the man love's soup.

Since before we even met, husband has been loving quizno's mushroom bisque and talking about it. I've never had it, and likely never will, as chain restaurant soups are usually just salty water (this one, especially, 700mg of sodium per serving!) with re-hydrated vegetables floating about. So, as he was working late last week and I was at home comfy in sweatpants, I decided to try my hand at it and meet him at the train with a big tuppie's worth.

I started with 16oz of cremini mushrooms, browned in a dutch oven in about 2 tablespoons of earth balance, the proper way. After browning, I removed the mushrooms and added about a tablespoon of earth balance and two medium shallots, chopped and let them saute for three minutes. Next, I added in 1 clove of garlic, minced and about a tablespoon plus a teaspoon of fresh thyme, salt and black pepper. Those sauteed for a couple minutes more, until fragrant, and then I added in a quart of mushroom stock, scraping up all the bits of flavor at the bottom. I added back in my mushrooms and let the soup come to temperate, then finished off with about a 1/2 cup of soymilk. This would probably be delicious with cream, as well, but honestly, it didn't even need the milk. It was super shroomy and savory before it was added, I just wanted to make it more bisque-like.

I met him at Penn to take the train to Long Island for the weekend and he slurped down the entire quart or so by himself from Manhattan to Hicksville.