Archive for December 23rd, 2007

This is a lovely soup for a cold rainy day (which it was).

  • About 265g variety of mushrooms (not the white button type, but dark forest mushrooms) cleaned well and chopped coarsely
  • 1 large sweet onion (chopped)
  • 1 clove garlic (minced finely)
  • 2 tbsp unsalted butter
  • 2 tbsp olive oil
  • 2-3 cups of chicken stock (or stock of your choice)
  • Optional cream if desired (1/2 cup)
  • 1 tsp per cup of good quality cognac or brandy


  1. In a large skillet, sauté onions in olive oil until soft. Add garlic and sauté 1 more minute.
  2. Add mushrooms and sauté until soft. Add butter until melted (this is important, butter and mushrooms are an AMAZING combo).
  3. Put mushroom mix into a blender, add warm chicken stock and blend until creamy (to desired consistency, I like it creamier) add cream now if desired (I don’t!).
  4. Return to stove to heat thoroughly.
  5. Pour into bowls and serve with a tablespoon of cognac or brandy for guests to add themselves. I served this soup with croûtons and some cheddar biscuits (previously posted recipe).
  6. Serves 4 to 6 depending on size of bowls.

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My mom saw this being made on the show, and immediately tried it. With great success, she recommended it to me and I’ve been making them ever since. It’s a nice chewy treat.

Anzac Biscuits (recipe from Martha Stewart)


Makes about 3 dozen

  • 2.5 cups all-purpose flour
  • 2 cups rolled oats
  • 2 cups sugar
  • 1 cup desiccated coconut
  • 1 cup (2 sticks) unsalted butter
  • 2 tablespoons Lyles Golden Syrup
  • 3/4 teaspoon baking soda
  • 1/4 cup boiling water


  1. Preheat the oven to 350 degrees. Line baking sheets with parchment paper, and set aside. In a large bowl, combine flour, oats, sugar, and coconut. Set aside.
  2. In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine. (Be careful; if the butter is hot, it will bubble up considerably.)
  3. Add butter mixture to dry ingredients, and stir to combine. Using a 1 1/2-inch ice-cream scoop, drop onto prepared baking sheets, about 2 inches apart (be sure to pack the scoop tightly so the mixture doesn’t crumble). Flatten cookies slightly with the heel of your hand.
  4. Bake until golden brown and firm but not hard, about 15 minutes. Transfer to wire racks to cool.

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