8 medium portobello mushrooms
.25c extra virgin olive oil (evoo)
1c sweet onions.
2ish cloves garlic, minced
1q cream (yes. heavy.)
24 oz stock (veggie or chicken)
.25c white wine
Roux - 1 stick butter melted and blended with .5c AP flour.
Preheat oven to 350
Mix .25c evoo with three drops liquid moke. Take 4 mushrooms and toss in oil mixture. Stick in oven for 45 minutes. Chop onion and onions. Sautee onions in soup pot. Toss in garlic and mushrooms. Cook til soft. Add stock, wine and roasted mushrooms. Simmer for 20 minutes. Add mixture to blender. Blend til smooth. In pot, blend carefully the roux and 1q cream. Add blended mixture, stir and simmer 20min - stir occasionally.
Serve hot and garnish with something gree, like chives or scallions and a little sour cream.
3 tomato salad.
Take three kinds of tomato, red yellow and green look best. Chop. Add one half cucumber, chopped. Add basil, salt and pepper to taste. Toss in oil. Scallions to garnish. Eat.
Yeah, that simple.
Woo! I'm drunk!