• 1 tbl olive oil
  • 1 tbl butter
  • 1 onion minced
  • 3 cloves garlic minced
  • 1 carrot cut into bite sized pieces
  • 2 stalks of celery cut into bite sized pieces
  • 1 pound of mushrooms chopped
  • 1/4 cup sherry
  • 1/2 cup wild rice
  • 1/2 oz dried mushrooms minced
  • 6 cups of veggie broth
  • 10 sundried tomatoes chopped
  • handful of fresh parsley
  • 3 sprigs of fresh thyme
  • 2/3 cup of cream

last week as you can see we migrated to our new site! its been very exciting.

not only can you find all my recipes (except for november of 10′) you can find everything categorized. look up to find everything from vegetarian to holiday meals. the best part, if you look to the right you can find a pull down menu where it’s easier to search for poultry or rice, pasta or salads. everything has been simplified and easier to navigate.

another great addition, comments. i get a lot of emails about not being able to comment. this site, ran through wordpress, will make that much easier. not only is your email hidden from all other eyes but you don’t have to follow me or have a google email address to leave a comment. you just type your name (try it, it doesn’t even have to be your real name) and tell me what you think.

through all this excitement, setting up recipes, looking back and correcting or working on pictures, i didn’t make it into the kitchen much. we ate frozen meals…some leftovers i had hidden in the freezer and my kid’s ate a lot of chicken nuggets and pasta. when yesterday came around i couldn’t wait to make dinner.

i’ve been neglecting my crock pot for months. the poor thing has been sitting in my cabinet screaming for me to use it. everyone was asking for soup (how cold was it in ny yesterday!). last week i picked up a ton of mushrooms, not to mention, i found a container of dried wild mushrooms on sale and couldn’t resist. my first instinct was to make a mushroom barley soup, but i’ve done that before, what about bisque? i had a huge container of cream in my fridge just calling my name.

if you prefer to not add the cream, leave it out, it tastes just as good as with, i find the cream just makes it a little more comforting, especially on a cold windy day.

before i give you the recipe, i just want to thank zak. zak is the one who got this whole thing going. he understood everything i was looking for, wanted and meant. you know artists can be a little crazy sometimes (i’m talking about me), he was a good sport about it. he answered every question and made me feel very comfortable about this migration, it really freaked me out. if by any chance anyone reading this is looking for someone to migrate their websites, design a logo, create a website, he is the man of all trades, look him up here, he’s awesome!

now go make some soup! and enjoy the new site. let me know what you think.

{crockpot} mushroom and wild rice bisque

  1. to your crock pot add the following: rice, stock, dried tomatoes, thyme, parsley, and dried mushrooms.
  2. in a skillet, add olive oil and butter. melt and add onion, carrot, celery, garlic and mushrooms. saute for about 5 minutes, mushrooms will turn golden and the onions,carrot, celery and garlic will get nice and soft.
  3. add sherry to skillet, this will deglaze your pan, mix everything up and cook for one minute more. add this to your crock pot.
  4. cook high for 3-4 hours or on love for 6-8.
  5. 10 minutes before serving add cream, mix, continue cooking and serve.
  6. to plate i like to add a little extra parsley, its a nice fresh addition to the warm soup.

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