Creamy mushroom soup

It is sad to say but the cold autumn evenings are here. On the other hand it is quite nice to cuddle up in the sofa with candles, a blanket and a bowl of warm soup.

Mushroom soup

• 600 g Champignons, cut in pieces (you can of course use other mushrooms as well)
• 2-3 Garlic cloves, chopped
• 1 Onion, chopped
• Butter
• 2 dl White wine
• 5-6 dl Mushroom stock (or more depending on wich consistency you prefer)
• 2 dl Cream
• a dash of Brandy
• Salt
• Pepper
• 5-6 Champignons, cut in half
• 1 Onion, sliced

Fry garlic, onion and champignons in butter until they have colour and you can notice the mushroom scent. Add white wine and mushroom stock and let come to a boil. If you don’t have access to mushroom stock, use chicken stock. Let boil for 15-20 minutes.

Mix the soup with an electric mixer or a blender. Add the cream and a dash of brandy. If the soup is to thick add extra stock or just plain water.  Season with salt and pepper.

Fry a sliced onion together with the 5-6 champignons until they have a really nice brown colour, and use as decoration.

Serve together with a glass of white wine and newly baked bread spread with a tasty butter and flakes of salt.

Movie: Eaten while watching the outstanding German movie, The Lives of Others

Birdie, birdie nam nam

Quail is probably not the first bird most of you would prepare. It´s hard to find but it is rather easy to cook so give it a try. If you serve it as one course in a menu one quail is enough for each person.

Rosted quail with beluga lentils and fig vinegar sauce

• 4 drawn Quails (vaktel, Wachtel)
• fresh Thyme
• 4 Garlic cloves
• 3 dl Beluga lentils
• 2 Onion
• 1 Carrot
• 1 green Apple
• 3+5 dl Chicken stock
• 1 dl Fig vinegar
• 2 tbsp Sugar
• Salt, pepper

Start with cooking the lentils in 5 dl chicken stock, thyme, chopped garlic (1 clove), onion and carrot. When they are done, pour away the broth.

Roast the quails in a pan with 2 garlic gloves, butter and 3 thyme sprigs until it gets colour. Cook in 100⁰ C until it reaches 57⁰. Let it rest 5 min before serving.

Fig sauce. Braise an onion and a garlic clove in butter and sugar. Add the fig vinegar and stock. Let it simmer til you have reduced it with 50%. If it is to thin add some butter and even some thickening. Finish it off with salt and pepper.

Warm the cooked lentils in a pan with butter and thyme. Add chopped apple. Serve the lentils with the roasted quail and the fig vinegar sauce.

Music: Listened to the extraordinary album by Movits!