Taste of Tuesday

So, my assignment for Thanksgiving is to bring the green bean casserole. I couldn't find any mushroom soup in the store that didn't have HFCS and other icky stuff in it so I decided to make my own. I also got real fresh green beans. Luckily, before I started making the soup, Heather gave me some pointers. So, to make the green bean casserole I followed the basic recipe on the French's can, but here is my recipe for home made cream of mushroom soup:

Ingredients:

• 8 oz fresh sliced baby bella mushrooms
• Light cream 
• Chicken broth
• Chopped garlic
• Chopped onion

Directions:

1. Stir fry the garlic, onion and mushrooms in a little bit of oil. Heather suggested olive oil, which I don't like the taste of, so I just used regular vegetable oil. 
2. If needed, drain the mushrooms on a paper towel. 
3. Take 1/2 the mushrooms, 1/4 cup chicken broth, and about 1/4 cup cream and puree in a blender. Repeat with the other 1/2 of the mushrooms.  If you have a bigger blender than I do, you can puree all of the mushrooms at once. 
4. Spice the soup as needed. I used a little garlic salt to brighten up the taste a little.
5. If you are just going to eat the soup, heat it till warm. If you are making casserole, follow the instructions for that.

Event Update

If you chose not to GOYB this weekend, here's what you missed at Goodwin Wildlife Management Area!

 A really pale red shouldered hawk.

 A herd of roseate spoonbills.

A herd of wood storks. These were very cool. Both Heather and I noticed that there was something about the lighting today that made them appear really really white where they were white, and really really black where they were black. They reminded me of the saddle shoes I wore when I was a kid.

Me and Heather being goofy.












Hope to see you on the next event!