I can no longer say I don’t cook, and my friend CS can no longer say she doesn’t like soup. I’m not a great cook, and she doesn’t like all soups, but I’m finding that I do ok, and she’s finding there are some soups that are ok. And some that are really, really good—like the Cream of Mushroom soup I made last Sunday.
I made my grocery list and went shopping on Saturday. I found everything I needed except crème frasche. But the recipe said I could use sour cream instead, so that’s what I did. I thought I had fresh parsley in my fridge, so I didn’t buy any, but when I got home and looked at it, I wasn’t sure that’s what it was. I thought it might be basil or something else, but CS (who enjoys cooking and knows about these things) identified it as parsley, so I used it and it was good. I later realized it was left over from three weeks earlier when I had made Minestrone, so I’m not sure how “fresh” it was. But it seemed fine. The only other thing mentioned in the recipe that I don’t have is a food processor, but it said I could use a blender, so that’s what I did. I’ve added a food processor to my list of things to buy sooner or later, along with new cookware, soup bowls, a large strainer and storage containers.
The recipe was unclear and slightly confusing in a couple of places (it wasn’t just me—I read it out loud several times and CS agreed with me that it was unclear); nonetheless, I figured out what I needed to do, and it turned out great. We each had two bowls full, and I had enough left for my lunch the next day and dinner the following day.
New experiences this week included buying and preparing dried porcini mushrooms, large portabella mushrooms, and making a brown roux.
"You get whatever accomplishment you are willing to declare." ~Georgia O'Keefe
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