{"id":757,"date":"2014-11-03T15:02:42","date_gmt":"2014-11-03T21:02:42","guid":{"rendered":"http:\/\/pcandres.com\/?p=757"},"modified":"2015-11-06T14:10:08","modified_gmt":"2015-11-06T20:10:08","slug":"remembrance-of-things-pasta-beef-stroganoff-soup","status":"publish","type":"post","link":"https:\/\/thesoupblog.com\/?p=757","title":{"rendered":"Remembrance of Things Pasta: Beef Stroganoff Soup"},"content":{"rendered":"<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none\"><iframe src=\"http:\/\/www.facebook.com\/plugins\/like.php?href=https%3A%2F%2Fthesoupblog.com%2F%3Fp%3D757&amp;layout=button_count&amp;show_faces=true&amp;action=like&amp;font=arial&amp;colorscheme=light&amp;width=450&amp;height=30\" scrolling=\"no\" frameborder=\"0\" allowTransparency=\"true\" style=\"border:none; overflow:hidden; width: 450px; height: 30px;\"><\/iframe><\/div><div id=\"attachment_856\" style=\"width: 460px\" class=\"wp-caption alignright\"><a href=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream.jpg\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-856\" class=\"wp-image-856\" src=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream-300x275.jpg\" alt=\"Speak (Moo) Memory\" width=\"450\" height=\"413\" srcset=\"https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream-300x275.jpg 300w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream-100x91.jpg 100w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream-1024x940.jpg 1024w, https:\/\/thesoupblog.com\/wp-content\/uploads\/2010\/11\/Beef-Stroganoff-Pink-Dream.jpg 1563w\" sizes=\"auto, (max-width: 450px) 100vw, 450px\" \/><\/a><p id=\"caption-attachment-856\" class=\"wp-caption-text\">Speak (Moo) Memory<\/p><\/div>\n<p>My brother-in-law\u2019s turning 50 yesterday reminded me of the beginnings of my culinary education.<\/p>\n<p>I was still in college then, working on degree number two and teaching myself to cook by plowing through all the recipes my mom had made when I was growing up.<\/p>\n<p>I made tamale pie (rechristened \u201ctamale slop\u201d by a crew buddy), ten bean soup, bacon-wrapped fish filets, pork chops in sour cream and loaves and loaves of bread. What I hadn\u2019t done up to then was make anything up. Then one weekend when I was up visiting my sister and brother-in-law in Santa Cruz, I began improvising what I thought must be beef stroganoff.<\/p>\n<p>What I was making vaguely resembled a dish of beef in a brown sauce served over noodles that they used to serve in the elementary school cafetorium. I knew Salisbury Steak was the gravy thing they served over an ice cream scoop of mashed potatoes, so this had to be Beef Stroganoff, right?<\/p>\n<p>Close enough.<\/p>\n<p>I got some beef out of my sister\u2019s refrigerator, some mushrooms, onions, sour cream, wine (Something else I had just discovered.) and set to work. I started saut\u00e9ing the onions, mushrooms and beef over low heat with enough fat and wine to keep the meat from drying out. Then I added some sour cream to make the sauce richer and to round out the tannins in the wine. Not that I knew any of this stuff back then. I just threw it all in the pan, boiled up some noodles and got lucky. (Sound familiar?)<\/p>\n<p>I don\u2019t know where this dish originated although it has an obviously Russian name. I just know that it somehow planted itself among my childhood memories and came to the surface on that night in Santa Cruz twenty years ago. Now it has come to the surface once more, as a soup.<\/p>\n<p>I threw this soup together quickly. The rest of the family had gone to bed after a viewing of \u201cToy Story 3,\u201d a story about the many things children leave behind as they grow up, including their parents. As I cooked the soup, I thought about some of the things and people I had left behind. Some I have tried to recapture. Others I have lost completely.<\/p>\n<p>It\u2019s strange what you can conjure up with a few simple aromas. They somehow open a secret door in your brain and rush you back to a time and place you haven\u2019t thought of in years. The feelings come on so suddenly and are so vivid it\u2019s hard to believe how much time has passed by.<\/p>\n<p>Yet another thing I love about cooking. No, it doesn\u2019t enable me to relive any part of my life (good or bad), but does bring those experiences close enough that I can taste them.<\/p>\n<p>\u2026or it could be that I\u2019m flashing forward into the early stages of dementia. Time and children can do that to you.<\/p>\n<p><strong>Beef Stroganoff Soup<br \/>\n<\/strong>(serves 4-6)<br \/>\n1 T olive oil<br \/>\n1 cup onion, chopped<br \/>\n8 oz. mushroom, chopped<br \/>\n6 oz. beef, sliced in strips<br \/>\n6 cups stock<br \/>\n1 T thyme<br \/>\n\u00bd cup red wine<br \/>\n\u00bd cup sour cream<br \/>\nSalt &amp; pepper, to taste<br \/>\n4 oz. egg noodles<\/p>\n<ol>\n<li>Heat the oil in a pan and saut\u00e9 the onion and mushrooms until browned slightly.<\/li>\n<li>Add the beef, stock, thyme, wine, sour cream and seasonings, cover, bring the mixture to a boil then reduce it to a simmer for 20-30 minutes.<\/li>\n<li>Add the noodles and continue simmering for another 15-20 minutes.<\/li>\n<li>Serve warm with (as always) crusty bread and butter.<\/li>\n<\/ol>\n<p><em>Image Credit: Memories of Russian Cows by Author.<\/em><\/p>\n<p><strong>It\u2019s strange what memory can come up with in the kitchen. This can be a good or a bad thing. I\u2019d love to hear what your most potent soup memories are? I\u2019ll be reading <span style=\"text-decoration: underline;\">and<\/span> responding.<\/strong><\/p>\n<p><strong>are <\/strong> <strong>are <\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>My brother-in-law\u2019s turning 50 yesterday reminded me of the beginnings of my culinary education. I was still in college then, working on degree number two and teaching myself to cook by plowing through all the recipes my mom had made when I was growing up. I made tamale pie (rechristened \u201ctamale slop\u201d by a crew [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[113,48,82,22],"tags":[],"class_list":["post-757","post","type-post","status-publish","format-standard","hentry","category-beef","category-dairy","category-mushrooms","category-noodles"],"_links":{"self":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=757"}],"version-history":[{"count":4,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/757\/revisions"}],"predecessor-version":[{"id":2219,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=\/wp\/v2\/posts\/757\/revisions\/2219"}],"wp:attachment":[{"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thesoupblog.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}