B’dayda Zoop with scallions and mushrooms
I… promise it isn’t as greasy as the grainy picture is making it look?
You will need: several potatoes (I like reds because of their slight sweetness and smooth texture), a few scallions (they are like baby leeks - you can substitute leeks or shallots), some mushrooms (i used bellas for their darker flavour), butter, broth (i used my home-made beef, but veg or chicken will work fine, heck it’s not really necessary at all I just think it adds some flavour), milk, salt ‘n pepper, thyme, and brandy (optional); also a cast-iron pan (or a normal frying pan, but get a CIP soon), a small pot, and a big pot.
Put the broth and some water in a small pot and bring to a boil. Boil the potatoes in this until they are soft. B’daydas always take longer to cook than you think they will… So leave them for a while before proceeding.
When the potatoes are starting to get soft, sautee the chopped scallions & mushrooms with the thyme in butter, in your nice hot CIP. Then take a potato out and mash it into the pan, so that it browns some. This gives that nice fried potato flavour to the soup.
Then deglaze the pan by splashing some brandy (or a scoop of the potato-boiling broth if you don’t want to use brandy) into it and pushing the contents around with your spatula.
Then everything goes into the big pot, including the broth, which has been reduced by the potato-boiling. Add milk until it has slightly more volume than you want to end up with (it will reduce).
Mash up the potatoes in all of this with a wooden spoon or whatever is handy. They will fall apart some on their own while it simmers.
Simmer it, stirring often so that the milk does not get a skin, until it is nice and creamy. Add salt and pepper to taste. B’daydas always need more salt than you thought…