After a cold, rainy, blustery day, I needed something comforting. I love making soups when the weather turns colder. Yesterday was a spicy tomato basil soup with grilled cheese sandwich and salad with apples and avocado. Today I decided to be a little more indulgent.
Cream of mushroom soup, grilled cheese and salad with grapes, avocado and champagne vinaigrette. Buying an immersion stick blender was a great purchase for me. After you sautee the onion, mushrooms and garlic in butter, add a little sherry and vegetable stock, and blend in the pot. Less mess, and a nice creamy texture. I added some heavy cream at the end. The bread is a sliced Italian bread from Trader Joe's that is perfect for making grilled cheese or paninis.