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

Asparagus and Pea Soup

Yup, that there is a bowl of spring if I ever did see one. This Monday Alayna and I had a soup party. Friends as far as Vermont came for a bowl of blended vegetables and artichoke leaves, or rather, another vehicle to melted butter. "People ask me, what's my favorite food? And I always say lobster of course," Alayna tells the group. "But I really just mean butter."

P.J. might have said it best- "Peas are so hot right now." Peas ARE hot right now. Do you guys utilize a pack of frozen peas as often as you should? Those things are like popcorn. I love when they are still a little bit frozen in the center so they sort of burst in your mouth like a veggie-gusher. I swear, that tastes good.

If you live in NYC, which you probably don't because my Google Analytics say you're more likely to live in Canada or Dubai, you'd know it's been a hot week. Probably not as hot as Dubai right far flung soupettes? This is a great soup warm but I can imagine would be wonderful cold with a dollop of yogurt. Okay friends, enjoy!

Asparagus and Pea Soup

• in a medium saucepan, put 4 chopped medium red potatoes in water to boil and take a bag of peas out to thaw. you don't really have to thaw them if it's warm enough outside that they'll melt (they also make a delicious cooling snack in the meantime)
  
• chop and saute one large yellow in olive oil on medium low heat
  
• add 3-4 leeks, white part only, also chopped and half a bag of baby carrots (or 2-3 large carrots)
• cook covered until onions are translucent
• add two bunches of asparagus, also chopped, bring heat up some and cook covered
  
• when asparagus is bright green, add the thawed peas, and min
• when asparagus is easy to poke through with a fork (about five minutes) add potatoes in their water, a handful of parsley and top off with as much more as you need, adding vegan bouillon
• voila! vegan soup

Delicious artichokes

• cut the stems off your artichokes
• cover with cold water and bring to a low boil
• boil for 35-45 minutes.. when they are done, you should be able to easily poke through the bottom with a fork and pull leaves out of the center
• drain and serve with melted garlic butter (microwaved or stove melted butter with two cloves of chopped garlic)
• TO EAT: pull the leaves off, dip them in butter and scrape them with your teeth to get the meaty part, discarding the rest. the further in you go, the more tender the leaves will be. when you get to the tiny leaves, grab a spoon and scrape the babies leaves and the thistles (which you do NOT want to eat b/c they hurt when you swallow them, so clean thoroughly) to get to the HEART, which you can just cut into bite-sized pieces of butter dipped heaven and eat

Almost Summer Soup (Porcini and zucchini soup with walnut basil pesto)

So, we're having a warm snap in New York right now and I LOVE it. Windows open, sandals on and air drying my hair instead of bundling up on the way to work (and having SUNSHINE when you leave for work instead of freezing cold darkness and/or snow and rain) is pretty amazing.

We're a day late because Mary had to catch up on work after her vacation, but don't worry, this soup is worth it. It's vegan, but surprisingly filling. Sounds complex, but is really simple to make. And it straddles that line between a hot day and a cooler night quite well. It's also delicious and I made up the recipe, so I'm feeling super proud. SO:

Almost Summer Soup (Porcini and zucchini soup with walnut basil pesto)

• THE SET-UP (things to do while you're doing other things)

• Chop up 3 red potatoes and bring to a boil in a separate pot until you can stick a fork in them easily, but they aren't too soft

• Throw about half a cup to a cup of walnuts onto a cookie tray and put in the oven at 250 for 5-10 minutes until toasted, then set aside to cool

• microwave about 4 cups of water for about 5 minutes and put in an ounce of dried porcini mushrooms to soak, re-heating as necessary

• THE SOUP

• Chop about 5 cloves of garlic and sauté in olive oil with a sprig of fresh rosemary and a few sprigs of fresh thyme

• Add half a white onion and the white and light green parts of three leeks, chopped and cook covered to reserve liquid

• Once fragrant, add two zucchinis, chopped and cook covered

• When the zucchinis are starting to cook, add 4 portabella mushroom caps, chopped and cook covered, stirring occasionally

• PESTO BREAK! Now you have time to make the pesto! Take a big bunch of basil, take out any bad leaves, and rinse thoroughly. In a food processor, layer in the basil first, then add some walnuts, then parmesan cheese and 2 cloves of garlic with a generous amount of olive oil. You may have to do in batches as things get copped up and move down. Adjust flavoring to your taste (I love garlic) and put in the fridge for later.

