afaerytalelife: Literary Recipes — * Farmer Maggot’s Mushroom Soup “I know these

afaerytalelife:

Literary Recipes — * Farmer Maggot’s Mushroom Soup

“I know these fields and this gate!” Pippin said. “This is Bamfurlong, old Farmer Maggot’s land. That’s his farm away there in the trees.”

“One trouble after another!” said Frodo, looking nearly as much alarmed as if Pippin had declared the lane was the slot leading to a dragon’s den. The others looked at him in surprise.

“What’s wrong with old Maggot?” asked Pippin. “He’s a good friend to all the Brandybucks. Of course he’s a terror to trespassers, and keeps ferocious dogs but after all, folk down here are near the border and have to be more on their guard.”

“I know,” said Frodo. “But all the same,” he added with a shamefaced laugh, “I am terrified of him and his dogs. I have avoided his farm for years and years. He caught me several times trespassing after mushrooms, when I was a youngster at Brandy Hall.”
—The Lord of The Rings, by J. R. R. Tolkien.

Incredibly rich and creamy, a little of this soup goes a long way. The beef broth and smoked salt bring out the earthiness of the mushrooms, while the cheese and cream add to the wonderful texture. Consider serving with some crusty white bread to soak up every bit of soup from the bowl.

Ingredients —

• 2 tbs. butter
  
• 1 large onion, diced
• 4 oz. shitake mushrooms, roughly chopped
  
• 10 oz. crimini mushrooms, roughly chopped
  
• 2 cups beef broth
  
• 1 tsp. smoked salt
  
• 1 cup cream
  
• 1 tbs. sherry
  
• ⅓ cup finely shredded sharp cheddar, plus more for garnish

Directions —

• Melt the butter in a saucepan. Add the onion, then cook until they are softened but not yet brown.
  
• Add the chopped mushrooms and stir to coat them with the butter. Cover with the broth and cream, then add the salt, and bring to just under a simmer for 30 minutes.
• Using a slotted spoon, scoop out ½ cup of the cooked mushrooms and onions, and set aside as a garnish. Puree the rest of the soup, using either a submersible blender or a food processor. When the texture is smooth and creamy, add the sherry and the grated cheese, then stir to combine.
  
• Scoop into bowls, garnish with the reserved mushrooms, and shred a little extra cheese over the top.
  

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*It’s interesting to note that in March 1958, Tolkien had attended a “Hobbit Dinner” organised by Voorhoeve en Dietrich, a Rotterdam bookseller, where he was served “maggot-soup.” It was, of course, mushroom soup, named after Farmer Maggot and his renowned mushrooms, not a soup of vermin at all. However, it was quite an embarrassing moment for author and booksellers alike!