I was scrambling last Saturday while planning out our weekly menu, when I stumbled upon this recipe in Bon Appetit. We like mushrooms and we like soup so this was perfect to add to the planning. I am sitting here and I just don’t know what to say about this recipe. I definitely was not crazy about it. I am not sure it was the overpowering porcinis or that is really tasted like a forest. The entire time we were eating it, I kept thinking the roasted wild boar should be coming out of the oven. It was as if we were in the deep woods of Germany eating wild mushrooms in a dark but cozy hunting lodge. At least the gremolata definitely helped break up the wooded out doorsmen taste. Thank god for the wholewheat bisquits I made to go with it, or I would have starved ….
We have leftovers, I may try it over pasta tonight, to see if that helps. Oh, Lenny thought it was good, he said her really liked it; but, did not have to see it in the house again.
Breakdown for this meal & the Eat Local Challenge:
Mushrooms – Local Far West Funghi
Onions & Carrots – Local from SF Farmer’s Market
Veggie Stock – Organic
Garlic – Local from SF Farmer’s Market
Parsley – Local from SF Farmer’s Market
Orange – Local from SF Farmer’s Market
Flour – Organic & had on hand
Milk – Local & Organic
Butter – Local & Organic
Salt & Pepper – what we have on hand
4 comments