Mood Soup

Posted by Shawn Kocher on October 23, 2010 · Leave a Comment

The weather is getting cold up in these not hills. It’s now officially soup season. I never much liked soup when I was a wee boy, always chasing salad as my dinner accompaniment. While foraging through mounds of iceberg and gobs of whatever creamy dressing was freshly squeezed from the depths of the Hidden Valley, I surely missed out on some gems. It’s never too late to make up for lost time. This soup is terribly easy to make and is loads of delicious. My wife took one taste and said it was “award winning.” I think she might have had some wine beforehand, but nevertheless, it is some pretty gosh-damn good soup.

So, if you are feeling down about the weather, the economy, your job, your body, your house, your car, your neighborhood…your love life, social life, work life, play life, family life, church life, whole life, term life, personal life, second life, iLife, or that stale box of Life cereal that you have in your cupboard, you can always count on soup to brighten up your mood. Especially mood soup, a nice, soft soup with well-melded, earthy flavors. It is perfect for the Fall. If you eat and entire bowl of this lovely brew and you still feel crappy, then piss on you. Get over yourself…you are destined to be miserable.

Mood Soup (Mushroom, Onion, Oregano, Dill)

1 pound of cremini mushrooms
1 pound of white button mushrooms
2 tbsp paprika
1-1/2 tbsp dill
2 tbsp soy sauce
1 stick of unsalted butter
1-1/2 large sweet onions, sliced
a handful of fresh oregano
3 cups of chicken or vegetable stock
1 cup of skim milk
3 tablespoons of flour
splash of lemon juice (half lemon)
salt and pepper

In a large stockpot, melt the butter on medium and cook down the onion for about 5 minutes. Add the mushrooms, dill, paprika, soy, and salt and pepper. Cover and cook down another 5. Add the stock. In a separate bowl, whisk the milk and flour together to make a thickening agent. Add it to the soup and stir well to blend. Allow flavors to meld for 20 to 25 minutes on a slow simmer. Add the fresh oregano and lemon juice during the last 3 minutes.