So like a good novel, we begin in the middle. I started the soup challenge a few weeks ago, but have been too busy with my wifely duties to myself that I haven’t had the patience to sit at a computer. But oh the soup. The soup has been so good that I have to share it with you. And today’s soup took it so far over the edge it actually drove me to a computer. So take that as you will.
I’m taking a huge risk here. I know I may be putting people off. I’m starting with mushrooms. But wait, don’t leave yet! It has booze. It tastes boozy and creamy and rich and is still low calorie and decadent. This will work well into stupid February.
Now even I think “ick” when I hear of mushroom soup. I like the flavor in stuff, but I don’t want to come face to face with the fungus. I don’t want to bite into that scary fungusy head. So I did what I do with any soup that has more vegetables than I want to deal with – I used an immersion blender. This is a tool that is about $15 and makes you think every soup is made mainly of potato, even if it’s just lame things like celery and onion. I can get behind that.
So please note that this soup is a bit higher in calories and fat than most of my soups. But you’re still clocking in at under 200 for a serving so I don’t want to hear it.
Anyhow I first got the idea from Anthony Bordoin’s recipe. His idea is to take an onion, a package of button mushrooms and a shitload of butter and cook it, then add some chicken broth and sherry.
Okay, fair enough, but we can do better. Never use an onion when you can use a shallot. Never use a button mushroom when… well scrap that. Never use a button mushroom. It’s a fucking imposter. Use whatever the hell else you want that doesn’t come from a can, but button mushrooms are evil and everything that is wrong with the world. They are a fungi but don’t have the rich earthy taste of real mushrooms. When I see them in the supermarket I glare at them. They know I’m onto them!
Then there is the butter. Oh the butter. My dear barefoot Contessa is guilty of this as well. Of COURSE it’s going to taste good if you drown it in butter and oil, or cheese, or deep fry it. Duh. But you SHOULDN’T HAVE TO. That’s what you do when you are starting with shitty ingredients and you want to mask the taste. It’s the culinary version of the spicy crunchy tuna roll.
And blasphemy above all blasphemy, there was no garlic anywhere. It’s not a dessert, so that makes no sense.
So next time I shall do something a tad more popular like my old fashioned chicken soup or peppery broccoli potato, but today you get what you get and you don’t get upset.
1 tsp olive oil
1 clove minced garlic
3-4 shallots (enough to equal a medium yellow onion) peeled and chopped
2 tbs unsalted butter
12 oz crimini (baby bella) mushroom, sliced (not too thin)
4 cups chicken stock
2 sprigs fresh parsley
1-2 oz sherry (seriously a little goes a long way, try 1 first)
salt and fresh ground pepper to taste
Heat 1 tsp olive oil in saucepan over medium high heat. Add minced garlic stirring constantly for 30 second. Turn off burner. Add shallots. Stir until oil and garlic is evenly distributed. Raise heat to medium. Saute until soft, stirring often. About five mins. Add 2 tbs butter. Wait for it to melt. Add crimini mushrooms and stir. Reduce heat to low. Cook ten mins stirring occasionally. Add chicken stock and parsley. Bring to a boil. Once boiling reduce heat to medium low and simmer one hour, stirring occasionally.
Turn off burner and allow to cool for 30 mins (0ptional). Puree with a hand blender (recommended) or in small batches in food processor or blender. Return to saucepan and add sherry and black pepper. Simmer two minutes and serve. Serves 5. See nutritional info below. I know you need to know how much Pantothenic Acid you’re getting…
Amount Per Serving, 1 cup , Calories 190, Total Fat 10 g, Saturated Fat 4 g, Polyunsaturated Fat 1 g, Monounsaturated Fat 4.4 g, Cholesterol 18.2 mg, Sodium 283.9 mg, Potassium 575.2 mg, Total Carbohydrate 17.1 g, Dietary Fiber 0.8 g, Sugars 4.4 g, Protein 8.2 g, Vitamin A 14.1 %, Vitamin B-12 0.6 %, Vitamin B-6 17.5 %, Vitamin C 9.3 %, Vitamin D 13.3 %, Vitamin E 2.5 %, Calcium 2.6 %, Copper 18.3 %, Folate 9.0 %, , Iron 7.3 %, , Magnesium 5.8 %, Manganese 8.0 %, Niacin 29.1 %, Pantothenic Acid 11.9 %, Phosphorus 13.9 %, Riboflavin 27.4 %, Selenium 15.8 %, Thiamin 10.5 %, Zinc 5.4 %,