by Andrea Ruth and Amy RobinsonOur new fall classes will inspire you to curl up with a blank page next to our cozy fire and start writing! At many of our classes , you even get to enjoy Executive Chef Andrea Ruth's tasty treats to rev up your writing practice! Call 323-333-2954 or email marilyn@writingpad.com to sign up before the classes are full!
Start This Week:
- So You Want To Be A Writer?
- Finishing School
- And You Thought Your Family Was F*?@#d Up: Developing Compelling Characters From Real Life (1 Day)
- Short and Sweet: The Art of the Short Story (1 Day)
- The Big Finish: Creating An Exciting Third Act
- Get Your Webisode On
- From Bedtime Stories To Tales of Teenage Woe PT I
- From Bedtime Stories To Tales of Teenage Woe PT II
- You In 1200 Words: Writing The Personal Essay (1 Day)
- Micro Budget Madness: Writing A Script You Can Go Out and Shoot! (1 Day)
- High Desert Retreat (2 Day)
- I Would Never Do That: A Taboo Tales Workshop (1 Day)
- Get Your Foot In The Door: Develop Your Dream Script (1 Day)
- From The Page To The Stage: Finish That One-Person Show
- Mini Writing Pad Boot Camp . . . With Dessert (1 Day)
- You In 1200 Words: Writing and Publishing The Personal Essay
- Short and Sweet: The Art of The Short Story (4 Wk)
- Writing A Pilot That Can Fly
"Hey its Fall! The days are shorter, the nights are cooler and it's finally okay to eat soup again! This is a Mushroom Soup recipe based on one by Anthony Bourdain, but it is so incredibly simple that it's just barely a recipe at all. With 4 main ingredients (and two variable ones), it takes so little effort. You will be amazed how delicious it is."
Easy Mushroom Soup
12 oz crimini mushrooms (equal to one and a half containers from TJ's)4 tbsp butter
one onion, thinly sliced
4 cups of chicken or vegetable stock
a few sprigs of thyme
salt and pepper
2 oz pale dry sherry*
None of these amounts are written in stone. You don't have to
measure the mushrooms, and you can certainly use more butter, more
sherry, or another herb if you like. Just taste it as you go.
Melt three tablespoons of butter in a sauce pan and saute the onions until they are soft, add one more tbsp. of butter, and then add the mushrooms. (I chop them roughly, but you don't have to if they are
small) Cook on med-low about 8 minutes, stirring often. Add the stock and the thyme. Add salt and pepper to taste. Bring to a boil and then reduce to a low simmer for 30-40 minutes (you can even let it simmer
for an hour, if you have the time)
Remove the thyme sprigs, and blend with an immersion blender until smooth. Taste, adjust the salt and pepper. Stir in the sherry. Taste again. Stir in a little more sherry if you like.
*Sherry is a fantastic addition to many soups and stews right before serving as well as any sauteed vegetable. A bottle of pale, dry sherry from Trader Joe's costs about $5. You will never regret buying this ingredient. One splash goes a long way, and it lasts forever.
Enjoy!
measure the mushrooms, and you can certainly use more butter, more
sherry, or another herb if you like. Just taste it as you go.
Melt three tablespoons of butter in a sauce pan and saute the onions until they are soft, add one more tbsp. of butter, and then add the mushrooms. (I chop them roughly, but you don't have to if they are
small) Cook on med-low about 8 minutes, stirring often. Add the stock and the thyme. Add salt and pepper to taste. Bring to a boil and then reduce to a low simmer for 30-40 minutes (you can even let it simmer
for an hour, if you have the time)
Remove the thyme sprigs, and blend with an immersion blender until smooth. Taste, adjust the salt and pepper. Stir in the sherry. Taste again. Stir in a little more sherry if you like.
*Sherry is a fantastic addition to many soups and stews right before serving as well as any sauteed vegetable. A bottle of pale, dry sherry from Trader Joe's costs about $5. You will never regret buying this ingredient. One splash goes a long way, and it lasts forever.
Enjoy!
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