Cream of mushoroom soup – 16 February 2011

I had planned to make a pizza using the mushrooms D was concerned about (the pizza with sundried tomatoes and red pepper flakes and goat cheese…) but tonight was not the night.

The mushrooms were fine, after a good washing, and exactly enough for 1/3 of the New Joy of Cooking recipe (1/2 lb). They are sliced, then cooked with chopped shallots for about 5 minutes. Sherry is added (madeira is also suggested) and a small bit of flour and fresh thyme, and the mix is cooked over low heat for another 5 minutes, all the time scraping up anything that sticks. Then stock is added, and salt if wanted, and the lot simmers 20 minutes, thickening as it cooks. (I added 1/4 tsp salt at this point, but that is not a transferrable quantity since it will depend on the stock used.) At the last, if a cream soup is wanted, heavy cream is added. Here I diverged from the recipe as I had no heavy cream. I did have some leftover whole milk, however, and added that plus a little extra butter. Parsley is sprinkled over the top as a garnish. GREAT soup!

I had a slice of Acme Pain au Levain at work that I had not eaten (it survived reasonably well in a baggie) and brought home, not knowing what dinner was to be at the time. It was good to have it to mop up the last of the soup. I chose to drink the leftover Morellino di Scansano, which had survived well and was fine for the soup. A white would also have worked, I think.

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