Stopped by the Red Stick Farmer’s Market last Saturday and was able to talk Maggie’s Mushrooms into selling me a bag of assorted mushrooms. Also picked up some young garlic (which looks like large green onions that early on) and a couple of pints of locally produced heavy cream. Rainy day, but when it rains all the farmers set up inside the Galvez Parking Garage. I’ve been thinking about doing a cream of mushroom since I picked up that Le Creuset Dutch oven. Easy enough to throw down. I melted a half stick of real butter and sautéed the young garlic and mushrooms with some pink Himalayan salt and Italian seasoning and white pepper then dusted it all with a half cup of white flour and stirred that around until it started to stick and brown a little then added the two pints of heavy cream and brought it up to almost a boil to thicken the soup. Simple, but very effective.
