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Dear Reader,
Whoops, we had a snafu with the link for the Hot Water Bottle Giveaway in yesterday's column. My apologies, you can enter today. What could be better than a pot of soup and a hot water bottle to keep warm this winter? To enter the giveaway, and to see the hilarious photo from a past year's winner, go to: http://www.emailbookclub.com/photo/hot-bottle.html
Susan, who reads at the book club, shared this soup recipe with me.
"Suzanne, this is one of Meghan's [my daughter's] favorite soups, and she usually doesn't care to eat asparagus or mushrooms!"
Thanks for the recipe. My husband and I love asparagus and mushrooms, so I bet this recipe will be a winner for us. I have the ingredients and I'm making the soup today. Let me know if you try it.
Cream of Asparagus and Mushroom Soup
Ingredients:
3 slices bacon
1 T bacon drippings
1/4 cup butter
3 stalks celery, chopped
1 onion, diced
3 T all-purpose flour
6 cups chicken broth
1 potato, peeled and diced
1 pound fresh asparagus, tips set aside and stalks chopped salt and pepper to taste
1 (8 ounce) package sliced fresh mushrooms
3/4 cup half-and-half cream
Directions
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble bacon when cool; set aside. Reserve 1 tablespoon of bacon drippings.
Melt butter with drippings in a saucepan over medium heat. Cook and stir celery and onion in the saucepan until onion is translucent, about 4 minutes.
Whisk flour into the mixture and cook for 1 minute.
Whisk in chicken broth and bring to a boil.
Add potato and chopped asparagus stalks, reserving the asparagus tips for later. Season with salt and ground black pepper.
Reduce heat and simmer for 20 minutes.
Pour the soup into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
Cook and stir mushrooms and asparagus tips in the same skillet used for bacon until mushrooms give up their liquid, 5 to 8 minutes. Season with salt and ground black pepper, if needed.
Stir mushrooms, asparagus tips, and half-and-half cream to pureed soup. Cook until thoroughly heated. Garnish soup with crumbled bacon.
Thanks for reading with me. It's so good to read with friends.
Stay warm,
Suzanne Beecher
Suzanne@DearReader.com
AUTHORBUZZ: A HOLE IN THE MIDDLE (Fiction) by Kate Hilton
Sophie Whelan has it all--a hideous boss, a distracted husband, daycare woes, problem employees, a 40th birthday on the horizon, and a lot of questions about the choices she's made in life and love. But what does she really want?
Go to: http://authorbuzz.com/dearreader click on A HOLE IN THE MIDDLE to read more and to email author Kate Hilton, you'll get a reply.
KIDSBUZZ: Loads of book fun and buzz for kids and teens in this new year. Meet new authors--send an email, ask a question and they will reply. Plus enter to win a free copy of UP FROM THE SEA by Leza Lowitz and THE LEFT BEHINDS: ABE LINCOLN AND THE SELFIE THAT SAVED THE UNION by David Potter. For a chance to win, say hello to the authors and more, see http://www.authorbuzz.com/kidsbuzz.
* This month's Penguin Classics book is THE TURNIP PRINCESS AND OTHER NEWLY DISCOVERED FAIRY TALES by Franz Xaver von Schonwerth. Start reading now and enter to win a Penguin tote bag: http://www.supportlibrary.com/bc/v.cfm?L=drclassqqxqT1AFE3FA7E22&c=CLASSICS
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