photo courtesy of linda bergonia

as requested, here are the recipes for the butter and oil served with our not campbell’s bread!

mushroom soup butter
yields approximately 2 cups of butter

2 cups and 2 tsp butter
2 mushrooms sliced
1/5 shallot, minced
1 clove of garlic, minced
1 sprig of thyme
1/4 cup cream
splash of ximenez vinegar
salt
pepper

1. sweat the garlic and shallot in 2 teaspoons butter
2. add mushrooms and cook on low until very soft and caramelized.
3. deglaze the pan with a splash of ximenez vinegar
4. add thyme and reduce until almost no liquid remains
5. add cream and reduce until thick
6. season with salt and pepper to taste
7. cool and puree mixture until very smooth
8. whip with the remaining butter

tomato soup oil
yields about 2 cups of oil

3 tablespoons olive oil
1/3 red onion, diced
1 clove of garlic, minced
1/2 cup white wine
2 cups whole peeled tomatoes, drained and quartered
1/3 cup parmesan cheese

1. sweat the onions in olive oil.
2. add garlic and cook over low heat until well caramelized. deglaze the pan with white wine.
3. add tomatoes and cook until liquid is reduced by half.
4. add parmesan cheese and stir until melted
5. season with salt and pepper to taste
6. puree and serve with a splash of olive oil on top.