Sneak Peek

Here is a recipe I finally got around to making. In honor of the moon, here is my Moony Mushroom Soup. No, I don't like that name. I'll just call it "Mushroom Soup". Anyway, it'll be in the book if I ever get around to writing it. Copyrighted, y'all. Or something.

Ingredients
2.5 tablespoons butter
1/2 large onion, finely chopped
1 large portabello cap, diced
1 package crimini mushrooms, sliced
1 package dried porcini mushrooms, soaked in about 1 cup of boiling water
2 teaspoons fresh thyme or 1/2 teaspoon dried
2 cans chicken broth, plus extra water if needed
1/2 cup half and half

In a large soup pot, melt the butter and cook the onions for about 5 minutes.
Add the fresh mushrooms and cook until slightly soft, another 5 minutes.
Add the dried mushrooms plus the soaking water, chicken broth and thyme.
Allow the soup to simmer, covered, for 10-15 minutes.
Check for seasoning and season with salt and pepper to taste.
Put the lid back on and let the soup sit for another 5 minutes.
Puree with a stick blender or in batches in a regular blender.
Add the pureed soup back to the pot and stir in the half and half.
Reheat gently if needed, taking care not to boil. Serve.