Basil and Mushroom Soup

INTRODUCTION

This is one of the soups that is a brief walk in my memory lane. I was about sixteen years old wand I wanted to try out something different. During that time, I had tasted a classic Thai curry with rice, and I developed an instant liking towards the flavor of Thai basil. I wanted to infuse this flavor in a clear broth, would not use any oil but at the same time be something that would also taste delicious. (as I learnt later on, this soup works magic for a person with cold or a stuffed nose). For this recipe I wanted to tweak something and find out how the outcome would be with Italian (fresh) basil leaves. Also, I usually prepare it with either chicken stock or a variety of shellfish. For this recipe, I used plain water to test how the vegetarian version would taste like.

RECIPE

Ingredients

Ginger – 1 inch

Garlic – 2 cloves

Thai chilly/ bird’s eye chilly – 1 pc

Onion – 1 (small to medium sized)

Carrot – 1 (small sized)

Mushroom – 40 gm

Fresh Basil leaves – a handful

Salt – to taste

Black pepper – as per required

Procedure

• First step is to prepare all your ingredients except the basil, salt and pepper.
• Thinly slice onion and chilly, make julienne of ginger and garlic, make paysanne of the carrot and quarter the mushrooms.

• Transfer these ingredients in a stock pot and cover at least 2 inches above it with COLD water.
• Let it cook on medium to low heat, skimming all the while for impurities. Let it slowly come to a boil.
• As soon as it starts boiling, it is time to season with salt and pepper. Use the black pepper sparingly depending on how much spice you can handle.

• Tear the basil with your hands, do not make it too small. Keep processing of basil to the last minute to not loose any extra flavor.
• If the seasoning is perfect, add the basil leaves and boil the entire mixture for 2-5 minutes. (If making the seafood version, add prawns, squid or any of your favorite shellfish along with the basil. Do not boil any further or else it will result in discoloration.
• Cover the pot and let the flavor of the basil be infused in the soup.
• Serve it hot!

VERDICT

To be very honest, this variation of a soup that I have been making for a very long time, was not as good as the usual recipe (with Thai basil). The flavor profile was present, with a bit of umami spread because of the combination of ingredients and the flavor of mushroom. There was also a bit of bitterness spread because of the basil which usually is not there with the Thai basil leaves. The bitterness is not off putting and a little soothing in a way. This gives me an idea of combining both the Italian and Thai basil for this soup.

I was lucky enough for my aunt and her children to visit me on a weekend. She enjoyed it a lot, but her kids did not like it at all. Only complaint was that it was ‘too bitter’.

The main challenge faced by me was, to adapt to a new kitchen that I had never worked in. It is congested and the (sensitive) fire alarm keeps going on. Even though the soup was not to par, I would say it has been a lesson on what to do and what not to do in my next attempt. So I would say it was a success.

Being away from home is the biggest challenge, and I have started picking up on that. Cooking is important not only as a profession, but it should be learnt as a necessary skill. It is healthy to do so as well as cheaper. I can definitely use the knowledge accumulated for my future endeavors.