When I was a child I made up recipes. I lay on the kitchen floor reciting ingredients for my parents who wrote them down for me on a piece of paper. And then we tried them.
One of these recipes was for a fish gratin with shrimps and a nice thick cream sauce that turned out to be a hit. It's called "7 year old Lotta's fish". (there was also a "6 year old Lotta's fish" and a "7 year old Lotta's NEW fish"- It was always fish recipes for some reason).
Last weekend my parents made that for my birthday dinner and it was as good as I remembered it to be.
Today I made up another recipe but this time it's safely stored in my mind and I kind of made it up as I went along.
It's for a creamy mushroom soup and I thought I'd let you know the recipe for what I, of course, call "32 year old Lotta's Mushroom soup".
You'll need lots of mushrooms (I used about 25 regular mushrooms and 3 portabello mushrooms), two big cloves of garlic, two large shallots and half a leek. You will also need a couple of decilitres of cream, some white wine, chicken broth (or vegetable broth if you prefer that), some grated parmesan, nutmeg, salt and pepper.
Chop up the shallots, garlic and leek and fry all of it in a large sauce pan until they are soft.
Chop the mushrooms but leave one portabello and maybe five or so mushrooms for later. Throw the mushrooms into the sauce pan and stir for a minute or so. Don't fry the mushrooms for long, just soften them a bit. Add a litre of water, the chicken broth (I used three squares) and white wine. Bring to a boil and leave it under a lid for about ten minutes. Then bring on the blender!
Now it's time to take care of those left behind mushrooms. Fry them in some butter with salt and pepper and then you can put them aside again.
Back to the soup! Add the cream, the grated parmesan and also: grate some nutmeg over it. Stir and season with salt and pepper to your taste.
Pour into bowls, sprinkle the fried mushrooms over and eat with maybe a cheese toast on the side if you're into that (and who isn't?).

I am a big fan of soup during this cold season. Luckily David is too, so we make a lot of them. In addition to being tasty, soup is also very easy to make and it's always enough to put in the freezer for work or a lazy day. I love to know that there's soup in the freezer.
It's like frozen treasures!
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