I just finished dehydrating a large batch of Hen-of-the-Woods mushrooms for soup bases over the winter. A great friend had them delivered yesterday.
In other news, the new cheese is hanging to age in the basement. I’ll need to check on it in a bit.
Finally for tonight, simple onion soup
- 2 finely sliced onions
- 2 tsp olive oil
- optional: 1 tbsp finely powdered dehydrated mushrooms)
- salt to taste
- beef stock or homemade bullion – enough to create the right quantity of soup later.
- beer/wine/or water (if you’re using the bullion
- 1 tsp very, very concentrated tomato paste (if you make it, it should stand on the spoon, if you buy it the tube style is much more concentrated)
Over low heat, add the olive oil, the onions and salt. Mix well with your hands so that everything is equally covered in salt and oil. Now go do something and come back in 5 to 10 minutes to check. Stir a little. Go away again. Check after 10 minutes and if you see it starting to brown, you’ll need to stick around and stir. Once well browned, add the tomato paste and stir quickly to heat through. Add the stock or bullion liquid mixture (I had some whey on hand so went with it). (if you’re using the mushroom powder, add it here.) Heat to simmer, let simmer awhile and then enjoy with toast, and cheese, or toast, or just cheese, or like I prefer, all by itself.