I like Survival Lily on Youtube and a few weeks ago she showed how to make a soup from things that can either be found in the woods or can be stored easily for a long time. Melanie and I look for ways to incorporate mushrooms into our diet since they are so healthy and we don’t eat them that often and this soup seemed like an easy way to do just that.
If you are curious about butterbeer here is a recipe so you don’t have to go all the way to Hogsmeade to pick one up. It isn’t officially sanctioned and I haven’t tried it yet but others who have say it is pretty close to the real thing.
1 cup light or dark brown sugar
2 tablespoons water
6 tablespoons butter
½ teaspoon salt
½ teaspoon cider vinegar
¾ cup heavy cream
½ teaspoon rum extract
(4) 12-oz bottles cream soda
Combine brown sugar and water in saucepan over medium heat.
Bring to gentle boil, stir often, cook until mixture reaches 240 F.
Stir in butter, salt, vinegar and ¼ cup heavy cream.
Allow mixture to cool to room temp.
Stir in rum extract.
In a medium bowl, combine 2 tablespoons of mixture with remaining ½ cup heavy cream.
Use electric mixer to beat until just thickened (not completely whipped). About 2-3 min.
Divide mixture between 4 large glasses (~ ¼ cup in each).
Add ¼ cup cream soda and stir to combine.
Fill each glass nearly to the top with cream soda.
Spoon topping over each.