We've been working on a brothy mushroom soup because we get tired of the same old (delicious) creamy button mushroom version. We foraged at our local markets and found 5 different "wild" mushrooms and pressure cooked them with a little smoky Ardmore scotch for flavor. The result was a a light, flavorful stew of mushrooms. We added some freshly extruded semolina fusilli to give it a little more substance --in the style of chicken noodle-- and because Amaya loves noodles. A few torn leaves of mitsuba from the weed patch added a green spicyness to the soup. Aged Vermont cheddar is always in our refrigerator and it seemed like the perfect finishing touch. Then, just because they seemed appropriate, Alex plucked a few apple blossoms from the tree to accompany our soup to the table.
April 15, 2010
April 15, 2006