Mushroom soup 2 790 xxx
photos by gluttonforlife

9.30.11 Wildly Edible

Oh yes, more mushrooms! And it's raining like the devil in these parts, so probably more yet to come. I'm still not complaining. G found a brilliant orange chicken mushroom growing on the split trunk of the oak tree that crashed through our back fence during Irene and it went right into a pot of soup. I have so much maitake (aka hen-of-the-woods or grifola frondosa) in my freezer—and dried, too—that I'm set for hot pots for the rest of the winter. All this bounty has led me to invent a delicious soup: wild mushroom made with wild mushroom stock. The only other wild thing I had on hand (other than my imagination, of course) was some wild rice, so I threw that in, too. It turned out wildly earthy, nutty, chewy—more of a stew, really. Perfect for these days of incipient fall, and for October 1st which is World Vegetarian Day. In fact, I think I read somewhere that October is Vegetarian Awareness month. Meaning that we're supposed to notice they exist? Whatever, it seems like a good excuse to whip up lots of vegetable-centric dishes. Hey, flavor them with bacon, I don't care. But let's explore a few we may not cook on a regular basis: kohlrabi, parsnips, mung bean sprouts, jerusalem artichokes, turnips, puntarelle. It's a wild world but somebody's got to eat it.
Tagged — wild mushroom soup