The other evening my friends and I went out to a little café for coffee. As always, when with friends, many different topics of discussion came up. Vacations and hot spots, husbands and children, food, money, religion, and the inevitable discussion about bras.
I’m not sure why bras always seem to be a hot topic when we get together, but for whatever reason, it always comes up. Maybe it’s our collective hate of these shoulder digging, under wire pinching, torture devices. Sure, they can be pretty, lacy, and sexy, but they are also restricting, uncomfortable, and irritating. I’ve yet to meet a woman who says “I love my bra. I can’t wait to put it on again!”
I’ll be honest. I get home from work and my bra is the first thing that comes off after my shoes. Sometimes it’s even before my shoes. Sometimes it’s in the car on the way home. Don’t judge me. I know that you secretly wish you did the same thing. My favorite day of the week is Sunday when I don’t have to put one on at all! Unless I’m going out of the house. Then my mother’s teachings, which are firmly ingrained in my brain, overcome any fleeting thought that no one will notice if I don’t put one on.
Because they will. So I do.
So the next time you have one of those carefree, lazy Sundays when the only thing you have to worry about wearing is your pajama pants and a t-shirt, free the girls and make some easy, delicious, creamy mushroom soup, and enjoy it without any restrictions.
Any type of mushrooms can be used. Try shiitake or oyster mushrooms in addition to any combination listed.
10 cremini mushrooms, finely chopped
10 button mushrooms, finely chopped
1 whole portabella mushroom, finely chopped
1 small Vidalia onion, finely chopped
3 tablespoons butter, divided
1-1/2 cups chicken stock (Use vegetable stock for vegetarian diet.)
2 cups milk, divided
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 teaspoon dried parsley
2 tablespoons all-purpose flour
In a skillet, over medium heat, melt 1 tablespoon of butter. Add chopped mushrooms and onion. Cook until mushrooms have reduced and onion has become transparent. Transfer mixture to a medium-sized pot.
To the pot, add chicken or vegetable stock, 1-1/2 cups milk, salt, pepper, dried thyme, and dried parsley. Begin heating soup over medium-high heat.
While the soup is heating, use the skillet to make a roux. Melt 2 tablespoons of butter in the skillet. Once melted add 2 tablespoons of flour. Whisk together until incorporated and cook for 30 seconds to 1 minute. While whisking constantly, add the reserved 1/2 cup of milk and mix until incorporated and lump free. Stir into the soup pot.
Once the soup is at a low boil, reduce the heat and simmer for 10 to 15 minutes. Adjust the flavor with any additional salt and pepper to taste. Serve with toast points or crackers.