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snoot
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mushroom soup
#7470457 - 09/30/07 01:22 PM (16 years, 4 months ago) |
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anyone have a delicious mushroom soup recipe?
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deformedreality
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Re: mushroom soup [Re: snoot]
#7471457 - 09/30/07 07:08 PM (16 years, 4 months ago) |
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Double Mushroom Soup w/ Sauteed Shitakes
Recipe By : Food & Wine Magazine Feb. 1995 Serving Size : 1 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 3 whole shallots -- diced 1/4 cup Marsala wine -- (dry) 1 pound White Mushrooms -- chopped fine 1/2 pound shiitake mushrooms 1 teaspoon thyme -- minced 2 1/2 cups chicken stock 2 teaspoons parsley
1)_ Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add chicken stock and bring to a boil. reduce heat cover and simmer for 30 minutes. strain the soup and return to the sauce pan. you should have about 3 cups. this may be done up to 1 day in advance
2)_ Heat remaining teaspoon of oil in large non-stick skillet. sliver the musroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat. stirring occasionally untill softened and light brown. ladle the soup into large bowls and garnish w/ slivered shitake's and parsley.
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tiny_rabid_birds
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so wait.. when you strain the soup, you just throw out the lb of white mushrooms?
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deformedreality
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no you dont add those till later, you just add and strain out the white mushroom and shitake STEMS.
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tiny_rabid_birds
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ohhhhh.. okay. that sounds tasty. i'll have to give it a go.
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deformedreality
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so this way the soup gets flavored by the stems and then you get rid of the tasteless stems and replace them with mushroom caps full of flavor.. double the flavor.
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Senor_Doobie
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All that's missing is a heaping spoonful of ranch dressing
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deformedreality
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nah, i save the ranch for my pizza, i fucking smother the pepperoni pizza with ranch then completely cover the ranch with thousands of red pepper flakes.. its like shitting a volcano the next morning but its worth it.
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falcon


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Re: mushroom soup [Re: snoot]
#7478763 - 10/02/07 08:59 PM (16 years, 3 months ago) |
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http://www.shroomery.org/forums/showflat.php/Number/1896668#Post1896668 The mushroom, sourkraut and barley combination soup in Xochitl's post is.
Soups with mushrooms and kim chi are also good.
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OMniversal
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Re: mushroom soup [Re: falcon]
#7490153 - 10/05/07 11:44 PM (16 years, 3 months ago) |
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Cream of mushroom soup is fucking great and a favorite of mine, been wanting to make a good homemade one though. Good to convert into pasta sauces too! haha my liking for 'grocery store' mushrooms grew exponentially around the time I had my first trips..must pay respect to the Great Magic One's cousins!;)
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snoot
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Re: mushroom soup [Re: falcon]
#7491000 - 10/06/07 10:52 AM (16 years, 3 months ago) |
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Quote:
falcon said: http://www.shroomery.org/forums/showflat.php/Number/1896668#Post1896668 The mushroom, sourkraut and barley combination soup in Xochitl's post is.
Soups with mushrooms and kim chi are also good.
MM I highly recommend, shiitake's whole stewed in the most delicious sour kraut you can find. Then plop in there the finest keilbasa, top that off with a generous splash of your favorite ale. BLOMPITY BLOMP. I should take pictures next time I whip that up. The shiitakes give such a unique and delicious flavor. :boobs;
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snoot
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Quote:
deformedreality said: Double Mushroom Soup w/ Sauteed Shitakes
Recipe By : Food & Wine Magazine Feb. 1995 Serving Size : 1 Preparation Time :0:00 Categories : Soups
Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 3 whole shallots -- diced 1/4 cup Marsala wine -- (dry) 1 pound White Mushrooms -- chopped fine 1/2 pound shiitake mushrooms 1 teaspoon thyme -- minced 2 1/2 cups chicken stock 2 teaspoons parsley
1)_ Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add chicken stock and bring to a boil. reduce heat cover and simmer for 30 minutes. strain the soup and return to the sauce pan. you should have about 3 cups. this may be done up to 1 day in advance
2)_ Heat remaining teaspoon of oil in large non-stick skillet. sliver the musroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat. stirring occasionally untill softened and light brown. ladle the soup into large bowls and garnish w/ slivered shitake's and parsley.
that sounds really good. I'll have to give that a go sometime.
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∞ I am incapable of conceiving infinity, and yet I do not accept finity. - Simone de Beauvoir -
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