For this recipe, you will need:
1 precisely-tuned concert grand piano
1 Daniel Barenboim
(The first two ingredients may be substituted with any Barenboim recording that includes Beethoven/Moonlight Sonata (No. 14 in C#), Appasionata Sonata (No. 23 in F minor, Opus 57), and Pathétique Sonata (No. 8 in C minor, Opus 13).
2 tablespoons olive oil (You can substitute butter or margarine)
2 to 4 cloves garlic, to taste, smashed with the side of a chef's knife.
1 tablespoon Penzey's Bavarian Seasoning mix*.
8 ounces of Crimini Mushrooms
2 leeks
2 cups of fresh potatoes, peeled and diced (substitute frozen American fries)
4 cups mushroom broth (substitute vegetable or chicken stock)
1 cup white wine
1 tablespoon spicy brown mustard, Dusseldorf style (substitute Dijon style)
1 cup plain yogurt (substitute sour cream or vegan sour supreme)
* - The link isn't meant to be a plug for Penzey's, it's simply for your convenience. if you choose to use your own seasonings, the Bavarian mix includes crushed brown mustard, rosemary, garlic, thyme, bay leaf and sage in proportions that only the Penzey's folks know.
Make Mr. Barenboim and his entourage comfortable or start the CD.
Prepare the vegetables in the gentle atmosphere of the Moonlight Sonata.
In cold water, rinse the mushrooms and brush away any flecks of soil with your fingertips while you enjoy the gentle triplets of our friend Daniel's the right hand. Smell the earthiness of the mushrooms in the gentle night that Herr Beethhoven has woven.
Set the fruit of soil and darkness aside to dry a bit before you coarsely chop them.
In the last few bars of evening mist, wash, peel and dice the potatoes.
Slice off the tough green tops and the root ends of the leeks and discard them. Slice the tender leeks in half lengthwise, separate the layers and carefully rinse away any soil. Finely chop the them crosswise and set aside.
As the opening Allegro of the Pathétique Sonata begins, put the oil in a soup pot over a medium heat and add the seasonings, let them flavor the oil for a few minutes before you add the leeks and mushrooms. Sauté until the leeks are soft but do not allow them to brown. As the Adagio cantabile begins, add the crushed garlic. By the time the Adagio is finished, the mushrooms should be soft and giving up their juices. As the rondo commences, add the diced potatoes. stirring once or twice before the movement ends. The potatoes will yield some of their starch, clouding the juices in the pot.
The impossible arpeggios of the Apassionata Sonata's first movement will dazzle your senses. Before you are frozen in wonder and delight, add the broth, wine and brown mustard. Bring the soup to a boil, reduce heat, cover and simmer for 45 to 60 minutes, stirring occasionally. In the final two movements prepare your food processor or blender, wash a few dishes, and set the table.
If Mr. Barenboim is willing, or if it's on your CD, you could prepare a salad to to Piano Sonata in G. A loaf of rye bread or some crusty rolls will complete the meal. Some sliced cold chicken with a bit of Emmenthaler Swiss cheese is a nice touch but not essential.
When the soup is done simmering, scoop out the mushrooms, potatoes and chunks of garlic with a slotted spoon or strainer and puree them in a food processor or blender. Return the puree to the soup pot and stir in the cup of yogurt. Bring the soup back up to serving temperature and salt to taste. If you wish, you might garnish each bowl of soup with a tablespoon of yogurt and a sprig of rosemary. I think that a glass of Chardonnay or Belgian-style white ale rounds off this repast in a way Our Ludwig would enjoy.
As always, Strauss goes well with dessert. May I suggest a lemon sorbet topped with blackberries. Here's a poem to go with it:
Eyelash
We sat together with a bit of evening bread.
You read as we ate. I enjoyed the way your eyelash
laid above the curve of your cheek.
Lamplight and the aroma of the soup
gave me a better view than day would allow.