Spring Onion and Bacon Sausage Soup

From Lance Avery of Big Fork Brands, with Megan O’Connor and Tricia Keels of No Chefs Allowed

I first met Megan O’Connor in December, when Susana Bierwith, of the ultrachic Binth, invited me to flog cookbooks at an open house for her new Forest Park store. Two months later I was talking soup on the radio with Megan and her sister Tricia — and a month after that they made a splash with their Soup & Bread debut, sporting adorable aprons (see above) and bringing along a video crew and two photographers to boot. (See the blog FourFried for some of the beautiful images from that night.) They also brought along Lance Avery, their partner in the creation of this amazingly tasty soup. Such an entourage! Thanks to all for contributing to such a great night.

Ingredients
2 bunches green onions, chopped
½ cup orzo, cooked, following the cooking instructions
1 pound Big Fork Bacon Sausage
2 tablespoons extra virgin olive oil
1 large sweet onion, chopped
1 rib celery, chopped
6 crimini mushrooms, sliced
¼ c. sherry
32 ounces low-sodium chicken stock
1 cup mushroom stock
2 cups onion blanching liquid
1 tablespoon lemon juice
1 tablespoon tamari soy sauce
1 tablespoon brown sugar, dark
1 teaspoon salt
½ teaspoon black pepper
½ cup heavy cream
1 tablespoon stone ground mustard

Preparation

Blanch the green onions using 2 cups of boiling water.  Boil the onions for 15 seconds then drain, keeping the liquid for the soup.  Let the onions cool.

Cook the orzo and set aside.

In a large stock pot over medium heat brown the sausage on all sides.  Remove the sausage from the pan and pour all excess fat out of the pot.  Let the sausage cool and slice into bite size pieces.  Reserve until the soup is finished.

Add the onions, celery and mushrooms, and brown over medium heat until the onions are nice and brown.

Add the sherry and cook for 4 minutes.

Add the remaining ingredients (except green onions, orzo and sausage) and simmer for 20 minutes.  Puree the soup using a hand blender.

Add the green onion, orzo, and sausage and let marry for at least 30 minutes prior to serving or chill.