soup sunday
Afternoon, people. This is becoming quite a pattern, but hey, cooking and eating are fun. I promised Liam ages ago that I'd write this down. He had a hand in creating the recipe the first time I made it, and this is basically the same.
Need:
Do this:
I like mine with crackers, of course, who doesn't? Also, I think a dollop of sour cream and some fresh chives cut on top would be SEX. Too bad I don't have any sour cream.
I also made leek and potato soup yesterday, but I wasn't too happy with it. OH, that reminds me. A nice addition to this soup: a handful of onions or leeks, thrown in with the garlic to soften up and just add extra yum. I had leftover leeks, so I did.
I am out of ideas for things I want to cook! I think I will have to consult a cookbook or something for ideas. I don't even know what I want, really. Maybe Mexican?
Need:
- 1.5 Pounds Mushrooms (I use three kinds: white button, crimini aka baby portobello, and shiitake)
- 4 Cups, about a litre, of broth (I used half chicken and half beef, because it's what I had)
- 1-2 Cloves of garlic
- 1-2 Pinches of thyme
- 2 Tablespoons of butter
- Salt and pepper, to taste
- A pinch of parsley
Do this:
- Make sure your shrooms are clean, but don't wash them in too much water. They soak up a lot. Chop them roughly into bite-sized piecez.
- Mince up that garlic, and throw it in a large saucepan with the butter on mediumish heat. Don't let it burn, or it'll get bitter and gross, and you'll have to chuck it.
- After the garlic is smelling nicely, add the mushrooms — as much as will fit — to the pan. If they don't all fit, just let the others cook down a little, and then add them. My experience is that the mushrooms will shrink about 50%, so don't worry. They'll fit.
- Add a wee splash of broth as this is all cooking, to keep things moist. This will also nicely meld the shroom and broth flavours, to create a SUPERMORPHORATED SHROOMBROTHY flavour.
- At this point, do your seasoning. You should be able to pick a mushroom out and have it be perfectly tasty. If it isn't, add what you think it needs. I like mine very peppery, and with a pinch of thyme. Feel free to add other savory herbs.
- Optionally, right here, you can add a wee bit of flour or corn starch to thicken things up, so you will have just a bit less of a brothyness to the final product.
- When things are sufficiently tasty, add that broth, brotha. Oh, and the parsley.
- Allow to yum for 45 minutes over low heat.
- Eat.
I like mine with crackers, of course, who doesn't? Also, I think a dollop of sour cream and some fresh chives cut on top would be SEX. Too bad I don't have any sour cream.
I also made leek and potato soup yesterday, but I wasn't too happy with it. OH, that reminds me. A nice addition to this soup: a handful of onions or leeks, thrown in with the garlic to soften up and just add extra yum. I had leftover leeks, so I did.
I am out of ideas for things I want to cook! I think I will have to consult a cookbook or something for ideas. I don't even know what I want, really. Maybe Mexican?
