|Cream of Mushroom Soup, Salad, and Water Kefir Beverage|
|Roasted portabellas and garlic with butter and lemon juice ready to blend with broth|
Cream of Roasted Mushroom Soup1# of mushrooms - I use portabellas
1-2 Tb fresh lemon juice
4 garlic cloves - I usually use more, like double!
3 Tb butter
Salt and Pepper to taste
2 1/2 C chicken broth
1/2 C heavy cream
Preheat the oven to 300 degrees. In a baking dish layer the sliced mushrooms (I usually cut their stem to a fresh layer and wipe tops across a damp dishcloth or paper towel). Add the lemon juice, garlic, butter and light seasoning. Bake for about an hour till juice is thick and dark. Blend with some chicken broth till smooth. Heat with the rest of the chicken broth and add the cream, cooking only 5 more minutes without boiling.
|Simmering chicken broth|
I had roasted some chicken breasts the day before so to debone the meat for a chicken salad. And then cooked up the chicken bones for broth. I always cover them with plenty of water and add celery, carrot, and onion chunks, then a few whole cloves, some peppercorns, a Tb of apple cider vinegar (for getting more nutrients like calcium from the bones) and some salt. Bring to a boil and cook simmering all day. Then strain the broth. I always have some handy in the fridge and freeze whatever's left.
Posted at: Monday Mania, Homestead Barn Hop, Simple Lives Thursday