Monday, March 10, 2014

thyming


A few years ago I was on a history tour up/down the eastern coast~one of our stops included a dinner with a mushroom soup so divine that I can still taste it.  Have tried to find or re-create it since, but until this morning, haven't come close.  This concoction took 24 hours to simmer and as I used half/half instead of full cream, it's practically a diet dish!  

Now we'll see if I can make it again next week and have the same results.

5 comments:

  1. It looks delicious. Send the recipe! A good use of your Spring Break.

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  2. It was! No recipe, just an experiment. Next time I'll write amounts/ingredients down.

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  3. Looks yummy! Could you please mail me some?

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    Replies
    1. It was fabulous. And of course, just watch for a dripping mailbox!

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  4. ::sigh::
    Don't you hate it when really good recipes just... happen, and you're not sure how? D made me the BEST silken tofu dried and fresh cream-of-mushroom-from-a-can imitation, and I've NEVER been able to make it again, ever.

    ::sigh::

    Still - it gives life meaning to have something to shoot for, yes? I will keep trying to make good shortbread, too...

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