I just made myself what is quite possibly the second-best dinner I’ve ever eaten. (The best was duck ravioli from the late Cafe Balaban in St. Louis.)
I made up the recipe as I went along. Here it is, but be forewarned: This ain’t diet food.
Cream of Mushroom Soup
1 stick butter (use the real stuff, please)
8 oz. button mushrooms
8 oz. shiitake mushrooms
8 oz. oyster mushrooms
5 cloves garlic, crushed and minced
1 vegetable bouillon cube
1 c. water
sprinkling of celery seed
1 tsp. rosemary, crushed
1/2 tsp. smoked salt
2/3 c. heavy cream
Chop mushrooms finely and saute in butter over medium-low heat until they release liquid. Add garlic and cook for a couple of minutes. Add bouillon, water, celery seed, rosemary, and smoked salt and simmer for 15 minutes or so. Add heavy cream. Cook until about half the liquid evaporates.
Yow. Za. What a great way to end a long, tiring week.