All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m

(from Herbs, Spice & Everything Nice)
Country Thyme Herb Club

½ cup olive oil
½ cup balsamic vinegar
½ tsp basil
½ tsp tarragon
½ tsp thyme
1 tsp lemon juice

Cook al dente fresh asparagus spears in water with tarragon, basil, olive oil. Blanch asparagus. Chill. To serve, remove asparagus spears from marinade, cover with finely shredded Parmesan or Swiss cheese.

(from Cooking With the Seasons )

"Morel soup is often served on Mother’s Day because that weekend is the peak time for harvesting the morel, sometimes called the jewel of the mushroom family. The wrinkled cap-shape mushrooms begin pushing up after the first thaw, then quickly disappear when a hint of warm weather brushes past. A morel’s taste is faintly reminiscent of its woody autumn cousin, but the nutty perfume is far more subtle. Morels need to be paired with other mild spring foods so their flavor is highlighted and not lost."

1 ½ lbs fresh morel mushrooms
1 Tbles cider vinegar
1 Tbles vegetable oil
2 small onions, peeled and coarsely chopped
6 cups chicken stock
2 eggs
1 cup cream
3 Tbles dry sherry
3 Tbles chopped fresh parsley
Salt and pepper
6 servings
Soak the mushrooms for 20 minutes, covered, in cold water mixed with vinegar. Choose 6 nicely shaped small ones and set aside for the garnish. Chop the remaining mushrooms.
In a large saucepan, heat the oil, then add the onions. Saute until tender but not brown. Add all the mushrooms and toss gently. Add the stock, bring the soup to a boil, and then lower the heat. Simmer for 15 minutes, or until the mushrooms are tender.
Strain the mushrooms, setting aside the 6 whole mushrooms. Reserve ½ cup of the chopped mushrooms and puree the rest. Return the reserved chopped mushrooms and puree back into the stock. Bring to a simmer.
Blend the egg yolks, cream, and sherry together. Add slowly to the soup, stirring constantly. Do not boil after this point or else the egg will scramble. Adjust the seasoning with salt and pepper.
Put 1 whole mushroom in each serving bowl. Fill with soup and top each bowl with chopped parsley.