triv.org

For some time now I have wanted to make mushroom soup. Not soup in the typical sense, but that sort of perfectly smooth soup where the texture is like liquid velvet and the flavor is deep inside. Those of you who have dined at Five Lakes know what I mean. Those of you who have had Kyle's melon soup know what I mean. I figured that it would take several tries and weeks to get this soup figured out.

I was wrong.

Jon and I slapped this soup together in about 30 minutes with no plan or recipe of any sort. All we knew was that we wanted textural soup that would be rich and succulent. It was almost perfect. The soup itself was perfect. The presentation needs some work. Mushrooms are grey, and the soup was perfectly smooth. We had a grey gruel, a fabulous gourmet gruel, but a gruel none the less. A crunchy garnish right in the middle of the bowl would not only make it look great, but give a great contrast in textures.

I really like soup.