23. Matt Rodman's cream of mushroom soup

Last night Mr Neff and I did not eat at home. Instead, we plunged deeper into Lent by attending a soup supper (yes, it's redundant) at St Barnabas Episcopal Church. Like winos at a city mission, we shared soup, bread, and scripture study. Unlike winos, we got to eat first.

The soups, provided by church members and served from crockpots, were excellent: cream of mushroom, lentil and ham, cabbage, and a couple of others.

Here's St Barnabas member and acolyte Matt Rodman's recipe for cream of mushroom soup:

This soup usually makes four servings but, to tell you the truth, at this apartment when I make it I never have leftovers.
  • 8 green onions, sliced (reserving 4 teaspoons of the green for garnish)
  • 4 Tablespoons butter
  • 2 Tablespoons flour
  • 1 teaspoon curry powder
  • 2 cups vegetable or chicken stock, heated
  • 2 cups milk
  • 3/4 cup mushrooms, chopped
  • salt and pepper
  • 1/2 cup whipping cream
  • 2 egg yolks
Melt butter in a large saucepan over low heat. Add the green onions and sauté until wilted--about 5-7 minutes.

Increase heat to medium, add flour and curry powder, and stir for about 2 minutes.

Remove from heat--and whisk in the hot stock and milk. Add mushrooms, salt, and pepper. Cover partially and simmer for 20 minutes, stirring occasionally.

Whisk the cream and egg yolks in a small bowl. Lighten the mixture with a couple Tablespoons of the mushroom soup, then whisk it all into the soup. Cook on low heat, stirring from time to time, until thick--about 4-5 minutes.

Ladle into bowls and garnish with the reserved green onion slices. Serve immediately.


M.K. Greenwood said...

I'm saddened that you chose to call those who eat in rescue missions "winos." Not all of us who have ever been forced to accept charity are alcoholics.

LaVonne Neff said...

True, and I am sorry if that was what I implied. There was a time when my husband and I and our children actually did receive food stamps, as did many of our friends.