Farmer's Market Soup
Nov. 9th, 2008 12:22 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tylikThere is probably a rule that say a soup should be either mushroom barley, or potato leek, but not both, but if so it is a rule made to be broken.
Before going to farmer's market:
Cover bottom of pot with dried chickpeas, cover with a couple of inches of water, leave to soak (there are in fact dried beans sold at the farmer's market, but I figure dried goods kind of don't count, and I want my soup to have a reasonable complement of amino acids)
At farmer's market obtain:
hulled barley
leeks
potatoes (yukon gold, as it happens)
mushrooms*
dinosaur kale (one large bunch, which was something like 2-3 PCC bunches
go to yoga for four hours**
About two hours before this needs to be soup, drain chick peas and cover with freah water. Cover and simmer over medium low heat. An hour before eatin' time, add a cup of barley. (Assume that more water is added as needed.) 45 minutes bet, cube potatoes and add them to pot. If mushrooms are dried, heat a couple of cups of water and set dried mushrooms to soak. (Mushroom water is later added to soup.) Chop leeks, saute in a bit of olive oil with mushrooms until everything is nummy and everyone within nose range is hungry. Add to pot. Chop kale, and add to pot about twenty minutes before serving. Salt and pepper to taste. (I didn't salt the pot at all, and added a bit to my bowl. Kendrick added dulse. We were both happy.
This was the most exactly-what-I-want-right-now soup I've made yet this season.
* a bit of slight of hand here - there is a fabulous organic mushroom grower at the market, and I got some lion's mane and blue oyster mushrooms from him. However, what I actually used in this soup this time around was dried porcinni. I wanted a pretty intense flavor. There's a lot of flexibility in what mushrooms are used - good ole bisporus*** would work in a pinch, in enough quantity.
** optional, but recommended
*** Though I am strongly reminded of Ammirati, my mycology professor and mentor (in general) saying that the white button mushrooms were developed by the English who had the specific aim of making them colorless and flavorless.
Before going to farmer's market:
Cover bottom of pot with dried chickpeas, cover with a couple of inches of water, leave to soak (there are in fact dried beans sold at the farmer's market, but I figure dried goods kind of don't count, and I want my soup to have a reasonable complement of amino acids)
At farmer's market obtain:
hulled barley
leeks
potatoes (yukon gold, as it happens)
mushrooms*
dinosaur kale (one large bunch, which was something like 2-3 PCC bunches
go to yoga for four hours**
About two hours before this needs to be soup, drain chick peas and cover with freah water. Cover and simmer over medium low heat. An hour before eatin' time, add a cup of barley. (Assume that more water is added as needed.) 45 minutes bet, cube potatoes and add them to pot. If mushrooms are dried, heat a couple of cups of water and set dried mushrooms to soak. (Mushroom water is later added to soup.) Chop leeks, saute in a bit of olive oil with mushrooms until everything is nummy and everyone within nose range is hungry. Add to pot. Chop kale, and add to pot about twenty minutes before serving. Salt and pepper to taste. (I didn't salt the pot at all, and added a bit to my bowl. Kendrick added dulse. We were both happy.
This was the most exactly-what-I-want-right-now soup I've made yet this season.
* a bit of slight of hand here - there is a fabulous organic mushroom grower at the market, and I got some lion's mane and blue oyster mushrooms from him. However, what I actually used in this soup this time around was dried porcinni. I wanted a pretty intense flavor. There's a lot of flexibility in what mushrooms are used - good ole bisporus*** would work in a pinch, in enough quantity.
** optional, but recommended
*** Though I am strongly reminded of Ammirati, my mycology professor and mentor (in general) saying that the white button mushrooms were developed by the English who had the specific aim of making them colorless and flavorless.
