So I had a hard time starting up with these vacation-related blog posts, because the temptation to tell the whole tale in a linear way made me reluctant to launch into the juiciest tidbits that took place later on. But I'm going for it!
Fact: Germans LOVE Mushrooms. And more specifically, mushroom hunting. On the train, the deutsche bahn magazine had a pretty extensive article on the hippest new mushroom hunting gear. Boots, this knife:
An even stronger indicator of this fungus lust took place one night when we were eating dinner in the Rathausglockel Hotel Restaurant. One of the other guests came in, apparently hot off mushroom collecting with an absolutely giant specimen, about the size of a basketball. She asked the kitchen to cook it up for her, and they seemed super pumped about it. Although, that all took place in German, so I could be wrong about what was actually literally said.
It's a pretty big deal there, I guess. In honor of that, I suppose it's only fitting that I cooked up a batch of my awesome mushroom soup last night. Why yes! I will share the recipe.
1tbsp olive oil
1 tbsp butter
1 onion, finely chopped
6 cloves of garlic, finely chopped
2.5 cups of chopped mushrooms (any type)
handful of flour
3 cups of broth (chicken or vegetable - your choice!)
salt and pepper
1. Combine the oil and butter in a large sauce pan.
2. Cook the garlic and onion in the buttery mixture until they are soft and transparent.
3. Add the Mushrooms and stir to coat them.
4. Turn the heat to low and cover, cook for 15 minutes.
5. Throw in the handful of flour and stir to thicken.
6. Add 1 cup of broth and stir to mix again. Once, thoroughly combined, add the rest of the broth.
7. Turn up the heat and bring to a boil for about 8 minutes.
8. Add parsley, salt and pepper to taste.
It's a really easy recipe and really does bring out the wonderful earthy tastiness of mushrooms. The broth is really flavorful and hearty. The Deutsch would be so proud! Na Klar!
Extra Credit: Guide to Edible Mushrooms of New England