In 1983, when I was 13, our family moved from Ohio to Houston, Texas so my dad could go to Gulf Coast Bible College.
It was the year that I met my first true friend,Karen Hammack. She is in the red.
Karen lived 2 blocks from us and she was the best.
We spent all kinds of time together.
She introduced me to horror films specifically “Children of the Corn”, and to this day I can not hear the name Malachi without shuddering.
She introduced me to Huey Lewis and the News, staying up late, cutting up in church and deep tissue massages.
One day when I was over at her house, her dad was sauteing some mushrooms in butter. I mentioned that I had never had sauteed mushrooms before so they shared a wee tasty.
Oh…how wonderful they were. Butter + mushrooms = love at first bite.
I was so happy to see today’s FFwD’s pick of Paris Mushroom Soup.
This soup is no exception.
Mushrooms, butter, onion, garlic and chicken broth.
That is all I used in mine and I had 2 mugs full.
It calls for white wine but I don’t have any so I just used extra butter, because if a little is good more has to be better especially when we are talking about butter.
You are also supposed to make a mushroom salad, but I didn’t do that either.
Why ruin a good soup with salad?
Karen Hammack, wherever you are I thank you for showing me what a true friend is, and for introducing me to sauteed mushrooms.