We’ll get to the soup in a bit. Right now I want to update the garden. This could be a short post, “the garden is done” actually the garden is never done. Looking at seed catalogs on a snowy day is a gardening activity.
The tomatoes are done. I pulled up the plants and gathered the red and green tomatoes. Now, I have to decide what to do with the green tomatoes. I let the ladies and Jack into the garden to clean up where the tomato plants were.As you can see they didn’t stay just where the tomatoes were. Jack is in with the carrots. Not much left in this garden, some leeks, carrots and parsley. The other garden has kale left in it.
On to the soup. I took a walk through some of the conservation land in town the other day, looking for mushrooms. Found a nice “hen of the woods”, about the size of a cabbage. Cleaned it and cut it up. Froze three, 1 quart bags and made soup with the rest.
Wild mushroom soup.
4-6 cups of mushrooms, 1/4 cup leeks or onions, 2-3 tbsp olive oil, 1-2 cloves of garlic, 1/2 cup white wine, 1 cup of chicken broth, 1-2 cups heavy cream, 2 cups water as needed, salt and pepper to taste.
I’m very flexible with ingredients and amounts when I make soup.
Saute the leeks and garlic in olive oil till soft, add the mushrooms and cook till they brown slightly, add the chicken broth and wine, simmer 10 minutes. Puree in 2 batches in a blender adding water as needed. Return to soup pot, add cream, simmer a couple of minutes to blend the flavors. Add salt and pepper to taste.
Serve with fresh soft pretzels warm from the oven. I have a small bowl with melted butter to dip the pretzels in.