Filled with possibility
Monday, February 22, 2010 at 11:41AM 
In the woods I can see from my window, the ground looks patchwork brown and white; an Appaloosa's coat imposed onto the landscape. Much of the snow remains, but in those places where it has gone, it's revealed the rock and earth beneath.
I am enough of a realist to accept that this most likely won't be the last of the snow, that the earth might soon again be covered, and that spring is still a ways away for us. For today, that glimpse is enough.
Right now I'm content to think of sweaters and wool blankets. But soon, quite soon I think, I'll be longing for the day the snow melts for good. Anxious and fidgety for a trod through that wood in the time of almost spring. Before the shoots begin, when all is brown and filled with possibility.
A walk where each step of rubber-clad foot is followed by the echoed squelch of the mud beneath.
In my mind's eye I see broad-checked flannel and tins of pretty cookies for later. But first, a thermos full of soup to bring warmth to the enjoyable dampness that surrounds. And as of this moment, if I had to decide, it would be mushroom soup that we'd sip and spoon.
I made some yesterday, so even though that picnic upon the forest floor is weeks away, you can still get the general idea of the way I'm thinking.
It has an aroma dense with notes of growth and loam. (Loam is such a good word, stretched out and rounded like a yawn.) Both fresh and dried mushrooms are cooked in a pan with olive oil, butter, onion and garlic. After 20 minutes of cooking, the mushrooms have gone through stages of transformation; first pale and spongy, then wet and a soggy, then as that moisture evaporates the mushrooms turn deeply golden and their texture goes satisfyingly chewy.
A pour of Sherry to deglaze, it sputters and bubbles into a winey syrup that coats the vegetables in gloss. In goes the stock, and all's left to simmer for 20 minutes more. Whirred to a foaming, ethereal purée, the soup is done save for the indulgent dollop of mascarpone right at the end.
And with that, into the woods we go.
One last thing, I'd like to thank Stephanie Levy for asking me to be a part of her Artists Who Blog series. If you'd like to take a look at what we talked about, she's posted my interview on her site.
The Real Mushroom Soup
From Jamie Oliver, the title's his, too.
Now mushroom soup depends greatly on the mushrooms itself; not only for flavour of course, but also for colour.
The bulk of the fresh mushrooms I used were the bark and black beauties, crimini and shiitakes, with only a handful each of ochre chanterelles and ivory oysters to counter that darkness. A mix favouring the paler varieties would result in a soup with looks more fawn than mouse.
That business on top there, there is purpose to that prettiness. A bit of herbs, croutons torn into buttery crumble, some sautéed mushrooms, together create the ideal counterpoint to the mellow earthiness of the soup; a freshness to the musky depth of its flavour and essential weight against the lightness of the emulsion. Mr. Oliver suggests a tranche of grilled bread instead of croutons, use whichever you like.
The only change I made to the recipe was the addition of Sherry when cooking the mushrooms, leaving out the lemon juice to finish.
dinner, jamie oliver, lunch, mushrooms, recipe, soup, vegetables 
Reader Comments (46)
Looks absolutely yummy and perfect for these last weeks of winter weather!
You are spot on, my dear. It so is the time of year when we're teetering on a daily reminder of where we’re at in the season while also glimpsing hints of what will be soon. You capture these moments with wondrous care and imagery.
what a lovely post ... just beautiful.
I've been racking my brain for what soup to make. I'm between winter and spring and I think this might just be the one.
Now I've gone to graduate school in English lit. and never heard of the word loam. Yet another reason I love your site :)
As I sit here on a rainy afternoon in February, thinking of what to make for dinner...this is looking mighty fine. Thanks for the amazing recipe.
I enjoyed reading your interview. I admire your thoughtful, elegant, and literary style. This soup looks lovely and perfect for these last days of winter.
Wonderful! I adore mushroom soup and always make it the same way - I'm totally giving this a try. As always, love your writing...
Your soup looks amazing and your photos are gorgeous!
Tara, a lovely post as always. Those pictures! May I please reserve a spot on your picnic blanket, and a bowl of this delightful soup? Mushrooms are such a nice ingredient this time of year, so "of the earth", so "end of winter", so full of promise for Spring.
I've made that soup before and now, I refuse any other mushroom soup! Look what Jamie's done to me!
found your blog today and I love it here. i will be sure to come back and visit. this soup looks amazing.
Mmm, mushroom soup is one of my favorites. This looks simple, easy to prepare, and tasteful!
GORGEOUS! and looks delish .. perfect for winter.
have a lovely weekend! xo
Tara, this looks absolutely delicious. I'll definitely have to give this one a try.
Great post! :)
This is so beautiful. Thank you!
Lovely writing and photos, Tara. You are truly an artist, and I too am on the verge of impatience with the last gasps of winter. Here's to spring!
What a delicious-sounding soup! This sounds like the perfect hearty, satisfying soup to have on these chilly winter nights!
Lisa, thank you for that.
molly, you are so very welcome.
nikole, I dare you to try to say "loam" next time you yawn. It's sort of fun, I've been doing it. Yes, I'm nuts.
My delicious blog and Lisa, I'm so glad you think so!
arugulove, I've been rediscovering his books lately. So far, only winners.
Annika, what a kind thing to say. I hope you got your soup!
Jennifer, robust! Such a good word, too.
shayma, mushroom soup is often so very beige and taupe and blah. In the book, Mr. Oliver's is much more delicately-coloured, and really quite pretty.
ChichaJo, thank you for the visit, as always.
holly aka golly, thank you!
Jenious, I should be complimenting you - that was beautifully written.
huebscher, thanks so much.
nakedbeet, if you do try it, please report back! I'd love to hear your thoughts.
Megan Gordon, I didn't know the word loam had so many fans! Love that.
laura, thank you for taking the time to read the interview and for the compliment. It was so nice of Stephanie to have me.
Julie, hi friend!
Michele, thank you.
Andrea, consider your spot saved.
vickys, yay! Another fan of this soup.
Lucrecer, happy to meet you.
Yasmin, thank you for the visit.
simplesong, you too suann!
I hope you enjoy it, kamran!
Clarice, Xialou, thank you both.
Megan, I hope the spring arrives for you soon.
is there something funny going on w/ your site and firefox. I went to view your page tonite and the text was so skewed I couldn't read anything. that is why I am asking this here since I was unable to locate your contact info.
That soup looks incredible. Its so grey!
What a cozy image. I love gloomy days and soup hot off the stovetop. I can never get enough mushrooms, and I love so many of Jamie's recipes, so I've added this to the list. (Great additions too!)