Golf Widow Soup

Many of you know, my hubby is an avid golfer.  He plays, reads about, and

watches most of the tournaments on TV.  We plan vacations around his

ability to play golf.  We belong to a country club here in town, and we

also belong to a golf organization that allows him to play at other clubs

around the country.  It's his passion.  

I understand passions too.  I have many.  When I was younger, I rode

horses all the time and always smelled like a stable.  Therefore, I 

respect his love for golf and don't gripe too much when he wants to play.

On Tuesday nights during the spring and summer, David heads directly

over to the club after he leaves the office to get in several holes of golf

while it is still light.  On those nights, I don't have to be concerned about

dinner for him, and I can eat whatever I want.  I usually eat something

that I love, but that he does not.  David will admit, he is a picky eater.

He doesn't like fish and a laundry list of other foods.  One of those

on the "don't like, won't touch" list is mushrooms.

I have always loved mushrooms.  Once when I was a little girl, my

Mama scolded me for eating all the mushrooms in the fridge.  She was

planning to use them in a recipe and when she went to look for them,

they were gone.  I was a strange little girl.  When other kids were 

dreaming about cake and ice cream, I was dreaming about meat loaf.

My best friend from childhood still thinks that is hilarious!

Sometimes I really want a bowl of mushroom soup.  Usually when that

urge hits, I make it from scratch.  But the other day, I wanted some and

didn't want to take too much time away from gardening, so I jazzed up

canned cream of mushroom soup.  That's something I always keep in the 

pantry so that I can make King Ranch Chicken.  

Here's what you do.  Slice and saute some mushrooms.  I used button ones 

because that's what I had, but creminis would be nice too.  After the 

mushrooms have softened and turned golden, turn off the heat, add a few

splashes of sherry wine and then turn the heat back on.  Let the wine reduce

just a bit.  Add this mixture to canned cream of mushroom soup prepared

with milk.  Simmer slowly and then ladle into a bowl.

I reserved a few mushroom slices for the top, and then added some snipped

parsley from my garden.  You may choose to leave out the parsley if you

prefer.  This soup is quick, easy, and won't taste like canned.  It's just

perfect for a golf widow like me :-)

Big Texas Hugs,

Susan and Bentley