Angela's Blog
A Bit About me

Welcome to my personal weblog! I have many areas of interest as a Christian wife and home schooling mother of 6 girls: writing, poetry, website design, digital photography, a home business (sewing); however, this blog will focus more on the wonderful journey the Lord has brought our family through and what the Lord has shown me in His Holy Word.


I know that my devotionals don't often speak of specifics in our lives, but I want my readers to know that what I write comes most often from what the Lord is doing in our lives, or has done. I don't just repeat words by this preacher or that one. My devotionals are often written through a haze of tears, sometimes in grief, sometimes in peace at God's goodness for what He is doing for our good. At other times, after a flood of tears over my lack of faith in His great plan for us, especially after I've seen Heaven's gates open in another miraculous answer to prayer. What I write is what God shows me through those trials which He brings because of His great goodness as He works out His perfect plan. - Angela.


Church Membership:
People's Baptist Church
Independent,
Old Fashioned, KJB

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    The link to the Daily Blessing provider is given for credit purposes only. I cannot endorse all content on their website. - Angela

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Cream of Mushroom Soup

Cream of Mushroom Soup

1 pound mushrooms                            3 1/2 cups water
1/2 cup butter or margarine            3 chicken-flavour bouillon cubes or envelopes
1 tsp. Lemon juice                                 1 tsp. salt
1 small onion, sliced                             1/4 tsp. pepper
1/3 cup all purpose flour                   1 cup heavy or whipping cream

1. Trim tough stem ends of mushrooms; remove stems; set aside. With knife, slice mushroom caps thinly.

2. In 4-quart saucepan over medium-high heat, in hot butter or margarine, cook sliced mushrooms and lemon juice until mushrooms are just tender, stirring.

3. Reduce heat to medium-low; with slotted spoon, remove mushrooms to bowl. In saucepan in remaining butter, cook onion and stems; cook until onion is tender.

4. Stir in flour until blended; cook 1 minute, stirring the mixture constantly.

5. Gradually stir in water and bouillon; cook, stirring constantly, until mixture is thickened.

6. Into blender container, ladle half of mixture; cover and at high speed, blend until smooth.

7. Repeat with other half.

8. Return mixture to saucepan; stir in salt, pepper, cream and mushroom slices; reheat just until soup is boiling.

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