• By now your veggies should be cooked through, so add your potatoes (drained) and your porcini juice (with the mushrooms strained out and squeezed for juicy flavor)

• Blend (taking out your rosemary and thyme stems) and serve with a dollop of pesto in the middle.

• YUM!

Turnip Soup

Email chain:
Alayna: remember how i facebook stalk people before 8am? i am creeper.
ML: hahah. it's kewl. i have a bag of spinach and bread and my soup jar right next to me.
Alayna: i have parsnips and radishes and an onion
ML: we are bunnies
Alayna: we could make a costume

If I gmail search "soup" I get "hundreds" of past emails and gchats. As does Alayna. I decided to search back to see what my first "soup" email was. An archival tour, friends.

...Well, that took me 20 minutes. I have 754 emails with the keyword "soup." And my first was in Thailand when Caitlyn was talking about how much soup she has to eat with a chicken blood base. My first "soup" conversation with Alayna had to do with her just eating veggie soup because she was sick but had a job interview. We've come a long way.

Either way, we have moved our attention to turnips. Turnips are high in dietary fiber and low in cholesterol and saturated fats. Plus they have protein and a lot vitamins. I did a little google search while the soup simmered. I always fight not to peal turnips. My rule of thumb is that peels are good for you. Does anyone know if this is ridiculous? I have no idea.
Either way, good soup. If you decide not to add spinach then it would be a white soup, which Alayna and I thought would be very exciting.

Spoons up.

Turnip Soup!

• melt about 1/4 stick of butter in your soup pan
• add 3-4 chopped yellow onions, and cook until soft
• add about 5-6 chopped red potatoes and 9 chopped small turnips and stir into the pot, stirring to coat with butter, adding ground nutmeg, chili powder and ground red chili to taste
  
• cover with broth, bring to a boil and simmer until veggies are soft (about twenty minutes)
• add a few handfuls of spinach
  
• blend and serve! (even better with shredded cheese on top!)

French Aspargus Cream Soup

One Year Of Soups

We made it. This marks our one year anniversary of Monday's Soup. Things have changed in both my life and Alayna's in that year but when you flip back over the months and months of soups everything feels solid and stable and good. Soup steadies us.

There have been a small handful of Mondays when we had to do a soup solo. When I was in Alaska, when Alayna was sick. That said, we never missed a week of making soup completely.

So what have we learned? A lot, actually. Alayna was ahead of me in the kitchen all along, from when we met in France and had those big dinner parties, I'd just drink the champagne in the corner or buy the last minute groceries we had forgotten at the market. We talked about it last night on her couch, my legs crossed with my soup bowl balanced on a pillow on my lap. Alayna said before she only felt comfortable making a handful of soups. This has obviously changed. We also have made friends with a bunch of different vegetables that before, we weren't totally sure what do with. Kale, parsnips, a giant pumpkin... to name a few.

And what's next? Ethnic soups. We feel we have gone through the round of vegetable soups, French and American, simple broths, gazpachos, chicken and shrimp and sausage... now it's time to move into lentils and spices and richer stews. Lets travel to India and Thailand and China and Bhutan. Yes, Bhutan.

What does a year of soup taste like? It tastes like a nice stable routine that grounds you and roots you in a city that can sometimes spin you off. So it's good. I've said it before and I'll say it again, the truth of the truth? The marrow of Monday's Soups? Is this:

Soup is good.

P.S. I have a cat now. Toaster. Zizi and Toaster are going to be bestfriends. And I just thought ya'll should know.

French Aspargus Cream Soup

• melt about 1/4 stick of butter in your soup pot
• saute a small yellow onion and the white parts of 5 small (3 large) leeks until translucent and fragrant
• add your home-made chicken broth* and bring to a simmer
• add 3-4 thinly sliced (pinky width) red potatoes and four carrots, similarly chopped, and let simmer for about 20 minutes
• when potatoes and carrots are getting softer, add in a bunch of chopped asparagus... simmer all together for about five minutes, then approximately a cup of heavy cream (more or less to taste) and 3-4 handfuls of spinach
• turn off heat, stir in spinach and let sit about five minutes before serving with Parmesan cheese on top

Broth

• de-bone a chicken thoroughly (we used two since both were small)
• stick the bones in a pot with a few cloves of garlic (4-5), some roughly chopped onions, carrots, celery and herbs (we used oregano, thyme and rosemary) with salt and pepper
• simmer on low for 2 hours, adding water if necessary
• strain through a colander or cheese cloth, discarding 'bits' and cool in the refrigerator overnight to let fat congeal
• skim the fat off (it will look yellowy-white not brown) the broth will be kind of gelatinous. that's okay, it'll liquefy when it's warmed up

Carrot Coconut

The texture revolution.

