I decided to try this for dinner along with some spinach soup. Delicious! I can't wait to try it, and I am sure it will be good. I will let you know for sure tomorrow.
Spicy Sauteed Mushrooms submitted by Brittany
1+ lb large white mushrooms, quartered (be sure to use very fresh mushrooms)
2/3 c butter (~3/4 cube)
3-4 cloves garlic, crushed
2 Tb Worcestershire sauce
Melt butter in pan over medium heat. Add garlic, mushrooms and Worcestershire sauce. Stir to coat mushrooms. Saute until mushrooms turn brown and start to caramelize, stirring occasionally. Takes approximately 10-15 minutes. Drain excess butter and serve immediately.
Spinach Soup
What You Need:
1 T olive oil
1 onion halved and thinly sliced
1 leek, split lengthways and thinly sliced
1 potato finley diced
4 cups water
1/4 tsp dried marjoram
1/4 tsp thyme
1 bay leaf
14 oz young spinach, washed
freshly grated nutmeg
salt and pepper
4 T single cream, to serve
What To Do:
Heat the olil in a heavy based saucepan over a medium heat. Add onion and leek and cook for 3 minutes, stirring occasionally, until soft. Add potato, water, marjoram, thyme and bay leaf, along with a large pinch of salt. Bring to boil reduce the heat, cover and cook gently for about 25 minutes until the veggies are tender. Remove the bay leaf and the herb stems. Add the spinach and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted. Allow the soup to cool slightly, the transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, strain off the cooking liquid and reserve. Pure the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.) Return the soup to the saucepand and thin with a little more water, if wished. Season with salt, a good grinding of pepper and a generous grating of nutmeg. Place over a low heat and simmer until reheated. Ladle the soup into warm bowls and swirl a tablespoonful of cream into each serving.
Buen Provecho!
1 T olive oil
1 onion halved and thinly sliced
1 leek, split lengthways and thinly sliced
1 potato finley diced
4 cups water
1/4 tsp dried marjoram
1/4 tsp thyme
1 bay leaf
14 oz young spinach, washed
freshly grated nutmeg
salt and pepper
4 T single cream, to serve
What To Do:
Heat the olil in a heavy based saucepan over a medium heat. Add onion and leek and cook for 3 minutes, stirring occasionally, until soft. Add potato, water, marjoram, thyme and bay leaf, along with a large pinch of salt. Bring to boil reduce the heat, cover and cook gently for about 25 minutes until the veggies are tender. Remove the bay leaf and the herb stems. Add the spinach and continue cooking for 3-4 minutes, stirring frequently, just until it is completely wilted. Allow the soup to cool slightly, the transfer to a blender or food processor and puree until smooth, working in batches if necessary. (If using a food processor, strain off the cooking liquid and reserve. Pure the soup solids with enough cooking liquid to moisten them, then combine with the remaining liquid.) Return the soup to the saucepand and thin with a little more water, if wished. Season with salt, a good grinding of pepper and a generous grating of nutmeg. Place over a low heat and simmer until reheated. Ladle the soup into warm bowls and swirl a tablespoonful of cream into each serving.
Buen Provecho!
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