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Soup, Mushrooms, and Puerto Rico

I am running running running out the door right now, because oh me oh my I have a flight to catch, a little flight, comparatively speaking, but still a flight, down to Ponce, Puerto Rico where my family friends from Berlin are picking me up while the moon is still out and driving me up to their house in the jungle and I can't wait wait wait, it's been 29 years since the last time I was there and I have to see if things are as I remember them, the watering hole and the chair made of rope and the sunlight filtering down through the leaves, glinting like the flanks of a dappled foal.

If it's cold where you are, then make this, this deeply satisfying, rust-colored soup that was meant to last us all week and that we scooped up in two days flat instead.

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If it's warm where you are, then check out my post on Jeremiah Tower's fresh, herbal mushroom salad over at The Mushroom Channel.

Have a lovely couple of days, everyone. I'll see you next week.

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13 responses to “Soup, Mushrooms, and Puerto Rico”

  1. Dana McCauley Avatar
    Dana McCauley

    So kind of you to leave us recipes when you’re racing off for our holiday! Sounds like a great time. Hope you have a blast.
    I’ve recently been studying vitamin D and I’ve learned that mushrooms can be a good source of Vitamin D2:
    http://danamccauley.wordpress.com/2008/12/09/d-is-for-mushroom/

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  2. sara Avatar
    sara

    I think, despite the cold, I might give the mushroom salad a try. It sound lovely.

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  3. Emily Avatar
    Emily

    I absolutely love that recipe as well! Have a made it a million times since I first tried it last year. So lovely and unexpected, isn’t it?
    (oh, and it always goes in two days in my house as well, though there are only 2 of us!)

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  4. D Avatar
    D

    I just made the recipe for Karen DeMasco’s Cashew Brittle, posted December 18, 2007.
    I am quite happy with the results. I have never made brittle or caramel before, but after a lot of reading from various sources, I decided to give this recipe a try. I halfed the recipe and follow the ingredients, except for the kosher salt. I was scared to add the 1-1/2 tablespoons kosher salt (half recipe) so I only used 1/8 teaspoon table salt. I used a candy thermometer and follow the cooking process until the temperature reached 300 degrees. Then I remove the pot from the heat and added the baking soda and salt, then nuts. You have to work fast at this point because candy starts to harden quite fast. I used “cashew pieces with 50 percent less salt” from TJs and came out perfect. Like I mention earlier, I am quite satisfy with the results, although I compared this recipe to my favorite See’s Peanut Brittle and I have to say that it looked just like the See’s bittle, but not as buttery tasting as See’s. I am still plannng to search for a recipe that comes close to See’s Peanut Brittle though. In the meantime, this recipe is a keeper.
    Anyone who have a clone See’s Peanut Brittle recipe, please share the recipe to homebakery@sbcglobal.net. Thank you very much!

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  5. Sylvie Avatar
    Sylvie

    Enjoy your trip!

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  6. Louisa Edwards Avatar
    Louisa Edwards

    There’s nothing like soup when it’s cold and yucky out. Thanks for the recipe! It looks great.

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  7. Laura Avatar
    Laura

    JEALOUS. God I can’t believe I don’t get any beach time! I need to check out Jeremiah Tower I think…my mom, a child of the Berkeley 60s scene, loves him.

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  8. glenda Avatar
    glenda

    Enjoy the trip. And if you have a chance to go by the coast, ask your friends to take you to a restaurant that serves seafood mofongo.

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  9. pip of meetmeatmikes Avatar
    pip of meetmeatmikes

    I am ALL about soup! Sorry to post a URL – but perhaps your commenters or readers can help us? We are making a recipe book to distribute to the survivors of the Victorian Bushfires. Many people lost EVERYTHING – including, of course, their recipes. This is one of many projects up and running to assist the survivors in the long term. See http://www.handmadehelpsout.blogspot.com or http://meetmeatmikes.blogspot.com/2009/02/homemade-handmade-help-recipe-book.html for details.
    and thank you for your lovely blog, which always makes me HUNGRY!

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  10. Elizabeth Avatar
    Elizabeth

    Safe travels! I am completely guilty of eating up the remains of a soup much faster than we’re supposed to use them–and anything that uses chickpeas works for me!

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  11. Sues Avatar
    Sues

    I love the color of this soup and I’m sure it tastes just as good! Hope you’re having fun in PR!

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  12. Sarah Avatar
    Sarah

    A delurking first time commenter here… I’m a Brit living in Italy and enjoy your blog, and recipes so much. I’d thought you would be pleased to hear that ‘The Wednesday Chef’ was mentioned in The Times Newspaper yesterday in an article about 50 of the world’s best food blogs:
    http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article5561425.ece
    Well done!

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  13. Stephen Edwards Avatar
    Stephen Edwards

    It all looks delicious.
    Even the “rust coloured” soup!
    Keep up the good work.

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