This is what I mean, these are the things I've started to do differently. I buy the New York Sunday Times at the store on 25th and 3rd even though I can read it for free online. I drink coffee in a mug which I refill and refill and refill on the long part of my couch and pick apart the paper. I bought a hard covered book (Sherman Alexie, War Dances) at the store. It was new and cost $23. I just re-read all the underlined parts of "For Whom the Bell Tolls," my copy is taped up the spine. I read it in Galicia. I lent it to a boy to read in Galicia. I lent it to a boy to read in Barcelona. I re-read it in Barcelona. I mailed it home on a box that took a ship across the Atlantic.

"There is no such thing as safety. There are so many seeking safety here now that they make a great danger. In seeking safety now you lose all."

I underlined that. But I didn't add any stars on the margin next to it. Which means those sentence were my lowest priority of underlining. I have a structure. Two stars is as high as a sentence can be. I won't tell you what those are though.

I meant to write about something else for this post but then I started looking through books because I was looking for Something. A line or something. And instead I remembered how much I miss the feeling of books. I remember pretty much almost exactly what I was thinking when I underlined everything I have ever underlined. It's a gift. I paged through a Mary Oliver book of poems, and then a Frances Driscoll book of poems, which I don't think is a big name but I found her in a used bookstore in Maine-- which place in Maine, Brunswick? and I cried sitting in the corner reading it because it was sad. And then I probably pitched a tent somewhere.

Alayna and I haven't discussed the texture revolution that thoroughly yet but I know she's part of it, too. She forgot what it felt like to receive mix tapes and then she did in the mail and remembered. She builds pots in her hands. That's a good one.

What do you do to keep texture in your life? Making soup counts, too.

Carrot Coconut Cah-Cah-Cah

• 4-5 garlic cloves chopped in olive oil, saute
• Add 2 shallots, 5 stalks of celery chopped, 1 head of broccoli chopped
• a few generous shakes of garam masala, chili powder and coriander
  
• Add 2-3 large leeks, a "decent" amount of ginger chopped
• 4 small red potatoes, skin on, add a bag of regular carrots chopped
• Pour in a can of coconut milk

Add enough chicken broth to cover the veggies

Bring to boil and then let simmer for about 25 minutes until veggies are soft

Blend!

Alayna and the soup. I cannot smile while spooning soup. We tried. We took 8 pictures. I can't do it.

Friendly Fennel

(A cold soup made of fennel)

People often ask me how I come up with recipes for the soup blog. Honestly, it’s a hodgepodge. Sometimes Mary will send me something she wants to try (that’s how we discovered kale! And porcini mushrooms!), sometimes it’s something I ate in a restaurant (watermelon mint), and sometimes its opening my fridge and saying, “well, I have x, y, and z and am too lazy to go to the store (hello too many bbqs leading to a veggie detox). Although I follow recipes more closely when I’m working with a new ingredient (hey, fish sauce can be scary), they never make it through the cooking process untouched. This week, as Mary is still out of town, my sister agreed to soup with me and had an extra fennel bulb (who doesn’t?). She reeeeally wanted a cold soup that our mother makes (which I’m pretty sure I’ve never had).

This was her response to me asking for the recipe:

AMTRK:

hi alayna-

i will bring a fennel bulb and an onion tomorrow for cold fennel soup! other ingredients are chicken broth, lemon juice, and cream.

Love
your sister

…. And you wonder where I get it from

Friendly Fennel

• Chop 1.5 medium sized yellow onions (or one small) and sauté in olive oil
• And the 3 bulbs of fennel (only the white parts) roughly chopped, but small enough to cook quickly, and cover
• Add five medium-small red potatoes (you can skip this step if serving as an appetizer, but I like the weight it gives the soup if you’re having it as a full meal)
• Once the fennel and potatoes are cooked through, add room temperature vegetable broth, the juice of 1.5 lemons and salt and pepper to taste
• Blend and let sit in the fridge (or freezer) until cold

Notes:

• This soup is also delicious warm (as long as it’s not too hot out)
• I think it would be even more delicious if you added leeks with the onions
• For some reason I made a LOT more soup this week than normal… for a normal sized recipe, just use 2 fennel bulbs and 3 potatoes, one lemon

More happy soupers!

