It’s that time of year where my shooting schedule lightens up and my thoughts turn towards the business development side of things. Good things are brewing here at wonkyeye headquarters but nothing is quite ready to share. So for now, I’m taking a break of sorts. I’m ducking out of sight for awhile but behind the scenes, I’ll be beavering away on fine-tuning the mechanics of running a photography business. Oh yeah, there might be some changes too. Check back in a few weeks and there will be lots to share. But if you start to experience some wonkyeye withdrawal, you can keep up with me on facebook or twitter. See you soon friends! Xo.
I would never say I’m a chef. I would be hesitant to call myself a good cook even. But I do enjoy puttering around in the kitchen when time allows and sometimes, I come up with something half decent. This winter I want to learn more about food photography and graphic design. So this afternoon, I did a bit of dabbling. What I mostly learned is that I have a lot to learn. Good thing Canadian winters are long!
The soup did turn out delicious though. Here’s the recipe in case a nice, woodsy soup is calling your name on this cold, windy day.
16 oz of sliced mushrooms (you chose the ones you like best)
2 thinly sliced shallots
1/4 cup diced celery
2-3 cloves minced garlic
2-3 tbsp tapioca starch
1 box of broth (900ml)
1 1/2 cups of heavy cream
pinch of nutmeg
Chop everything up. Melt about 2-3 tbsp of butter in your pot and saute all the vegetables until they shrivel up and smell delicious. Stir in 1 tbsp of your thickening agent (I used tapioca starch). Add your box of broth (I used Campbell’s vegetable stock).
In a separate bowl, whisk together your cream, salt, pepper, nutmeg and 2-3 tbsp of your flour. Pour it into your pot on the stove. Stir it together and let it thicken and the flavours blend! A teaspoon or so of maple syrup adds a subtle sweetness that gives it a nice dimension but you can’t really taste the maple.
Serve garnished with some extra mushrooms sauteed in a butter, freshly grated parmesan cheese and chopped green onions. We’re salt-a-holics around here and found that adding extra salt at the table really brought out all the flavours. YUM!