Bon Apetit, Mes Amis

I wanted something light to eat today. I thought soup. I allowed the market to determine what form it would take.

There were amazing oyster mushrooms there and juicy stalks of Chinese Celery. Voila. Where to go from here, hmmm. I also found fresh and plump scallions and asparagus. Let's make soup!

At home I have carrots, onions, garlic, black pepper, lemon zest, fresh marjoram and oregano, powdered cummin, beef bouillon.

STEP 1) The broth. 3 quarts of water with 3 tbsps of kosher salt and 4 beef bouillons set to boil. Add 3 garlic pods peeled and sliced thinly, a teaspoon of freshly ground black pepper, the zest of one lemon, .5 tsp of fresh chopped oregano, .5 tsp of fresh chopped marjoram, .25 tsp dried cummin, and a tbsp of olive oil. The aroma should start to fill your kitchen. When it starts to boil cut the heat to half, and stir whenever you have the chance but not obsessively.

STEP 2) The Veggies and Fungi.

This is how I added them:

A) 1 medium sized onion (I peeled it. I cut it in half. I sliced the halves thinly across the semi-orbs longitudinally. It almost makes little onion noodles.)

B) A package of large oyster mushrooms bisected and trisected according to size.

C) A small package of carrots (6) peeled and sliced into discs.

D) A small bunch of Chinese celery washed, ends cut off, and sliced top to bottom including all of the rich greens.

E) A bunch of fat scallions (8) de-rooted and sliced like the celery.

F) Large Asparagus (10 stalks), bottoms removed and slice into sharply diagonal medallions.

You add and you stir and you simmer all along this portion of the creation. Once all the veggies etc. are in bring it to a boil and then add the noodles. I chose these wonderful little square flat noodles that were at A & H Market today. Never saw them before, but they were perfect for this soup. Once boiling, turn down to just above a simmer and let the noodles cook for 12 minutes slowly, then turn off the heat and allow all of the flavors to steep for 30 minutes or so. Stir now and again throughout this process.

I know it seems work intensive, but making soup the right way is. You are there and interacting with the soup from start to finish.