Still working on that mushroom soup recipe.
Here’s the thing: My default recipe is a little complicated.
I don’t mean that in a bad way, but in a creative sort of way. The truth is, the recipe for this soup is straightforward. Here, I’ll lay it out for you:
- mushrooms, lots
- chicken stock, lots
- sherry, ehhhh, fine, lots
- soy sauce and pepper
- beurre manie, more than seems reasonable (I usually use this much: 224g butter, 144g flour)
- also but optional: onions, garlic, herbs
The devil is, of course, in the details. I wrote out the whole recipe and discovered two things.
One, I have a hard time doing a thing the easy way. Well, that’s not entirely true. I tend to take a recipe, strip it down to the basics, then build it back up again so that it has what I consider the essentials of taste and texture. This leads to a basic recipe with many, many caveats.
And two, my memory for little things like quantities is not great. Both of these factors are further complicated by the fact that I never quite make a recipe the same way, and the point is to hand this off to people who want it to taste the way it did at a certain time (2023) and place (the wilds of northern Ontario).
So… stay tuned!
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