Today I got my fresh air quota and a serving or two of fruits by just stepping out my door. I walked slowly around my yard and picked raspberries and high bush cranberries (only good mixed with other berries as they are very tart & maybe a bit citric in flavor). Instead of picking them to later turn into some yummy jam, jelly or wine, I just popped them in my mouth. I savored the red little gems as they burst open in my mouth. There was something deeply satisfying in partaking of the last of the season’s bounty. The last few goodies, that would likely have been swooped up by the few remaining birds or dropped to the ground.
I also came across some shaggy mane mushrooms in my yard (note: many varieties of wild mushrooms are poisonous – like will cause death – so be sure you know what you are doing before picking and especially eating!). I gathered a few handfuls along with the dregs of spinach in my garden and made a wonderful mushroom and spinach soup. Here is the recipe and it works perfectly well with store bought mushrooms, any variety.
Cream of Mushroom & Spinach Soup
- 1/4 cup chopped onion
- 2 tablespoons butter
- 3 cups sliced fresh mushrooms
- 6 tablespoons all-purpose flour
- 2 cans (14-1/2 ounces each) chicken broth
- 1 cup half-and-half cream
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 cups fresh spinach
In a large saucepan, saute onion in butter until tender. Add mushrooms and saute until tender. Combine flour and broth until smooth; stir into the mushroom mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Stir in the cream, salt and pepper. Simmer, uncovered, for 15 minutes, stirring often. Stir in spinach, cook until just wilted.