Fried Chicken and Cheesesteaks

 A lovely mushroom soup worthy of Pennsylvania winters - you could even savor a bowl near a crackling fire while gazing out on a silvery gray landscape worthy of a Wyeth painting ... perhaps one of the gorgeous sycamore that overlooked the Gilpin house at Brandywine Battlefield when it was visited by General Lafayette and was still there in my teen years when I gave tourists tours of the house.  RIP majestic tree.   

(at the moment this is just notes for me ... I'll try to expand soon) Per 1 lb box of risotto: olive oil & butter, add risotto 3/4 cup white wine dash of Worcestershire sauce bit of saffron 1 small or 1/2 large onion, sauteed 4 portabello mushrooms, chopped and sauteed 4 cups broth (chicken and mushroom if possible) 7 min manual, wait 5+ min before you release 1.5 cups/Parmesan

My husband asked recently about a mushroom soup, so when I was at the grocery store recently I picked up a big package each of sliced baby portabellas and sliced white button mushrooms.    This their story.   1st, starting yesterday, roast a chicken and make stock overnight from the bones.     WHAT?   You didn't want to roast a chicken just to make mushroom soup?   Ok.  In that case you'll need about 1.5 quarts of chicken or veggie broth.    Rinse the mushrooms well, while your soup pot or dutch oven heats with a turn of olive oil.     Add the mushrooms, cover and let them cook down.    Stir once in a while.      Meanwhile crush up a good handful of a more flavorful dried mushroom into some hot stock.   I had dried porcinis on hand, but there are lots of different ones available.    Once the mushrooms are...