The recipe called for pearl barley and, the exotic, dried mushrooms.
Alas, our pantry was void of those staples.
No bother. The sachet would not suffer (too much). I stuffed it with the bulk of what was required. Coriander. Fennel. Parsley. Sage. Black peppercorns. Sans the thyme. No thyme. There was just no thyme.
Leek. Carrot. Turnip. Cultivated (cremini) mushrooms. Onion. Celery.
!Whir!—goes the blender.
I've wondered what we'll do with the remaining turnips and leeks. Perhaps a winter—excuse me—perhaps a FALL gratin. Just thinking inner, here.
Soup for Dinner, Soup for Lunch
I left just enough soup in the pot to boil 1/2 pound of tubetti. Our Saturday supper.
More pasta than soup would fill Roberto's bowl. More soup than pasta would fill my bowl. Balance.
And three full jars leftover for Monday, Tuesday and Wednesday lunch.
I sprinkled parsley into each. With the soup still warm it would slowly steep and sink.
I've reached the third day of soup for lunch. Day three.