Tuesday, February 13, 2007

Salmon Chowder and Five Guitarists...

... it's a match made in heaven!

So last night was our first almost-full band rehearsal for the upcoming El Mirage cd release show at the Hotel Utah on Feb. 24th, and it was such a treat!

Myles Boisen on electric, lap steel, and acoustic guitar!
Wil Hendricks on bass guitar!
Lucio Menegon on electric & slide guitar!
Berge Thomasian on acoustic & electric guitar! (no web link, sorry!)
Joe Rut on slide, electric and lap steel guitar!
(Not present: John Hanes on the drums!)

(...each of these fine lads are worthy of their very own Soup and Song blog entry, but that's another story for another time!)

We very rarely get the entire Mirage together, and so when we do, Ms. Thang always relishes the chance to cook something yummy. And (see my last posting) what I lack in paying these fine players in actual cash, I always try to make up for in culinary delight.

So on this rainy evening, we commenced with first, second, and third helpings of The Soup Peddler's most excellent Alaskan Salmon Chowder, the recipe for which I adapted ever so slightly.

And then, we rocked the house. Well, we rocked my house anyway!

And all of a sudden, after a week of being sick and feeling icky, all was perfect in my world again. Ah, the healing powers of food and music. This blog isn't called Soup and Song for nothing!

And the soup goes like this:

1/2 cup butter
2 large onions - diced
6 large russet potatoes - peeled and diced
4 large carrots - chopped
4 large stalks of celery - chopped
1/2 cup flour
1 pound salmon, cut into bite sized chunks
8 cups fish stalk - I used stock made w/ "Better than Boullion" brand
lobster base; it comes in a jar and can usually be found near the
soups and packaged stocks
1 cup half and half


Heat the butter in a big soup pot, and saute the onions over medium
heat for about 15-20 minutes till they're nice & soft - but don't make
them too brown!

Next add the carrots & celery, keep the heat medium-low and cover it.
Let it cook like this, stirring occasionally, for about 10 minutes.

Next, stir in the flour and add the stock. Bring to a boil and then
turn down to a mild simmer and cook till the potatoes are just tender.

Now, add the fish chunks and the half and half, and cook for about
another 10 minutes or so, or until the fish is just tender and the
soup has thickened a bit.

Now season with lots of fresh ground black pepper, only adding salt if
you think it needs it - the fish stock was probably plenty salty to
begin with, so taste it first!

Next, serve your soup piping hot, preferably with the company of
some guitar players you adore, and fresh sourdough bread and a nice fat glass of
dry red wine!!!

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