Wild Mushroom Soup

This wild mushroom soup, topped with beautiful pan-fried brown beech mushrooms and a drizzle of truffle oil is based on Anthony Bourdain's Les Halles recipe. It's rich and comforting, a great bowl for a cold night or a light lunch.

We have a Christmas tradition of giving our girls some spending money and setting them free in a mall to buy the gifts of their choosing for each other and for us.  I’m trying to remember how old they were the first time we felt safe letting them go off together but I daresay they were around 10 and 12.  Of course, I was in the mall doing my own shopping and elder daughter had a cell phone by that time.

Our mall of choice was KLCC or Kuala Lumpur City Centre because 1. It was the best mall in KL at the time and 2. We knew it well. I found out after the first couple of years that my girls had an additional tradition of their own. They would amble around just looking until there was only a half hour left until our designating meeting time. Then they would run around the mall in a frantic attempt to buy all the things they had chosen. 

I am told that that was the best part, like a treasure hunt and a logistics test with a time constraint. I think they would be great contestants on the Amazing Race.  I don’t recall them ever being late, although they often arrived out of breath. And the system clearly works because their carefully chosen gifts are always thoughtful and perfect for the intended recipient.

Which brings us to this week’s Sunday Supper recipe, adapted from one of those precious Christmas gifts, Anthony Bourdain’s Les Halles Cookbook.  Everyone is making soup this week so make sure to scroll down to the bottom and see what the rest of the #SundaySupper group are cooking up.

My girls knew I enjoyed watching the snarky and amusing Mr. Bourdain on television and they guessed that I would love his cookbook.  They were exactly right.  Okay, we’re all friends here so I am going to embarrass myself for your amusement and show you my “delighted” photo just after I opened the present on Christmas Day 2006.  In my nightgown.  Feel free to make your own snarky remarks for my amusement and we’ll be even.

One of my favorite recipes from Les Halles is the mushroom soup.  Mr. Bourdain suggests in the after note that to boost flavor and impress friends, wild mushrooms can be added to the mix, so I usually add whatever mushrooms I have on hand and love to add the wild ones on occasion.

Wild Mushroom Soup

This soup is divine even with just button mushrooms (his original ingredient) though so use what you can find in your local grocery store.  But make this soup.

Ingredients for 5-6 warming bowls of mushroomy deliciousness
18 oz or 510g assorted mushrooms (I used Swiss brown, button and shiitake.)
1/2 oz or 14g dried wild mushrooms
1 medium onion
1/2 cup or 110g butter
Olive oil

6 cups or almost 1 1/2 lts chicken or vegetable stock
(I used both vegetable and mushroom stock cubes to make my stock for a delicious vegetarian version of which Mr. Bourdain would undoubtedly not approve.  Tough titties to him. God rest his soul.)
2 stalks fresh parsley
1/4 cup or 60ml dry sherry
Sea salt
Black pepper

For garnish
Handful brown beech or other small pretty mushrooms
2 teaspoons butter
Drizzle truffle oil

Method
Put your dried mushrooms in a heatproof bowl and cover with boiling water.  Set aside to rehydrate.  Sticking your nose in the bowl occasionally to inhale the earthy aroma is completely optional but highly recommended.

Meanwhile make sure your other mushrooms are clean and finely slice your onion.  I know folks say that you are not supposed to wash mushrooms with water since they will soak it up but I wash mine in a colander with cold running water and, especially for soup, a little extra moisture doesn’t hurt.

In a pot big enough to eventually hold all your ingredients, sauté your onions in about one-third of your butter (just eyeball it) and a drizzle of olive oil, until they are soft and translucent.

Drain your dried mushrooms through a fine mesh strainer or sieve and retain the liquid.  Pick the mushroom pieces out of the sieve and discard any small bits that cling to it, as sometimes these are actually dirt or grit.

