Cravings, I get them. I'm sure you get them too, you wake up one morning and all you can think about is that you really have to eat this thing, taste it. It haunts you, you can smell it everywhere you go and you start reliving memories of times you sat and ate it, how it made you feel, who you were with and where. I had one of these all consuming cravings last month and took matters into my own hands.
I was doubtful I would be able, with the scant few items in my pantry and fridge be able to pull this dish off without going to the store and since leaving the house was not an option I didn't get my hopes up to high. I searched and hunted poking my nose into every resource I had; cookbooks, family, the internet. Then I found it, THE recipe that would save me from my stomach.
Soup; creamy, earthy, palate pleasing, belly warming mushroom soup. Thank you Epicurious for this recipe from Anthony Bourdain. I glanced over it and was excited, not only is it casein free (for I had no dairy to speak of in the fridge) but it was also naturally gluten free. I made this recipe almost exactly as written, the only changes I made were to add a few shitake mushrooms as well as using crimini instead of button. I have to tell you, I didn't share any of this... not that my husband would have wanted any but I horded it. This soup is absolutely delicious and it was so easy to make its silly. Try it, you won't be sad you did.
Anthony Bourdain @ epicurious.com