Kimberly said:Quoted message said:you might like Tony Bourdain's recipe for mushroom soup, where the soup
is puréed both to extract the maximum flavor and to get rid of the
rubbery texture. I can type up the recipe if you'd like it.
I'd be interested in that. I like the flavor in some instances and with
some types. I abhor the texture.
Okay, the following is from _Les Halles Cookbook_:
Mushroom Soup
"This is a ridiculously easy soup to make. It's tasty and durable, and it
gets even better overnight."
INGREDIENTS
6 tablespoons butter
1 small onion, thinly sliced
12 ounces button mushrooms
4 cups light chicken stock or broth
1 sprig of flat parsley
2 ounces high-quality sherry (don't use the cheap grocery-store variety:
it's salty and unappetizing and will ruin your soup)
EQUIPMENT
medium saucepan
wooden spoon
blender
In the medium saucepan melt 2 tablespoons of the butter over medium heat and
add the onion. Cook until the onion is soft and translucent, then add the
mushrooms and the remaining butter. Let the mixture sweat for about 8
minutes, taking care that the onion doesn't take on any brown color. Stir in
the chicken stock and the parsley and bring to a boil. Immediately reduce
the heat and simmer for about an hour.
After an hour, remove the parsley and discard. Let the soup cool for a few
minutes, then transfer to the blender and CAREFULLY blend at high speed
until smooth. Do I have to remind you to do this in stages, with the
blender's lid firmly held DOWN, and with the weight of your body keeping
that thing from flying off and allowing boiling hot mushroom purée to erupt
all over your kitchen?
When blended, return the mix to the pot, season with salt and pepper, and
bring up to a simmer again. Add the sherry, mix well, and serve immediately.
Serves 4
IMPROVISATION:
To astound your guests with Wild Mushroom Soup, simply replace some of those
button mushrooms with a few dried cèpes or morels, which have been soaked
until soft, drained, and squeezed. Not too many; the dried mushrooms will
have a much stronger taste, and you don't want to overwhelm the soup. Pan
sear, on high heat, a single small, pretty, chanterelle or morel for each
portion, and then slice into a cute fan and float on top in each bowl.
"And if you really want to ratchet your soup into pretentious (but
delicious), drizzle a few tiny drops of truffle oil over the surface just
before serving. Why the hell not? Everybody else is doing it."
Bob
