Sunday, January 26, 2014

Soup for the Soul

An earthy herb and mushroom broth with wild mushroom and greens ravioli.  Recipe: one leek, two stalks celery, two yellow onions chopped, one small carrot peeled and chopped, three sage leaves, five sprigs of thyme, eight sprigs parsley, one ounce dried porcini mushrooms. 

Heat olive oil in skillet, cook onions until they caramelize and turn a rich brown.  Add leek, carrot, celery, herbs and mushrooms. Cook over medium heat until vegetables have softened.  Add enough water to cover vegetables by two inches.  Bring to boil, reduce and simmer 45 minutes. Strain broth and discard vegetables.

Add homemade ravioli and peas.  Enjoy the warmth on a cold winter's day.  May I suggest a movie to go along with the soup?    MOONRISE KINGDOM about a boy's camp in Rhode Island.  The director's next movie will be out in March, GRAND BUDAPEST HOTEL.  Can't wait!!

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