A trip to the Lansdale Farmers' Market on Saturday gave me a chance to pick up some fresh mushrooms--in this case, portobello and shitake. Now, living in southeastern Pennsylvania, we are lucky to live in mushroom central, and so the mushrooms you pick up are often picked within a few days, unlike what you get at the supermarket. (This particular provider also picks local wild mushrooms, like Hen of the Woods, which I'll have to try next time--which means more soup!)
What does any of this have to do with the usual geeky content of this blog? My husband, seeing me so excited about the mushrooms, accused me of being a hobbit:
Yeah, there's a lot of eating in Lord of the Rings, and much of it involves mushrooms.Hobbits have a passion for mushrooms, surpassing even the greediest likings of Big People. A fact which partly explains young Frodo's long expeditions to the renowned fields of the Marish, and the wrath of the injured Maggot.
And so today I decided to try and make my own mushroom soup. See, one of the things I liked at my old job was the soup in the cafeteria--it was just Au Bon Pain, but the mushroom bisque was really delicious (if probably horribly fatty). It's simple enough, actually--especially since I cheated a little and used beef bouillon for the base. (Hey, after making navy bean soup from scratch, including boiling a ham bone for a couple of hours, bouillon feels like a cheat.) Also, a little bit of cream and a lot of roue works just as well (for me) as a lot of cream. I'm sure my doctor will appreciate that.
I also racked the mead I started in January; that will hopefully head out as Christmas gifts.