kim hendrickson, salvia press, cooking, tea, recipes, soup, mushroom soup, leek soup, sri lanka, ceylon tea
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The Tea House Times Guest Blog featuring KIM HENDRICKSON, Salvia Press

February 2017 Posts

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February Soup Tasting - Guest Post by Kim Hendrickson, Salvia Press

Tuesday, February 21st 2017 @ 7:07 AM

I have a tradition of doing cookie exchanges close to Christmas….Let me rephrase that: I have a tradition of having cookie tasting/recipe exchanges. The focus of this approach is more on experimentation and less on taking home dozens of (forgive me!) cookies one doesn’t love!

Now that the holidays are over, I always think January and February will be cold and empty of planned activities, so I scheduled a soup tasting/recipe exchange, reasoning that everyone loves soup and we all have recipes we have never tried; so everyone brought a soup they had never made before and we spent the evening tasting and sipping (more like consuming) 6 different soups, pausing only to eat THE MOST DELICIOUS homemade bread brought by one of the guests.

In the course of choosing recipes, Gail Gastelu (left-The Tea House Times) who I invited to the gathering, brought a soup reminiscent of her recent trip to Sri Lanka. It was delicious and so were the tales of her trip along with the Ceylon tea we tasted!  (Recipe below)

(Pictured below: Cream of Mushroom Soup, Wonton Soup Thai Style, Mexican Corn Chicken Soup, Carrot Cauliflower Soup, Polish Sauerkraut Soup, Thai Shrimp Mushroom Soup)

 

CREAM OF MUSHROOM/LEEK SOUP

Makes approx 12 servings (great to freeze leftovers - or cut recipe in half)

2 sticks of butter

1 ½ large sweet onions chopped

1 full head of celery (12 stalks)

3 leeks chopped

24 oz pkg baby portabella mushrooms

9 Tbsp. flour

4 1/2 cups milk

48 oz can of chicken stock (or veg. stock)

Salt & pepper

 

Clean and chop all vegetables. Melt butter in large, deep, open skillet. Add onion, leeks, celery, mushrooms. Cook for approx 10 minutes or until translucent and soft.  Add flour and mix well.  Transfer to large soup pot.  Add milk and chicken stock. Stir.  Season with salt and pepper.  Cook 25 minutes, stirring occasionally.  Once the soup is creamy, use a liquidizer (blender) or immersion blender to blend until smooth.  Taste and season again if necessary.  Serve with crusty bread.

 

~ 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 http://www.SalviaPress.com

   

Direct url to this guest blog: http://kim.theteahousetimes.com

 

 

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