This week, we noticed the first few brown leaves swirling at our feet and thought: it's time for soup. Everyone has a tried-and-true mushroom soup recipe -- be it delicate and creamy, brothy and fragrant, or an earthy stew. This week, we hope you'll share yours!
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There were many mushrooms to chop, and Merrill drew the short straw...
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Amanda started the soup base by rendering some panceta, and then adding the onions, carrots, celery and shallot.
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After the dried porcinis had reconstitued, we squeezed them dry and gave them a rough chop. Fun fact -- porcini mushrooms, when dried, have more protein than any other commonly consumed vegetable, aside from soybeans.
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Initially, the mixture looked dry, but the mushrooms soon gave off liquid.
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Briefly caramelizing tomato paste allowed the flavor to really develop. After, we added the sherry and soy, cooked it down, and added the stocks and the reserved porcini liquid.
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The detritus... and the soup!
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It took only 45 minutes for the barley to cook through, but the flavors really melded after an hour and a half.
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