Jenny is in perpetual search for easy, weeknight recipes to attempt to feed her family. When they balk, she just eats more.
Today: Jenny makes a case for soup in the summer.
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Don’t get mad at me because I am asking you to make soup in the summer because:
1. It is not that hot this week. 2. Mushrooms are all over the place looking yummy. 3. Soup in under an hour! 4. This recipe is written by mariaraynal. ‘Nuff said.
What I love about this dish is its completely earthy, almost musky flavor that is matched with the indulgent caress of cream. Soup, in my view, is a dish best served fat.
It’s also a nice clean-the-fridge situation, giving you a place for the last of your carrots and celery, a Parmesan rind, and the bottom of last night’s wine bottle. You can improvise with the mushrooms as well -- if you can’t find one of the ones listed here, just add more of another. I love how this soup develops a rich, intense heartiness without a ton of simmering. It's great the next day, too.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).