He's home, he's home!!!!!

Lord,

Thank you for bringing my honey home safely. We all missed him terribly...... This trip was all for your Glory. Continue to show yourself to us and direct our paths clearly.....

It's the weather....

Tuscan Tomato Soup

1/4 cup olive oil
4 tablespoons (1/2 stick) unsalted butter
4 carrots, peeled and finely diced
4 stalks celery, finely diced
3 medium onions, minced
3 quarts canned tomatoes with juice or 14 large, ripe fresh tomatoes, peeled and seeded
1/2 cup finely chopped fresh flat-leaf parsley
6 leaves fresh basil
Coarse salt and freshly ground pepper
Croutons, for serving, recipe follows

Heat the oil and butter in a Dutch oven. Cook the carrots, celery, and onions for about 20 minutes, or until very tender. Add the tomatoes and continue cooking over moderate heat for 25 to 30 minutes longer. Stir in the parsley and basil, season with salt and pepper, cook a minute or so longer, and serve hot with croutons.


French Mushroom Soup

1/2 cup (1 stick) unsalted butter

1/2 cup minced onion

6 tablespoons all-purpose flour

12 cups chicken stock, preferably homemade

2 sprigs fresh flat-leaf parsley, plus finely chopped parsley leaves, for garnish

1/2 bay leaf

Pinch dried thyme

3 pounds button mushrooms, trimmed and thinly sliced

1/2 teaspoon coarse salt

1 teaspoon freshly squeezed lemon juice

4 large egg yolks

1 cup heavy cream



In a Dutch oven, melt 4 tablespoons butter over medium-high heat. Add the onions, and cook until translucent, about 4 minutes. Stir in the flour, and cook over low heat, without browning, for 4 minutes. Whisk in the stock until smooth and combined. Add the parsley, bay leaf, and thyme. Simmer for 20 minutes. In a large skillet, heat the remaining 4 tablespoons butter over medium heat. Add the mushrooms, stirring to coat with butter. Add the salt and lemon juice, and cook 5 minutes.



Add the cooked mushrooms to the stock mixture, and simmer 5 minutes.



In a small bowl, whisk the egg yolks and cream until combined. While whisking constantly, slowly add 1 cup of hot soup into the cream mixture. Add to the soup, and heat until warmed through. Be sure not to let the soup get too hot or the egg yolks will curdle. Season with salt.