Then along came Lyme. I hardly stepped foot in the kitchen for many months when I got sick, and relied on family, friends, and our church to keep us fed. My wonderful sisters-in-law basically moved in and took over my kitchen, each taking her turn. And I was so grateful for it. As I laid on the couch, I could hear the clanging of pots and pans, the opening and closing of cupboard doors, and the sizzling of good food. I remember those days vividly because our family room is right beside our kitchen, and for a time, noise really bothered me. This is one of the many symptoms of Lyme. I remember having a hard time with all of those noises I just described, but was still so thankful that my kids were getting fed.
Well, I'm so happy to say that I'm back in the kitchen. Somehow, the same "love" of cooking hasn't returned...yet. I think I've been so preoccupied with other things in my life lately - e.g. staying healthy, getting reaccustomed to working again, balancing my time - that cooking has become a bit of a chore these days, which is sad for me. Maybe it's because I can no longer have my wine! LOL Yes, I had to give it up because of all of the meds I was on, and in addition, alcohol and Lyme just don't mix.
Tonight I had the opportunity to make a wonderful French onion soup for my family, and you know what? I was actually HAPPY in my kitchen. I put on my music and had a fine time cooking and humming away. So, I thought I'd share with you the wonderful recipe I used. Honestly, it's the BEST French onion soup recipe I've made......soooooo delicious! I hope you will enjoy making it. And I hope that whatever pastime you enjoy will bring you some pleasure, even if you're not feeling the best. Meaningful activity is so good for the mind and the soul.
Bon appétit!
French Onion Soup
1 pkg (60 g/2 oz) dried porcini mushrooms
1 cup boiling water5 tbsp. butter
3 sweet onions, sliced (I used 3 medium-sized Vidalias)
¼ cup white wine (I used white cooking wine from Loblaws)
2 leeks, white parts only, cleaned and sliced (Note: Leeks are sandy inside. They require a good rinse in between the layers.)
2 shallots, chopped
2 cloves garlic, minced
2 tbsp. each chopped thyme, rosemary (I didn’t have any fresh, so I used about 2 tsp. dried Herbes de Provence)
3 tbsp. all-purpose flour
2 cups each chicken and beef broth (I used one can low-sodium chicken broth, and one can regular beef broth. When the water is added, it came to 3 cups each. So, I just increased the flour above to 4 tbsp.)
salt and black pepper (I skipped the salt)
4 slices crusty bread
4 slices fontina cheese (I used shredded Monterey Jack and Mozzarella)
chopped fresh chives (I skipped this, even though I actually have them on my deck!)
Preparation:
1. Cut dried mushrooms into pieces; place in heat-safe
bowl. Pour boiling water over mushrooms;
set aside.
2. In saucepan over medium heat, melt 3 tbsp. butter. Add onions and cook until well browned,
stirring regularly, 15 min. If onions
begin to brown too fast, add water. When
onions are browned, add wine and stir to deglaze pan. Add leeks, shallots, garlic, thyme, rosemary
and 2 tbsp. butter.
3. Increase heat to medium-high and cook until leeks tender,
8 mins. Add flour; stir to coat. Pour in broths, stir and bring to boil. Add steeped mushrooms, reduce heat to simmer
for 10 mins. Add salt, pepper.
4. Heat broiler.
(Paula’s addition: Add some
shredded cheese to the BOTTOM of each bowl; then you get a surprise when you
dig down!) Ladle soup into 4 oven-safe
crocks. Top each with slice of bread and
cheese. (I used a crusty French
baguette, and my bowls are quite wide, so I put 2 bread slices on top of each
bowl.) Arrange crocks on a rimmed baking
sheet, place under broiler and cook until cheese melts and begins to brown, 2
mins. Serve with chives.
(Paula’s note: If you can, be MESSY with the cheese so it will melt all down the side of the crock, and get browned and hardened on. Yum, yum, yum!)
Source: Metro News, Oct. 3, 2011
