Thoughts on a mushroom soup recipe. (note: adjustments will be made once I have had a chance to attempt this recipe)
Couple of pounds of mushrooms. Probably portobello the first time, possibly dried porcini in the future (and if its worth the money). Simmer some mirepoix in some butter, add the mushrooms, saute the shit out of it. Add some rosemary and thyme, salt and pepper. Add a splash of white wine, and then fill the stock pot up to …. 3 gallons? 4 gallons? Despite all the vegetable matter, stocks end up being a very small amount of end product.
Anyway, boil this for 3 hours, covered. The vegetable matter should be looking rather alien in the pot now. Strain out your liquid, and really SQUEEZE the excess liquid out of the gross veggie matter. Get every drop of liquid that you can. Put it all back in the pot, and boil that shit down until its concentrated deliciousness. Probably reduced by half, I’d guess. Salt and pepper to taste.
Now, take a small amount of this stick. Lets say 1 cup. I’m estimating you’ll also want about 1/4 cup of heavy cream, a splash of Worcestershire Sauce, and less than a pad of butter. Add the cream to the stock and simmer, add the splash of Worcestershire and the butter, and simmer for just a few minutes until warm and with a bit of a sheen to it.
Next, I’d use an immersion blender (if I had one) or the steam valve on a cappuccino maker. The idea is to give the creamy soup just a touch of lift, to aerate just slightly to maintain the soup consistency but to add some volume to the mix. I’m guessing just a few moments of aeration is all it will take – remember, this is a soup not a whipped cream and definitely not a pretentious foo-foo foam.
Top with two rosemary leaves for color, and have your Starbucks barista draw something stupid in the foam with a toothpick! VIOLA! (WAHLA!) Bon appetit!