Portobello, Oyster, Shiitake, White, Crimini, Button, Dried, Fresh, Maitake, Enoki, girolles, trompettes de mort, Chanterelle, golden needle.. All these beautiful words sound like something out of a fairytale. They spill out of your mouth with such ease and sound so lovely to the ear. I almost feel guilty about eating such beautiful sounding food!
However…I have always eaten mushrooms (and olives – what a strange child I must have appeared to be!) my favourite way; mixed in fresh pasta or as a homemade soup.
But alas, the perfect mushroom soup is a bit like that elusive ‘perfect chocolate cake’ – everyone has a recipe, but there is something in there, in the method, or ingredients which, when the cake is finally eaten makes it…well… not quite right; too dry, too heavy, too light, not chocolatety enough – I could go on!
I have tried countless times to make a perfect mushroom soup, but never remember to write it down because I forgot what went in it, or it wasn’t quite right, so I have spent time in the kitchen, creating, what I believe to be; The perfect mushroom soup.