I met with an old friend today for lunch, at a locally owned independent restaurant, and we both chose to order the Soup du Jour. It was described by our server as a cream of mushroom soup with Marsala. It sounded interesting because of the addition of the Marsala. And indeed, it was a very nice, fragrant, from-scratch soup with fresh mushrooms.
Until next time...
Then, as I shared with Chef Husband my soup selection, his creative juices started flowing. And here was his idea: Thyme Scented Forest Mushroom Broth napped with Cream Marsala sided by Rustic Asiago Bread Crostini. Yum! That “sounds” really good. A detailed description can paint a picture that you want to step into and be a part of. It's one of the secrets of writing a menu.
We are gonna have to play around with that one and see what recipe develops. Adding it to the “to-do” list.
We are gonna have to play around with that one and see what recipe develops. Adding it to the “to-do” list.
Until next time...
Culinarily Yours,