Sep. 23, 2012 at 10:53pm with 19 notes
would you like me to give you more recipes?cooking!
Mushroom soup

What I made is very loosely based on this Martha Stewart recipe. Aside: Martha’s soup and stew recipes are absolutely stupendous and enable me to appear as if I really have inherited my grandmother’s magic touch with mostly liquid entrees. (I have not.)

So, basically, do all that, except do the following instead:

  • With vegetable broth, this is vegan. But it tastes better with beef broth or beef bouillon cubes in the vegetable broth.
  • The timing in the linked recipe is whack. The mushrooms and onions need to be sauteed for a total of, like, 20 minutes, really.
  • Cook one cup of brown rice instead of two. Brown rice sucks up liquid like crazy and will leave you with mushy, kind-of-solidified leftovers instead of, you know, soup. You can actually omit the rice entirely without major detriment.
  • Use three (or maybe even four!) things of mushrooms instead of two, and do not feel obligated to commit to shiitake mushrooms.
  • Use white beans instead of chickpeas
  • Sometimes I slice up artichokes and throw those in, too
  • Use five ounces of spinach and five ounces of arugula. I love arugula.
  • Use whatever spices you want (I do prefer this with rosemary, but the store was out, so I used thyme and oregano instead)
  • Use a fuckton more garlic
  • Squeeze some lemon juice in it
  • This needs a lot of salt

(For User goldman and others who are, like me, all like, “It is marginally less warm outside, so it’s time to make soup in a batch so large I’ll be sick of it in three days.” Enjoy!)

  1. miss-malllla said: real talk: will be making this in 2 months when it finally cools down in AZ
  2. goldman said: You are awesome.
  3. doug said: Always more recipes, I appreciate them.