|Serves||6 to 8|
Culinate recipe editor’s note: Of course this soup is fantastic made with homemade broth, but it’s not shabby with a reliable brand of store-bought stock either. Think French onion soup with mushrooms in a tomatoey broth, especially good topped with a crouton and a handful of grated cheese.
One day we received a letter from one of the food magazines asking for a recipe that a customer had enjoyed at Square One. Due to a wonderful typo, the soup they requested was Stallion Mushroom Soup. We wrote a fantasy recipe à la Escoffier: “Take one large stallion. Put in a large kettle with water and mushrooms . . ." After much chuckling, we finally sent off the following recipe.
|6||Tbsp. unsalted butter|
|2||medium onions, ¼-inch dice|
|1||lb. fresh mushrooms, thinly sliced (see Note)|
|6||Tbsp. rich tomato purée or 3 Tbsp. tomato paste|
|4||cups beef stock or a combination of beef and chicken stocks|
|6||Tbsp. sweet vermouth, such as Cinzano Rosso|
|~||Salt and freshly ground pepper|
|~||Chopped fresh parsley|
|~||Freshly grated Parmesan cheese|
We have made this soup with white cultivated mushrooms, Italian brown field mushrooms, and a combination of fresh chanterelles and cultivated mushrooms. Of course the soup is more interesting and earthy with the wild-mushroom flavor; however, I am sure that you will enjoy it with plain old white mushrooms too. If you do use chanterelles, reduce the vermouth to 3 tablespoons.
This content is from the book The Mediterranean Kitchen by Joyce Goldstein.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything