(Photo LOF - To make mushroom soup you need three)
Mushroom soup is best with three different types of mushrooms.
White mushrooms (agaricus) are always easy to find. Add an equal part of your favourite mushroom, almost any are fine except chanterelles, which need to be handled differently.
Wash, and cut into pieces, gently heat ina skillet with nothing else so that they can sweat and lose their excess water, then add 1 liter of chicken stock. Cook for 6 minutes then blend.
The secret for mushroom soup is to bind it with truffle, our third mushroom member. Wisk a ladle full of cold broth, add 10 drops of truffle oil and an egg yolk. Mix this into the soup off the stove (otherwise you get cooked egg yolk, which you don't want).
Serve.
Listen for spoons clicking and loud slurps. "Its good". umm very good soup".(Photo LOF - A handmade Portuguese pewter soup terrine by José Ricardo Rosado Marçao from Vila Viçosa)
While I am talking about soups, here is a quick, orignal and inexpensive soup : Cream of cauliflower with a touch of nutmeg.(Photo LOF - Young cauliflower dreaming of nutmeg)
Blanche the cauliflower (1/4 of a store bought cauliflower 6 minutes in boiling water with no salt or 4 minutes in a pressure cooker) Don't be afraid to over do it. Drain.
Now cook in a liter of chicken stock your cauliflower with 2 zucchini (peeled and cut into pieces) 4 minutes in a pressure cooker. Blend. Just before serving, bind with some light cream and a generous amount of nutmeg. (so it looks like freckles on my sisters nose in the summer).
Its even better with some small shrimp. Zuchinni are much better than using potatoes. There are meetings like that ! Nutmeg and cauliflower - one is nothing without the other.
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