I love soups! they are easy to make and a easy way to get your kids (at least mine) to eat their vegetables. Here is one of the classics and a new one to me.
The mushroom soup is always a classic. I used the “King Bolete” or the “Penny Bun” mushroom. I’m sure which name to use in english. This mushroom is apparently a real treat in Europe and we are really luckly to find them quite easily in our forests here in the north.
All you need is the mushrooms, cream, onions, butter, salt, black pepper, flour and this is what you get. Creamy mushroom soups! Note: Don’t make it anymore complicated since it seems to take over the subtle but delicious flavor of the mushrooms.
The other soup is something I tried last week for the first time. The Glorian Ruoka&Viini magazine had a recipe for lovage and gorgonzola soup. Lovage, herbaceous, perennial plant, has been a traditional plant used in cooking here is Finland. I think it was more popular in the 1920’s but maybe it is making it’s way back into our kitchen.
So this soup consisted of onions, gorgonzola cheese, lovage, vegetable stock, butter, salt, sugar, cream and flour. I was a bit hesitant about the lovage but this soup turned out to be a very pleasant surprise. If you like gorgonzola cheese and want to try lovage, this is your soup. Note: Use fresh lovage if possible. Otherwise go for the frozen. Dried lovage looses it’s taste very quickly I am told.