I love me some fungus. Well, not just any fungus, of course. The kind that is heaped in baskets at your grocery store… mounds of brown or white caps or springy yellow tops, clusters of white tendrils or hills of fluffy golden folds. I’m talking about mushrooms, people.
Mushrooms are delicious. Meaty, earthy, fragrant — pick your appealing adjective. They’re the perfect vehicles for sopping up sauces or for adding rich texture to a dish. Some are hearty enough just to throw some flame on and tear into with your teeth. One of my favorite vehicles for mushrooms is mushroom soup. I love the way that the earthy goodness of mushrooms mingles with herb-tinged cream and butter. All the better to sop up with a thick piece of crusty bread, and lick off the back of your spoon. (My stomach is grumbling at the thought.)
I’m quite convincing aren’t I? Well, it turns out that I am. According to my husband’s backgrounder, I have converted him to fungus-lover. It’s true: He used to wrinkle his nose at mushrooms and push them onto my plate. (No complaints from me on that one.) Now, his spoon is battling mine for the dregs of mushroom soup.
I guess I can’t take full credit for the delicious soup we’re offering today, though. Below my husband confesses that I inadvertantly threw down the mushroom soup gauntlet: I had always held that a mushroom soup we had in Brussels was the best I’d ever had… until recently, when I said Daniel Boulud’s might be better. Apparently my swooning over the mushroom soups of two French-speaking chefs was just too much for him. He secretly determined to make a better mushroom soup in his own kitchen — thus sealing my love forever.
Well folks, you can’t buy my love with mushroom soup (I only accept blueberry currency). But if you could — this would be the soup that would win my undying affection. It’s rich, it’s creamy, it’s delicious — and most important, it’s mushroomy. Pick up your spoons and man your bread crusts… It’s mushroom soup time.