Thesis: self preservation

When was the last time you did something for yourself? Any answer other than "earlier today" means you are among the majority of the human population who have been immobilized by fear, or more likely, laziness, subsisting on existing. For my portfolio I intend to explore the ways in which we can save ourselves from being crushed by the collective, to preserve our sense of self, or whatever trace of it is left. There is no supreme God-figure to guide us, she is too busy mastering the art of indoor herb cultivation; even Ganesha, the great Lord of Obstacles and Beginnings, won't remove any obstacles for us this time. What is left is our own bodies, our own minds, our own will to survive, to thrive. There is no greater elixir of life than a bowl of cream of mushroom soup, so I will teach you how to make 6-8 servings of a fine, rich, mushroom soup either for grand occasions or as the main course for a Sunday supper:



1. 1/4 cup minced onions, 3 Tb butter; Cook the onions slowly in the butter for 8 to 10 minutes, until they are tender but not browned.



2. 3 Tb flour; Add the flour and stir over moderate heat for 3 minutes without browning.



3. 6 cups boiling chicken stock, 2 parsley sprigs, 1/3 bay leaf, 1/8 tsp thyme, salt and pepper to taste, the chopped stems from 1 lb. fresh mushrooms; Off heat, beat in the boiling stock and blend it thoroughly with the flour. Season to taste, Stir in the mushroom stems, and simmer partially covered for 20 minutes or more, skimming occasionally. Strain, pressing juices out of mushroom stems. Return the soup to the pan.



4. 2 Tb butter, the thinly sliced caps from 1 lb. fresh mushrooms, 1 tsp salt, 1 tsp lemon juice; Melt the butter in a separate saucepan. When it is foaming, toss in the mushrooms, salt, and lemon juice. Cover and cook slowly for 5 minutes.



5. Pour the mushrooms and their cooking juices into the strained soup base. Simmer for 10 minutes.



6. 2 egg yolks, 3/4 cup whipping cream; beat the egg yolks and cream in a mixing bowl. Then beat in hot soup by spoonfuls until a cup has been added. Gradually stir in the rest. Correct seasoning. Return the soup to the pan and stir over moderate heat for a minute or two to poach the egg yolks, but do not let the soup come near the simmer.



7. 3 Tb softened butter; Off heat, stir in the butter by tablespoons. Pour soup into a tureen or soup cups, and decorate with optional mushrooms and herbs.


The perfect cream of mushroom soup, created with a French flair. You owe it to yourself to make it.

Cheers.