Cassandra's Mushroom Soup

Cassandra has long been one of the best cooks I know, and she has an inspirational fridge and pantry, well-organized and overflowing with smoked salmon, heavy cream, every cheese your heart could desire, fritos and bean dip (for late night pangs), countless bottles of wine (my dad's to thank for that), the best chicken salad, a lifetime supply of chocolate, and a bounty of fresh veggies and fruits that sit happily on the kitchen island, ready for the taking.

But what I love about the way Cassandra cooks, and what I love about all my favorite cooks, is their ease in the kitchen. Cassandra can tell stories while she makes an impromptu nibble, listen attentively while while something sizzles. It's this talent that makes her also one of the most gifted hostesses I know; nothing rattles her. And to host with aplomb, you really have to have the capacity to watch as a guest hangs from the chandelier while a dog nips at their pant leg with a smile and a devil-may-care shrug.

Of course, it's not just the way Cassandra cooks and entertains that I love, it's the way she lives, and I see my own values mirrored in hers. She laughs a lot, and seeks out fun and pleasure, and reads herself to sleep at night. She understands the beauty of doing nothing. She cares about love and does something everyday to foster it. She cherishes friendship and manages to talk on the phone while feeding the dogs. She creates a sense of community among her neighbors, inviting them over to sit in the yard by candlelight and swat at mosquitoes. She makes a point to share her time, food, company, and creativity with the people around her. In short, she lives well, and her spirit seems sort of unflappable; I envy her sunny disposition. Maybe this soup is the secret. Then again, maybe it's the wine.

Cassandra's Mushroom Soup
Serves 8-12

12 tablespoons butter
2 medium onions, finely chopped
2 pounds mushrooms, roughly chopped
6 tablespoons flour
8 cups beef bouillon or stock
3 cups heavy cream
fat pinch of white pepper
fat pinch of nutmeg

Melt butter in a large saucepan. Add onion and stir over moderate heat until onion is translucent. Add mushrooms and cook another five minutes, stirring occasionally. Stir in the flour until mixture is well coated. Add the stock slowly, stirring constantly. Bring mixture to a boil. Reduce heat, and simmer 5 minutes. Add white pepper and nutmeg. Remove from heat and stir in cream. Serve, and watch mouths drop.