From Woodchuck
Date: Mon, 31 Jan 2000 23:48:06 -0500 (EST)
Woodchuck's Real Cream of Mushroom Soup
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Forget that filth in the cans. This is the real item. It bears the
same relationship to canned mushroom soup as the Fettucine Alfredo
just mentioned does to Ramen Noodles with condensed milk.
Braise fresh sliced mushrooms (those Japanese Shiitake big ones
are nice) in butter.
Estimate how much soup you want; add 1/3 that amount of good beef
stock. Continue to stew mushrooms, until they look done.
Then add cream, the other 2/3 of the volume. Do not boil, just
bring it to just below boiling, with stirring.
Season with salt, ground white pepper, nutmeg and mace.
Estimated quantities:
Mushrooms, fresh, about 1/2 lb
1 can Campbells beef stock, if you insist.
1/2 stick butter
1 pint or 1.5 pint of cream
1 tsp ground nutmeg (I like more -- maybe 1 Tblspn)
1/4 tsp ground mace (Up to 1/2 or 3/4 tsp. Mace is strong stuff.)
salt, white pepper.
Maybe try adding a little grated lemon peel.
Grate some white truffles into it, if you've got a lot of money.
Serve with a chilled but heavy white wine. (Sauterne?)
White wine can be added to the soup at the stewing stage,
if desired. Let the alcohol cook off before adding cream.
Eat with garlic bread.
Woodchuck's Real Garlic Bread
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Split Italian loaf lengthwise. Work many cloves of garlic
to a paste with salt and butter. Add a tiny amount of basil. *tiny*.
Or some pesto. Use your imagination.
Mix with a lot of olive oil. Spread evenly over split loaf, place
in oven until heated up, then go to broiler until top browns a bit.
Very good on Groundhog's Day! Good for fattening yourself up.
Only One More Shopping Day, Till the Day of the MARMOT!
The excitement is building world-wide!
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