desperance (![[info]](http://p-stat.livejournal.com/img/userinfo.gif){kind=small} desperance) wrote,@ 2008-05-03 16:42:00 |
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Mushroom soup à la Chaz
By popular demand:
First, fetch home enormous quantities of mushrooms: so many that you don't have to stint, you don't have to think of stinting, you can toss them gaily to your cat and not worry because you know you still have far too many.
Next, make a beef stock with onions and carrots and celery and, y'know, beef. Reserve the vegetables with the stock.
Fight off the cats and eat the beef yourself, in sandwiches and hash and such.
Now melt butter in olive oil in a big pan, and soften a sliced onion therein. Add chopped & crushed garlic, then turn up the heat and start breaking mushrooms into it. Don't bother to slice: this is faster and far more efficient with the fingers. Stalks and caps, we don't discriminate. The more the better; just keep going. Stir merrily while you add. They should give off a little liquor as you go. Goodie-good.
When you have a large quantity of cooked shroom, mix it into the beef stock and veggies and feed it measure by measure through your new blender until it is the smoothest of smooth soups and a sort of browny-grey colour. If there is a word for this colour, I don't know it: dark-avis'd and savoury, I say. If it looks too thick & heavy to lick off the spoon, add more liquid: but it should be thick.
Heat it to a simmer, adding salt and pepper until the taste is immaculate.
This is your basic soup, and you can stop there if you want. Everything hereafter is embellishment.
In another pan, melt more butter and add another couple of cloves of crushed & chopped garlic. Break in a few more mushrooms, because you have after all got plenty. Fry till scrummy, then stir the panload into the soup, for nuggets of fungal texture.
In that still-sizzling pan, add yet more butter and garlic, and fry mushroom-caps whole, one per serving. When they're done, decant the soup into bowls and top each with a mushroom cap, inverted. Spoon a spoonful of sour cream into each cap. A scatter of chopped chives or parsley, a drizzle of truffle-oil and you're done.
By popular demand:
First, fetch home enormous quantities of mushrooms: so many that you don't have to stint, you don't have to think of stinting, you can toss them gaily to your cat and not worry because you know you still have far too many.
Next, make a beef stock with onions and carrots and celery and, y'know, beef. Reserve the vegetables with the stock.
Fight off the cats and eat the beef yourself, in sandwiches and hash and such.
Now melt butter in olive oil in a big pan, and soften a sliced onion therein. Add chopped & crushed garlic, then turn up the heat and start breaking mushrooms into it. Don't bother to slice: this is faster and far more efficient with the fingers. Stalks and caps, we don't discriminate. The more the better; just keep going. Stir merrily while you add. They should give off a little liquor as you go. Goodie-good.
When you have a large quantity of cooked shroom, mix it into the beef stock and veggies and feed it measure by measure through your new blender until it is the smoothest of smooth soups and a sort of browny-grey colour. If there is a word for this colour, I don't know it: dark-avis'd and savoury, I say. If it looks too thick & heavy to lick off the spoon, add more liquid: but it should be thick.
Heat it to a simmer, adding salt and pepper until the taste is immaculate.
This is your basic soup, and you can stop there if you want. Everything hereafter is embellishment.
In another pan, melt more butter and add another couple of cloves of crushed & chopped garlic. Break in a few more mushrooms, because you have after all got plenty. Fry till scrummy, then stir the panload into the soup, for nuggets of fungal texture.
In that still-sizzling pan, add yet more butter and garlic, and fry mushroom-caps whole, one per serving. When they're done, decant the soup into bowls and top each with a mushroom cap, inverted. Spoon a spoonful of sour cream into each cap. A scatter of chopped chives or parsley, a drizzle of truffle-oil and you're done.
