All posts filed under: Back to the Roots

Simple Dinner Sunday – Soup Throwback and a **Give-away**

Overheard at a small laboratory in Anaheim…  “Sherman, my boy…”   “Yes, creepy smarty dog with no pants?” “Hmm…” “Kick the Way Back Machine to 1967, I’m jonzin’ for some Cream of Mushroom Soup!”   “But Mr. Peabody… you’re lactose intolerant.”  “Right you are, Boy. We’ll just have to make it ourselves.  Go snag a couple of beakers from those idiot rats…” The truth is… I’ve been jonzin’ for some canned Cream of Mushroom soup. But, having a lactose intolerant family member in the house, I just don’t buy it. It’s too big of a temptation to toss it in something when you need that little extra mushroom-y creaminess. But – with the cooler weather starting, I was really starting to get that craving. Cream of Portabella Soup Makes 2 Bowls Ingredients 2 Medium Portabella Caps – Diced 3 Shallots – Minced 2 Cups Lactose Free Milk 1 Cup Chicken (or Vegetable) Stock 1 Tablespoon Cream Sherry 2 (to 3) Tablespoons Tapioca Starch 1 Teaspoon Sea Salt Black Pepper to taste 1 Teaspoon Parsley – Minced 2 Tablespoons Pecan (or Olive) Oil …