C — It’s been almost a month since my food cruise and memories of the food still linger. The weight I gained also lingers … that’s another story.
Every night, we had lots of things to choose from AND there wasn’t a limit. On the last night of the cruise, there was a new menu just for soups. Wild mushroom seemed the most intriguing. It was the most flavor intense soup I have ever had. Nice and creamy, perfectly salted and the beautiful combination of mushrooms filled my mouth with rich flavor.
I knew when I got off that ship I was going to make it. It definitely wasn’t from any can or carton that I remember eating. It was good.
The soup I made was a little different, but still tastes wonderful. Shiitake mushrooms, coriander, crème fraiche, a little bit of lemon and some parsley really make a great combination. It has a balance of salt, is a little tart, rich, creamy and very satisfying. I served it with some grilled chicken, or you can have it just by itself.
I am glad I don’t have to go on another cruise to get really good mushroom soup.
Adapted from: http://www.foodandwine.com/recipes/two-mushroom-veloute