I had been adding recipes for a while to a new cookbook so I could find them when I wanted to cook them. In the electronic age, a digital version seems to make more sense, since I can add, amend, advise, adjust, delete, and reconsider as often as I want to and you can access them if and when you please. I've included the recipes from both my original cookbook which many of you have, and additional accumulated recipes that never got published. This isn’t the latest thing or nouvelle cuisine. These recipes are comfort food, good memories, treasured family recipes, and occasional treats as well as many healthier recipes I've grown to like in recent years. I encourage you to add comments, pictures, and favorite recipes to make this a real family cooking spot. It's the next best thing to sharing a meal.






Monday, January 11, 2016

Shiitake Mushroom Soup

1 Tbsp. each butter and olive oil
2 to 4 oz. Shiitake mushrooms, halved and sliced (discard stem)
1 cup finely chopped leeks (white part only)
1/3 cup dry sherry
3 cans beef or chicken broth (6 cups, approx.)
1/2 tsp. pepper
3/4 cup orzo pasta

Melt butter with olive oil in large saucepan.  Add mushroom and leeks and sauté until leeks are tender.  Do not brown.  Add sherry and cook until liquid is reduced by half.  Add broth and pepper, bring to boil.  Stir in pasta and cook 8 minutes or until pasta is tender.  Makes 8 servings.

This is a recipe from Cursillo friends who raise mushrooms in Perry.  They brought this soup to a covered dish meal.  It is unusual, delicious, and easy to make.  Other mushrooms can also be used.

 
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