Saturday, April 28, 2012
Cream of Mushroom soup with farm ingedients: Self-sufficiency cooking challenge!
I made a huge batch of cream of mushroom soup today, and all the ingredients came from my farm (with the exception of the milk, which came from an organic dairy 10 miles down the road).
The mushrooms, a large shelf-type, were verified by friends of mine as being edible. I harvested those and combined them with our farm-grown onions & garlic (pulled from our root cellar).
I sauteed the chopped onion, garlic, and mushrooms. Then I added several cups of chicken broth (from a chicken we raised & butchered right here on the farm). I let it all simmer for awhile before blending it all with my hand-held stick blender. I then added milk and seasoned with sea salt & pepper.
Fun with experimental cooking here at Wishful Acres Farm on this rainy day.