Mothers Birthday dinner
Mothers Birthday: Moms generally do all the birthday party planning and implementation for everyone in the family, for Dad, for all the kids, for extended family members and sometimes even for themselves. So today I suggest that you, on your mom's birthday, treat her to a special dinner either at home cooked by you, so she'll know she's special. Make sure your mom doesn't have to do any of the work. Decorate your home to make the occasion special. Flowers are always wonderful decorations, or consider a themed celebration, perhaps based on one of your mom's favourite television shows or hobbies. Children and grandchildren can help with the decorations; making special banners to celebrate your mom. You handle the cooking assisted by your brothers and sisters. Choose your mom's favourite foods, and make sure she doesn't have to do any of the cleaning up afterward. Birthday dinner isn't complete without presents for the birthday girl, in this case, your mom. Make sure she has birthday cards signed by all the guests at the dinner. Handmade cards from her children and grandchildren are likely to be a hit. Consider asking the dinners guests to chip in to pay for a gift. Buy her special treats she probably wouldn't buy for herself, such as champagne or chocolates. If your mom has a special hobby, such as making scrapbooks, cooking or photography, buy her special gadgets or equipment that will help her enjoy her interests. Make sure she knows she is loved, and her birthday lunch will be a special celebration. The following is a simple menu that I’m sure you can handle perfectly.
Starter: Creamy Mushroom Soup. This is one of my favourite soups of all time. It is so easy. The secret to this deep, rich soup is a long slow caramelization, the key to unlocking the mushroom's magic. This is just pure essence of mushroom. Ingredients: 1/4 cup unsalted butter, 800grams sliced fresh mushrooms,1 pinch salt, 1 yellow onion, diced, 1 1/2 tablespoons all-purpose flour,6 sprigs fresh thyme, 2 cloves garlic peeled, 4 cups chicken broth, 1 cup water, 1 cup heavy whipped cream. 1 pinch salt and freshly ground black pepper to taste, 1 teaspoon fresh thyme leaves for garnish, or to taste. Preparation: Melt butter in a large soup pot over medium-high heat; cook mushrooms in butter with 1 pinch salt until the mushrooms give off their juices; reduce heat to low. Continue to cook; stirring often, until juices evaporate and the mushrooms are golden brown, about 15 minutes. Set aside a few attractive mushroom slices for garnish later, if desired. Mix onion into mushrooms and cook until onion is soft and translucent, about 5 more minutes. Stir flour into mushroom mixture and cook, stirring often, for 2 minutes to remove raw flour taste. Tie thyme sprigs into a small bundle with kitchen twine and add to mushroom mixture; add garlic cloves. Pour chicken stock and water into mushroom mixture. Bring to a simmer and cook for 1 hour. Remove thyme bundle. Purée the soup with a hand held immersion blender until smooth and creamy. Or if you wish transfer soup to a blender in small batches and puree on high speed until smooth and thick. Return soup to pot and stir in cream. Season with salt and black pepper and serve in bowls, garnished with reserved mushroom slices and a few thyme leaves.