shroom soup....a recipe for inclement weather.
by clif high, Tues, November 12, 2013 07:57am
Mushroom soup...a favorite for inclement Fall (or anytime) weather. This soup is a Russian tradition, but these days (up here in PNW of North America) we do not use wild harvested mushrooms unless i first run the rad meter over them. A sad comentary on the times, but just the way it is....
and note that mushrooms are great for ridding the body of radionuclear damage (and particles). Which is one of the reasons that i am redoubling efforts at growing mushrooms here in my 'work shop' (using my 'trash can' method). One of my first employers (have had many as i am a bad employee and don't last long with corp BS) was local mushroom farm here in Lacey, WA where i was a mychological research assistant. Then i got into wild harvest of local mushrooms in a serious way as a method of making FRNS $ as a newly wed since there were no jobs in the area. Anyway, looong association with shrooms at all levels, and now that the Fuk'ushima is 'amongst us' to stay, and the [unknown (*radio-ionizing) energies from space] are kicking up the expando planet under our feet, time to get serious about including mushrooms in the diet, especially the more serious 'tonic' shrooms of the Reishi, and Turkey Tail, and Lions Mane varieties. i am buying kits from Fungi Perfecti and growing in plastic trash cans with glass sheets for 'lids'. i use soil heating cables to get to appropriate temps, and line the cans with reflective foil insulation, bottom, and sides. Makes for a very effective shroom house. Plus reasonably cheap to produce (old cast off window panes to allow indirect light to the mushrooms as that is key element in fruiting body formation) using kitchen sized trashcans.
However, today's recipe is using regular old edible shrooms, though i am using agaricus b., and a type of Oyster in todays soup here.
i make the stuff as i exercise in the morning, then let it 'steep' all day. The soup is actually better the second day if you can ever let it get that far. i serve with local seed crusted bread and that is all that is necessary.
Recipe: serves 2:
2 big shallots
2 small leeks or one large leek
about 2 to 3 tablespoons of olive oil
big pile of mushrooms of whatever type you wish....more or less....see below.
3 cups mushroom broth (learn to make your own, but commerical is ok, though watch out for the salt)
Chop all the shallots and leaks into about 1 inch chunks, start to separate the sections and throw into pan with olive oil. Heat to medium level and 'reduce' the shallots/leaks until the shallots start to turn pale. Stir a bit.
In meantime, chop up mushrooms crudely.
When shallots are starting to reduce, bung in the mushrooms. Continue to cook until mushrooms begin to turn color (means the 'skin' is sealing up).
Pour in broth and reduce heat to simmer. Let cook for about 40 minutes or so covered. Then turn off heat and let sit until cool. (or eat if it is tummy time).
i like to have it cool, then reheat it later for my late lunch after days work. It mellows as it heats and cools, melding the flavors.
Note the mushrooms are not over-cooked before putting in broth so will still be very sizeable when eaten later, with a good mouth feel.
i personally don't favor the potobello kinds and would not use them in soups as the skin 'slimes' in broth.
Mushrooms provide huge benefits to the diet as long as you are using fresh, not canned mushrooms. And note, that as an agricultural crop, they are easy to grow even in mid winter inside in even your Arctic circle base Fortress of Solitude. No excuses now. And they (medicinals) may well offer protections/remediations from our current radiation issues.
Plus, damn fine eating....Get good bread to go with it (and dark ales are best if you also imbibe).