So sorry I’ve been AWOL but last week Mr. Kinsey and I took a trip to California to drink wine and beer and visit family. I had never been to the West Coast before!
But probably most exciting, I had my first ever In-N-Out burger.
It was fabulous.
But back in mid-August we had a short sojourn in King of Prussia, PA. KOP (as the locals call it), is noteworthy in that it is the home of Valley Forge and it has a HUGE mall.
It also has a resort/casino called, fittingly, Valley Forge Casino Resort. Now, typically we wouldn’t take a trip just to go to a casino (although it seems like there are casinos everywhere we go), we went because the Radisson in the casino features an entire floor of FANTASY SUITES.
Now, if you read my Poconos post, then you know that Mr. Kinsey and I are suckers for kitsch, themed things (hotels, restaurants, you name it), and hot tubs.
There is a wide selection of Fantasy Suites at the hotel such as Hollywood, Cape May, TITANIC(!!!) and so on and so forth. We wanted to stay in the Star Gazer spaceship suite, but it was booked. So we chose The Cave.
OMG The Cave! The commitment to the theme was really impressive. The room featured stalactites, stalagmites, primitive cave art, and lots and lots of leopard print.
I think that our commitment to the theme was rather impressive as well, considering that we brought costumes.
Yes. Costumes. Of course we did.
Check out the video and see for yourself…
So. Much. Fun.
Now, we didn’t know it at the time, but when we were leaving KOP, we drove through Kennett Square, which is the Mushroom Capital of the World!
They actually have an annual Mushroom Festival with its own mascot.
So what does this all have to do with each other?
In this little corner of PA, mushrooms used to be grown in caves. We stayed in a cave room. Get it?
Also, we stopped for lunch in West Chester and had a Kennett Square Cream of Mushroom Soup that was to die for. So I decided to make my own!
- 4 tablespoons olive oil
- 6 tablespoons butter
- 2 peeled garlic cloves
- 1 onion, sliced
- 2 pounds sliced white button mushrooms
- 4 ounces oyster mushrooms
- 1 pound sliced baby bella/crimini mushrooms
- 4 cups vegetable broth
- 8 teaspoons cornstarch
- 1 1/2 cups sherry, divided
- 1 1/2 teaspoons thyme
- 2 teaspoons salt
- 2 teaspoons freshly ground pepper
- 1 cup heavy cream
In large stockpot, add the butter and oil. Melt. Add the onion and 2 garlic cloves. Cook to soften. Reduce to medium and add mushrooms (I had to add the mushrooms in portions to let the ones on the bottom cook down to make room for more). Stir and cook for about 2o minutes.
Add the broth and cook for 10 minutes more. Then, using an immersion blender, get it to desired consistency (if you want some large pieces of mushrooms in there, just set some aside and then add them after blending).
In small bowl, whisk together 1 cup of the sherry into the corn starch. Slowly stir into soup and then add all of the spices and the heavy cream. Cook for about 5 minutes more.
Add the last 1/2 cup of sherry. Cook for 10 minutes more.
I sprinkled a few flakes of Cypress Onyx Black salt on top and served with crusty bread. I chose this IKEA towel because the little drawings were reminiscent of the cave art, amiright?
This was delicious!!! And will probably feed about 8 cavemen.
Adapted from the Kennett Square Cream of Mushroom Soup that appeared in the Pittsburgh Post-Gazette.