Mushroom soup and a movie

November 25, 2012 at 1:11 pm 3 comments

Every once in a while I make something to eat at home that receives glowing reviews from my dear dining mate. This is no easy feat and like all hard-to-achieve praise, it is sometimes hard to understand. This is just mushroom soup – there are some fancy things to add at the end if you wish – cream, a bit of chopped spinach (my favourite), a few drops of truffle oil, a sprinkle of chives – but it is just mushroom soup, and it is easy to make.

The hardest part is the patience needed to cook the onions and mushrooms slowly so the flavours have lots of time to develop and mingle – make sure you do that.

I made this soup for a quick Friday dinner before we went to see Life of Pi, which was very well done – a great movie adaptation of a great book. Like many people, I’m a Yann Martel fan (especially his ‘What is Stephen Harper Reading’ project, which I enjoyed even more than Life of Pi), and it makes me very happy to see Canadian literature turning into Hollywood films. I remember seeing Yann Martel’s books at the Livraria Lello in Porto a few years ago and wondering if he was as pleased as I was to see his books translated into Portuguese. I think his star just took another giant leap.

Mushroom soup
Serves 4

1 large onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon herbes de Provence (or dried thyme)
Lots of fresh ground pepper
1/2 cup red wine
3 cups sliced button mushrooms
3 cups sliced portobello mushrooms
4 cups vegetable stock
3 tablespoons fresh herbs, chopped (I used oregano and basil)

Optional add ins (for four servings):
1 cup chopped spinach (frozen is ok, but thaw it first)
4 tablespoons whipping cream
truffle oil
minced chives

Slowly cook onion in oil over low-medium heat until it begins to carmelize. This will take a while, maybe 15 minutes. Add in the dried herbs, pepper and red wine; stir for a few minutes until the wine starts to reduce. Add in the mushrooms and cook slowly until they begin to cook down, about 10 minutes. Add in the vegetable stock and fresh herbs and remove from the heat. Let the mixture cool down to lukewarm and then puree in the blender (do not blend hot liquid, not ever!). Return to the pot and heat through. Stir in any of the optional add-ins above. Or, if taste differences prevail in your house as they do in mine, add what you will to the bottom of individual bowls, ladle in the soup, stir and serve.

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Entry filed under: Cooking, Gluten Free, Home, Life, Reading, Recipes, Travel, Writing. Tags: , , , , , , , .

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