Add the fresh mushrooms and the rest of the butter to the pot.  Cook for about eight minutes and then add in the stock, rehydrated dried mushrooms and their strained soaking liquid and the two stalks of parsley.

Bring the mixture to a boil and then lower the heat and simmer for about an hour.  Remove from the heat and allow to cool for 10-15 minutes.

Using a spoon, remove the parsley stalks and discard.

Transfer the mushrooms into your blender with a couple of cups of broth.  Blend until smooth, adding in more broth as needed.  Depending on the size of your blender, you may have to do this in two batches.

Heat a small frying pan until quite hot and add in two tablespoons of butter and immediately throw in your small mushrooms for garnish.  Pan fry them quickly to get a little color and then remove from the heat.

Return the pureed soup to the pot and rewarm.  Add the sherry to your soup and stir well.  Taste for salt and pepper and add some according to your taste, if necessary.

Serve each bowl of wild mushroom soup with a few of the little decorative mushrooms scattered on top and a drizzle of truffle oil.

Enjoy!

I am a soup lover so I have a very good feeling that this is going to be my favorite #SundaySupper week! Just look at all these lovely soups!

Do The Chicken Dance (chicken {or other poultry} soups) 

• Cheesy Chipotle Chicken Sausage Chowder by Cupcakes and Kale Chips
• Chick-Fil-A Chicken Noodle Soup by Family Foodie
• Chicken Cheese Soup by There and Back Again
• Chicken Gnocchi at Dinners, Dishes and Desserts
• Chicken Meatball, Spinach and Orzo Soup from Gourmet Drizzles
• Chicken Soup with Leeks, Onions and Fennel by Shockingly Delicious
• Chicken Tortellini & White Bean Soup at Flour On My Face
• Chicken Tortellini Soup by Country Girl In The Village
• Chicken Vegetable Noodle Soup at Cupcakes and Pearls
• Family Style Tablescape featuring Chicken Tortilla Soup by An Appealing Plan
• Ground Turkey and Vegetable Soup at The Messy Baker
• Healthy Bean and Sausage Soup by Momma’s Meals
• Smoked Sausage and Wild Rice Soup at Mama, Mommy, Mom
• Yucatan Chicken Lime Soup (Sopa de Lima) by The Weekend Gourmet

Where’s The Beef (Beef Soups)

• Bacon Cheeseburger Soup by Small Wallet, Big Appetite
• Beef Pho Soup by No One Likes Crumbley Cookies
• Chili with Black Beans by That Skinny Chick Can Bake
• Frijol con Carne by MarocMama
• Pho Bo (Vietnamese Beef and Noodle Soup) by Neighborfood
• Swabian Beef Spaetzle +1 Soup (Gaisburger Marsch) at Galactosemia in PDX
• Vegetable and Beef Soup by Supper For a Steal

Pass The Pork. Please (Pork or Sausage Soups) 

• Louisiana Caldo by Catholic Foodie
• Soft Tofu Soup (Soondubu Jjigae) by Hip Foodie Mom
• Sweet potato and Spanish chorizo soup at My Cute Bride

Under The Sea (Seafood Soups) 

• Bacon and Shrimp Bisque at Big Bear’s Wife
• Chinese Fish Maw Soup by My Trials in The Kitchen
• Hearty Okra Shrimp Gumbo Laced with Coconut Oil by Sue’s Nutrition Buzz
• Lobster Bisque by Peanut Butter and Peppers
• New England Clam Chowder at Cindy’s Recipes and Writings
• Shrimp Miso Noodle Soup at Pescetarian Journal
• Szechuan Fish Soup by The Urban Mrs.
• Thai Curry Coconut Mussel Soup by Noshing With The Nolands

Eat Your Veggies (Chock Full o’ Vegetables Soups)

