What's for Dinner, Tues., Feb. 11, 2025

[La Coliniere]

7. Cream of Mushroom Soup

Stir-fried in Miyoko’s butter and olive oil: chopped celery, onions and minced garlic until soft. Added flour to make a thick roux which was incrementally thinned out by using hot vegetable broth. When the right consistency was reached I added a ton of thinly sliced white and cremini mushrooms and some reconstituted dried Polish black mushrooms. The mushrooms are done quickly. Then salt, pepper and chopped parsley. At the end I add oat milk to give it more richness. Served with toasted baguette. Cheers!