The Highest Nutrient Soup You Can Make

If you know me you know I love nutrition. The 700-page "Alternate Nutrition," is my bathroom book. I go to the Health Section first on the Times online. And I have some weird thing for Martha Shulman. Not to be confused with Martha Stewart- whom I also have some weird thing for, and have since I was the weirdest eight year old of all time. Alison Smith, please feel free to testify to this.

So as you can imagine this soup excited me plenty. Ever reach for the processed filled not-real-food snack in your cubicle on a Thursday afternoon. Stand up for the first time in 6 hours and hear your legs creak like an 85-year old then get on the over-crowded subway to have people cough on you- you get out at that dive bar in the East Village and drink watery beer? I know and I have. And it doesn't make me feel healthy. (As I write this out I can almost hear my I-live-in-a-town-that-has-a-much-higher-quality-of-life friends shake their head with that satisfaction. I geeeeet it.)

Okay, sorry, distracted, the reality TV boy of the moment is about to realize he's gay. And there those friends go. The friends who don't own TV. The friends who write, "TV, what's that?" on their Facebook TV show interests (And don't get me started on the friends who don't even have Facebook to begin with.) Whatever, Alayna is flipping between "NYC Prep" and "16-and-Pregnant" right now. I know what you're thinking, "16-and-Pregnant!" That's too far! That's unethical! Whatever. Okay. I'm getting off point.

Soupie contest! It's going on for another week. Alayna and I just didn't have the time to go through all our soupie submissions. Now that we're famous in Dubai those are starting to roll in in addition to our United States fan base. And Alayna and I are like, Shoot, now we have to translate Arabic. So anyways, if you, say, didn't have time to submit your entry about your favorite soup today is lucky your day because you have another week! And trust me the prize is going to be awesome!

...Oh my gosh, the 16-year old is actually having the baby. Right now. Alayna looks like she is about to cry but she keeps turning back with this sad-like-amusement. "Sad-like-amusement," really, actually, sums up the way I see most things. Ohhh, you and your TV-less satisfication head shakes are endless.

Regardless of where and how you live friends, hope you're in the mood for a bowl of fiber filled natural health. Salud.

Your Bowl of Feel-Better-Ness

• First, put 2 ounces of dried porcini mushrooms into hot water and let soak for about half an hour while you start up the rest of the soup
• Peel and chop two sweet potatoes and a handful of red potatoes into bite-sized pieces and boil in a separate pot
• Roughly dice 6-8 cloves of garlic and saute in olive oil until translucent with some hot pepper
  
• Add a handful of carrots, chopped, and cover
  
• Add the leaves of a full bunch of kale to the pot
• Slice 2 yellow squashes and halve the pieces and add to the pot
• Add a handful of shitake mushrooms, sliced, and a box of baby bella mushrooms
• Once everything is getting soft, add the strained porcini mushroom juice (you might want to squeeze out excess juice... they are delicious) and cover the rest of the veggies with chicken (or vegetable) broth
• Simmer until things are getting soft, adding the potatoes when they are easy to put a fork through
• Blend and serve!
  

We were so excited about health we broke our blender. Over our heads. Holla.

That's how Amal looks when she is really excited about Health.

There you go. A bowl of 10 more years to your life. Enjoy.

Artichoke My Heart

"You have a bright future ahead of you.

Go into the world.

And use everything we have taught you."

-Tyson Bedford, "Make Me A Supermodel"

Kate has a magic bullet. Alayna has artichoke hearts. You've heard this story before...

Nooo, you haven't.

I was doing who knows what in Jersey so I could not partake on this adventure but Monday Soup fan, Lauren, filled in. Everything was moving along great.

Onions were sauteing...

Alayna was chopping hearts...

Stuff was going in the pot...

The cat was in the bag...

And then... it's time to puree.

"Oh Lauren, it's time to blend," Alayna said, innocently. Having no idea what was about to happen next.

