Play with your food! Quenelles with no cream in beef and mushroom soup.
Making soup stock is opera! To those looking onto the stage the whole productions seems a long, boring tragedy, but for those on stage it’s craft and art — it’s one of my favorite things to do. I make stock in 20 liter batches. A couple of months ago I replenished my beef stock, Espagnole, and demi-glace — two full days of work. Today I took out a liter of the beef stock for soup and all is right in the world.
The stock is bold, flavorful, and filled with body — enough to stand on its own; but I added mushrooms and a swirl of caramelized onions (I’m saving for French Onion Soup).
I had two thawed turkey steaks. The food processor was already out, as was the keifer, so I put the three together as a non-fat quenelle in the pot with a few ladles of soup. Honestly, the soup was so full of flavor nothing in the turkey mixture came into it. The quenelle wasn’t juicy, didn’t have the mouthfeel it should but it was good and I will do them again without cream for something light. The key for this dish was play on beef, mushroom, caramelized onion, and turkey which, as something totally unexpected, heightened the sensory experience.