Pink Glitter: Yummy Yummy for Your Tummy!

Hello Glitterinas!

Is it cold where you are?

Is it also snowing....or blowing.....or sunshining.....

It's been warm here in Central Texas.....but another cold front is blowing in.....

perfect weather for a big pot of homemade, tummy warming soup!

I want to make Onion Mushroom Soup for you today.

Pull up a chair and get comfy.....we can visit while I cook.

I start by chopping up two or three large, white onions.

Yellow or purple onions work too, if that's what you have.

****Glitterina Tip****Peel back the outside onion layers and hold onto them
as you cut the onion into slices to chop. This works for me because I am not a
professional chef with crazy, fabulous knife skills!
You'll never see this on the Food Network!

This soup recipe will be enough for four people.

It's easy to start with more onions if you need to feed a larger group!

Put the chopped onions into the dutch oven

with three tablespoons of butter (real butter, please).

Cook over medium high heat.

Stir, stir, stir.....not difficult, but you need to stay near the pot....

keep stirring until ALL the onions are a lovely, golden brown color.

These are almost ready......yum.

The onions can go from just right to just burned in a blink....so keep an eye on them.

It's time to add the chicken stock. I use the wax paper box chicken stock if I don't have enough

homemade stock in the refrigerator.

***Glitterina Tip*** Anytime you cook bone in, skin on chicken, save the cooking juices in

a canning jar. Keep this covered in the refrigerator to use

when you need to add stock to something you are cooking.

I put enough stock into the pot to bring it up to about half full.

If you are making a larger batch of soup,

your pot needs more stock and, of course, will be fuller.

Give the pot a good stir, put the lid on, and lower the heat a bit.

I will serve the soup with crusty bread and fresh garlic spread.

Let's roast some garlic.....

Take a head of garlic, cut off the top and set it on a piece of foil.

Drizzle some oil over the garlic head.

I use olive oil or herb infused olive oil.....sometimes a little of both!

If you like rosemary, place a sprig of fresh rosemary in with the roasting head of garlic......

very aromatic and very tasty.

Wrap the foil completely around the garlic and place it in a 350 degree oven for an hour.

Meanwhile, the soup is simmering away.....and the kitchen is starting to smell so good!

Next, I am ready to add some fresh, sliced mushrooms....

give them a quick brush and into the soup they go!

Give the soup a good stir.....put the lid back on.....continue the slow simmer.

Now, we have come to one of my favorite parts of the meal prep.....

setting the table!

I am using my Meemee's dishes....my Dad's Mom......I have lots of her dishes and I remember eating on them at her house. Cooking was not her favorite thing but she always had pretty dishes and the most beautiful tea cups!