The Recipe Corner -Chicken and Mushroom Soup

These measurements are all approximate; it's your soup - wiggle the ingredients around to suit your taste.

1 Cup Chicken Broth (I use College Inn when I don't have home-made, which is most of the time.)

1/2 cup of cooked chicken cubed or in hunks - you can use more if you want.

1 oz of uncooked pasta (I used spaghetti when I made the soup in the picture.)

1/4 cup frozen peas

1/4 cup dried mushrooms or 1/2 cup fresh mushrooms. What kind?  Any kind you want. I have used Black Trumpets, oysters, portabella, morels,  porcini, shiitake and chicken mushroom. You can also use those uninteresting white mushrooms that you see in every grocery store. 

Basil

Olive oil

If you are using dried mushrooms, reconstitute them with boiling water to cover. Don't throw out the mushroom water; it's a good addition to the soup.

If you are using fresh mushrooms, saute them for about 5 minutes in a little olive oil and basil.

Bring broth to a boil, add basil if you are using dried mushrooms, and cook the pasta. When it is al dente, add the frozen peas, and the chicken. Bring back to a boil and add the mushrooms with the basil and oil or with the mushroom water depending on what mushrooms you are using. 

Oyster mushrooms in the wild.

Serves 1.

Recipe compliments of GoodOldBooks.

Tuesday Tinker - mackhillfarm

mackhillfarm is a farm located in southwest New Hampshire. They  specialize in Icelandic sheep but they also have honeybee hives, Tamworth pigs, Icelandic chickens, Percheron horses, and Icelandic sheepdogs. They also sell roving and seasonal foods in their shop. Frank and Lisa also have a blog that where they report the doings of the animals and day to day life on a small farm.

Browse their shop.

The Recipe Corner - Forest Fruit with Basil

Our first recipe is a very simple one. It's a basic mushroom dish that can can be eaten by itself or combined with other dishes such as rice pilaf or as an addition to stew. I usually use wild mushrooms such as Wine Caps but, unless you know what you're doing, you are better off using fresh mushrooms from the store.

Stropharia rugosoannulata "Wine Cap"

Olive oil

Butter

3/4 Cup Red onion, chopped

1 clove garlic, minced

1/4 Cup dried Basil

1 1/2 Cup chopped mushrooms

In a non-stick pan, warm a tablespoon each of olive oil and butter over medium heat. Add to that the red onion, the garlic, and the dried basil. Sauté for about 2 minutes. Now add  the mushrooms and sauté until onions are transparent and just starting to brown.  You may need to add a bit more oil. 

Serve hot or add to any other dish you are making. If you make up a large batch, you can be freeze some of it and then have them on hand as needed.

From AuntMartha.