All of the outdoor farmers markets in Indy wrapped up this week, so I made my last trip of the season to the one at City Market and picked out my ingredients for this week’s local meal.
When it comes to soup this time of year, it is hard to pass by the pumpkins and squash. However, I kept walking until I reached the Homestead Growers stand, and bought myself a pound of oyster and shittake mushrooms. I first got the idea for this soup from this recipe at Smitten Kitchen. As usual, my first thought was: “There is no way I can make this.” However, I ended up finding a way to simplify it and had an end result that tasted pretty good.
1 lb. of oyster and shittake mushrooms (combined)
2 cups whole organic milk
1-2 cups water
Dash of olive oil
Salt and pepper
Garlic Salt and/or Rosemary and/or Sage and/or Thyme*
From the ingredient list, you can see I kept it REALLY simple. Basically, I chopped up the mushrooms into dice-size or smaller pieces, and simmered on the stove top with about half of a cup of water, a few tablespoons of olive oil and some garlic salt.
Once they had shrank and cooked throughout, I took half of them and put them in the blender with 2 cups of milk and liquefied them. I added that, along with 1 cup of water back to the stove top where I continued to stir while it was simmering. Add any other* herbs and spices you wish and continue stirring until it is ready to eat!
* I used Garlic Salt and Rosemary. Since I still haven’t mastered the art of mixing flavors, next time I will probably just stick with garlic salt.