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Is it me? Or the Mushroom Soup that is talking?

This morning I grace you with another taste of ‘The Evelyn Project’ This book is SO fascinating! I am ALMOST finished (been rather crazy this week as all of you know who are checking OUT all the hidden nooks and cranny around the cabin this week! I feel like I am in a Alfred Hitchcock movie, pre-Hollywood

The Evelyn Project

by Kfir Luzzatto

A loving father’s cry for help gets into the wrong hands, and a hundred years later things get out of control.

Evelyn’s father did everything that was in his power to save his dying daughter, black magic included. But when a century later his plea for help gets into the wrong hands, all hell breaks loose.

Caught in the slippery battlefield between the Vatican and a cult that wants to change the past, a young Italian professor and a beautiful French aspiring actress are too busy running away from murder and conspiracy to let physical attraction develop into love.

And it doesn’t help that Her Majesty’s Secret Service decides to take an interest in what everybody else is doing and to pull some strings of its own. Quite the contrary, in fact…

 

Prof. Franco Lorenzi’s Monologue

I’m so glad that I have someone to talk to, although I know that you’re not real. They must’ve added some stuff to my soup…I don’t even know for how long I’ve been in here, but I was hungry and that mushroom soup was delicious, even if it was laced. I’m shl..slurring my words, right?

Am I ever going to get out of here?

You know what hurts me the most? I trusted everybody and now I don’t know if I can trust anybody. Was she putting up an act? It looked as if she meant it…Women! I don’t get them. After all, I’m a Latin professor, not a psychiatrist. The Romans had a say: “Nec mortem effugere quisquam nec amorem potest” – ”no one is able to flee from death or love.” I wonder which one it will be.

I wish there was some more bread on the tray. I hate caraway bread but I could use a slice, right now. And some more soup.

Gosh, am I tired! But I can’t sleep with all the strange noises coming from the other room, the one they wouldn’t let me go into.

Am I making any sense to you? Probably not, but you know what? I’ll take a nap now. Just for a little while. I’d feel better if I knew what they put in that soup, though…

Hopefully the our leading man, Professor Lorenzzi, makes it through his ordeal! Kfir assures me that the soup was just soup! In fact he sent me a copy of the recipe that was used to make it! A simple  Austrian Mushroom Soup, in fact one of Kfir’s grandmother’s recipes! He even sent me a photo from the original notebook from her kitchen with a translation. I am sure the bitterness the Professor tasted was from a mushroom that was not cooked down enough? Or perhaps the caraway bread was overwhelming his pallet! I know I prefer my mushroom soup with rye bread!

Austrian Mushroom Soup (Schwammerlsuppe)


(recipe to be reposted soon the WordPress demons ate it) 

Direct Translation of below Austrian Mushroom Soup (Schwammerlsuppe)

Dissolve 2 spoons of white flour in 50 gr of melted butter. When the flour has assumed a nice, light brown color, dilute it with 1.5 lit of lukewarm water, paying attention that no clumps are formed.

Slice onion and parsley and sautee them in butter, then add 200 gr of fresh mushrooms and brown slightly, then slice them and add them to the broth.

Add salt and leave to boil for a few minutes, then finish it up with a little cream and a small (walnut size) amount of butter.

Serve together with croutons sautéed in butter.

Cabin Goddess Version

(sorry about that the original zip list was ate by WordPress demons!)

  • 2 TBSP of All Purpose Flour
  • 1 stick of Butter
  • 6 cups of vegetable stock (I bought some at the store, but I usually make it)
  • 3 cups of Mushrooms (I used 1 cup of Morels to enhance the flavor and the rest crimini)
  • 2 medium Onions one sliced and cut in quarters
  • 4 clovers of garlic minced Garlic
  • 1/4 cup of minced Parsley
  • 2 TBSP sour cream (this was a ZEN addition and I am glad I did it)
  • 1 cup of half and half (I used full cream but I LOVE my dairy)
  • salt and pepper to taste
  • scallions for garnish
  • rye bread croutons (we made our own but easy enough to find them at the store. TRADITIONALLY you use caraway bread but I could not find any at the store that day!)
DIRECTIONS
  1. Melt 1/4 cup of your butter (half the half a stick) in your large sauce pan (the one your are going to cook it all in). Add your flour and whisk at the same time. We did this before, we are making a rue! Just wish it till the butter and flour start to brown slightly. Add the broth, which some more and set to med-high to start it heating to get to a low boil.
  2. Melt half of the butter you have left in a sauté pan on medium high and add the onions, garlic and mushrooms (if using morels or another mushroom that you had to rehydrate make sure you do this prior without the salt). Sauté about five minutes tops you still want them crisp still but we need them to to get that nice browned edge.
  3. Turn up the heat a touch and add the parsley and toss no more than 1 minute. Transfer all into the sauce pan. The vegetable broth should have started to be in a low boil. Turn down to low and let simmer for about 30-45 minutes
  4. Meanwhile take your fresh bread if you have it (use day old bread from the store) and toss it with olive oil in the same pan you did the sautéing in (you can use butter but I just did it the way I always do it) till they are nice and toasty brown. Set aside on a paper towel and wait for your soup to finish
  5. When soup is done cooking whisk in your cream and if it needs to be thicker just make up a bit more rue in the staute pan and whisk in half your cream, add to soup. I did this but it is again taste. I like my cream based soups a bit thicker. Whisk in the rest of the cream, bring up the heat a touch and it is ready to search with croutons and scallions sprinkled on top for garnish and more yumminess!
Serve with more bread to dip. This is a great meal for a Sunday meal or Lunch!
ENJOY (sorry it was broken earlier)

 

Kfir Luzzatto was born and raised in Italy, and moved to Israel as a teenager. He acquired the love for the English language from his father, a former U.S. soldier, a voracious reader and a prolific writer. Kfir has a PhD in chemical engineering and works as a patent attorney. He lives in Omer, Israel, with his full-time partner, Esther, their four children, Michal, Lilach, Tamar and Yonatan, and the dog Elvis.

Kfir has published extensively in the professional and general press over is the author of several short stories but now mostly writes full-length fiction. Books: CROSSING THE MEADOW (2003 P&E “BEST HORROR NOVEL”), THE ODYSSEY GENE (2006). He got the idea for his new thriller, “THE EVELYN PROJECT”, from an in-depth research into the family archives. His Young Adult fantasy, “HAVE BOOK WILL TRAVEL”, written together with his son, Yonatan, will be released in 2012.

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