When Geoff's away: Mer. eats. mushrooms. Why? They are delicious, versatile, I love them, and Geoff is not a fan. I actually stow recipes away that contain mushrooms for when he is out of town.
This velvety mushroom soup is the most recent concoction for a solo dinner and I cannot give it enough praise. I followed the directions for the most part but I do have a few tips/notes to make it even easier.
Tip 1: BROTH I made the broth the night before and unlike many of the chef-y types on the food52 site I did not have a frozen bag of shitake mushroom stems in my freezer (can you believe?). So if you are like me you wing it- I bought a few shitake mushrooms and separated stems from tops (to be more official) and put both in. The broth calls for 6 cups of water and then the recipe calls for 6 cups of broth- I put in 7 cups of water + a little extra seasoning to be sure I had enough liquid once it was reduced. It ended up working out perfectly!
Tip 2: The soup recipe calls for 1 TBS of sherry to be added at the end and I thought it could use a bit more zip so I added two. Add one, taste it, and then decide what your preference is.
This soup is genuinely lovely and extremely satisfying. If you wanted to make it dairy free I would add a bit more salt or maybe two tablespoons of pine nuts to the stew right before you puree. If I really wanted to shroom it up- I might even boil up some mushroom ravioli and use it as a sauce!