I've learned a lot in the past 5 weeks of Pebbles' life. For instance, babies make a lot of noise when they sleep. I knew they were loud when they cried, but I never expected all of the heavy breathing, grunting, and sighing that they do at night. Who knew? Another thing I learned last night - it doesn't matter how calm your child is...the minute you start to make risotto, they will cry. :)
I'm still getting adjusted to parenthood and unpacking my new home on top of that! I look forward to getting my kitchen situated and getting back to cooking. In the meantime, a lovely friend of mine has jumped on the guest post train...say hello to Lindsay! She's got a great soup to share today and more great recipes to come in the future.
Hello all! My name is Lindsay and I am a graduate student just like Kristin. I started cooking and baking the first moment I lived in an apartment with a kitchen and haven't looked back since! If asked, I always say "I like to cook, but I love to bake", but I recognize that we can't live on sweets alone (although I'd certainly like to try). I created my blog a little ways back as a way to improve my cooking skills and force myself to expand my cooking horizons. It's also such a great way to learn tips from other people and find new recipes! Since the whole purpose of these posts is to cover for Kristin while she and Pebbles recover and bond, I thought I'd stick with that trend and share a few super quick, easy and delicious recipes you can whip up when life has you on the run!
Hope you enjoy my recipes and don't forget to visit me at my blog Young Scholar's Life (www.youngscholarslife.
I was totally blown away by this soup, which came as a surprise to me, because I hate cooked mushrooms. Turns out, I just hate the texture but love the taste. Initially it calls for the mushrooms to stay in slices, but when I mentioned I don't like the texture, a family member suggested we blend it. Totally genius. I actually think it's way better blended anyway. Definitely give it a try. The recipe is super easy and fast and is amazing heated up the next day for lunch.
Hungarian Mushroom Soup
16 ounces sliced mushrooms
2 cups onions, chopped
2 tablespoons butter
3 tablespoons flour
1 cup 2% milk
2 teaspoons dill weed
1 tablespoon Hungarian paprika (the sweet kind)
1 tablespoon soy sauce
1 teaspoon salt
2 cups chicken broth or stock
2 teaspoons lemon juice
1/4 parsley, chopped
fresh group pepper to taste
1/2 cup sour cream
1. First I started by melting the butter and then I added the flour and cooked for a few minutes until nice and fragrant. Then I added the milk and stirred occasionally.
2. Meanwhile, I sauted the onions in some olive oil until nice and tender. Then I added mushrooms, paprika, and dill weed. I cooked the mushrooms for several minutes until nice and browned.
4. Once the mushrooms were a little browned, I added half a cup of broth and the soy sauce and cooked until nice and soft.
5. After the mushrooms softened completely, I added them to the flour mixture. Then I added the rest of the broth and lemon juice and brought the soup up to a simmer.
6. Using a blending thing (I think they are intended for salad dressing but work great here) I liquefied the soup. Note, if you aren't using a deep pot, be careful, I sprayed myself the first time I turned it on. Oops.
8. I sprinkled some parsley on top and enjoyed with my last chunk of no-knead peasant bread. So unbelievably scrumptious!