Monday, September 17, 2012
Mushroom Soup and a great book
Mushroom and Garlic Soup:
1 Whole Garlic or 1 Roasted Garlic,
3.5 – 4 Cups Sliced Button Mushrooms
1 Cup Milk or 1/2 Cup Milk + 1/2 Cup Cream (if you want to indulge)
2 Tablespoons Flour
1 Medium Onion, chopped
Black Pepper + Crushed Pepper (adjust amount to taste)
2 Tablespoons Olive Oil or Tangy Hot Oil or Hot Chile Oil
2 Cups Water/Stock (or as much as you need)
Green Onions/Scallions, Finely Chopped (For Garnish)
Red Pepper Flakes (For Garnish)
Thyme (for Garnish)
Tangy Hot Oil or Hot Chile Oil (For Garnish) – [I made the Hot Chile oil using Sesame Oil with crushed pepper]
Lemon Juice (Optional)
(If you are using the roasted garlic, mash it and set aside).
Heat 1 tablespoon of oil; fry the garlic till golden. Add the sliced mushrooms to the same pan; fry them at high heat along with the garlic till they are roasted light brown. Remove them from the pan, and set aside. Separate some of the roasted/fried mushrooms for adding them to the soup later for a chunky texture or for garnish.
In the same pan add the the rest of the oil, and the onions and cook them at medium heat till they are clear and softened. Add the thyme, salt and black pepper, crushed red pepper to the pan with the onions. Cook them at medium heat for about 5 minutes.
Sprinkle the flour and stir it in the above mix. Add half of the milk and simmer for about 2-3 minutes at low heat. Add the mushrooms (other than the part that was set separate for later) and the mashed roasted garlic, if you are using and cook everything together for 3-4 minutes.
Switch off the heat and carefully blend the in ingredients in the pan with an immersion blender, or transfer everything to a blender and blend till it is pureed. (I left mine slightly coarse; as I like the texture that way). If you want it creamy, make a smooth and creamy blend.
Return to the pan, add rest of the milk, water and the rest of the mushrooms. Simmer at low for about 10 more minutes. Remove from heat and squirt a teensy bit of lemon juice.
Ladle into individual bowls. Generously drizzle the Spicy Oil on the soup.
Serve warm garnished with Crushed Pepper, Scallions and Thyme.
I had a very similar soup to this while in Rosebud this summer and knew I had to find the recipe. This recipe tastes the same, but the chili oil gives it even more of a kick. Garlic and hot peppers... what could be better?!
(This recipe is from ecurry.com)
I just have to say here that I think Chris Bohjalian is now my new favourite author. Every. Single. Book. that he writes amazes me. I cannot put them down. The Sandcastle Girls was no exception.
It is a powerful and unforgettable historical novel about the Armenian Genocide that took place during World War I. The novel moves between the past and the present. A young woman searching her families history, discovers the truth about her grandmothers past. It is a story of heartbreak, war, love and secrets.
I had never heard of the Armenian Genocide and although this novel is fictional, my eyes were opened to the horrors that the Armenians suffered through during this time. I learned so much from this book. I could not put it down.