Mushroom soup over french lentils went over pretty well...Luke had four bowls and then we had to save the rest for Dad! This is one of those meals that can be served together or separately...Lizzie had lentils with sea salt and pepper and a separate bowl of soup while the others mixed them together for the most part.
This version of a French mushroom soup was easy. I began with a mixture of leeks, scallions and mustard seeds sauteed in some olive oil, pictured above. Then, we added mushrooms, a bunch of white and crimini that I chopped and some shitakes that Luke carefully sliced for me. When we covered our pot, the mushrooms made a dark brown sauce to which we added bay leaves, water and red wine. The result was delicious, with or without the dainty and peppery French lentils!
But does this nutritious meal make up for our eating the delicious and special anniversary cake? The cake pictured was baked in an old Washington D.C. family owned bakery (Clement's) the old fashioned way, which I believe means with lots of butter!!!! Still, an old fashioned from scratch baked cake is hard to come by these days so I thought the kids better taste it to fully appreciate the stark contrast to what they are served (but do not tend to actually consume) at most children's birthday parties. And, of course, we all wanted to dig in just to share in my in-laws' celebration of 50 years of marriage.
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