The tumbling mirth

Oh! I have slipped the surly bonds of Earth
And danced the skies on laughter-silvered wings.
Sunward I've climbed, and joined the tumbling mirth
Of sun-split clouds—and done a hundred things
You have not dreamed of—wheeled and soared and swung.
High in the sunlit silence, hov'ring there
I've chased the shouting winds along and flung
My eager craft through footless halls of air.
Up, up the long delirious burning blue
I've topped the wind-swept heights with easy grace
Where never lark or even eagle flew
And, while with silent, lifting mind I've trod
The high untrespassed sanctity of space,
Put out my hand and touched the face of God.

April 21, 2010

Cream of Mushroom Soup I

[from here]

Prep Time: 20 Min Cook Time: 30 Min Ready In: 50 Min

4 Servings (Original Recipe Yield 6 servings)

Ingredients

235 g sliced fresh mushrooms
235 ml chicken broth
55 g chopped onion
0.1 g dried thyme
30 g butter
15 g all-purpose flour
1 g salt
0.4 g ground black pepper
160 ml half-and-half
10 ml sherry

Directions
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 6 servings.

In a large heavy saucepan, cook mushrooms in the broth with onion and thyme until tender, about 10 to 15 minutes.
In blender or food processor, puree the mixture , leaving some chunks of vegetable in it. Set aside.
In the saucepan, melt the butter, whisk in the flour until smooth. Add the salt, pepper, half and half and vegetable puree. Stirring constantly, bring soup to a boil and cook until thickened. Adjust seasonings to taste, and add sherry.

1 year ago • Notes