I have been busy tackling some of those projects I've been hoping to get to. I've gotten a few pieces of furniture refinished, and actually into the house! I have been slowly re-doing rooms of my home... mom and I started last year by refinishing the marred pine floors both up and downstairs. I've been peeling off wallpaper and painting walls. My mom has been busy sewing homespun curtains for each room, and we are waiting til after Christmas to begin recovering three wing chairs, a couch and possibly a loveseat for the livingroom. We've no experience in this, so it's a good thing I'm not a perfectionist and that I strive for an old colonial look; lived in and well-loved!
I am a soup-maker at heart this time of year, and I love to make a pot each week to have on hand for lunch or supper til it's time to make a new batch! I often make a gallon of soup, and freeze some in large muffin tins. When frozen, I pop the soup out of the tins and store them in labeled zip-lock freezer bags. When anyone wants soup, they can grab a block or two of their choice and heat it up for lunch.
Cream of Mushroom Soup
Saute til tender, approximately 4-6 minutes
4 tablespoons Olive Oil
6 cups chopped Mushrooms (I use a mix of White, Crimini and Shiitake)
1 large chopped Onion and
3 or 4 cloves pressed Garlic
Add about 4 tablespoons Flour, stir together for about 5 minutes
Add 2 cups of Vegetable Stock and
a pint of Half-and-Half
Cook til thick and season with salt and pepper.
If desired, add a cup or two of cooked Wild Rice