"Yes!" said Lauren, excited to watch Monday Soup in real time and not just recaptured on this blog.

"Lets go to the blender," Alayna says. Bowl in hand. There they go. Five feet from the kitchen. To the corner of the apartment. By the bookshelf.

No one had any idea what was about to happen.

It was the age of innocence.

THE BLENDER IS BROKEN!

Can't you see the crack in the blender?

And that's when Kate's magic bullet comes in. And the story reaches our Monday's happy ending.

Unfortunately, that magic bullet is a wee little thing. And Alayna and soup crew dirtied every dish in the apartment. But worse has happened. And I wasn't there to have to do the dishes.

Now, for the soup:

Ingredients

The hearts from 6 large artichokes
butter
2 leeks
6 garlic cloves, chopped
3 chopped shallots
2 handfulls of baby red potatoes
Veg/Chicken Stock
1/2 bay leaf
Thyme
Handful of chopped parsley
half and half or heavy cream

salt and pepper to taste

Method

1 Cut the artichokes lengthwise into quarters. With a small knife, remove the thistley choke part and discard. Cut away the leaves from the artichoke heart and reserve for steaming and eating later. This will probably take longer than you think. Cut or peel away the tough outside skin of the stems and discard. Chop hearts to 1/4 inch thickness

2 In a large pot, melt half a stick of butter and cook the artichoke hearts, leek, garlic, and shallots on medium heat covered until tender (can stick a fork through hearts). Add diced potatoes and broth, about 2-4 bay leave, a handful of parsley and some thyme. Bring soup to a simmer and let cook covered until everything is tender (about 45 min).

3 Remove and discard the bay leaves. Purée the soup with your magic bullet if you somehow accidentally broke your blender body (oops!) and add cream to taste once all blended. Add salt/pepper as desired.

Lauren, with all of our dishes, dirty.

Asparagus Squash Soup

aPoor sad and wonderful Harold Brodkey the dead author I discovered in the smallest used bookstore with the most books in Camden, Maine, concludes arguably his most famous story First Love and Other Sorrows with the love of soup.

I was reminded of this while I was re-reading this story on a walk to a friend's apartment in the East Village. I mastered the art of walking and reading long ago. Even after I arrived at the apartment's walk-up I stayed outside in the crisp early evening Saturday leaning on the railing to finish the story as couples and crazies passed me by.

The story is set in the late '50's. A daughter is about to get married to rich man she probably doesn't love. The father is long dead. And there is the pre-teen son observing it all.

"I'm hungry, too," she said. "I don't know why." She drifted over to the table, and bent over the chicken. "I guess emotion makes people hungry."

The mother pushed open the swinging door, from the dining-room side. "There you are," she said. She looked flustered. "Are you eating at this time of night?"

My sister said she was hungry, too.

"There's some soup," my mother said. "Why don't I heat it up." And suddenly her eyes filled with tears, and all at once we fell to kissing one another- to embracing and smiling and making cheerful predictions about one another- there in the white, brightly lighted kitchen. We had known each other for so long, and there were so many things we all three remembered... Our smiles, our approving glances, wandered from face to face. There was a feeling of politeness in the air. We were behaving the way we would in railway stations, at my sister's wedding, at the birth of her first child, at my graduation from college.

This was the first of our reunions.

Perhaps This Was Their Soup

In soup bowl saute

1/2 an onion chopped

2 leeks chopped

1 yellow squash chopped

1 bunch of asparagus cut into inch pieces or smaller

Add in olive oil and 1/2 a stick of butter

with a few sprigs of fresh thyme and rosemary

At the same time boil a handful and a half of red potatoes (with skins) in separate pot

When the veggies are crispy but mostly cooked through add the potatoes into the soup pot

Add a squeeze of one lemon

And add enough chicken broth to cover the veggies

Take off heat, puree in a blender.

Hail to Kale Soup

If the first thing you do at work is go to The New York Times' online Health Section too, then you and I both know that kale is the new "It" vegetable. Shari Hern writes: "And yes, a vegetable can be amazing. Particularly when it's loaded with substances that can help protect one from cancer, cataracts, emphysema, and rheumatoid arthritis."

Hey Austin Brey, can your Trader Joe's frozen pizza do that? No. For more on the superiority of soup over Trader Joe's frozen pizza, please check back next week.

