キノコのポタージュスープとパンの朝食。コーヒーと優しい時間がある暮らし。Breakfast of mushroom potage and bread.

キノコのポタージュスープとパンの朝食。コーヒーと優しい時間がある暮らし。Breakfast of mushroom potage and bread.

Cloudy then sunny? The sky looks kinda dull today. Mid-November already—autumn’s turning into winter. Cold days mean soup season. Let’s enjoy soup for breakfast. Mushrooms are in season—today’s mushroom potage. Shimeji, king oyster… I see them year-round, but “donko” shiitake shows up in fall and winter. Using a recipe from Pasta Mori on Instagram. Slice 250g of onions thinly. Might sauté some garlic too. Sauté with 15g butter and olive oil. About 250g of mushrooms in total. That’s gonna release some amazing flavor. Wow, that’s a lot! Add a pinch of salt and cook slowly. Once softened, add 600ml water. And 2 teaspoons of consomme. Simmer on low for 15 minutes. Now it’s blender time! Blend it nice and smooth. Super rich and creamy now. Add 200ml of cream, and it’s done. Looks amazing—pure mushroom essence. Top it with Italian parsley. Got some rice flour bread from a local bakery. So chewy and good. Huh? Someone ate some? Oh, that was me. lol Top with parsley, drizzle extra virgin olive oil autumn potage is ready! Whoa… so good! Incredibly rich full of mushroom flavor. And then… like this. Absolutely delicious. I swear, bread was made just for this. Thanks for the autumn potage! The colder it gets, the warmer these moments feel. Finding happiness in a simple coffee break. Afternoon off let’s make an easy sweet potato treat. Start by microwaving key step for any easy recipe. Making sweet potato brûlée. Scoop it out, leaving the skin. Someday I wanna make yaki-imo over a campfire with fallen leaves. That classic autumn scene, right? Mash it up with butter! Add milk and sugar, mix well. Before putting it back, add mascarpone cheese. No way this isn’t good. Top with more sweet potato paste. Should’ve mashed it smoother… oh well. It’s brûlée time. Sugar (2 tbsp) + water (1 tsp). Nice, looks good! Now spread it on top. Hmm… feels a bit off. Will it get crispy though? Let’s hope it works time to make jam while it cools. Today’s jam: persimmon. Persimmon jam I imagine it’s got a gentle, cozy taste. Whatever that means. Grate half of them. Finely chop the leftover peels too. Lemon juice is a must. Such a bright color—beyond orange, pure persimmon. Done! Now just let it cool. Hmm… something’s off. Alright, time to reset with some coffee. The sound of grinding beans is oddly calming. Okay, let’s give it a try. It’s supposed to be crispy… Wow, seriously good. Yup, mascarpone was the right call. It makes it even richer and sweeter. A mix of success and failure—perfect lazy afternoon. The persimmon jam’s nice and gooey now. Fell asleep here… woke up cold in the middle of the night. Always end up napping on the sofa—everyone’s got their spot. For breakfast, let’s add some toppings to yesterday’s soup. Chicken goes in. Got some cabbage too—let’s toss it in. Time for bay leaf to shine. Haven’t used it in a while. Banana topped with honey. And cinnamon—so good. Rich mushroom potage, now with toppings—done! Delicious! The persimmon jam’s so good… gentle and sweet. With all the toppings, this soup’s perfect for a foodie like me. The chicken pairs perfectly with the creamy soup. A weekend full of warm soup bliss. The persimmon jam turned out great too. It’s that season when even the steam feels delicious.

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