Tuesday, June 12, 2018

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


  1. i love mushrooms and mushroom soup! This is a good fast recipe!

  2. It looks delicious! Enjoy your Tuesday nights! A little alone time can be a very good thing!

  3. That looks so exceedingly delicious I'm inclined to head to the store again and pick up some mushrooms. Oh, yum! Rick and I are like that with our own thing -- I never mind because we both win!

  4. This is my kind of soup, as I also love mushrooms!

  5. When I was a child,age9-10, my Mother would pick mushrooms ( in the meadows) with her father-in-law, my grandfather. When I was older, she showed me which were the "good" and safe mushrooms to find, when I was maybe 21. We just called them buttons, but sure they have a real name. It has been years, 40 at least, since, but I do remember how good the fresh tasted,fried up in bacon fat. Love to hear that others love mushrooms too, so many people do not...

  6. OK first of all the soup sounds excellent and it would be perfect for me because my hubby won't eat mushrooms and I can so get down with the Sherry in it. I'm loving your garden shed. Come work on mine, please?????

  7. Thank you for sharing valuable information nice post,I enjoyed reading this post.



Oliver and I LOVE and read every comment.


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