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.
It looks delicious. Send the recipe! A good use of your Spring Break.
ReplyDeleteIt was! No recipe, just an experiment. Next time I'll write amounts/ingredients down.
ReplyDeleteLooks yummy! Could you please mail me some?
ReplyDeleteIt was fabulous. And of course, just watch for a dripping mailbox!
Delete::sigh::
ReplyDeleteDon'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...