After a fabulous buffet one night at the Rosen Shingle Creek Resort in Orlando (where Alan’s conference was held), Alan and I both agreed that our very favorite dish had been the creamy mushroom soup. “Shocking!” I thought to myself. How could something so simple be so delectable? Well, after talking to the waiter, doing a little online research, and experimenting a bit, I’ve come up with a recipe that Alan and I think is at least a worthy competitor. Here it is:
Savory Cream of Mushroom Soup
(serves 2-4)
2 T. (Tablespoon) butter (Melt in an iron skillet.)
1 chopped onion (Choose your size depending on your love of onions.)
1 T. fresh garlic (or dried; saute with onions until starting to caramelize.)
12 oz. sliced mushrooms (any type you prefer; saute until starting to brown.)
3 cups water
1 T. chicken bouillon powder
1 T. rosemary (fresh or crushed)
1/4 teaspoon basil
Pepper to taste
1 bay leaf (Add all ingredients and simmer for 15 minutes.)
3 T. flour (easiest if whisked together with cream first; I failed!)
1 cup light cream (Heat entire mixture until it’s simmering but not boiling.)
Serve immediately, while it’s still piping hot.
“Better is a dinner of herbs where love is, than a fatted calf with hatred.” (Proverbs 15:17, NKJV)
Summer Setting 