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OfflineFungushead
Carnivore

Registered: 03/04/04
Posts: 243
Loc: Washington State
Last seen: 7 years, 6 months
soup
    #2875266 - 07/10/04 04:38 AM (12 years, 4 months ago)

I made this soup tonight after work and it was pretty tasty:

1 onion chopped then sauteed in
2 T butter and 1 T olive oil
1 carrot treated just like the onion
1 celery stick, ditto
2 T whole wheat flour, mixed with all the above so far
6 C water
3 of those cheesy beef broth cubes I probably shouldn't have used
1 lovage leaf
a bunch of dried marjoram
7 dried chanterelles I found at a local store
4 dried morels
1/2 c roast beef chopped into cubes
1 garlic clove diced
5 small pieces of rosemary
1/4 dried barley
1 t chili powder
some chopped parseley
some chopped tarragon

1 hour of cooking/reducing @ med.

It turned out more stewish than soupish but was quite delicious. Anyone else have a way I can try the rest of the dried chanterelles out? I see recipes for fresh ones but not dried.


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2004: The year telemarketing started to shrivel up like a cold pair of nuts.


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Anonymous

Re: soup [Re: Fungushead]
    #2876194 - 07/10/04 05:47 PM (12 years, 4 months ago)

you can reconstitute your dried chanterelles by
Quote:

Simply soak as many mushrooms as you would like to cook in warm, lightly salted, or sugared water for 20 to 30 minutes. Often dried mushrooms are soaked in wine diluted with water (about 10:1). The water should be reserved for sauces and gravies, in particular, for game dishes. Once softened, the mushrooms may be sliced, chopped or left whole, according to the recipe. Reconstituted mushrooms should be added at the beginning of cooking, so that their concentrated flavors permeate the entire dish.




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InvisibleGabbaDj
BTH
 User Gallery

Registered: 04/08/01
Posts: 19,448
Loc: By The Lake
Re: soup [Re: Fungushead]
    #2876887 - 07/11/04 12:21 AM (12 years, 4 months ago)

More stewish is better than more soupish any day...


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GabbaDj

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General Interest >> Culinary Arts, Gardening and Brewing

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