Cream of Mushroom Soup



Recipe Courtesy of Chef Marc Matsumoto
Fresh Tastes Blog, 2015

Serves 2

1 Tablespoon butter
1 medium shallot, minced
One 8.5-ounce package button mushrooms, sliced
1/2 teaspoons salt
3 sprigs thyme
1/4 cup dry white wine
2 1/2 cups whole milk
2 ounces stale crusty bread, cut into small cubes
1/8 teaspoon nutmeg (optional)

Melt the butter in a sauté pan over medium high heat. Add the shallots and sauté until fragrant and translucent.

Add the mushrooms and salt and continue to sauté until the shallots are caramelized and the mushrooms are well browned.Add the thyme and white wine and boil until there is no liquid left.

Add the milk and bread, and then turn down the heat to medium low. Simmer uncovered, stirring regularly until the bread has disintegrated (about 15-20 minutes).The soup will be very thick, but if you prefer a thinner soup, just add some more milk. Adjust salt to taste, and add some ground nutmeg, if you like.

For a smoother texture, put some or all of the soup in a blender and puree. When putting hot liquids in a blender, be very careful as the sudden release of steam can blow the lid off of the blender sending hot soup all over your kitchen.

Marc Matsumoto is the food blogger behind Fresh Tastes Marc Matsumoto is a culinary consultant Marc Matsumoto is the food blogger behind Fresh Tastesand recipe repairman who shares his passion for good food through his website For Marc, food is a life long journey of exploration, discovery and experimentation and he shares his escapades through his blog in the hopes that he inspires others to find their own culinary adventures. Marc’s been featured in the New York Times, Wall Street Journal, and USA Today, and has made multiple appearances on NPR and the Food Network.
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Braised Chicken Thighs in a White Wine Broth with Shiitake Mushrooms


This dish is a variation of Chicken Marsala and is a one-pan chicken dish with mushrooms, all cooked in a pan with wine and chicken broth. This dish is so easy to prepare, and is so delicious, as well as budget friendly.

Serves 3 to 4

1 1/2 lbs skin-on, bone-in chicken thighs
Kosher salt , to taste
Ground black pepper,  to taste
1 Tablespoon extra virgin olive oil
3 Tablespoons unsalted butter
2 cloves garlic, minced
5 Sprigs fresh thyme
1 pound Shiitake mushrooms, roughly chopped
1/4 cup dry white wine
1/4 cup chicken broth
2 Tablespoons chopped fresh parsley


Season chicken with salt and pepper on both sides.

In a large cast iron skillet, heat oil and 1 tablespoon butter over medium heat. Working in batches, cook the chicken thighs on both sides until the skins become brown and crispy.Transfer to a plate and set aside.

Reduce heat to medium, add garlic, thyme, mushrooms, and remaining 2 tablespoons butter, cook until softened.Add wine, broth, and return chicken to pan along with any accumulated juices. Season with salt, pepper, and cook,until the broth is reduced by half.

To serve, ladle broth and mushrooms into a pasta bowl.Top the broth with one chicken thigh and top the dish off with chopped parsley and serve immediately.

Sparkling Apple Cider Sangria

Who says Sangria is only for Summer entertaining? Look what we found on-line at Zulka Sugar. Another crowd pleasing drink  with a twist that will surely become a staple at your winter and holiday gatherings. Enjoy!



  • 1/4 cup Zulka Morena Sugar
  • 2 tsp cinnamon
  • 2 cups Apple Cider
  • 1/2 cup Calvados or other Apple Brandy
  • 1 750 ml bottle white wine (Pinot Grigio or Sauvignon Blanc work best)
  • 1 bottle sparkling apple cider
  • 5-6 apples, cored and sliced thin
  • Cinnamon sticks


Mix together the cinnamon and sugar in a small bowl. In another small bowl, pour a little of the brandy. Dip the glasses in the brandy and then the cinnamon sugar. Add a few apple slices to each glass. Set aside.

Pour the remaining cinnamon sugar in a large pitcher. Add the apple cider and stir until the sugar is dissolved. Top with the brandy and wine and mix. Add the rest of the apples. Chill until ready to serve.

Add the sparkling cider right before serving. Garnish with an apple slice and a cinnamon stick. Serve chilled. Add ice if desired.