On the first day of March, Brian modified into searching for something to make for dinner with the elements we had to be had, which covered a pound of mushrooms, numerous kilos of potatoes, and some leeks. So he punched those materials into Google and got here upon more than one recipes for a dish referred to as Russian Mushroom and Potato Soup. All the substances in it have been subjects we preferred, so it seemed like a steady wager?And an first rate chance to get our Recipe of the Month in early.
Brian made a couple of minor adjustments to the recipe as written. First, it was imagined to make 12 servings, which changed into manner an excessive amount of for the 2 humans, irrespective of the soup being served as a number one dish instead of a first route. So he reduce all of the ingredients down through manner of 25 percentage, which despite the fact that made a very beneficiant potful.
Second, it referred to as for half of-and-half of, which we did now not have, so he whipped up a quick replacement using powdered milk. We already knew that a mixture of identical components powdered milk and water can be utilized in region of cream, so he without a doubt took about a cup of the skim milk we already had and dumped in perhaps half of a cup of powder. If it made any distinction inside the flavor of the soup, it wasn't vast to us.
The finished stop result, I truly have to mention, did not look some thing just like the photo on the AllRecipes net website online. Instead of a light, golden soup with huge, amazing chunks of potato and carrot floating in it, it came out as greater of a thick, brown liquid complete of miscellaneous veggie bits. But it tasted higher than it seemed?Wealthy and savory, with the meatiness of the mushrooms and the pungency of the leeks giving it masses of body. And with the potatoes, shrooms, and carrots crowded together in each bowl, it emerge as lots exciting sufficient for a primary course.
The one flavor that struck a barely discordant word for me became the dill. I'm used to considering this as a springtime herb, to be enjoyed in light dishes like salads or pasta. In a hot, hearty soup like this, it tasted out of region. It wasn't horrible, exactly; it definitely failed to appear like quite the right supplement for the other flavors. Brian idea perhaps thyme ought to work higher, while I changed into leaning toward rosemary.
However, Brian revised his opinion about the dill whilst ingesting the leftovers for lunch some days later. To his flavor buds, it seemed that the dill combined an awful lot extra easily with the relaxation of the soup after it had been sitting for some time to permit the flavors mingle. So perhaps the satisfactory solution for this soup is to prepare dinner it the day earlier than you serve it, so the dill can combination in nicely. Or perhaps it might be better to try it with thyme and note if it tastes better on day one.
To be sincere, despite the fact that, I'm no longer positive whether or now not we will want to go to the hassle of locating out. We already have multiple actual soup recipes that use mushrooms, and any other proper one made with potatoes and leeks, so we do not specifically need one that places all 3 of these substances inside the same pot. If this soup had been extremely advanced to the ones others, it might deserve a gap in our repertoire, but given that I didn't simply find it irresistible quite as an entire lot, I see no purpose for it to displace both of them. So we're going to possibly handiest make it another time if we take vicinity to find out ourselves with potatoes, leeks, and shrooms that all want to be used directly?And for some motive we don't want to make a veggie pot pie.
