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#1 SOUP IN INDIAN SUMMER - Guest Post by Kim Hendrickson, Salvia Press

Saturday, September 16th 2017 @ 12:00 AM

A good friend has found a publisher for his “how to forage for mushroom book” and I’m very excited. To add to all of the buzz, I’m been asked to contribute 10 mushroom recipes to enhance the tome!!!!

I love mushrooms….As a kid is was my favorite Cam

bell canned Soup. Often made by my Dad, and often too hot, my father’s solution was to add pretzels to cool it down. I’m not sure that the pretzels really did the trick, but I got so busy breaking, dipping the pretzels and fooling around, by the time I was ready to dig-in,it was cool enough to eat. While my love for mushrooms and mushroom soup hasn’t wavered, my tastes have gotten more sophisticated and I want my soup broth to be very strong in mushroom flavor with many, many chunks of ‘shrooms; but on occasion I still add the pretzels for “old times sake”. Maybe you’ll try this soup and add a few?


Mushroom Soup Kim’s Way

Yield: 4 servings

4 slices of bacon, chopped

1 clove garlic, minced

½ large white onion, finely chopped

1 lb mushrooms, cleaned, rough chop

2 large leeks, cleaned and sliced thin

1 ½ tablespoon tumeric

Salt & pepper

In a large skillet, fry bacon until crisp. Set the bacon aside. On med-high heat, using the remaining bacon grease, cook the garlic until fragrant (@ 30 seconds) then add the onion and sauté until golden brown.

Reduce the heat to medium and add the mushrooms. Do not move them until the underside is golden brown, then start turning/moving them around. They will weep and eventually the water released will evaporate. Once mushrooms are browned, add the leeks. Continue to sauté until the leeks start to wilt and take on light brown edges. Add the turmeric, stir to combine. Lastly, add 4 cups of water. Continue to cook the mixture at a low heat until all ingredients are softened. You may need to add more water if the soup thickness is not to your taste. Salt and pepper to taste.

Just before serving, sprinkle the bacon on top of each serving and enjoy.

~ Kim Hendrickson, Salvia Press


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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See


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