Location:
Taylor's house, Covington, Kentucky
Attendees:
Adam, Jacob, Josh, Kat, Kris, Taylor, Me
Menu:
No menu, just soup.
Entertainment:
Impromptu dance party
A few hours of CatchPhrase
The Soup:
I cannot tell a lie: This soup was serious business. This soup does not mess around. There are two things this soup is about: 1) Mushrooms, and 2) Being awesome. If you asked this soup how much it could benchpress, it would say "I don't know; how much does the roof weigh?" (© D. Rex).
Once again, Jamie Oliver comes through with a delicious and straight-forward recipe that just makes sense. Man, it's a good thing he's married, because otherwise I might have to move to England and stalk him. He's never failed me.
That photo looks disgusting, right? But my memories of this soup make it look downright appetizing. A face only a (soup)mother could love.
This soup: Make it.
Adapted from Jamie Oliver's Jamie's Dinners
small handful of dried porcini
olive oil
1 1/3 lb mixed fresh mushrooms (I used crimini, shiitake and oyster), cleaned and sliced
2 cloves of garlic, peeled and finely sliced
1 red onion, peeled and finely chopped
knob of butter
a handful of fresh thyme, leaves picked
sea salt and freshly ground black pepper
4 c vegetable stock
a handful of fresh flat-leaf parsley, leaves picked and roughly chopped
2 tablespoons mascarpone cheese
for topping:
1 T butter
1 package of enoki mushrooms, bottom trimmed and stalks pulled apart
2 cloves of garlic, peeled and finely sliced
1 T flat-leaf parsley, finely chopped
Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Place your soup pot on medium high heat, then add about 3 T olive oil and the fresh mushrooms. Stir very quickly for a minute, then add garlic, onion, butter and thyme and some salt and pepper. Strain the soaking liquid from the porcini and add it to the pot. Chop half the porcini and leave the rest whole, then add to the pot. Cook the mushrooms for about 20 minutes or until most of the moisture disappears.
for topping:
1 T butter
1 package of enoki mushrooms, bottom trimmed and stalks pulled apart
2 cloves of garlic, peeled and finely sliced
1 T flat-leaf parsley, finely chopped
Place the porcini in a small dish, add boiling water just to cover, and leave to soak. Place your soup pot on medium high heat, then add about 3 T olive oil and the fresh mushrooms. Stir very quickly for a minute, then add garlic, onion, butter and thyme and some salt and pepper. Strain the soaking liquid from the porcini and add it to the pot. Chop half the porcini and leave the rest whole, then add to the pot. Cook the mushrooms for about 20 minutes or until most of the moisture disappears.
Season to taste, and add the vegetable stock. Bring to the boil and simmer for about 20 minutes. Remove half the soup, puree it, and add it back to the pot. Add the parsley and mascarpone, and season to taste.
Fry the enoki mustrooms in the butter with the garlic and parsley until they turn a bit golden. Top each bowl of soup with a small pile of fried enoki.
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