This week I made my version of Mushroom Ketchup. Not the thick stuff. It’s a liquid mushroom flavor extract. More on that in another post. For the first time using this sauce in a dish I decided to make onion soup.
I cooked sliced onions with a little coconut oil at medium low heat in an open heavy bottomed pot for 20 to 30 minutes, stirring only occasionally. I added very little kosher salt in anticipation of salty ingredients to be added later.
I splashed in just enough Marsala to deglaze the pan and added a bay leaf and sprigs of rosemary and thyme.
To the caramelized onions I added mushroom broth, then let the soup simmer and simmer and simmer.
The mushroom broth wasn’t over-salted but the soup certainly didn’t need the additional saltiness that I knew the mushroom ketchup would add. Kitchen lore tells me that a potato added to an overly salted dish will absorb some of the salt and reduce the saltiness of the dish. I put the claim to a nonscientific anecdotal test and added two halved potatoes to the soup.
Introducing potatoes into the soup didn’t noticeably reduce saltiness but then it wasn’t overly salty to begin with. It was just a precaution to avoid over-salting with the addition of other salty ingredients. (I feel like I’m talking in circles). I removed the now cooked potato halves and added about 4 teaspoons of my homemade mushroom ketchup.
To go with the onion soup I toasted slices of part whole wheat bread I made last week.
After the toast had cooled I spread them with ramson butter which I had made by adding powdered ramson leaves to melted butter. The melted butter was then refrigerated, mixed when partially congealed and refrigerated again to finish hardening.
The toast was buttered cold to prevent the sauerkraut I placed on top from making it soggy. This is sauerkraut I fermented four months ago. It is as crunchy and more delicious than ever. This stuff has an eternal refrigerator life it seems.
I placed Provolone cheese on top and slid the toast into the oven under the broiler for a few minutes until the cheese melted.
The onion soup was the best I have made, and not too salty either.
The sauerkraut toast could have been improved by using a more flavorful cheese… Asiago, perhaps? Crushed caraway seeds melted into the cheese might have been good too.
The onion soup was vegan but obviously not the sauerkraut sandwiches.