Home
Village Health Services: providing holistic health care, realistically.
Around the Fountain
Based on the Book “How to Die with a smile on your face”
Volume 1 ~ Number 9
”Nothing Dies Forever”
Our primary goal is designed to inform you about the changing times we find ourselves in with
important facts for those of us over 55 years of age.
We are a “One Stop Shopping” newsletter that will give you the latest, up-to-date practical &
metaphysical information regarding the current as well as upcoming trends that may affect you and
your family’s future.
We address the “How To” for people who want to learn about living with a smile so they may
eventually die with a smile. And of course we will add humor… lots of humor for as the late
Steve Allan said, “Humor is the intellects way of having fun.”
Make sure you read this to the end; you will understand why I sent this to you.
Steve Michaels of Whitepine Publishing is available for book signings and speaking engagements. Whitepine Publishing LLP, 233 Whitepine Creek Road, Trout Creek, Montana 59874.
You may contact him at Steve@WhitepinePublishing.com
We may also be located at…
HowtoDiewithaSmileonYourFace.com
Winter Root Vegetable Soup with Dried Mushrooms
1 ½ ounces dried porcini, or chanterelle mushrooms
2 tablespoons unsalted butter
¼ cup washed and sliced leek, white part only
1 parsnip, peeled, cored and chopped
¾ cup peeled and chopped celery root
1 sprig of fresh thyme
¼ cup red skin potato, peeled and diced
¼ teaspoon sea salt, plus more for seasoning
1 cup water
¾ cup vegetable broth
½ cup heavy cream
Dash white pepper
Cover the mushrooms with warm water and let soak until re-hydrated. Drain well and set aside.
In a large saucepan over medium heat, warm the butter. Stir in the leek, parsnip, potato, celery root, thyme and the ¼ teaspoon salt; cook until the leak is translucent. Add the cup of water and simmer, covered, until almost all the water has evaporated (about 10 minutes). Stir in the broth and simmer, uncovered, for another 15 minutes.
Transfer the mixture to a blender or use a handheld blending tool and whirl until it is very smooth, and transfer back to the saucepan. Whirl the re-hydrated mushrooms into a paste. Add the mushroom paste and the heavy cream to the soup, season with sea salt.


2868 Willamette St. #100 Eugene, Ore. 97405