Since we're talking soup here ...

Getting ready for fall and winter? Haha. Me neither but when (and if) colder weather does come, you can make pureed soup from practically any vegetable that you like.

Let's take mushrooms but this works with any other vegetable, too. After cleaning them up, chop them up and saute them with maybe half a sliced onion in a little oil or butter. Keep a few pieces of mushrooms aside. Put the rest in a blender with some water (or milk)* and a chicken bouillon cube. Blend until you get the consistency you like and pour it all into a saucepan. Now, put the mushroom pieces back with the soup. If it's too thick, add more water or milk, maybe another bouillon cube. Add some sherry if you like the taste and simmer. When I serve any creamed soup, I also put some sauteed onions or sprinkled cheese on top. If you like your soup completely creamy, don't keep any of the vegetable aside.

I've made this with zucchini, asparagus, cauliflower, broccoli (served with grated cheddar on top) and green beans. If you add pieces of shrimp to any of these soups, you've created a complete meal if you serve a fresh green salad, too.

Bon appétit!

* Using milk or half and half makes it a richer, creamier soup but if you prefer not to use any milk, then just use water. Bouillon cubes give flavor but also sodium. I prefer using a cube or two rather than using any salt.