The Hangover Cure - Mushroom Soup With Saucisson (And Gobs of Garlic)

Some recipes are born from culinary brilliance. Others are born from desperation. This one started  Sunday morning when the clock was blurry, coffee simply wasn’t strong enough to negotiate with my headache, and I swear Newt was judging me. Look:

The night before, a couple friends and I were anxious to experiment with a few new cocktail recipes.

           First, vodka martinis with Castelvetranos and pickle juice with our appetizer.

Then some Rombauer with our scampi.

Then Nutella vodka.  Yummy!

Somehow it went from that to something really delicious  with elderberry gin, lemon and tonic.

I believe we ended the evening with hot rum chata “cocoa” topped with Fluffernutter the only real mistake of the evening, all things considered. I’m convinced that tub of white globbiness was meant for spackling and sanding or waxing your legs, not ingesting.

I needed something restorative. Something bold. Something that could bring the living back to life.

It began with saucisson diced small and  sizzling in a pot, that glorious oil pooling at the bottom like liquid courage, just waiting for the rest of the party. I say 10-12 cloves of garlic but I added so much that any vampire within a mile radius packed a suitcase and left town.

Every taste was smoky, garlicky, slightly spicy, and deeply mushroomy. By the time I ladled the soup into a bowl, the world seemed less wobbly.

INGREDIENTS

10 to 12 cloves garlic, minced

1 large onion, diced

1 pound mixed exotic mushrooms, torn or sliced

1 teaspoon smoked paprika

6 cups chicken or vegetable broth

1 cup diced potatoes or cooked rice (optional for extra comfort)

Olive oil as needed

Salt and pepper

Heavy cream if desired.

Cayenne if you dare

METHOD

Heat a large pot over medium heat. Add sausage and cook until browned. If the pot looks dry, add a drizzle of olive oil.

Add garlic and onion. Cook until soft and fragrant.

Stir in smoked paprika, then add the mushrooms. Let them cook until they release their juices.

Pour in the broth. Add potatoes or rice if using. Let the soup simmer for 20 minutes.

You don’t need to but I blended everything together when it was done. Season with salt and pepper. Finish with fresh herbs or a couple of saved little mushrooms.

Serve hot. Sip slowly. Feel human again. Whether it was the hydration, the garlic, the mushrooms, the sausage, or simple magic, it worked. The fog lifted. The day became possible again.

Is it scientifically proven? Absolutely not. But culinary miracles rarely are. And if you find yourself in need of a rescue mission after too much holiday cheer, this soup is a warm bowl of forgiveness.

Why this is a Hangover Cure

Garlic and onions belong to the allium family, and contain sulfur rich compounds that support the liver as it works to clear alcohol byproducts from the body. Cooked garlic is also gentle on the stomach and helps reduce inflammation, which can lessen the headache and aches that often follow a night of celebration.

Alliums also contain natural electrolytes such as potassium and magnesium. These minerals are depleted by alcohol, so adding garlic or onions to a broth, soup or morning scramble can help restore balance. Garlic also improves circulation, which may reduce the heavy, foggy feeling that comes with a hangover.

Wild and exotic mushrooms also bring hydration and umami, which makes food taste richer and more comforting when your appetite is shaky. They pair well with broth, garlic and gentle spices, which creates a soothing meal that is easy on the stomach.

It is not a cure in the medical sense, but in the kitchen it is one of the most reliable helpers.