No, I had a long joyous run which went bad and decided an earthier fare would sooth my injured ego. Two birds with one stone, as it were, a Mushroom soup I had hoped to make - more than food but an outlet.
Oh, get to the point already!
Right, right; apologies. The show I watch as I write on Amazon Prime, "The Trip" is a rambling, comedic, attention-demanding romp through some of my favorite things: fine food and British comedy. Ironically, the food they eat bears no resemblance to the stereotypical bad-british-food-phenomenon.
But to each their own I suppose... Again, I digress.
|Cookies, Books, and tea... they do these things to me...|
It was a marvelous thing, served beside a sweetly chewy, apple-studded muffin; pure umami with a drizzle of rich and smooth olive oil juxtaposed with sweet spicy bread.
These are a few of my favorite things...
But here is my adaptation: The elixer of the gods.
Simple Portabella Soup
- 2 pints Baby-Bella caps, washed gingerly
- 3 sprigs of Thyme, leaves removed and stems discarded
Simply chop the mushrooms roughly and combine with Thyme leaves. Sprinkle with Cracked pepper as you like.
- 2 stalks Celery, diced
- 1/2 onion - Vidalia or Red but never white, you know... diced
- 1 tbsp good EVOO and 1 tbsp unsalted butter or so
- several sage leaves, torn small or diced up
|Fun with Photoshop...|
Sautee the celery, onion, sage, and oils until onions are translucent but not quite carmelized. Set aside
Begin to sautee the mushrooms in the now-empty pot you are left with and add...
- a splash or about 2 tbsp of Red wine and a drizzle of honey.
Simmer the concoction stirring periodically. As the mushrooms cook down, reaching about a half of their original volume, add in the reserved onions and celery from before. Simmer again for a few moments, stirring as you so like.
- a stifled teaspoon of vegetable bouillon (I like the jarred variety) and about a cup of water - warm or hot if you would.
incorporating these final ingredients, simmer for ten or so minutes, stirring again as you so wish. (Enjoy the aroma - it's key - and in respect for the Mushroom soup harbinger Chaiwalla, brew a cup o' tea, perhaps.)
Reduce heat and apply your preferred blending machinery: I very much like my Immersion Blender but a good stand blender or food mill will do wonders. Be careful to however not puree the soup into a paste: it should retain a thick porridge-like roughness but not full pieces of vegetable.
|I Swear, plated it looks better and tastes still greater...|
|Perhaps Honey-Buttermilk beauties...|
Serve with a crusty bread, sweet baked good like scones or muffins, and that cup of tea.
You might add a few slices of avocado or perhaps a nice tart apple. I do love that salty-savory-sweet triumvirate.