I made some yummy stuffed mushrooms for the party. The recipe doesn't have the "house seasoning" recipe that it refers to, so I just added some thyme, salt and pepper.
Then, after making a yummy peanut soup last weekend, I tried a recipe for a mushroom feta soup today. I hesitated putting the beer in it, after the party last night, but went right ahead.
Hmm...I have no idea where I got the recipe for the soup. It looks like it came from a cook book. So when I feel motivated, I'll type it in to the comments for this post.
4 comments:
mmm.... mushrooms and feta...
Well, mushrooms are just about my least favorite thing - right up there with shrimp and oysters. soooo I can't get too worked up about theese dishes - however, I'm glad that you liked them. :-)
Well, Danielle, that's sad. :)
Here's the recipe for anyone else who likes mushrooms!
Mushroom Feta Soup (from Above & Beyond Parsley)
2 cloves garlic, crushed
1 c unsalted butter (I only used 1/2 c)
1 onion, diced
2 Tbsp chopped scallions
3/4 pounds fresh mushrooms, sliced
1/2 c flour
1 12-oz can beer
2 c chicken broth
1 c milk
1 12-oz can evaporated milk
1/2 lb feta crumbled
1/2 c grated Parmesan
1 tsp thyme
1 tsp basil
1 Tbsp Worcestershire sauce
salt, pepper and cayenne pepper to taste
Saute garlic in 2 Tbsp butter in a medium skillet. Add onion, scallions and mushrooms. Cook until soft & set aside.
In large pot, melt remaining butter. Add flour and cook on low until golden brown, ~5-8 minutes. Whisk beer into mixture and cook until thick and smooth. Combine chicken broth and milks and pour slowly into beer mixture. Cook until thick and smooth. Add vegetable mixture, 1/2 of feta, Parmesan, thyme, basil, Worcestershire, salt and peppers. Simmer for 10 to 15 minutes. Serve garnished with more basil and remaining feta. [serves 8-10]
Is the recipe for the peanut soup on here somewhere too? I've been wanting to find a good recipe for it.
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