It is a stay at home kind of day .... even my outdoor pictures where taken from indoors. So I added some more items to my vintage shop.
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Also, here is an earthy soup recipe to serve on a winter's day;
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Mushroom & Wild Rice Soup'1/2 tsp. coarse salt
1/2 cup wild rice
3 tsp. olive oil
1 1/4 lb.s assorted mushrooms
freshly ground pepper
1
Tbsp. unsalted butter
3 leeks thinly sliced
1/2 cup sherry
3
Tbsp. soy sauce
6 cups chicken or vegetable broth
1/2 cup heavy cream opt.
1
Tbsp. chopped rosemary
1
Tbsp. chopped parsley
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1. In small saucepan, bring 1 cup water to boil. Add salt & wild rice. Cover; reduce heat to med. lo and cook till tender, about 45-50 minutes. Drain; set aside.
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2. In large saucepan, heat half the oil over med. high heat. Add half the mushrooms; season w/ salt & pepper. Cook stirring till browned & tender, about 7 minutes; transfer to bowl and repeat with the remaining mushrooms.
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3. Reduce heat to med. lo. Melt butter, add leeks. Cook stirring occasionally, until softened, about 5 minutes. Add sherry and soy sauce and cook one minute.
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4. Add stock to pot; bring to a boil over med. high heat. Add mushrooms & rosemary, and return to boil. Reduce to medium and cook for 20 minutes. Stir in wild rice, cream and parsley; season to taste.
Serve from a beautiful English Ironstone Soup Tureen with a side of crusty bread.
