Mushroom Soup

Yesterday, I had a headache all day, but managed to get dinner done . This soup comes together easily, and it somehow feels peaceful to eat.

I found the recipe on the back of a greeting card I bought but never mailed. I’m glad I kept it.

Rather than water, I’ll use broth if there’s any in the fridge I need to use up. I wait until I’m done boiling the soup to add the cream, and I leave out the truffle oil because the guys don’t like truffles. Also, I never have sherry in the house, so I use brandy instead, and I think it works fine. It’s one of those recipes that’s more than the sum of its parts.

We had it with extra roasted mushrooms to eat with a piece of baguette, because the only container of mushrooms at the supermarket was massive, and I didn’t want them languishing in the refrigerator. I added salad made of arugula topped with a mixture of fennel and supreme of orange.

It was a soothing meal, with a little music and the sound of rain falling on the window. A cool, gentle breeze. Soon the weather will be so different. I’ll wonder if I imagined ever having been chilly, or having considered whether I should get my sweater, or maybe just go to bed.