Magic Mushrooms
I think this really could be the best soup I’ve made so far. (Although the cock-a-leekie is a serious contender.) Caramelized Onion and Portobello Mushroom. Oh. Yeah.
Slow cooked caramelized onions with a touch of balsamic vinegar. Mushrooms cooked in butter, brandy and garlic. Fresh thyme for some herbal character. A combination of beef broth and homemade vegetable stock and white wine. And a side of homebaked bread slathered with goat cheese.
Some proof of its greatness:
Tyler just said, “I want to sleep in it.”
And Sam said, “Mmmmnhummm numm num mmmm.”
And Omied said, “You know, I already brushed and flossed tonight. That’s sort of a big deal.”
So! The expert eaters have spoken.
Now was it my best soup? Now maybe not. Sam just said that my Corn Chowder and my recent Italian Wedding Soup were good.
But I promise you: this was really good.
