If you don’t know where you’re going, any road will get you there. – Cheshire Cat
But I don’t want to go among mad people,” Alice remarked.
“Oh, you can’t help that,” said the Cat: “we’re all mad here. I’m mad. You’re mad.”
“How do you know I’m mad?” said Alice.
“You must be,” said the Cat, “or you wouldn’t have come here.
The Caterpillar took the hookah out of its mouth and yawned once or twice, and shook itself. Then it got down off the mushroom, and crawled away in the grass, merely remarking as it went, ‘One side will make you grow taller, and the other side will make you grow shorter.’
‘One side of what? The other side of what?’ thought Alice to herself.
‘Of the mushroom,’ said the Caterpillar, just as if she had asked it aloud.
Hearty Autumn Mushroom Soup
- 1 tsp. olive oil
- 1 medium onions, diced
- 1 pound assorted mushrooms, cut into bite sized pieces.
- 1/2 cup of good quality white wine
- 1 -2 garlic cloves, minced
- 1 cup veggie stock
- 1 cup light cream
- pinch of thyme
- salt and pepper, to taste
Quick Tip – Never use a wine for cooking that you wouldn’t want to drink.
In a soup pot, melt olive oil over medium-high heat. Add onion and garlic and sauté 5 minutes or until translucent. Add assorted mushrooms and sauté for 10-15 minutes until browned and juices are mostly evaporated. Add wine and simmer.
Reserve half of the mushrooms and onions and place into a blender. Add cream and blend until smooth. Add pureed mushrooms and 1 cup stock into pot. Add more stock if soup is too thick for your liking. Season soup with thyme leaves, salt and pepper. Simmer soup over medium-low heat for 10 minutes. Serve.