Saturday Noon

Project: Mushroom Bisque with Tarragon (The New Lighthearted Cookbook)

Though I wasn’t in school, Saturday mornings had a kind of routine to them. My brother and I would wake up early, pour a bowl of cereal and watch cartoons until our mother called us away for something else. We were rarely allowed to watch straight up to lunch time, but on the rare occasions that we were it was always a pleasure to be dragged away by a warm bowl of soup. Generally, we preferred canned soup to our mother’s homemade stuff (our taste buds were significantly less refined. My mother makes lovely soup). But this twist on one of my personal favourites gives the best of both worlds.

8 oz mushrooms 1 tbsp soft non-hydrogenated margarine 1/4 cup minced onion 2 tbsp all-purpose flour 1 cup hot chicken stock 1 1/2 cups 2% milk 1 tsp dried tarragon 1/3 cup fresh parsley salt and freshly ground pepper 1 tbsp dry sherry (optional)

Thinly slice 4 mushroom caps and set aside; coarsely chop remaining mushrooms (if sing food processor, use on-off turns)

I don’t really remember what that rocking blade is called, but it’s pretty badass, and pretty effective at chopping up large quantities of whatever you want.

In a saucepan, melt margarine over medium-high heat; add onion and cook for 2 minutes, stirring occasionally.

Add chopped mushrooms and cook for 10 minutes or until golden and no liquid remains, stirring often. CRAP! I didn’t reserve the large slices of mushroom! Whatever will I do?!?

Sprinkle with flour and stir until mixed. Whisk in ho chicken stock and bring to boil, whisking constantly.

Reduce heat to low and add milk, tarragon, parsley, and reserved sliced mushrooms (SHIT!); cover and simmer for 5 minutes.

Season to taste with salt and pepper. Stir in sherry (if using).

Verdict: Pretty delicious. Though if you’re expecting the flavour of your favourite canned soup, you’ll be disappointed as this one won’t be anywhere near the right amount of salt. That being said, even if you added a sprinkle or two to your bowl, you’d probably be getting exponentially less salt than the can gives you.