Mixed Mushroom Soup

Mixed Mushroom Soup

1 large shallot chopped fine
bit of olive oil to saute shallot
6 ounces of button mushrooms chopped in quarters
2 packages dried maitake mushrooms, hydrated
1 large package of dried shiitake mushrooms, hydrated
1 can straw mushrooms
1 tablespoon worcestershire sauce
1/2 cup dry white wine
1/2 teaspoon fine pink salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
1/2 cup heavy whipping cream

Hydrate maitake mushrooms in 2 cups of water by
bring to a boil and simmer for 20 minutes.
Chop any large maitake mushrooms into smaller pieces.
Hydrate the shiitake mushrooms in the same fashion.

In a medium non-reactive saucepan saute
shallot and when soft, add button mushroom and saute till soft.
Add hydrated maitake and shiitake mushrooms with their broth.
Add the can of straw mushrooms with their liquid.
Add remaining ingredients except cream and
simmer on low for one hour.

Blend till smooth,
place back in pan and add cream and slowly reheat.
Don't throw those overly ripe mushroom out.
They make a delicious soup in an of themselves.
This mixed mushroom soup is a thousand times more decadent.
Enjoy !

Many Layers

Many Layers

Discovering the many layers of life and people.

Mixed Berry Crumble Bars

Mixed Berry Crumble Bars

3 cups 1:1 gluten free flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
zest of one lemon
1-1/2 cups cold unsalted butter, grated, reserve 1/2 cup
1 egg beaten slightly

4-1/2 cups mixed berries of your choice
(I used blueberries and guava)

4 teaspoons cornstarch
1 teaspoon pure vanilla extract
juice of one lemon
1/2 teaspoon cinnamon
pinch of salt

Yeah, a guava isn't a berry but it was what I had on  hand.
Grease a 9 x 13 glass baking dish. Preheat oven to 375 F.
 Mix first group of ingredients in order, reserving 1/2 cup of butter.
Butter could be cubed and cut in with a pastry cutter.

Mix second group of ingredients and stir well.

Pour half of flour mixture into greased baking dish
and press it all down firmly. Add berry mixture on top.
Spread berry mixture evenly over pressed flour. 
Mix reserved half cup butter with remaining flour mixture.

Mixture will be crumbly. Sprinkle the mixture over the berries.
Bake for 45 minutes till top gets slightly browned.
Let cool, then cut into squares.
Quite sweet and oh so delicious!

Changing Vegetables to Flowering Plants

 

Changing Vegetables to Flowering Plants

Eastern Redbud (above)

Autumn Joy Sedum

Hazy Aster Dark Pink

We've used the same planting plan for this next bin.
The redbud tree is in the middle and 
a sedum and aster on either side of the tree.
All of the plants we are choosing are cold hardy.
This bin takes less water once established.

Our impetus for changing from vegetables
is for a more permanent landscape
which also requires less care and watering
and improves the overall look of our gardens.
I must say the change is rather impressive
to the whole look of the garden.