1In a medium, heavy bottomed sauce pot, begin heating up the cream and creammilk on medium-low heat; whisking continuously. Once hot, whisk in the roux and continue heating until the mixture just begins to simmer and thickens. Remove from heat.
1In a large, heavy-bottomed soup pot (do NOT use a ‘non-stick’ pot), sauté the bacon to render its fat on medium heat. Add the butter and the olive oil to the bacon bits and fat.
2Add the onion and sauté for 1 minute, add all the mushrooms and sauté until the mushrooms have rendered their liquid and the pot has developed nice brown (but not burnt) bits on its bottom.
3Deglaze the pan with the wine (i.e. scrape up all the brown bits into the liquid so the pan bottom is clean). Add the brown stock and stir.
4Slowly stir in the thickened dairy mixture into the soup until smooth.
5Reduce heat to low, cover and gently simmer for 10 minutes. Adjust seasonings and serve with chunks of fresh French bread and butter.
This comforting tomato soup is super easy and super delicious. Canned San Marzano tomatoes marry with soft, sautéed onions and garlic, a pinch of red pepper, and chicken broth to create a soothing, savory bowl. Finished with a bit of cream, this is begging for a grilled cheese sandwich on the side. But really, it tastes great with lots of things, as well as on its own (though a basil and Parmesan garnish doesn't hurt). Read more.
Maple Ice Cream
This luscious maple ice cream is a pure taste of fall, and perfect for topping all sorts of pies, tarts, and galettes, or just eating with a spoon. Get the recipe.