Polish Mushroom Barley Soup (Krupnik)

This post is part two of the series that could be subtitled, “Delicious Things I Cooked Using Homemade Beef Stock.” About a week ago the Guardian food blog ran a piece on comfort food. It was a nice musey piece; good ‘food for thought.’ What defines “comfort food?” Certainly it means something a little different for each of us. I agree with Mr. Fearnley-Whittingstall (the post’s author) that comfort food doesn’t need to be heavy stodgy stuff like shepherd’s pie, although I’m not totally persuaded that it can really extend to anything you’re in the mood to eat. I may be ecstatic about the beautiful salad I’ve just made, but that doesn’t make me want to call it “comfort food.” For me, sometimes comfort food is spicy Asian noodle soups like pho or Szechuan beef tendon soup. But usually when I think of “comfort food,” it is something that evokes a feeling of nostalgia. So I think I liked best what my friend Sabrina said, which is that comfort food is food that feels like a hug. Continue reading

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