In Which Brad DeLong Recognizes and Accepts the Mental Tyranny of Literature
As of yesterday afternoon, I had never to my recollection ever eaten mushroom-barley soup.
Yet last night I bought mushroom barley soup last night at Whole Foods. Only now do I understand why:
Steven Brust (2006), Dzur (New York, Tor), pp. 85-6: There were several different soups that could have appeared at this point, of which I passionately enjoyed all except the beet soup. Today was one of my favorites; I smelled the mushroom-barley before Mihi arrived with it. The bowls were wide, white, and there was wonderful steam coming out of them.
Valabar's mushroom-barley soup is something I can almost build. At least, I can come closer to achieving the right effect than I can with most of their menu.
First, I quarter a whole chicken. Then I throw the carcass into the pot with onion, garlic, celery, salt, pepper, and a little bit of saffron. I clean the stock and dust it with powdered saffron. I cook the barley in the same pot (which took me a bit to figure out), and throw in some chopped garlic and shallots that I have sauteed in rendered goose fat until they are clear, and wood mushrooms, nefetha mushrooms, or long mushrooms, whatever looked good at the market that day. Then I just cook it until it reduces.
That's almost like Valabar's. I've never quite identified the difference.... It was a bit of an annoyance, but not enough to prevent me from enjoying what was in front of me. That first taste just hits you, you know, and as the aroma fills your nose, the broth--just the tiniest bit oily from the goose fat--rolls around on your tongue.
It's wonderful.
"This is really good," said Telnan. "How do they make it?"
"I have no idea," I said. "Glad you like it, though."
Oh! The tyranny of literature!
