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An Autumn Soup
| Time's short in shoulder season; decreasing daylight makes rainy-season preparations increasingly rushed--have you checked your gutters? Canning jars haven't skyrocketed in price, yet, and now's the time to pack your cellar-equivalent with preserves. Efficiency in making a meal is crucial while working with a squirrel's hurriedness! |  |
Soups are among the best dishes for a busy day. They can be cooked passively and hot-held until it's time to serve, or cooled and portioned for instant meals. Here's one that can't be canned--but freezes well--and is a great hotdish base. Cream of mushroom soup--without the cream--that's great under a layer of tater-tots. |
| Mushrooms, onions, garlic, celeriac, parsnip, russet, white or yellow potato, fennel, celery; thyme, sage; coriander, white pepper, nutmeg, salt--asafoetida if you have it. Clean the mushrooms and chop all but a handful--those we'll halve and sear for garnish--along with everything save for the herbs and spices. Heat olive oil--a generous quantity--to a shimmer. Sauté over moderate heat, adding ingredients in this order once their steaming slows: Roots, mushrooms, onions, garlic, fennel and celery, spices and scant salt. Stir until the potatoes start to smear or stick--add vegetable stock slowly. Simmer gently until you're ready to serve--blend smooth with oil for richness. Adjust the consistency with hydrated starch, if needed. Finish with the herbs, season, and garnish. | ||