Well Fed Buff: Taters, Precious!
In recognition of my impending 160th recipe, here’s a little extra something to get you through the cold weather.
Grimmtooth’s Tater and Mushroom Soup
You will need
- Bacon! 4-5 slices, thick cut (more slices if it’s thin), diced up.
- Mushrooms, fresh, sliced or diced, 16 oz. Two of the 8-oz flats at Publix is perfect.
- Taters, precious! 4-5 good sized ones, diced. I also like mixing Russets with some less starchy varieties, such as Yukon Gold or Red taters. I peel the Russets, but the thin-skinned ones I leave the skin on.
- Onion, sweet preferred, medium, diced
- Milk – around 1-2 cups, depending on how much or little you fear milk fat.
- (Alternative: a pint of heavy cream, and the rest of the volume taken up with chicken broth – low sodium preferred.)
- Flour, salt, pepper
- Dutch oven, or other heavy pot
- In the pot, fry up the bacon until it is crispy and has rendered up most of its grease.
- Reduce heat to medium if not already there.
- Add the onions and stir about a bit until they are soft (we are sweating them, not sautéing, so you don’t need to carmelize).
- Add the mushrooms on top, stir, and let it cook until the mushrooms give up a good bit of liquid.
- Add the milk, then the taters.
- Add water to around 1/2 inch above the tops of the taters.
- Add salt and pepper to taste.
- Cover and allow to come to a boil.
- Uncover and adjust heat so that it simmers.
- Simmer for an hour, stirring occasionally. If the liquid level gets too low, add just enough water to re-cover (stirring when you do)
- Ten minutes before you’re done, add flour to thicken the soup; adjust to your preferences. I recommend pre-mixing the flour with water using a whisk.
- (Note: if you use cream and chicken broth, it may not need thickening.)
Serves a lot.
This recipe is based on the tater soup recipe handed down to me by Mama Grimmtooth, and a mushroom soup recipe found here (you may recognize the blogger). I took the mushroom-bacon dynamic of the latter and married it to the chowdery goodness of Mama G’s recipe.
- Corn! For a long time, that’s what I would normally use instead of the mushrooms.
- For vegetarians, eliminate the bacon and use butter to sauté.
- For vegans, use olive oil for the sauté.
- One clove of garlic gives an extra tang. Pickled garlic won’t make it into the pot, though.
- Lots of people like diced up celery along with the onion as an aromatic. I’m not big on it, but that’s me. Celery seed is nice, though.