In these parts, parents visiting usually means “Get everyone together.” Of course, in La Soupe speak, that translates to “Get everyone together and eat soup.”
Dad swooped into NYC for one night this week, so I got the neighborhood crew (+ a few Manhattanite stow-aways) together and welcomed him in the best way we know how: throwing a Soup Night in his honor.
This meal started with dinner the night before, when I ordered some mushroom soup at Dumont. I had been pondering ideas ranging from some kind of chili to lentil…but once I had a bite of this amazing mushroom, the search was over.
A favorite culinary sidekick of mine helped me scan some recipes and gather ideas (1 – add scallions, 2 – simmer for a long time, 3 – truffle oil makes it heavenly, etc), which is generally what I do when shooting from the soup hip.
The next day, Dad arrived, and we headed straight to the farmers market. I was a bit disappointed when the guy at the mushroom stand responded to our question of which mushrooms would be good for soup with: “oh, I don’t know. I don’t eat mushrooms. I just sell them.” Well! Thanks!
Next stop was Whole Foods, for the rest of the ingredients, other party goodies, some things to stock the pantry, and lunch, and then we went home and got to work.
The next thing I knew, my house was full of good smells and laughter.
Letting Dad in on that kind of gathering was exactly the intention, as I think it best represents the kind of living we like to do here in Brooklyn. Or at least, in La Soupe’s Brooklyn.
One of my favorite bits of the night was when I looked up and saw Dad sitting with five ladies, telling the story of how he met my mom. Then, clearly inspired, everyone around the table started telling stories of how their parents met.
Thank you, soupers, for such a lovely evening!
Extra special thanks to Liz, for the tasting and salting help, Dad for the mushroom-buying and cooking help, Erik for the recipe-hunting and cheese-buying help, Alexis for the scallion-buying help, Erik and Kelly for the extra bowls, and…the mushroom farmers market guy for no kind of help whatsoever.
The Soup
Seeing as I was winging it, I wouldn’t call this a “recipe” as much as I’ll call it “how I made it.” Keep in mind, the golden rule of soup: It’s really very hard to royally screw it up. Almost anything can be fixed with cream, salt, or more time to simmer.
You can use any mix of mushrooms as you’d like, but I would stay aware of the size and density of them, as I doubt all mushrooms cook down and puree to equal density. (Feel free to correct me on this, someone.) This can probably be amended by how much broth you add back in at the end, but might be tricky for planning how much soup you’re going to make.
2 shallots
2 onions
2 cloves of garlic
1/3 c. butter plus 2 T
1 pound baby bellas (buttons would work too)
1/2 pound shittake
1/2 pound portobellos
1/2 pound of oyster, blue foot, and green beech
1 bunch of scallions
Water/vegetable/chicken broth
1 pt of cream
1 t. white truffle oil
Salt
Chop shallots, garlic, and onions and cook in butter (you could hold back on the butter here, or use olive oil…but I didn’t…) until soft and translucent.
Chop most of the mushrooms, reserving enough for garnish or to add to the soup at the end. Put them in a large pot, with enough broth to cover. It’s better to be liberal with the broth, because you will add it back in slowly at the end, and can freeze whatever you don’t use. Chop the bunch of scallions and add them in with the mushrooms, as well as the onion/garlic/shallot mixture. You’re going to let this simmer for a while, so now is the time to add any other herbs or spices, as you wish. Let simmer for 45 minutes.
Strain the mushrooms out into a blender and puree in batches, adding a little broth to each one and transferring to a new soup pot when done. When all the mushrooms are done, add cream and truffle oil and stir well. Add broth in small amounts until desired thinness is reached (keeping in mind that the soup will thicken ever so slightly when simmering). Simmer for another 45 minutes, adding salt and other herbs or spices to taste.
While simmering, chop reserved mushrooms and cook in 2 T butter.
Garnish with reserved mushrooms or freshly grated pecorino romano.
Yields 16 smallish servings, with a few people getting seconds.
Freeze any extra mushroom broth for future use.
[...] “I have frozen mushroom broth.” [...]
[...] we learned when my dad came to town, the best way we know to honor a guest is to throw a Soup Night for [...]