Anyway. If you love something you are going to fight for it and that's exactly what Alayna and I did.

First Soup Fight

Alayna: when are you posting it???

ML: soon I just got back from Jackson Heights.

Alayna: you're doing kale first, right?

ML: nah, I'm doing last night's

Alayna: but the kale is so wintery!

ML: nope, next week

Alayna: please?

Alayna: please, please, please

ML: nope. unless you want to write the blog

Alayna's First Blog Post

As you may have noticed, I have a mild obsession with soup. Actually, I wouldn't even say obsession with soup (although this blog makes it appear otherwise)... mostly I have an obsession with being secretly lazy.

Secret laziness means this: having home-cooked meals, but not having to cook (okay, really do the dishes) every night. Having nutritious food but only having to use one dish to eat it. Either way, I make so much soup because it's easy to make a huge quantity at once, it stores well, and you can put all kinds of good-for-you stuff into it.

Which brings us to kale. Mary and I only recently discovered kale because she read some article about how essentially it's mega-powered spinach. Fiber, iron, vitamins, whatever. It's all there. We like spinach, so kale seems like a good idea.

So far our relationship with kale has gone well. It's tougher than spinach, which means it holds up to cooking without becoming mushy if you walk away for a minute. It's also really good sauteed with fresh ginger, garlic and rock salt. And delicious in this soup. Other things delicious in this soup? Barley (fiber!), potatoes (vitamin C!) and mushrooms (the porcinis give that great earthy taste and the baby bella's keep the texture interesting.)

Wow Alayna, what an educational blog post.

And Now, Please Help Us Welcome Our New Friend, Kale

And welcome KZimm's first appearance on Monday's Soups.

Before you head to work put 3/4 cups of dried barley into cold water to soak for the day

When you get home, microwave 2 cups of water for 3 minutes

Then poor onto 1/2 ounce of dried porcini mushrooms

Let them sit for 30 minutes and put on sweatpants

Chop up about a handful and a half of baby red potatoes into bite sized pieces and boil in a separate pot.

Take off heat once they are mostly soft.

Saute about 5 cloves of garlic and 1 medium yellow onion in olive oil until translucent

Add 3/4 of a packet of sliced baby portabella mushrooms

(which are the same as cremini!)

and a handful of sliced shitake mushrooms to the mix and cook, stirring occasionally, until the mushrooms are getting soft and everything is fragrant

Add in soaked barley, reconstituted mushrooms (with the soaking liquid!),

chicken broth,

a handful of parsley, rosemary and thyme

and let it simmer for about 20-30 minutes.

Add salt and pepper to taste

Clean and de-stem a bunch of kale and add it into the pot with the potatoes for the last 10-15 minutes of cooking time.

Enjoy!

P.S. This soup was strongly inspired by a New York Times recipe. Thank you New York Times.

Hello Mrs. Mushroom, Meet Mr. Potato (Soup)

Ah, It seems like only yesterday I had to call Alayna to ask her what a leek looked like when she told me to pick them up from a store.

"A bloated scallion," she said. She was right. That's like, exactly what leeks look like.

However, many months later when I was a seasoned leek hunter Alayna called, frantic, it was soup night and she had not been able to find leeks at Whole Foods. I was leaving the gym, I was red as a beet but was up for the challenge.

In the east village there is at least one bodega on every street corner. I was walking home fourteen blocks, this means I must have gone into at least fourteen bodegas. That was the night I discovered bodegas don't sell leeks.

Oh well, we did without. But as we enjoyed this soup... which let me tell you, is a winner, we discussed how leeks would have added to it. And then the discussion trickled into our Monday night stream of conscious which often include a mixture of thoughts concerning the kitten, MTV's "Bromance," and the meatiness a leek can provide for a soup.

Ingredients:

Butter 2 leeks, chopped (use yellow onion if you have no leeks, or combine one leek, one onion for more flavor)

Large handful of baby carrots

6 cups chicken broth

dried dill weed

salt

ground black pepper

bay leaf

2 pounds red potatoes, diced

1 pound fresh mushrooms (mix regular and baby portabella, or any other type of mushroom you like!), sliced

1 cup half-and-half 1/4 cup all-purpose flour

Directions:

1.Melt some butter butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and until potatoes are tender but firm (about 20 min).

2.Melt more butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup.

3.In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken.