Ugh. Monday again.
Last night Fritz and I had the supreme pleasure of going into the city to visit Fritz’s dad, Johann, who traveled all the way from Canada for a “business meeting”, otherwise known as a “business meeting in the same city as his children”. Coincidence? No. What better way to get some serious work done than to have a delicious dinner with all your favorite kids (okay, just all your kids) first.
I didn’t take pictures of the food, but we went to Becco, which was an Italian restaurant that served us extremely (far too) large portions of great food. Fritz and Eber had giant rib eye steaks, Johann had a rack of lamb, and I had a sushi-style salmon steak. Seriously good. Way too much food.
It is nice to have leftovers for the next few days though! However, we weren’t allowed to eat them today because it is a Meatless Monday, and I made cream of mushroom soup instead (without the cream). Who knew that not only does this soup exist outside of a can, but it’s actually really really delicious when made from scratch!? And pretty good for you, too. I found the recipe in the “Living Light” section of Everyday with Rachel Ray, a magazine that my mom sent for me in a giant care package stuffed with goodies.
The care package also included Fritz’s one irresistible junk food; his personal kryptonite:
He calls them vegetables (“but Lauren, it has all the colors!”), but I am not fooled. So to keep him from dying of scurvy or malnutrition, I have to make him large amounts of other healthy sources of energy, such as this soup.
Cream of Mushroom Soup
- 2 T butter
- 1 pound button mushrooms, chopped
- salt and pepper to taste (I went heavy on the pepper…as always)
- 1 large onion, chopped
- 1 bunch chives, chopped
- 1 4-oz baking potato, peeled and thinly sliced
- 3 C vegetable broth
- 1 1/2 C water
- 1 1/4 C skim milk
- 1/4 C plain non-fat greek yogurt
Chop the mushrooms, and admire how cool they look in a giant pile on your cutting board. We really should eat mushrooms more often!
Melt one tablespoon of butter in a large saucepan, and add the mushrooms. Cook until browned, about 8 minutes. You can do them in batches if you want, but if you are lazy like
me someone I know, it’s okay to do them all at once. Mushrooms are about 90% water, so even though it looks like a ton at first, they cook down fast. Transfer to a bowl, and melt the remaining butter in the pan. Chop your onion and all but two tablespoons of the chives, and add to the pan.
Brown the onion and chives, stirring occasionally, for about seven minutes. Meanwhile, peel and thinly slice the potato. Return the mushrooms to the pot, add the potatoes, vegetable broth (I used bouillon), and one cup water and cook for 10 minutes.
Puree the soup in a blender until smooth and transfer to a saucepan. Stir in the milk and 1/2 cup water, season with salt as desired. Heat through over medium heat. To serve, top with yogurt and remaining chives.
This soup is perfect for a cold day like today. Speaking of which, it snowed this morning! First snow of the season down here in Long Island. And when its snowy and you have warm soup, don’t you just want to do this:
Tomorrow I don’t have class until 2:00 (finally! My morning off is back!), and I plan on baking a little somethin’-somethin’ for tomorrow. Not sure what yet, but I think it might include beans, disguised. Or something good like that.