"mushroom soup" news and stories

Mushrooms are a cook's dream because they have the same savory goodness that comes from meat due to their amino acid content. Mushrooms come in plenty of shapes and textures, but shiitakes have a dense, firm texture and hold up well in warm dishes, like a flavorful stir fry or thick winter soup.

Mushrooms might not seem like a superfood, but even the humble button mushroom contains a dazzling array of nutrients, like B complex vitamins including niacin. Creminis, another excellent choice for your favorite winter meals, are a good source of riboflavin, pantothenic acid, thiamin, vitamin B6 and folate, all necessary for our metabolism to function normally.

Mushrooms are easy to find in your local grocery store. The ones in the bins are best, so you can pick your own. When you shop for shiitakes, look for caps that don't have dark spots and edges that aren't broken or slimy. The mushrooms caps should be dry and firm to the touch, and the gills underneath should be a clean white or beige. The stem should be firm and unwrinkled. If you're not going to use them the same day, store them in a loose plastic bag that isn't sealed since condensation will make the mushroom rot. Tuck in a dry paper towel to absorb any moisture that might be on the caps.

• Make your next party a little more fancy with these gougeres (French cheese puffs).
• The oldest game supper in Vermont.
• Frank Zappa has inspired a Boston restaurant to change its name.
• Everyone likes to hang out at Bickford's.
• The world of contraband foodstuffs.
• Absinthe is available in Boston.
• The Brookline restaurant Lineage makes Kobe Meatballs.
• Rachael Ray is everywhere.
• More recipes: Southern-Style Shepherd's Pie, Italian Pork and Beans, Creamy Mushroom Soup, and Cardamom-Infused Dark Chocolate Truffles.

I first read Ruth Reichl's Comfort Me With Apples about five years ago. I loved it passionately upon the initial read, promptly lent the copy to a friend and never saw it again. Despite the fact that I haven't had an edition of the book in my possession for nearly half a decade, I always remembered that she included a recipe for mushroom soup that she would make for her mother and herself while packing up her parents' country house.

I recently reacquired the book and the first thing I did was flip through it, starting at the back, in order to find that recipe. I didn't see it on the first pass and momentarily wondered if my memory had been faulty. I decided to look again, and there is was on page 172. It seemed deadly easy and so I threw it together last night. It was easy, delicious and totally comforting, just the thing to eat when you are going through challenging times.