French Onion Soup w Mushrooms

Sent some to my neighbors and they texted this pic....yum

let simmer.....

4 Tb butter
4 C sliced onion
16 oz. mushrooms sliced
1 1/2 Tb flour
6 C beef broth
1 teas black pepper
1/2 C brandy
1 teas Kitchen Bouquet browning sauce

Saute onion in butter for about 15 minutes until soft.  Then add mushrooms, flour and a small amount of broth to prevent scorching.  Stir until well mixed, then add remainder of ingredients.  Simmer for about 45 minutes.

You can add the dried bread and cheese if you wish, we never get that far....it also takes away the healthy quality of the soup when you add bread and cheese...

Based on a recipe from a "Curves" book

Broiled Salmon with Spinach, Roasted Cauliflower and Red Peppers

A little bit of summer in the middle of gloomy December

• 1/2 large head cauliflower cut into 1 1/2-inch-wide florets (4 cups)
• 2 red bell peppers cut into 1-inch squares
• 2  large garlic cloves, peeled and sliced
• 1 1/2 tablespoons extra-virgin olive oil
• 2 teaspoons chopped fresh thyme
• 1/2 teaspoons salt
• 1 teaspoons coarsely ground black pepper
• 1 pound Salmon
• 3 oz baby spinach
• 2 teaspoon Emeril’s Original Essence Seasoning

Put oven rack in upper third of oven and preheat oven to 500°F.

Toss in large zip lock bag the following:  cauliflower, bell peppers, garlic olive oil, thyme, salt, and pepper. Spread in a large shallow baking pan (at least 15 by 10 inches) and roast, turning over once or twice, until vegetables are tender and slightly charred, 25 to 30 minutes.

While vegetables roast, rub salmon with favorite seasoning…I used Emeril’s Original Essence Seasoning.

Remove veggies, toss in the spinach to wilt, set oven to broil and broil salmon or grill outside. Served with baked beans.