“If you do follow your bliss you put yourself on a kind of track that has been there all the while, waiting for you, and the life that you ought to be living is the one you are living. Follow your bliss and don’t be afraid, and doors will open where you didn’t know they were going to be.”
~~Joseph Campbell, American Mythologist, Author & Lecturer
Deciding what to do in you life isn't easy.
When I became an adult, I knew there was one thing I was passionate about, and it was music. Unfortunately, I couldn't sing or play an instrument, but I knew I wanted to spend my life as close to music as I could.
So I started working in a record store. I worked long hours for minimum wage, but it didn't matter because I got free records and I got to share my passion with all of my customers.
Eventually, a major music company heard how I was badgering local radio stations to play unknown artists, and they hired me. Over the years, I became an executive with the company which blessed me with the opportunity to work with some of the greatest artists and musicians of all time. I didn't know any of this would happen, but I choose to stay close to my passion and somehow it worked.
I wanted to share this story because I believe what you focus on expands. When you do what you love, abundance comes.
It is that simple, yet as we grow up some of us receive messages that we shouldn't follow our dreams. We may have been taught that what we wanted to do was impractical or selfish, and those messages encouraged us to bury our desires. Well, those days need to be behind you.
You deserve to wake up every morning and be excited about your plans and passions for the day. You do not deserve to feel lost, tired or bored. Feeling connected to your passion will make you feel energized and excited about life. So, if you are not doing what you love, what is holding you back in 2014? You are here to complete your destiny. There are no limits to what you can give and receive when you follow your bliss. Wishing you an abundant 2014.
Now on to food. I love Sunday soup and this Sunday's soup was very elegant, and also very easy. You can make the broth ahead of time, and roast the mushrooms 20 minutes before serving.
Mushrooms are on the “clean 15” list meaning they have the lowest pesticide load, so you don't have to buy strictly organic. Although always recommended if your budget allows. On the other hand, spinach is not on the “clean 15” so try to buy organic.
This recipe definitely goes on our super soup list since the mushrooms and spinach are high in vitamin C, A, E, K, iron, calcium, antioxidants and protein. Wow. So much better than a multi-vitamin.
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Thanks for stopping by and hope you have a peaceful and compassionate day.
- 1 onion, chopped into one-half-inch pieces
- 1 large celery stalk, chopped into one-half-inch pieces
- 1 large carrot, chopped into one-half-inch pieces
- 1 large parsnip, chopped into one-half-inch pieces
- 1 tablespoon olive oil
- 5 garlic cloves, minced
- 1 shallot, minced
- 5 sprigs parsley
- 4 sprigs thyme
- 1 bay leaf
- 1½ teaspoons kosher salt
- 1 quart of vegetable broth (or water)
- ½ pound assorted fresh mushrooms, sliced
- 3 tablespoons olive oil
- salt and pepper
- ½ cup Cabernet Sauvignon
- 2 cups fresh spinach (or more)
- 2 tablespoons minced fresh ginger, or to taste
- Heat the oil in a medium stock pot over medium heat and cook the vegetables, garlic and shallot until softened and aromatic, 8 to 10 minutes. Add the parsley, thyme and bay leaf, along with the salt and veggie broth, and increase heat to high. When the stock comes to a boil, reduce the heat and simmer for 30 minutes.
- Strain the stock into another pot, discarding the vegetables and herbs.
- While the stock is simmering, prepare the mushrooms:
- Heat the oven to 450 degrees. On a rimmed baking sheet, toss the mushrooms with the olive oil and one-half teaspoon of salt and several grinds of pepper, or to taste. Roast the mushrooms until they darken, are aromatic and begin to release their juices, 15 to 20 minutes. Stir the mushrooms about every 5 minutes so they roast evenly.
- Remove the musrooms and save any juices that collected in the pan. When the stock is ready, add the juices from the mushrooms along with wine and gently simmer for another 20 minutes. Taste the broth and adjust the seasoning with additional salt and pepper if desired.
- To plate the soup, in each of 4 bowls, divide the mushrooms, spinach and fresh ginger. Pour the hot broth over and serve immediately. Sprinkle with some fresh, chopped thyme if desired.
Sound good I have not tried yet
Hope you enjoy it Pam and thanks for stopping by!