We’re definitely neck-deep in soup season around these parts. It’s too cold for warm weather food, yet nowhere near as cold as it should be for hearty stick-to-your-ribs meals. So a few days ago I found myself scanning the bookshelf for soup recipes, both old favorites, and never-tried.
Last night I whipped up my first-ever batch of homemade mushroom soup, before taking in a double feature of super-campy ’60s-era super-hero films at the local art house.
A scene from Superargo vs Diabolicus (link to YouTube Trailer)
The recipe is from Best-Ever Soups by Anne Sheasby. These recipes take a bit of getting used to because the book was published in London, so all the measurements lead with grams or litres, and end in cups and tablespoons. Some of the ingredients, particularly fresh, aren’t available in the United States. Standard kitchen equipment and techniques differ as well.
This recipe, for example, calls for using a moulilegume or food mill with a coarse blade to blend the ingredients near the end of the cooking process. I don’t own a moulilegume, and frankly I’m not even sure how to pronounce it.
Besides sauteed onions, steamed potatoes, garlic, chicken stock and white wine, the recipe called for 12 oz of mixed mushrooms. I opted for one package of sliced baby bella and a package of bunapi mushrooms.
Parsley is added after it is blended (in my case with an electric blender), and a dollop of sour cream and a bit more parsley is added to the individual bowls. I served mine with two slices of fresh baked sour dough bread from the local artisanal bakery.
The result was supremely delicious, and it was not nearly as finicky to make as it appears! I’ll definitely make this soup again, though next time I might opt for two packages of baby bella’s, and reserve the extra 4 oz to saute and add after the other ingredients have been blended together. Oh, the possibilities...
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