Wednesday, August 18, 2010

Thai Mushroom Soup

Cleaning out the spare bedroom in order to make it a rental.  It is going to need one hell of a makeover.  I need a Clean Sweep team!!!  Donning my Tazmanian devil costume for the next few days. In between twisters, I wrote a new recipe for Thai Mushroom Soup -- for a visually impaired cook.  

Thai Mushroom Soup

1 portabella mushroom
½ lb button or crimini mushrooms
½ lb shitake mushrooms
1 Leek
1 fresh jalapeno ribbed and finely chopped
4 cloves garlic, chopped
1 Tbsp fresh ginger
2 Tbsp butter
1 Tbsp olive oil
3 cups chicken broth
1 cup coconut milk
1 Tbsp soy sauce
1 stalk lemongrass
2 scallions
1 lime

  • Remove the stem from the portabella, and scrape the dark brown gills out with a spoon.  Cut into 1 inch cubes.
  • Trim the stems of the other mushrooms and medium chop
  • Leeks have quite a bit of dirt caught up in them, so need a thorough wash.   Trim off the root.  Feel the fat somewhat tough leaves, and follow them down to where they all meet, and cut them off there.  What you have left is the white edible part of the leek. Cut in half lengthwise, and run under cold water, fanning the leaves.  Place each half flat side down and cut into 1 inch half moons.
  • Cut the cap off the jalapeno and cut it in half lengthwise.  Clean the seeds and ribs out with a small spoon.  Rinse under cold water.  Finely dice.  Wash your hands thoroughly with soap, as the compounds which produce the heat transfer to your skin.
  • Give the garlic cloves one strong pound using the flat side of the knife.  This makes it easier to remove the skins.  Then give a few more pounds, and roughly chop.
  • With a vegetable peeler, remove the skin from about two inches of the ginger root.  Cut off about an inch, and finely dice, until you get about a tablespoon.
  • Heat the butter and olive oil in a large saucepan or deep skillet on medium high heat.  
  • Add the mushrooms, leek, and jalapeno.  Saute for five minutes, stirring occasionally.
  • Add the garlic and ginger, and saute for another minute
  • Add the chicken broth, coconut milk, soy sauce, and lemongrass (not to be consumed, but for flavor).
  • Reduce heat to medium low, cover, and let simmer for 10 minutes.
  • Wash the scallions, cut off the root tip.  Feel the top of the leaves, and follow down until they feel firmly hollow. Cut there and discard what should be only an inch or two.  Chop into quarter in rounds.  Add to pot.
  • Zest the lime and juice it.  Add to pot and stir.
  • Turn off the stove, and let it rest for 5 minutes with the lid on.
  • Remove the lemongrass and serve.

Note: This would be a good accompaniment to a chicken and rice dish.  

It is my goal to write at least one a day.  

I made myself a sweet potato chimichanga, which was actually outstanding, and decided on a Chardonnay -- Sauvignon Blanc would have been too whimpy.  Now I am watching a new episode of House (the one show on television I make it a point to watch).    

My tomatoes need support, and the artichokes need to be watered and fed.  I have two big boxes of paperwork to go through.  I need a vacation, but would ultimately feel guilty if I even had the means to take one….  I’ll just veg out listening to classical for a half an hour in the tub every once in a while -- that’ll work for now.


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