½ lb. mature mushrooms with stem-sauté slightly in 2 Tbsp. butter. Then add them to-
2 cups chicken stock
½ cup chopped celery
¼ cup sliced onion
1/8 cup shredded parsley
Simmer for 20 minutes. Drain vegetables, reserving the stock. Puree.them. Prepare cream sauce. (See below). Pour the liquid slowly into the cream sauce, cook and stir until the soup just reaches a boil. Add the pureed vegetables. Heat but do not boil. Season the soup with: 1¼ tsp. salt, 1/8 tsp. nutmeg, 1/8 tsp. paprika.
melt over low heat; 2 Tbsp. Butter. Add and blend over low heat for 3-5 minutes
1 ½ to 2 tbsp. Flour. Stir in slowly 1 cup milk. Add 1 small minced onion,1/2 small bay leaf
Cook and stir the sauce with wooden spoon until thickened and smooth.
If a vegetable can be in the blender and come out better than before—so can we.
Then I saw what seemed to be a glassy sea blended with fire, and those who had come off victorious from the beast and from his statue and from the number corresponding to his name were standing beside the glassy sea, with harps of God in their hands.(Revelation 15:2, AMP)
Prayer- Lord we cling to you in the midst of our life’s craziness….Amen.