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This is not mushroom soup

Picture the scene. Sore tum. Poor abandoned house guest. Need for healthy food, and need to feed a vegetarian. Vitamin B sounds like a good plan, good for the nerves, good for the metabolism and enhances the immune system. Sounds like everything I need in my current fragile state. Afflicted with an angry tum which won’t accept any food without severe complaining and, forgive the detail, swift ejection.

The underrated mushroom offers bountiful Vitamin B and I just happen to have lots of them in my fridge. Large flat portebellini mushrooms, their gills exposed to the stars, and small coquettish button mushrooms, less bolshy in flavour, and bright white in complexion. I wanted lots of flavour, and lots of elusive umami in a vegetarian soup. I also wanted it to have a bright summer flavour, so decided I would serve it with some chive cream.

The mushrooms had to be as intense as they could possibly be, so I roasted 5oog of the portebellini, with a liberal splash of extra virgin olive oil, some chives and some good sea salt for about half an hour at 180 degrees celsius. Then I sauteed 200g  button mushrooms in butter with a couple of cloves of chopped garlic, added the roasted mushrooms and 500ml of a nice vegetable stock. This smelled intensely of mushroom, almost meaty, I was very happy. I whipped some double cream and added lots of chopped chives. I shredded a bunch of spring onions (green bits and white) and added them to the soup, to preserve that summer flavour amongst the rich deep mushroom one.

I tasted the soup, it was ready, and it was delicious. Some good bread was just toasted in the oven, rubbed with fresh garlic and drizzled with extra virgin olive oil. It was crisp and fragrant.I reached for the blender and…

BOOM! The power went.

How annoying is that? It’s extra annoying as I am especially useless in these situations. I approached the fuse box cautiously flicking switches on and off, figuring it must have been the trip switch, which for the life of me I could not find. For those of you not in the know it is not a big red button labelled TRIP SWITCH – FIX EVERYTHING WITH THIS.

Damn!

Sigh. I called my flatmate, left her a voicemail, sent her a message, then went to appeal to twitter. But, no internet either. ARGH!

Headless chicken much? Just as I had reached the end of my rope, it came back on. It was a power cut.

But I had already given up hope, and had converted my soup to a rich mushroom bruschetta with chive cream. And it was very nice. So, the few hours I edged off the end of my life aside, it was a good result.

I’ll try the soup again another day.

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I like food. I like to make food. Eat food. Photograph food. Write about food. Mainly in London but when I am lucky or organised further afield.

8 Comments

  1. I love the idea of mushrooms cooked up in different ways and then combined into perfection. Whenever I make up bread for bruschetta- I end up eating it all as crackers before I make any toppings. Maybe I’ll start with your mushrooms and then toast the bread.

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  2. Mushrooms on toast is one of my very favourite snacks. This looks great, Niamh – and I do love your rather dinky heart-shaped Le Creuset!

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  3. This looks gorgeous, despite the elements literally being against you! A real “must try” and I had no idea that mushrooms were a good source of vitamin B, what a great post!

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  4. Well done on a successful rescue of your dinner. I had a fantastic mushroom bruschetta in Italy recently and yours looks just as good!

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  5. Pingback: Farewell to 2009! Another Year Over [Part 3] « eat like a girl

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