Hope you  had a fabulous Thanksgiving, and that you feasted at a table filled with delicious foods, surrounded by family and dear friends.  Blessings on your holiday season.

All the best,

Caroline 

Mushroom Medley Soup    

This hearty mushroom soup was created for Thanksgiving dinner, but it would be lovely anytime throughout the holidays. Hope you enjoy!!

Serves 10.

4 cups reconstituted dehydrated shitake mushrooms

   (follow directions on package and reserve shitake steeping

    water)

12-14 white mushrooms

9-10 crimini or Italian brown mushrooms

Place the mushrooms in a food processor in small batches to coarsely mince. Set aside.

8 garlic cloves, minced

½ large onion, minced

½ stick butter

1-2 tablespoons olive oil

6 cups (mix) beef and chicken stock

Reserved shitake steeping water

¾ cup fresh parsley, minced

2 tablespoons fresh lemon juice

1 -2 tablespoons instant coffee

3 tablespoons dried Italian herb mix

Kosher salt, black and white peppers, to taste

2 cups dry vermouth

3 tablespoons cornstarch in ½ cup cold water

½ cup goat cheese, softened

Seasoned croutons

4-5 boiled eggs. sliced

Sauté garlic and onion in butter to caramelize, then add the mushroom mix and olive oil as needed. Continue to sauté for 5-8 minutes. Add beef and chicken stock with 2 cups steeping water. Add: parsley, lemon juice, instant coffee, herb mix, salt, and peppers. Mix well and bring to a boil. Add vermouth (and additional steeping water if needed), return to boil for 5 minutes. To slightly thicken and for desired consistency, slowly add cornstarch/water stirring constantly. To finish, break goat cheese into pieces and add to boiling soup. Blend well. Serve in bowls or mugs, topped with croutons and egg slices. Serve immediately.