Tuesday, May 11, 2010

Dark & Stormy Mushroom Soup

Sometimes Alayna and I surprise ourselves. I feel like here, bathing in soup bowl #64, we are still making some pretty awesome soups with unique and rich flavors. The thing that's particularly wild about that is that they are all so simple. We were discussing how we've never incorporated tools beyond a blender, oven and stove. This attests to both our zen and lazy personalities.

Further, with each passing soup bowl ladled and served I feel more like ... I'm feeling heady so excuse me ... but soup as a way of life. (WWYSBD = What Would Your Soup Bowl Do? ... well, probably just sit there.) I have been making a point to utilize local farmer markets more and more and make and use our own broth-- the idea of knowing exactly what I'm putting in my bowl (the bowl that Alayna made in pottery) and that it's good and simple is quite the rarity in these fast, strange New York City times.

So as I sit back at my desk at work, sipping a Diet Coke, a product I have no clue what it actually is, where it came from, or how long it can last, though I have a feeling an awfully long time-- the fact that I am totally aware of the stuff in my soup bowl is a delight.

To think Alayna never saw a purple potato before!
  • cut up about a handful and a half of baby potatoes into bite-sized pieces (we used multicolor ones) and put into a separate pot to boil
  • fill a medium sized bowl with water and about two ounces of dried porcini mushrooms and microwave for five minutes, letting the mushroom steep until needed
  • saute 6 cloves of chopped garlic in olive oil with one sprig of fresh rosemary and a few sprigs of fresh thyme, adding half a yellow onion when they begin to be fragrant
  • when the onion is translucent, add six chopped carrots (the skinny kind or two of the fat kind) to the pot and cook covered
  • wipe off 3 portobella mushrooms and chop into bite-sized pieces, adding to the pot and stirring
  • cook until the portabella mushrooms are done all the way through, then add the porcini juice (straining out the mushrooms) and potatoes (strained), topping off with bouillon cubes and water
  • when broth is heated, add a bunch of chopped chard and cook five more minutes until done
  • serve with Gouda and/or Swiss cheese

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