I was going to do something fancier, but after Friday Night Giggle Dance Party I just threw some stuff together. Carlos had to work 6 a.m. (Oh Laud) to 10 a.m. Saturday, Friday we had three bottles of wine to three people and were up till maybe....1-2 a.m.? So we were a touch out of it. I had some veggies from the farmer's market the week before I needed to use up so I did just that. The eggs have shrimp. spinach and a bit o' mozzarella, the other thing on the plate is a mixture of left over red baked potato, mushrooms, and green onion fried up with some olive oil and salt & pepper. These were the best breakfast tators I have ever had....Seriously, I am not even tooting my own horn. Breakfast was at 10...not 6.
I am making mushroom soup, I have never made it before and I am not following a recipe. Inspiration took root while I was boiling mushrooms a few weeks ago for mushroom ravioli and tasted the mushroom water...
I started with boiling a package of whole mushrooms, in lots of water (I made a lot of soup), I then added salt and two large packages of sliced mushrooms. I let the whole mushrooms boil for about 45 minutes, The sliced for about another 15. I threw in the heart of a red onion...not much (I'm not making onion soup) I let that boil for 10 more minutes. I then added some more of the onion, more salt and lots of cracked pepper and then it cook for about 20 minutes.
This soup is really simple and it's good! the mushroom flavor is amazing. I added raw spinach to the hot broth and sprinkled some Parmesan and Padono on top. I am very pleased with my mushroom soup. It would also be good with Asparagus, or steak or as a mushroom gravy.
