It's nearly time for me to pack things up and head back home to the US. In preparation for our departure there are lots of things to be done, details to be arranged, etc. But a girl's gotta eat! In an effort to avoid many more trips to the market before we leave, I made...
soup
Cream of Mushroom Soup
This Cream of Mushroom soup should not have the same name as the "stuff" in a can at the grocery store. It is rich, velvety, full of flavor, and perfectly heart-warming on a cold Winter's day. (It is -5 degrees as I write this.) A traditional meal at an estate the caliber of Downton Abbey...
Winter Minestrone & Garlic Bruschetta
This was the first of what I'm sure will be many times that I will make this soup. Or maybe I should call it a stew... Either way, it's hearty and delicious, and packed with veggies. Don't be discouraged by the long list of ingredients. It isn't difficult at all to prepare, and combined with...
Gruyère Soup
There's something therapeutic about homemade soup after a long day of work. This Gruyère Soup was a nice alternative to a cheddar soup (although I do love cheddar soup too). If you like Gruyère, you should definitely give this a try. Gruyère Soup Credit: The Essential James Beard Cookbook by James Beard Ingredients: 4 tablespoons...
Cheddar Broccoli Soup
This Cheddar Broccoli Soup has become sort of a standby recipe that I bring to friends who have just had a baby. It's easy to make, and it reheats well. The addition of nutmeg and hot sauce (I know, it sounds weird...especially since I loathe hot sauce) help to subtly enhance the flavor of the...
Tomato-Basil Soup
Tomato-Basil Soup Credit: The Weeknight Cook by Williams-Sonoma Ingredients: Plum (Roma) tomatoes- 10, halved lengthwise Garlic- 2 cloves, minced Fresh basil- 4 tablespoons chopped Olive oil- 5 tablespoons Shallots- 4, halved Dry white wine- 1 ½ cups (I substituted chicken stock) Salt and freshly ground pepper Instructions: Roast the tomatoes~ Preheat the oven to 400°F....