February 01, 2011
Today there's a blizzard flinging itself across Michigan and 29 other states, and Dooley and I are snug at home, cooking from our favorite cookbook, The Complete America's Test Kitchen TV Show Cookbook, and making Cream of Mushroom Soup together. We're substituting dried Portabello mushrooms for dried Porcinis, because that's what we have in our cupboard. And rather than cutting all two pounds of fresh white mushrooms with a knife, we're using our sturdy egg slicer. You can slice a whole large mushroom in one second. So the prep is going much quicker than we expected.
Another modification we are making is to use our stick blender rather than putting the hot soup into a traditional blender. I have some unpleasant memories of a black bean soup that I tried blending in the regular blender a few years ago. The heat of the soup blew the lid off the blender even though I had my hand on the top. And it splattered all over my walls and ceiling! That was a nightmare to clean up. I'm just lucky not to have been burned. But it "learnt me a lesson" and I'm a big proponent of stick blenders now. Just blend it right in the big pot on the stove!
Anyway, the soup turned out full of flavor, a pleasant texture, and really good. We can't wait to make that one again. We had simple salads of spring greens and dressing along with the fabulous soup. What a wonderful way to hunker down together during a blizzard!
Posted by jdooley at February 1, 2011 08:44 PM