Posts Tagged ‘Onion’

This year is the second year that I tried onions in the garden. The first year the gophers ate all 40 of them!

I planted them shortly after the rest of the garden, each little bulb being no bigger than a nickel. I watched as the months drifted by as they got bigger and wider. I was not sure how to tell when they are ready to be pulled from the ground and discovered that you wait until the greens start to lay down on the ground. I had a few like this recently so I pulled a few up. I was delighted with what I grew!

My first ever onions

Once I got them out of the ground, I wondered, what do you do next?

I came across a photo on one site where they hung the onions over a cord just above the ground so that they dried. Another site told me that I should put them in a cool dry place. Well, what I decided to do seems to work.

I first wash the onions and leave the greens intact. I lay them out on a towel to dry, turning them daily. As soon as the skin starts to yellow and brown, I cut the greens off. I let them sit for another day or two and then I store them in a drawer in the kitchen. One of the thing that I discovered with these onions, and I am not sure of the variety, is that they have a very strong flavor.

Now what can I cook that will feature onions? Hmmm….stay tuned!

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I have not made this soup before and after taking a look at recipes I got a basic idea of how to make this soup. One of the things that I noticed was that a lot of the recipes called for using frozen broccoli. While freezer veges are good for some things, for this cream of broccoli soup I will be using fresh. I also love the flavor of mushrooms and love a good cream of mushroom soup, so I thought that I should combine the two. Below is the recipe that I created.

10 oz. crimini mushrooms
2 TBS butter
5 cloves of garlic finely chopped
3 TBS butter
1/2 large onion, chopped
3 large broccoli crowns, cut into small pieces
1/2 cup flour
4 TBS butter
4 cups low sodium chicken broth
2 cups heavy cream
1 tsp dill weed
salt and pepper

Gather your ingredients

In a skillet melt the 2 TBS butter, then add the garlic and mushrooms.

Saute the mushrooms and garlic

Cook down the mushrooms until golden brown. Remove from the pan and set aside. Next, in the same pan, add the 3 TBS of butter. Melt and then add the onions and broccoli. Cook until the broccoli is a brilliant green and soft.

Cook the broccoli and onions

Move this to a bowl to cool. In the same pan, melt the remaining butter, and turning the heat to low, slowly add the flour. You will end up with a huge lump of the cooked flour. Turn the heat off. Then slowly add about one and a half cups of broth to the flour mixture, adding the broth slowly so as to avoid lumps.

The flour mixture with the addition of the broth

Set aside. Using a blender or food processor, in batches, add the broth, mushrooms and some of the broccoli mixture and puree. Add the pureed mixture to the pot with the flour, stirring to blend.

Pureed broccoli, mushroom, onions and garlic added to the flour broth mixture

Turning the soup pot to medium high, slowly add in the cream.

Slowly add the cream

Then add the dill, salt and pepper to taste and bring to a simmer.

Bring the soup to a simmer

Cook for about 10 minutes and serve with a warm crusty bread.

Soup is on!

Sit back and enjoy!

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