Looking for an easy flavourful yet wholesome soup for the winter doldrums? This triple-mushroom recipe is the perfect antidote to snow, cold, rain, wind, or whatever weather is making you crave a sturdy soup. Even if you live in more temperate climes, this soup should cure any longing for mushrooms in a full-flavoured yet exceedingly nutritious meal.
I had been looking to use up a gift of a handful of dried porcini from Poland and had some organic cremini on hand, making me think mushroom soup would be in order. This recipe recently appeared on Smitten Kitchen, from which I adapted it slightly (it originally was in the New York Times). As Smitten Kitchen was the first food blog I followed, I thought this recipe would be appropriate for my first visit from a food blog-buddy I had never met before – in person, that is – Jackie of I Am A Feeder.
Jackie’s site never fails to entertain or educate me. I find it very unusual to discover consistently humourous food blogs. There are those blogs, which have to use “LOL”, “LMAO”, or such to let me know they are supposed to be funny; hers is not one of them. I first came across Jackie’s site it while waiting for a flight at YVR (the Vancouver airport, where there is free WiFi!) last May, and it made me chuckle out loud (“COL”?), in the U.S.-departures lounge. Since then, we have been following each other’s sites. While we missed getting together in the UK during our visit last October, Jackie made it out to our little island in the Pacific.
I went into Vancouver first to meet Jackie, and the two of us visited some Vancouver food and culinary hot-spots and not-so-hot-spots, as Jackie mentioned on her site. It was fun to get to know each other in town and back on the island, via very different experiences. I thought it would be good to introduce Jackie to slow-cooker Italian beef sandwiches, a distinctive Chicago specialty, to prepare for her upcoming visit there. But the mushroom soup seemed to be a good starter for the meal, if not a traditional one.
I had just about everything on hand for the soup. We popped out to the local market for some more mushrooms and barley, spelt, or faro (“far-what?” was the clerk’s response, when I asked), but fortunately the shop across the road had “pot” barley – I wonder if they stock this variety for its cheeky reference to British Columbia’s major economic driver).
As it is not quite spring in B.C., it is time for a gratuitous floral interlude, amidst all this brown soup:
For the review and recipe…