Portabella & Dill Soup

Transition of the seasons is such an exciting thing. As we move from one to the other there is always something to look forward to. It helps us gain momentum in life.


Living on the prairies gives way to a definitive seasonal change. There is usually little time between that provides a mix of both. Winter gives way to Spring with snow storms and melting all in the same day while the heat of the Summer can be felt just as the buds start to really bloom.

Sometimes it seems like there really isn’t a fall.I strongly believe it is because living here you are  blissfully in denial about the warm Summer coming to an end. There are evenings out on the deck  that are prolonged with ‘Maybe I’ll just put on a sweater’. The leaves make their way to the ground it seems just as little snowflakes start circulating.

Walking to work and being a pedestrian the majority of the time (close to 95%)  has made me conscious of dressing for the weather. A minimum twice a day 17 minute walk makes you well aware of the difference between a light mist in the air versus a call for heavy rain. My front entrance is full of jackets for layering for the projected forecast. Let’s not even talk about the shoes and boots.

Outwear has taken precedence over regular clothes as a necessity. There is no doubt about that!

The seasonal change I find  the most warranted to wanting to sport the right gear is Winter to Spring. Nothing says Spring like a wet snow storm. As Mother Nature shows that last blast of winter and then the puddles start forming from the thaw, the true gumption of the elements are shown. Nothing is taken for granted.

After getting dressed up in my water proof paraphernalia (not water resistant – the difference is apparent usually about 1/2 way through the trek) it is time to head out. Now you may be asking ‘Why so much walking?’, especially in a province so keen on driving everywhere. That is a very valid question and one I often ask myself while i trudge through what feels like the coming of the ice age.

The goal was eventually our next home would be located in a heritage area of the city. After maternity leave and trying to coordinate the new work and daycare schedule, it would mean no car pooling to work with my hubby and I and both of us paying for parking. I would rather that money go towards a home that we love. The area we now live in is close to work so even on those, ‘I really don’t want to get out of bed’ days a walk is involved.

I feel like the postal delivery person no matter if it’s rain, snow or sleet we put one foot in front of the other and make our way to our destination.  After 5 years of this my whole family has become accustomed. Walk to work, daycare, school, grocery store, local businesses, parks and the such.

For better or worse the outside elements are part of my life now and I live in the house of my dreams.

On days like a Winter/Spring combination I strongly feel the need for comfort in a bowl of soup. The deep earthiness of the portabella mushrooms warms my soul along with the rich creamy sauce. The dill lightens the dish and provides that hope that Spring is fully on it’s way.

The perfect soup for this time of year – a mix of what is passing and what is yet to come. Enjoy.

MDIVADOMESTICA

Portabella & Dill Soup

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 12 servings

Portabella & Dill Soup

Enjoy the transition of Winter to Spring with this lighter take on mushroom soup.

Ingredients

  • 4 Tbsp butter
  • 1 lb miniature Portabella mushrooms, sliced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 5 Tbsp flour
  • 4 cups mushroom or chicken broth
  • 1/2 tsp pepper
  • 1/4 tsp salt
  • 1/4 tsp nutmeg
  • 1 1/2 Tbsp fresh or dried dill
  • 1 cup heavy cream
  • 1 cup whole milk

Instructions

  1. In a large stock pot over medium high heat, melt the butter. Add in the mushrooms, onions and garlic. Cook until the onions are soft.
  2. Stir in the flour and let cook for about a minute, making sure it does not burn.
  3. Add in the mushroom or chicken broth and heat slightly until it has thickened, Stir frequently to avoid lumps.
  4. Add in the pepper, salt, nutmeg and dill. Pour in the heavy cream and whole milk. Heat through until thickened. Remove from heat and enjoy.
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