I know this is going to sound really silly… but I’m starting to feel sad because winter is almost here.
Oh..no…it’s not what you’re thinking. It’s not the cold and snow that I’m sad about; you know that I love the colder weather..
It’s my little chipmunk. Remember him? Well, Cupcake (as I have named him) decided to stick around…and as ornery as he is, I’ve grown quite fond of him. I worry that I may never see him again after the upcoming winter months. I haven’t researched it because I really don’t want to know. I don’t want to know their lifespan, and I don’t want to know the hardship that he will have to face this winter.
I’ve done my absolute best to make sure he is prepared, at least for food. I’ve been stocking Cupcake up with peanuts, walnuts, and sunflower seeds every single weekend, and I’m afraid that I’ve spoiled him. Every morning he goes out on the rock wall where he knows I toss the peanuts, and chirps until he catches my attention.
I’m not kidding.
The chipmunk yells for his breakfast.
He is such an assuming little fellow..
And then he will sit there and fill his little cheeks as with as many peanuts as possible before he hops away to unload in his hidden home, only to return a few minutes later for his last load.
Sometimes I wonder how I let myself get so attached to something like a chipmunk. Where most people would think he’s a rodent (and he is), I find him ungrateful, cantankerous and ridiculously adorable. How could I not fall for his charm? Why wouldn’t I buy him the honey roasted peanuts that he has come to expect/demand?
All I can do is hope that he has chosen a warm and cozy nook to live in. I know that it’s somewhere up on the hill, because that’s right where he hops with his loads of peanuts. Maybe it’s a hole in the ground, or an old tree stump. Wherever it is, I only hope that he will be warm and safe. Comfort. That’s what it’s all about, right?
Even for a grumpy little chipmunk named Cupcake.
Because I like him.
And while he’s tucked away in his little home snacking away on the many pounds of peanuts that I fed him all spring, summer, and part of fall long…I’ll be tucked away in my home making warm and comforting food for my own family, like this mushroom soup!
And if you’re looking for a meal that is not only delicious and stick to your ribs, but quick and easy too, then this is the soup for you! I get very serious when it comes to my mushroom soup…and this one is stocked full of a wonderful mixture of white, crimini, shiitake, oyster, and baby bella mushrooms…you’ll end up with a mushroom in every creamy bite! It has a little kick to it from the white pepper, not too much, but just enough to let you know it’s there, and that it’s delicious. I promise, you’ll never go back to canned mushroom soup again!
Life is good. It’s a “It’s hard to say goodbye, even to a grumpy little chipmunk…” kind of good.
- ½ cup chopped onions
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 1 tbsp butter
- 1 tsp salt
- 1 tsp ground black pepper
- ¾ tsp ground white pepper
- 2 pounds mushrooms, roughly chopped (cremini, shiitake, white, baby bellas, oyster)
- Leaves from 2 sprigs fresh thyme, about 1 tsp.
- ½ cup dry white wine (optional)
- 2 cups chicken stock
- 1½ cups heavy cream
- In a deep frying pan, sauté the onions and garlic in the olive oil and butter. Add the salt, ground black pepper, ground white pepper to taste. Continue to sauté the onions and garlic over low heat until translucent. Add the wine, and cook until it cooks down, about five minutes.
- Add the mushrooms to the pan, and sauté for about five minutes or until their juices have partially evaporated (Save a few mushrooms to garnish the soup for serving). Add the chicken stock and heavy cream to the pan. Let simmer for about 15 minutes.
- Serve immediately, garnished with the sautéed mushrooms.