Saturday, May 10, 2008
Tonight's dinner - Mushroom Soup and Asparagus Salad
The soup isn't that photogenic, so here's our table all set. The red liquid in our glasses is homemade raspberry iced tea. The soup is a mushroom and wild rice soup from The Candle Cafe Cookbook. I'll try to post the recipe later. I used pre-cooked wild rice from Trader Joe's, which saved some time. It was insanely good, and fat free - the veggies (garlic, onion, leeks, and mushrooms) are sauteed in white wine.
The salad is from the same cookbook, and it's quite photogenic:
We also had a delicious Acme Bread baguette. More later. Gotta go - it's Saturday night, after all.