• Broccoli Cheddar Soup by Hezzi D’s Books and Cooks
• Chunky Vegetable and Barley Soup at Curious Cuisiniere
• Coconut Corn Chowder at Mangoes and Chutney
• Corn Soup with Crispy Tortilla Strips at Ninja Baking
• Country Split Pea Soup with Bacon and Potatoes at girlichef
• Cream of Ancho Chile Soup from La Cocina de Leslie
• Creamy Carrot Soup at Cookistry
• Creamy Cheddar Potato Soup at Daily Dish Recipes
• French Onion Soup by The Girl in the Little Red Kitchen
• Ital Carrot & Sweet Potato Soup at The Lovely Pantry
• Jalapeno Beer Cheese Soup by The Hand That Rocks The Ladle
• Make Your Own (Gluten Free) Condensed Cream of Mushroom Soup at The Meltaways
• Miso Soup by Crazy Foodie Stunts
• Not-So-Mini-Strone at The Foodie Army Wife
• Pasta e Fagoli Soup at Cravings of a Lunatic
• Rather French Onion Soup by What Smells So Good?
• Smoky Kale and Tomato Soup with Garlic Croutons by The Wimpy Vegetarian
• Spicy Sweet Potato and Corn Soup at Magnolia Days
• Vegetable Consommé with Semolina Dumplings – Grießknödel at Masala Herb
• Vegetable Medley Soup with Broccoli and Leeks at Chattering Kitchen
• Vermicelli Soup by Damn Delicious
• Wild Mushroom Soup at Food Lust People Love

Some Don’t Like It Hot (Chilled Soups)

• Bread and Tomato Soup – Gazpacho Style at Vintage Kitchen Notes
• Chilled Strawberry Soup at Juanita’s Cocina

Pin this wild mushroom soup!

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Passionfruit Cookies

Beautifully crunchy on the outside with sweet and tart chewy insides, these passionfruit cookies taste of Brazilian sunshine and samba.

Since I started this blogging thing, I have met some wonderful bloggers online and have learned a lot from those who have been at this a much longer time.  I would read about ingredients they had been offered by companies who wanted them to create a recipe and get-togethers with other bloggers at foodie events.  And, while I was happy for them, I was a little sad for me.  I didn’t know any other bloggers personally and no one had ever offered me free stuff.  Well, in Dubai, all that has changed!  I now belong to a great group of UAE bloggers and have even had the privilege of meeting a few of them face-to-face.  And then, some weeks ago, I received an email from a public relations person who wanted to send me some sugar.  Not some strange ingredient that I would have to work around, but sugar!  Of course, I said yes!  Hey, why not?  The company is called Aveem and they very kindly sent me not only white sugar, but some light brown sugar as well.  (And a few other goodies.  As I said, nice people!)

According to the initial email, the sugar is from Brazil so I decided that a recipe with one of our favorite flavors from Brazil, passionfruit or maracujá, would be most appropriate.  And delicious.

Ingredients
1/4 cup or 60ml fresh passionfruit pulp, as measured without seeds (Don’t panic!  I’ll show you how to do this.  Also, don’t discard the seeds.  We are going to put some back in for color.)
2 teaspoons baking powder
2 1/2 cups flour
1/4 teaspoon salt
2/3 cup or 130g sugar
1/2 cup or 110g butter
2 eggs
1/2 - 1 cup light brown sugar for rolling dough in before baking

Method
Cut open your passionfruit and, using a spoon, scoop the pulp and seeds into a bowl.  Whisk vigorously to loosen the seeds from the pulp and juice.

Pour the whole bowl into a strainer over another clean bowl, and whisk again until all you are left with in the strainer is the seeds.  Measure out your juice and set aside 1/4 cup or 60ml for your cookies.  If you have any extra, you can sweeten it with a little sugar and serve it over ice and topped up with soda water for a very fresh and refreshing drink.

Add 2-3 teaspoons of the seeds back into the juice for color.  They are perfectly edible but too many will distract from the soft chewy cookie.

Preheat the oven to 375°F or 190°C and grease or spray your cookie sheet with non-stick spray.

Mix together your flour, baking powder and salt in a small bowl.

