Mushroom and vegetable pho
Meat soups
There’s so much I miss about my old Brooklyn neighborhood, but the fresh air, forests, and snow-filled landscape of my new home nestled in the Catskill mountains have had a very calming and healing effect on my family. Still, my taste buds long for some of my favorites foods, one of them being the mushroom pho served at Nightingale 9 in Carroll Gardens. On busy afternoons, I’d find myself sitting at the counter, hurriedly slurping down a bowl of it before running across the street to pick up the kids from school. <br />The only way to satisfy the craving now is to make it myself, working solely from memory of my many lunches there. I originally put off making this for a while because I knew the individual components would be an exercise in patience: The broth needs time for the flavors to simmer and the crispy mushrooms add an important taste and texture to the soup -- and I knew the only way to recreate them would be a slow roast in the oven. The great thing, though, is that both the stock and the mushrooms can be prepared up to one week in advance, and stored in the fridge (the stock will keep up to two months in the freezer). Once that's done, you can pull all the ingredients together, and enjoy a hearty bowl of pho in less than 30 minutes. <br />
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