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Posts Tagged ‘Isabel Allende’

Isabel Allende

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Well Christmas dinner came and went and everything was delicious and we are still eating leftovers.  So there’s no more count-down to Christmas dinner, instead I have an interesting  recipe to share with you today.

Last night I had a pretty big argument with my husband and don’t worry we are all made up – at least on the surface for sure.  Perhaps the underlying issue is something we can’t work out completely.  So in that vein, I offer you the famed recipe for Reconciliation Soup.

RECONCILIATION SOUP

1/2 cup portabellla mushrooms (1/4 cup if dried)

1/2 cup porcini mushrooms (1/4 cup if dried)

1 cup of brown mushrooms

1 clove of garlic, minced

3 TBS olive oil

2 cups of beef, chicken or vegetable stock

1/4 cup Port wine

1 TBS truffled olive oil

Salt + Pepper

2 TBS sour cream

Saute garlic and mushrooms in oil, stirring vigorously for about 5 minutes

Add the stock, truffle oil and Port wine

Season with salt and pepper

Cook over low heat with the cover on until the mushrooms are soft

Process in the blender, soup should be thick

Serve in warm bowls, garnish with sour cream

Recipe made famous by Isabel Allende – who adds the following instructions:

If you can’t find fresh mushrooms and must use dried ones, soak them in 1/2 c. of good red wine until they spring up happily; in the meantime, while they’re soaking, I calmly drink the remainder of the wine.  Then I mince the garlic clove for the pure pleasure of smelling my fingers, because I could just as easily use it whole, and then saute it with all the mushrooms in the olive oil, stirring vigorously for a few minutes — I’ve never counted, but let’s say five.  I add the stock, the port, and the truffled olive oil — not quite all of it.  I leave a couple of drops to dab behind my ears; let’s not forget, it’s aphorodisiac.  I season with salt and pepper, and cook over low heat with the lid on until the mushrooms are soft and the house smells like heaven.  The last step:  process it in the blender; this is the least poetic part of the preparation, but it’s unavoidable.  The soup should end up with a slightly thick texture, like mud, and with a perfume that makes you salivate and awakens other secretions of body and soul.  I put on my best dress, paint my fingernails red, and serve the soup, in warmed bowls, garnished with a dollop of sour cream.

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