MUSHROOM SOUP SO GOOD IT SHOULD GET ME LAID! by BYRON

Last week it was my turn to cook dinner for my Dad at my weekly visit-the-old-man,-wash-my-clothes-and-cook-dinner night.

Yeah, after nearly four years I still don’t have a washing machine, and Dad likes it that way – he really enjoys my weekly visits and he insists that I don’t go and buy a washing machine.

Anyway, it was my turn to cook dinner [like I said] but for the life of me I couldn’t think of a damned thing to cook. In nearly four years I have only cooked the same dish twice,,, so you can understand that I was running out of ideas!

So I went to the supermarket looking for inspiration… and I found mushrooms.

Apparently mushrooms have been responsible for all sorts of inspiration for a lot of people… but I wouldn’t know about that! heh heh heh

I took the often dangerous path of “having no idea about a recipe” and decided to make mushroom soup – a daringly experimental concept since all I new about mushroom soup was that it had, well… mushrooms!

… and maybe some cream.

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INGREDIENTS:

 

Soup:

1. Mushrooms [lots]
2. Bacon [2x rashers]
3. 2x cups of Chicken Stock [which you put it into nearly all soups anyway]
4. 1x Onion
5. 1x Potato
6. Cream [600ml]

Side Dish:

1. Parmesan & Onion Batard
2. Garlic

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I prefer to use Portabella Mushrooms because they have a nuttier/earthier flavour. Typically they are a brown-coloured mushroom:

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And the Chicken Stock can now be bought in convenient containers:

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Parmesan & Onion Batard is a type of bread, of which there are many many variations:

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PROCESS:

 
Soup:

1. Chop up everything into little bits, then fry it all in a large saucepan with a bit of butter. [about 5x minutes]
2. When everything has gone soft and mooshy, add the Chicken Stock and boil it for about 15x minutes.
3. Let it cool down a bit and then pour it into a food processor [or you could use a Bamix/Stick Blender] and puree it until it has a fine texture.
4. Back into the saucepan, add the cream and gently simmer for 10x minutes, but make sure it doesn’t boil.

Side Dish:

1. Slice the Batard and dry-fry it on the grill.
2. When the bread is nicely toasted with the grill lines criss-crossed [because that looks really cool], rub garlic onto both side of the bread and add a light “dusting” of ground black pepper – but not too much!

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Dad reckons it is one of the best meals I have ever made.

I can’t tell you just how freaking delicious it tasted. I just reckon it was sooooooo good, that it should be enough to get me laid!

Really, why would you buy soup in a can or a packet [full of numbers and god-knows-what-else] when it is just soooo damned easy to make something this good?

 

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CHECK OUT MORE OF MY ADVENTURES IN COOKING…

 

1. MUSHROOM SOUP SO GOOD – IT SHOULD GET ME LAID!
2. FETTUCCINI ALFREDO
3. PERFECT POACHED EGGS
4. SWEET PORK & RICE
5. WATERMELON? … WHO KNEW IT COULD TASTE THIS GOOD?
6. DUCK SOUP FOR THE SOUL
7. JUMBLE SALES!
8. I MADE SANGRIA
9. PIZZA FROM CASA DE BYRON
10. MY FETTUCINE CARBONARA