Although I was able to attend the gift opening portion(s) of the day, I missed Christmas dinner and the family fun that followed. It seems one of my Christmas traditions is to get sick during the holidays and this year was no exception. I could have handled the sore throat and cough, but the fever did me in. I am always hot but, when I asked for a blanket on Christmas day, my brother knew I was sick. The pellet stove was cranking out some warm air, the oven was set to an ambient temperature to cook the bird and I was wearing jeans, a sweatshirt and a blanket. On a normal day under those circumstances, I would have become the victim of spontaneous combustion but I was still shivering. I left before dinner began and after a couple hours on my couch watching Christmas movies, I drifted off into a twelve-hour sleep.
The fever finally broke shortly after one o’clock today. I didn’t have a lot of energy but I knew I needed to muster what I had to spend some time in my kitchen. I had an order for an Apple Streusel Cheesecake and I had three pounds of mushrooms in my fridge waiting to be finely diced and made into my mother’s famous mushroom soup.
It’s no secret I love making soup. More often than not, I channel my father’s method of throwing a bunch of ingredients into a pot and turning it into something wonderful. I love to experiment with flavor combinations and have created an amazing Cauliflower, Pear and Blue Cheese soup that is outstanding. But I cannot “wing it” with my mom’s mushroom soup. The cocky wannabe chef in me has tried, on many occasions, to make a mushroom soup that would compare but I have fallen short every time. Today, I opened the recipe book and followed it step by step. The result is divine. Both the smell and the taste transported me back to the kitchen I knew and loved as a teenager.
This weekend, I will be given the turkey carcass and whatever leftovers remain to make what I like to call Christmas Soup. Every leftover, minus the turnip, becomes a part of this delicious soup my dad used to make after our festive holiday dinners. Turkey, mashed potatoes, stuffing, peas, gravy – all of it gets thrown in with the freshly made turkey stock to make the best turkey soup ever! There have been years when the leftovers were almost non-existent, so I made a fresh bowl of stuffing, a new pot of mashed potatoes and created a gravy so the soup would be perfect.
If my dream of having a soup truck ever comes to fruition, I am sure the only soup sold on the truck that is made from an actual recipe will be my mom’s Mushroom Soup.
Delightful post but so sorry you were sick this week.
The mushroom soup sounds divine!
Aromas bring back such awesome memories.
They certainly do!
First off, you’re making me hungry! 🙂 . Second…I wish I could do anything that remotely resembled being able to just throw things together and make it delicious. Third…I’m sorry you were sick! That is always a bummer. Fourth…I am a big fan of how food can be bonded with fabulous memories. The food is great but it’s the memories that are so amazing and lasting. The food is what puts the fine point on it but all the happiness tied up in those memories is so wonderful, there really aren’t words for it.