Topic: Education and Values
A loanword from the Japanese (ãã¾å³?), umami can be translated as "pleasant savory taste". This particular writing was chosen by Professor Kikunae Ikeda from umai (ãã¾ã) "delicious" and mi (å³) "taste". The kanji æ¨å³ are used for a more general sense of a food as delicious.
The above is from Wikipedia and expresses exactly what my taste buds were after this afternoon!
It's chilly, windy, soup-y kind of Lenten Friday--yes, I'm making fish for dinner, but what I really sought was a healthy MUSHROOM BISQUE
So, here it is:
In a soup pot combine the following:
4 large cloves of garlic, chopped
1 medium onion, chopped
2 small carrots, chopped
2 stalks of celery, chopped
3-4 Tbsp olive oil
Cook together until the vegetables are soft, the onion, carmelized.
Add 1 lb. Portabello (or your choice) sliced mushrooms
1 tsp. salt
2 Tbsp balsamic vinegar
Toss together and cook through.
Add 3 cups of water, 1 Tbsp. dried parsley (or equivalent fresh)
Bring to boil and reduce to simmer, cook 10 minutes.
Now, puree with the immersion blender.
Here are your final options to add after pureeing:
Add 1 cup sour cream.
OR--add 1 additional cup of water
OR--add 3/4 cup of water and 1/4 cup of sherry wine
I added the sour cream. In any case, any option will still give you a very rich, delicious appetizer soup. Serving size as shown is 6 oz.