Thursday's Dinner...

Kecky's Kreamy Mushroom Soup!  I've had this recipe sitting around for a couple of weeks that I wanted to try.  Scooter-Poppy and I were on our way home from picking up her scooter at the shop the other night.  We were headed for Tower Market at the top of Portola, but along the way noticed a farmer's market in the Castro, so we pulled over.  I needed two pounds of mushrooms, one pound of brown and a pound of mixed.  So, we found those and some really yummy heirloom tomatoes, squash and lemon cucumbers.

Last night was the night...I started cooking the mushrooms:

Part of the recipe calls for some boozy and said if I was feeling "chef-y" I could flame the shroomies.  Guess what?  I was feeling chef-y:

FLAME-ON!

Of course, I didn't tell Fire-Marshall-Poppy that I was doing this cause she'd never allow me to make fire in the kitchen.  I wonder why?  Hmmm... Anyway, I did it perfectly, and the kitchen is still intact! Smelled really good too.

Here's the finished product:

It was really NOM!!

Here's the recipe...I doctored it, so it's mine now.

Kecky’s Kreamy Mushroom Soup

Ingredients:

1 pound mixed mushrooms, cleaned, stems separated from caps

1 pound brown mushrooms, cleaned, stems separated from caps

1/5 cups minced shallot

8 sprigs thyme

2 sprig rosemary

½ cups bourbon (or marsala)

4 tablespoons olive oil
salt and pepper

6 cups chicken stock

1 cup whipping cream

1/2 cups chopped chives

Instructions:

Rough chop the mushroom stems and simmer them, covered, in the chicken broth for about an hour.

In the meantime, heat the oil in a large skillet, and saute the shallots until transparent. Add the herbs and salt & pepper liberally.

Chop the mushroom caps into a 1/2" dice. Add them to the shallots. Keep the heat very low and cook gently until the mushroom liquid is released and reabsorbed. Shake the pan so they don't stick. Remove the thyme and rosemary.

Turn up the heat and add the bourbon. Note: I only use ¼ cup of the bourbon for the mushroom and ¼ cup for the cook.  Flame-On if you're feeling really chef-y. Cook the mushroom cap/shallot mixture down until well reduced.

Add the beautiful mushroom cap and shallot mixture to the broth and heat gently, check for seasoning.

Swirl in the cream and chives and serve.

Optional: a drop or two of truffle oil in the bowl when serving.  That was a Porcine-Poppy addition.  I find truffle oil smells and tastes like a petroleum products.


Note: Don't ask me why there is an underline on some of the parts of the recipe. The are former hyperlinks that I removed, but this stupid blog won't let me remove them!

Last night was my first test run with the new and improved Snore-No-More mouth guard.  When I first put in, it was that feeling of the doc putting the tongue depressor down your throat.  So now it was mind over matter...I told myself to relax and go with it.  After that, I was all good, except for the over-salivation...I feel like a hound-dog waiting for some bacon bacon!

I think my tongue was still able to escape cause Sleep-No-More-Poppy woke me up once.  After that, it seemed all good.

We'll see how the rest of the weekend goes.


Have a great weekend!