A few more soups to close out the winter!

Mushroom Cheddar Soup, as suggested by my wonderful friend, Marya

Bon Appétit March 1993
Yield: Serves 4
1 1/2 ounces dried porcini mushrooms

2 tablespoons (1/4 stick) unsalted butter

6 ounces fresh shiitake mushrooms, stems removed,

sliced 1 bunch green onions, chopped

2 tablespoons all purpose flour

2 cups canned chicken broth or veggie broth

2 cups milk

1 1/2 cups packed grated sharp Tillamook cheddar cheese or other sharp cheddar cheese...I use whatever I have!

Minced fresh parsley

Cover porcini with hot water and soak 30 minutes. Drain.
Melt butter in heavy large saucepan over medium-high heat. Add shiitake mushrooms and green onions and sauté until tender and beginning to brown, about 5 minutes. Add flour and stir 2 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer until thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve.

Easy Vegetarian Pasta from Ina

My mom was in town and being a vegetarian, she always introduces me to some really good meatless recipes.... This one from Ina Garten was really good, and it was even better the next day. I am going to try this one for sure when my amazing friend Marya comes to town in April (which will be like a mini-food and wine festival at our house...I can't wait!)

1 tablespoon good olive oil

1 tablespoon minced garlic (2 cloves)

2 cups heavy cream

3 lemons

kosher salt and freshly ground black pepper

1 pound dried fusilli pasta

1/2 pound baby arugula --We used about half of this. (or 2 bunches of common arugula, leaves cut in thirds)

1/2 cup freshly grated Parmesan

1 pint grape or cherry tomatoes, halved
Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, and tomatoes. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.

Where in the World are Julie and Marya?

First let me start out by saying, I love Indian food, especially really good Indian food from a place like, Haandi in Falls Church, VA. Anyway, two of my dear friends from Virginia are traveling in India for the next 2 weeks in an area called Pondicherry. I haven't heard from them yet and I cannot wait to hear about their exciting adventure!