I am actually super busy today but… the moment my car repair was done, I raced over to the other side of the mall parking lot for the weekly farmer's market. Growers from up to 100-150 miles away come to bring their freshly grown crops.

The vegetables were so vivid and gorgeous. And cheap! I put them all together and I love the colors. I put a quarter on the yellow pepper to give it scale as the veggies are all huge!

Doug was mowing the lawn and walks in while I'm arranging the veggies "what are you doing??".. I reply "taking a photo of my vegetables, of course!" I think he thinks he married a lunatic.

I think all this cost me about $7. The eggplant were $1 each (Eggplant Parmigian on Monday) and the peppers were $1.75 for all three! We're grilling the peppers on the barbecue. I didn't have the leeks to show you as they're already in the pot (photo of soup below).

A tomato that was allowed to ripen naturally. What a novelty!

I first made this Cream of Mushroom soup in 1997. I'm one of those people who writes notes in the cookbook every time I try something new. I'm also one of those people who, due to being 100% Polish, has mushrooms running through her veins (and vodka but that's another story!).

Loved it in 1997 and continue to prepare it 14 years later. It's from the Junior League of Denver's Colorado Cache cookbook (amazing soups in it). It only takes  6 ingredients + salt & pepper.

4 servings (today I made it x4 or 16 servings so Matt can take some home tomorrow)


1/4 cup butter

3/4 chopped green onions (today I also added a couple of chopped leeks just for fun & because I can never leave a recipe alone – I love to cook)

2 cups quartered or chopped fresh mushrooms (today I mixed traditional white and baby bellas as that's what I had on hand)

2 T flour

1 cup half-and-half (today I used fat-free)

1 cup chicken broth (I use Knorr bouillion and make broth)

1/2 tsp salt

1/8 tsp pepper


In a large skillet cook green onions in butter over low heat for 5 mins or until tender. Add chopped mushrooms and cook mixture, stirring, for 2 minutes. Add flour and cook, stirring, for 3 minutes. Remove from heat and add broth and half-and-half in steady stream, whisking (Kendall whisked while I did the steady stream part – her arm hurt afterwards). Bring the soup to a boil over moderate heat. Simmer, stirring, for 5 minutes. Add salt and pepper.

The recipe actually says "Note: This is better if made ahead and reheated." True that!

The times listed? I always cook longer. Anyway, here it is! Tonight's dinner while we watch 'Bama play the Gators – Roll Tide! (we have our 'Bama flag up out front, of course).