I have been sooooooo sick! Even though I never got better from my cold that I contracted on December 27th. I went to the doctor a second time on Tuesday afternoon when I started getting congested again. By yesterday morning I was way worse! I stayed on my couch all day just trying to pass the time. Thankfully this morning I see some light. I can breathe better, nausea has subsided and I have a little more energy. I am so ready to be healthy again, it is about time. Days like yesterday make me wish we lived a little closer to home, because I really wanted my mom. Husband was working all day and I didn't have a nurse. A big thank you to my friend and neighbor Clare for going to get me some Chicken Soup for dinner...even though it didn't stay down long.
For all you who are under a blanket of snow, here is a yummy soup recipe! Hope it will warm you up, and keep you well!
1 Tb olive oil
1 package cremini mushrooms
salt and pepper
1 clove garlic
1 Tb brandy
3 cups chicken broth
1/2 Tb dried thyme
slightly under 1/2 cup hummus
zest and juice of 1/2 lemon
1 Tb chopped parsley
1 Tb chopped chives
Greek Yogurt for topping (I didn't have any so I used sour cream)
Slice mushrooms. I got an egg slicer for Christmas just for this purpose! It can be used to slice mushrooms, how awesome is that!
Cook shallot in olive oil until tender.
Add the mushrooms to the pot and season with salt and pepper.
Cook until mushrooms have reduced by half. Add garlic to the pot and cook for 1 min.
Add brandy to pot and cook for 2 minutes.
Add chicken broth and thyme to the pot and simmer for 20 mins.
Chop parsley, chives and zest lemon.
Stir together in a bowl.
Add hummus to the pot and stir.
Remove 1/2 of the soup from the pot and blend with the immersion blender or in a blender.
Stir back into pot with the other half of the soup. Simmer for 15 more mins.
Remove from heat and stir in lemon juice.
Serve in a bowl topped with lemon-parsley mixture and greek yogurt.