this recipe will captivate your taste buds and entice you to go for seconds.
Creamy mushrooms, shallots, garlic, chicken broth, creme fraiche and thyme are perfect compliments.
I added pappardelle pasta(flat wide noodle) for my children’s bowls.
I found this recipe on a beautiful online food magazine called thespoonmagazine.com.
Recipe at the bottom of post.
I had so much fun in the kitchen today making this soup because it is chilly and overcast.
Those are two weather conditions that don’t last long here in Austin.
While I was taking pics of my food today, I realized what an obsession I had for dishes.
Would you like to take a peek inside my cabinets?
It’s pretty ridiculous but we all have our favorite collections don’t we?
While most women ogle over the clothing at Anthropologie, you will find me in the kitchen section every time.
I can spend hours looking at linens, bowls, pie plates, cookbooks…oh don’t even get me started on cookbooks!
My husband is always asking why we need so many bowls. I reply “why do you need so many golf clubs?”
It’s my thing…..
I am constantly taking pictures of little pieces of my world and journaling about them.
Oh yes, there is more in the dining room.
So here’s my little love affair with dishes. Please share with me your little obsessions.
I hope I’m not the only one out there taking pictures of my china! Even if I am, I still LOVE it!
2 tablespoons butter, unsalted
1 shallot onion
2 cloves of garlic
4 cups of mushrooms
32 ounces chicken stock(or vegetable)
8 ounces creme fraiche
2 thyme sprigs
Heat butter in a saucepan over medium heat. Saute’ onion and garlic then add mushrooms and continue cooking until softened. Add stock, thyme sprigs and cook for about 15 minutes. Add the pasta after about 5 minutes of cooking. Remove from heat, season to taste and stir in creme fraiche. Serve with hot toasted bread. Enjoy and stay warm.