Cream of Mushroom Soup

Cream of mushroom soup with a side of crusty bread or a grilled cheese sandwich is one of my favorite comfort foods.  I've tried many different recipes but in the end always come back to my favorite which I found in The Settlement Cookbook, Third Edition, published by Simon and Schuster in 1965.  I found this cookbook one day in a little antique shop in Boulder City, Nevada and have enjoyed going back to the basics ever since!  I hope you enjoy this as much as I have.

Cream of Mushroom Soup

Ingredients:

• 4 tablespoons butter
• 1/2 pound mushrooms
• 1 quart chicken or vegetable broth
• 2 tablespoons flour
• 1 cup cream
• salt and pepper to taste

Directions:

• Melt half the butter in a skillet, add mushrooms, chopped or ground, cover; simmer 5 minutes.  (Note: I will chop about 1/2 to 2/3 of the mushrooms and then use thicker slices of the rest of the mushrooms for a 'chunkier' soup.) 
• Add to broth.  Cook 5 minutes.
• Melt rest of the butter in saucepan, add flour.  Use a fork or whisk to blend until it has a smooth consistency.
• When it bubbles, stir in broth; add cream and seasoning.
• Top with a light sprinkle of paprika or chopped parsley.   

If you want to enhance the flavor here are some options for you:

• Before cooking the mushrooms, finely chop 1 small onion and saute until they start to soften.  Then, add in the mushrooms and continue cooking according to the directions above. 
• Use a mix of different kinds of mushrooms such as white, button, porcini, shitake, or portabello.  Select mushrooms that are known for their robust or rich flavors.
• After you have combined the ingredients above, stir in 1-2 tablespoons or mascarpone cheese, or sour cream. 
• When the combined mixture is cooking, add a sprig of fresh thyme or rosemary.  Remove from the mixture before serving. 
• Instead of using butter you can saute the mushrooms in a cup of white or marsala wine. 

Enjoy!

Fruit Soda

Finding a healthy alternative to soda can be difficult, particularly for indivduals who have consumed sodas for many, many years.  Now, there is no substitute for water, but here are some healthier alternatives that are great any time of year.

A fruit soda is a drink that is made with fruit juice and club soda that comes with an almost endless list of possibilities and combinations.  You can change it up with organic fruit juices or tea and give it some fizz by mixing in the club soda.  Fruit soda is generally a half-juice, half-club soda mix such as:

Orange Fruit Soda

• 4 oz orange juice
• 4 oz club soda

Citrus Blast

• 1 oz orange juice
• 1/2 oz lemon juice
• 1/2 oz grapefruit juice
• 1/2 oz key lime
• 2 oz green tea
• 4 oz club soda
• Touch up with a little sugar or honey if needed

Use fresh-squeezed fruit juices to give your drink a flavor blast.  Top with an orange, lemon or lime curl, a slice of fresh fruit, mint sprig or even a fresh basil leaf.  Pour into iced or insulated glasses to keep cool.  Enjoy! 

Pickled Beets

PICKLED BEETS

This recipe uses a more traditional sugar, vinegar and pickling spices to cooked beets.  Yumm!

Ingredients:

• 
  
  12 to 16 small beets
• 
  
  1/2 cup sugar
• 
  
  1-1/4 cup white vinegar
• 
  
  1 tablespoon whole pickling spices

Directions:

• Wash beets well; cut off leaves about an inch above beets.  Cook in  boiling water for about 30 to 40 minutes, or until tender.  Cool; rub off skins, trim, and slice. 
• Combine sugar and vinegar in a medium saucepan. 
• Tie spices in a small piece of cheesecloth and place in saucepan. 
• Simmer for 15 minutes; add sliced beets and bring to a boil.
• Discard spices and chill pickled beets before serving.

Serves 6.

Source:  About.com

Citrus Marindate

I love a good citrus marinade on chicken or fish, particularly in the summer time.  Here's a healthy version from Weight Watchers. 

CITRUS MARINADE

1/3 cup orange or grapefruit juice, preferably fresh

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons fresh lemon or lime juice

1 tablespoon extra-virgin olive oil

1 teaspoon dried thyme leaves

1 garlic clove, minced

1/4 teaspoon freshly ground pepper

Makes 4 servings.

In a small jar with a tight-fitting lid, combine all the ingredients, cover and shake well.

Use right away or cover and refrigerate up to 5 days.

44 cal per serving (2 tablespoons) ~ Points value = 1