<p>I used 24 oz of coarsely chopped baby bella and only 1 TB of flour. I salted and peppered the mushrooms and onions after they had browned. I scooped out about 2 cups of the soup and took my immersion blender to the rest. I reincorporated the 2cups and added about 1/3 c. heavy cream. Personally I think the brandy is what makes it.</p>
<p>I don’t see heavy cream on the recipe - did you reduce the beef broth then?? </p>
<p>I’m ready to try this except for I don’t have brandy in the house and probably won’t buy it - any substitutes you can think of (though honestly besides some white wine for cooking we have no alcohol at home)??? </p>
<p>No I did not reduce the beef broth, but you may have noticed I increased the mushrooms by 6oz. for a thicker soup. The no alcohol in the house made me smile because since I gave up drinking for Lent I had to run out and buy a nip of brandy for the soup. And I used the whole thing so it was probably closer to 4 T. But just delete it it if you don’t have it. Who knows you may like it better that way!</p>
<p>Home from a week in Florida where I didn’t have to cook once - but since DH didn’t go with me I really feel like I ought to make dinner tonight for him. It’s bitter cold and there isn’t much in the frig but I do have everything I need to make chicken pot pie so. Tomorrow I’ll have to do a big marketing.</p>
<p>I made Laketime’s mushroom soup tonight! Quite good!</p>
<p>I used baby Bella mushrooms only. Didn’t have thyme so used some rosemary. Didn’t have whipping cream but used half and half. Nice flavor and really easy. I also hand blended 1/2 of it before adding the half and half.</p>
<p>Can I post my Friday night dinner dilemma here? I know you guys can help me.</p>
<p>On Friday my brother & sister-in-law are arriving for a weekend visit and I am trying to come up with some dinner ideas. I’d like it to be something I can make ahead & heat-up once they arrive. My husband & I don’t eat meat on Fridays during lent, my brother is lactose intolerant and my sister-in-law does not eat mushrooms or bell peppers. I’m kinda at a loss. I’d just throw up my hands and take them out for dinner, but this doesn’t seem right on the heals of their 4 hour drive.</p>
<p>Tonight , porcupine meatballs - lean ground chuck with brown rice, chopped green pepper, parsley, an egg and seasonings - pan browned then baked in the oven with the leftover cream of mushroom soup poured over the meatballs. And a Caesar salad.</p>
<p>Clean out the fridge night - made shepherd’s pie with all the leftover veggies (spinach, green peas, carrots). And, of course, the minute I finished assembling it, S2 texts and says he’s going out with friends, and H has a business meeting. So, I guess I’m dining alone. Opening a bottle of wine!</p>
<p>Cod fillet. I’ll sear it, then flip it and let it simmer in a bit of leftover mojo criollo sauce (olive oil, meyer lemon, garlic, onions) from the fridge.</p>
<p>Making an avocado - tomatilla – serrano chile - onion - clilantro - meyer lemon “salsa” as a topping/side dish.</p>
<p>ELY
I don’t know how much you like to cook or if you have the time or inclination to make this, but your post resonated because I abstain from meat on all Fridays. This is my go to “Friday Night Company” dinner.
It is elegant enough for company, but the sauce can be made the day before and warmed before cooking the fish. The fish can cook during cocktails.
Two things to note: I always buy snapper fillets, never the whole snapper. It is probably a culinary sin, but fillets are so much easier. The cooking time gets reduced to 20-30 minutes. The ingredient canela is Mexican cinnamon, I use regular cinnamon without poisoning anyone. ;)</p>
<p>Serve with haricot verts or sauteed baby zukes.</p>
<p>I’m also grilling a flank steak that was marinated overnight in “Soy Vay.” Absolutely love that stuff! Serving it with rice and steamed broccoli.</p>
<p>I love this thread. It gives me so many great ideas! Thank you.</p>
<p>ELY This is an amazing recipe if you like heat. I use frozen blackberries and am more generous with the honey. The sauce can be made earlier and the day and reheated right before serving. I serve over couscous</p>