I rarely do this on the blog, talk about a completed dish, and when I do it’s a salad most of the time. But with the weather turning colder, I couldn’t help myself and made my dad’s “famous” curried mushroom soup.
Growing up, Dad didn’t cook all that much–he can cook, but it was generally my mother’s domain. So this was a special deal and he used to make it only for dinner parties and special occasions, and, as I was pouring a bit out from its Tupperware the other day, I realized that I’ve never really eaten it in anything but fine china. The soup is a beautiful color and I’m not sure the picture does it justice–sort of a soft chartreuse–that looks just gorgeous on the table (it looks gorgeous in a mug straight out of the microwave, but you know).
It’s an extremely flavorful soup–in fact, I think my batch might be *too* flavorful. I’m not sure if that’s the bouillon cubes I used or if I let it meld too long during the cooking process. Or if there’s too much curry. But either way, it’s more of a flavorful soup with a mushroom base, rather than a flavorful mushroom soup, although you can impart more of that mushroom flavor if you have some dehydrated mushrooms laying around. Nevertheless, it is delicious and reminds me of childhood and all the fall/winter rituals coming up that were so important as a child, even if I don’t observe them as an adult: the first day of school, Halloween, Thanksgiving hand-turkeys, holiday shopping and advent calendars. Fall really tees up some dread for the impending cold weather, but it also perks up the silver lining in all things traditional. Hence, the soup.
You really ought to make it.
RECIPE: Dad’s Curry Mushroom Soup
Filed under: Clean Food Daily, curry mushroom soup, mushrooms, soup, supper
