Somedays are like that (Elizabeth David’s Mushroom Soup)

Every Friday, a group of women writers is blogging their way through 50 Women Game-Changers of Food – find more information here. Here’s who’s joining this week.

Mary of One Perfect Bite

Kathleen of Gonna Want Seconds
Barbara of Moveable Feasts
Amy of Beloved Green
Linda of Ciao Chow Linda
Deborah of Taste and Tell

Somedays are just like that. Imagine you’re a medical student on a gyn rotation. You get up at 4:45 am to be at the hospital by 5:30. You see, you have a patient that was admitted yesterday, but you don’t know anything about her, because you were in surgery when she was admitted. Today, you have to go see her, find out how she is doing and write a note on her progress, and you have to do this before the team meets at 6:25 to sign out from the night shift. So you head to the hospital (in the pouring rain, so when you get there, you have puddles in your shoes.) You see your patient, you meet with your team and hear the night report. Your team (three residents, four students) rounds on all the patients, then splits off for the OR. You follow the chief, headed to a case that should take an hour and a half. 
Ha. Seven hours later, the surgery is finally over and you duck into the bathroom because you might have had too much cranberry juice to drink at breakfast. As soon as you duck your head back into the callroom, it’s off to a consult in the ED. What with one thing and another, you don’t really sit down until you’re sent home at 6pm. On one hand, it’s been an amazing day. You’ve seen and written a plan for your morning patient, you participated in an amazing and complicated surgery and you were actually helpful when your residents were frantic with work. On the other hand, you’ve been up since 4:45 am, you were on your feet without moving for seven hours straight and lunch didn’t happen. 
Somedays are just like that. You’re lucky to manage instant rice soup with frozen edamame for dinner. Or maybe just popcorn. (Yes, I had popcorn for dinner. In my defense, my mother taught me to do this. Pop some corn on the stove, melt some butter in the hot pan, and then sprinkle some parmesan cheese on the whole mess. That’s dinner. Yum.) 
Other days are like this. You don’t have to be at the hospital until morning signout, which happens to be at 7am today because there are no patients on your service. You don’t get any consults, so you spend the day nibbling on carrots and studying. You’re sent home int he early afternoon. On the one hand, you didn’t really learn anything today and it felt like a bit of a waste. On the other hand, you got to study all day and then you had time to make this soup.

You know Campbell’s Mushroom Soup? Yeah. This is not that. This is a creamy soup full of mushroom-y, earth-y, garlic-y flavor, sprinkled throughout with actual mushrooms and with an amazing freshness and texture play from the parsely.

The only thing I changed from the original recipe was omitting a few tablespoons of marsala, and only because I didn’t have any. You can make this with any assortment of mushroom varieties you want – this is just what I used.

Mushroom Soup

Adapted from Elizabeth David

Serves 4. Allow 40 minutes.

2 tablespoons butter (soup)
2 tablespoons flour
3 cups milk
1 cup chicken broth
large bunch parsley, chopped
1 garlic clove, chopped
1/8 teaspoon nutmeg
12oz mushrooms, button and portabella
3 tablespoons butter (mushrooms)

1) Melt the butter (soup) over medium heat and stir in the flour until a smooth paste is formed. A tablespoon at a time, stir in the milk, being careful to mix well after each addition to maintain the smoothness of the paste. When the paste has been thinned enough that it’s soupy, add the rest of the milk, and whisk well.
2) Continue to heat over medium heat just until it simmers and begins to thicken. Stir in the nutmeg.
3) Meanwhile, saute the mushrooms with the butter (mushrooms)  and the garlic until the mushrooms are well browned and have given off their juice.
4) Add the parsley for two minutes, then pour in the milk mixture, then the stock. Heat through and serve.

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5 Responses to Somedays are like that (Elizabeth David’s Mushroom Soup)

  1. bellini says:

    Thanks for sharing this soup with us Taryn as well as a snipped into the life of a resdident.

  2. Hope this is an easy week for you without too many popcorn dinners. This soup looks a lot better to me than popcorn!

  3. Miranda says:

    I never was a fan of Campbell's soup. This is beautiful.

  4. Joanne says:

    I think I prefer the soup-making days…especially when they involve a soup as good as this!

  5. Kathy says:

    What a great soup and so delicious looking! Much better then popcorn for dinner!

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