan, sauté onion, garlic, and salt in oil and butter until softened.
Add mushrooms and cook until most of liquid is evaporated. Approximately 10 minutes.
Add broth and your choice of sherry or wine, and thyme. Bring to a boil and then reduce heat. Cover and simmer for 20 minutes.
Ladle soup into bowls and serve with croutons and Parmesan cheese.