I do love to improvise with leftovers. Oktoberfest didn't provide the same variety of materials as Thanksgiving does, but the odds and ends made for a therapeutic evening of cooking and a very nice dinner.
Edibles: cream of mushroom soup (with leftover portobello mushrooms and extra cream from the lobster bisque incident); sautéed zucchini (the heels left from the big diagonal slices for the grill) "bruschetta" on toasted leftover hotdog buns
Cream of Mushroom Soup
Sauté chopped onions and mushrooms in butter and olive oil. (If using portobellos, use a small spoon to scrape out the black gills from the underside or they will make your soup very murky.) Add flour to make a roux. Add chicken stock and bring to a simmer. Add cream (or milk), as much or as little as you like. I usually do about a third of the existing volume. Grate in a little nutmeg and season with salt and pepper. Garnish with fresh parsley.
To make this soup completely vegetarian, you can make mushroom stock with the discarded stems (+ mirepoix and herbs) and use that instead of the chicken stock. Or buy vegetable stock. You do need something with more flavor than water.
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