So here’s the fireplace I was talking about on Tuesday. If you’re ready to curl up in front of it, here’s a suggestion for what you could be eating while you’re getting all warm and cozy with someone special this weekend. It’s a delicious mushroom soup. Serve it in a mug for easy eating, with a nice bread and a green salad and you have a meal with heart.
Mushrooms have been thought to be aphrodisiac since Roman times–the earthiness of the taste, the shape, the meatiness. Take your pick. It doesn’t matter, does it? Mushroom soup is delicious whatever the Romans thought. And local ones are in season now.
Mushroom Soup for 2
2 tblsp. butter
1/2 cup onions, chopped
2 tsp. smoked paprika (or regular if you can’t find smoked)
2/3 cup milk
1/3 cup flour
1 cup water
2 cups sliced mushrooms (any kind is okay but chanterelles are superb)
1/4 cup sour cream
salt and pepper to taste
Melt butter and saute onions with paprika until onions are tender. Remove from heat and whisk in flour. Return to heat and cook gently for a couple minutes then slowly add water, whisking as you do. Add milk to thickened roux. When combined, add mushrooms and bring almost to a boil, then reduce heat and simmer for 20 minutes. Add salt and pepper to taste and sour cream. Serve warm and enjoy!