Put your light brown sugar into another small bowl and set aside.

With electric beaters or in your stand mixer, cream the butter and sugar.  Add in the eggs, one at a time, beating well after each one.

Add in your passionfruit juice and beat again.  At this point your mixture might look like it’s curdling on you but do not despair.

Add a few tablespoons of the flour mixture to the mixing bowl and beat again.

Still mixing, continue adding in your flour mixture a couple of tablespoons at a time, until it is all incorporated.

You now have a soft dough and can proceed to the next step or, it might be easier to chill the dough for half an hour or so in the refrigerator before proceeding.  I plowed right ahead but next time, I will definitely chill the dough.

Using a small scoop or tablespoon, drop small amounts of your soft dough into the light brown sugar.

Swirl the bowl around until the ball of dough is covered in brown sugar.

Gently lift the little ball out and place it on the greased cookie sheet.  Leave room between the balls for the cookies to spread while baking.

Continue until your cookie sheet is full.  Bake in the preheated over for about 10-12 minutes or until the bottoms are golden brown.  Chill the dough in the refrigerator while the first batch bakes and continue the process until all the cookies are baked.

Remove the cookies with a metal spatula and cool on a wire rack.  Sometimes one slips into your mouth.  It's a risk all bakers take.

This recipe will yield almost four dozen beautifully crunchy outside, chewy inside passionfruit cookies.   Serve them in your blue and white Brazilian pottery and savor the sweet taste of sunshine and samba.

Enjoy!

Spicy Cashew and Feta Beer Muffins #MuffinMonday

Every week when Anuradha sends out the muffin recipe, I put on my thinking cap (Did you have a teacher in grade school who encouraged you to put on your thinking cap?  How do they come up with this stuff?!) and consider the pros and cons of the ingredients.  Which do I love?  Which could I do without?  What about substitution possibilities?  And then I make the muffin I would most like to eat.  It’s not a very scientific process but it works for me.  I hope that most weeks it works for some of you.

Today’s muffin was most definitely savory, calling for chives and black pepper and lemon, so I chose to continue in that mien.  I kept the lemon, substituted Szechuan peppercorns for black pepper, beer for milk and added feta along with spicy roasted cashews.  I’m telling you what, lovely people, these are some seriously good muffins.  The only change I would make is to use a mini muffin tin the next time, so others can't keep count of how many of these little babies you’ve eaten.  Which gets embarrassing with large muffins.  Also, because they would be great as a bite-sized cocktail snack.  Let's go with that reason.

Ingredients
2 cups or 250g all-purpose flour
1 tablespoon baking powder
1 teaspoon Szechuan peppercorns
1/2 teaspoon salt
1 lemon for the zest
1/3 cup or 80ml canola or other light oil
1 egg
3/4 cup or 180ml beer
2 oz or 100g feta
3 oz or 80g roasted cashews, out of which reserve 12 whole nuts for topping

Method
Preheat your oven to 375°F or 190°C.  Grease your 12-cup muffin tin with non-stick spray or a little oil.

Measure your flour, baking powder, Szechuan peppercorns and salt into a large mixing bowl.  Grate your lemon zest into it.  Stir well.

In another smaller bowl, whisk your oil and egg thoroughly.

Add in the beer and give it a gentle stir.

Crumble your feta if it didn’t come already crumbled.  If you freeze it a little bit first, this is much easier.

Count out 12 whole spicy roasted cashews to add to the top of the batter before baking, then coarsely chop the remainder.

Pour your wet ingredients into your dry ones and mix just slightly.  There will probably still be some flour showing.

Fold in the chopped cashews and feta.

Divide the batter between the greased muffin cups.  Add one whole cashew to the top of each.

Bake for 20-25 minutes or until the muffins are browned a little and a toothpick comes out clean.  Cool briefly in the pan and then remove to a wire rack.

Serve these with a cold glass of beer or your favorite beverage.

Enjoy!