But all that sweetness sometimes leaves you wanting for something else. Not a full meal, not a sit-down affair, but a quick pick-me-up. A hot, savory something to gulp down, before you get back on your bike and rush out to get some more Sinterklaas gifts, ingredients to make gevulde speculaas or some of those horrible-but-can't-stop-eating-them "kikkers en muizen", sugar-filled chocolatey candy in the shape of frogs and mice, wrapped in aluminum foil overalls. (Yes, you read that right, they are wearing bright-colored overalls. Why? I have no clue, but I'll try and find out!)
How about a savoury, steaming cup of mushroom soup instead?
The fact that mushroom soup is one of Holland's traditional soups is hardly surprising. Since the start of the first mushroom production in 1825, the country has become the third largest mushroom grower in the world. The fields of northern Limburg, Noord-Brabant and Gelderland proved to contain the perfect growing conditions and these provinces produce almost 94% of its national total.
Creamy mushroom soup is therefore, next to tomato soup and split-pea soup, one of the favorite choices for a cold, wintery day!
1 lb mushrooms
1 quart of chicken or vegetable broth
½ cup onion, diced
1/3 cup celery, sliced
2 tablespoons flour
2 tablespoons butter
4 parsley sprigs, stems and leaves separated
A pinch of freshly chopped thyme
1 bay leaf
½ cup heavy cream