• About Kris­ten

  What part of liv­ing bliss­fully in New York and own­ing an art gallery didn’t work for me? Well, the part that was trans­ferred to Lon­don with my husband’s job… Five years later, here we are, deliri­ously con­tent to live in the sec­ond great­est city in the world (first? sec­ond?), cook­ing, eat­ing, watch­ing our remark­able daugh­ter bring her­self up in style, and describ­ing it all here, for posterity.

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• Random Recipe

  Cream of Mush­room Soup

  (serves 4)

  4 cloves gar­lic, roughly chopped
  1 sweet white onion, roughly chopped
  3 tbsps but­ter
  1 pound por­to­bello mush­rooms, roughly chopped
  4 cups beef stock (com­mer­cial works fine)
  1/2 tsp dried thyme leaves
  1/2 cup whole milk
  1/2 cup light or sin­gle cream
  fresh black pep­per and salt to taste

  In a heavy saucepan, saute the gar­lic and onion in the but­ter till soft, then stir the mush­rooms in the mix­ture until coated with but­ter. Cover with the beef stock and sim­mer high until soft, about 20 min­utes. Puree with a hand blender and sprin­kle with thyme, then stir in milk and cream, and sea­son to taste. Be care­ful with the salt; com­mer­cial stock is quite salty already. Enjoy.

  read the rest of this recipe

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