Wednesday, July 12, 2017

Creamy Mushroom/Spinach Soup and A New Puppy

We got a new puppy! This is Sally! Isn't she gorgeous? Sally says hello to everyone, and she would like to tell you a little about herself.

I am a Huskimo breed. That means I'm half Husky and half Eskimo.
I am three months old right now, and very smart. I have one blue eye and one brown eye. When my master tells me to sit, I sit. When my master has a handful of treats I shake hands with him/her to get one. I also do a high-five when I know I have done something good. I am house broken, and my master has been good enough to give me full access to a doggy door so I can go in and out as I please. And that also gives me full rights to bringing in sticks, rocks, leaves, and mud. I don't even get in trouble for bringing in my chewy outdoor stuff......
I spend a lot of time at the doggy park making new friends too. We go on long walks on the weekends to get me used to walking on a leash. I love my new home!

 Yes, I know.....
I know.....
It is summer and I'm posting a recipe for soup.
But this is a good soup.
This is a soup that is very versatile.
You can use it for soup and salad for a lite lunch,
and then you can use it for a simmering sauce for a great chicken dinner.
 This is one of those recipes that came about to empty out my fridge.
I had heavy cream,
and spinach that was right on the edge of turning to mush.
So into a soup it all went.
Please bear with me while I try and get this into recipe form for you.
Oh and,
This is the chicken dinner I made with the leftover soup.
Just brown your chicken breast and pour the soup over it to simmer 
for about 30 minutes.

Creamy Mushroom/Spinach Soup

2 c. water
1 1/2 TBS chicken soup base
Heat these to ingredients in a small saucepan until soup base dissolves.

2 large handfuls of spinach, chopped
1 onion, chopped
4 cloves garlic, minced
8 oz package button mushrooms, sliced
3 TBS butter
salt/pepper to taste
1 tsp. dried thyme
2 TBS Worcestershire sauce
4 TBS flour
2 c. heavy cream

I don't think the ingredients are in order, but I will step you through everything.

In a dutch oven melt the butter on medium heat. Cook onion and garlic until translucent. Add mushrooms, thyme, salt and pepper and Worcestershire sauce. Cook until mushrooms are tender. Add flour and stir till butter and liquid is absorbed. Slowly pour in heavy cream while stirring. As it thickens, slowly pour in the soup base mixture. Add spinach, cover and simmer on low until spinach is wilted. 


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