Tuesday, June 16, 2009

Mushroom Soup

I made about 1.5 gallons of this:

Brown butter in soup pot (3TBSP), ad about 1/3 c. Olive Oil.
Sautee Onion or two + Lots of garlic + some salt
Add a pantload of cut up mushrooms. Mix and match. I used mostly Portabellos and Whites, plus oysters, shitakes, and three or four other kinds. Stir a little.

Add most of a bottle of a big, hoppy beer. An IPA or a Pale. Sierra Nevada would be great.
Drink another beer.

Sautee for 5-8 minutes over medium heat.
Add Beef stock. I used about 4 Qts. (big pot).
Throw in a good handful of chopped parsley and a small can of tomato paste.
Bring to boil, then lower heat and simmer for as long as you want, prob, 20 minutes minutes at least.

Meanwhile, drink another beer.

Finely grateout 12 oz of lovely fresh parmesan. Reggiano is of course the first choice, but I used this Argentinian number with good results.

Have a slice of cheese with a pear. Put on a new record. I was listening to the Decemebrists and Dylan. I do recommend something folky but erudite to the point of pretention for this soup. Have another beer.

Stir 6 egg yolks into the cheese. stir in pretty thoroughly, so it looks like a homogenuous mass.

With the soup NOT QUITE AT A BOIL, stir in the egg+ parmesan, stir until thoroughly mixed. Serve with nice bread. Salt and pepper. It would be cool to garnish with a freshly sauteed chantrelle when they are available.

Really came out nice.

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