- Doll quilts that I really like (Flickr favorites)
- A video of Biscuit "reading" her new favorite book. Thanks, mom.
- A really good (craft related) segment of This American Life. Listen to the third act; I can relate to that guy.
- And speaking of Martha Stewart, have you listened to this Craftsanity podcast? One of my favs.
For the mushroom soup that looked oh so appetizing in this post:
Hungarian Mushroom Soup (from the Coffee House Cookbook)
3 cups nonfat milk (I use lowfat, it's what we have)
2 small onions, diced
1 tbsp plus 1/4 cup butter
1 tsp salt
2 pounds mushrooms, sliced (cremini are good, button are fine)
4 1/2 tsp dill
2 tbsp plus 1 tsp paprika (yes, that's a boatload of paprika)
2 3/4 cups water or vegetable stock (I use stock when I can)
1/2 cup flour
2 1/4 tbsp soy sauce
1 tbsp lemon juice
1 1/2 cups lowfat sour cream
1. Begin warming milk in a saucepan on low heat (I totally skip this step, too lazy to wash all those pots!). In a soup pot, saute onions in 1 tbsp of butter and the salt. When soft, add mushrooms, dill, paprika and 1 cup water/stock. Cover and simmer 15 minutes.
2 In a separate saucepan, melt remaining 1/4 cup butter. Whisk in flour forming a roux. Slowly add milk (warm or not) whisking out any lumps. Add roux and milk mixture to the soup pot. Add remaining stock/water and simmer for 10 minutes.
3. Just before serving, add soy sauce, lemon juice and sour cream, whisking thoroughly. Add salt and pepper to taste.
Yield: 10 cups
This is one of our favorite soups and perfect for fall. And, really, when the heck did it get to be fall? I'm stuck way back in July waiting for my summer vacation!
Happy linking and cooking!