Take my Challenge! Need a "To Die for" Mushroom soup recipie
Hag & Stenni
recipie?? Ive done the old BHG cream of mushroom, liked it,
but it just really dosnt stand out of the crowd. Any
recipes, any input?? Tks Hag k
Jack Schidt
"Hag & Stenni" <ste...@bigfoot.nospam.com> wrote in message
news:3a5cbd4c...@news.newsguy.com...
Linda Gonzalez posted this in alt.food.mexican-cooking; it's
a sauce, but can be made into a soup as well.
Mushrooms in Chipotle Sauce
1/2 kilo (1 lb.) of fresh mushrooms (champignones)
1 small can of chipotle chiles
1 tbs. of chicken bouillon
1 garlic clove
1 stick of butter or margarine
1/4 litre (2 cups) of sour cream
1tsp of ground black pepper
1 tsp. of salt
First, make sure you wash the mushrooms very well.
In a deep pan, boil the mushrooms with the chicken bouillon
until they
are only half cooked ( about 7 min.)
Take them off of the fire and strain them, saving the broth.
Very carefully take the stems of the chiles, open them and
seed them.
In a blender, place the broth and the chipotles and blend
them until
smooth. Add as much broth as required for the thickness to
become a
light sauce.
Prepare a pan with the melted butter and saute the garlic
and onion
previously chopped .
Add the mushrooms and continue the operation adding the salt
and the
pepper. Add the chipotle sauce passing it through a
strainer.
Take them off the fire and before you serve them add the
sour cream to
make them creamy.
Serve them as garnish for a Carne Asada or any other steak
or simply
make soft tacos that I can assure you will be very tasty.
know what? I'm making this one today.
Jack Shroom
Laura
My boyfriend spotted this recipe in a Food and Wine magazine on the
airplane. Looked so good he copied the whole thing down on the back of an
envelope. We've since made it and it is fabulous. Just make sure you serve
the toasts right out of the oven--they get a little hard otherwise. As I
recall, the soup itself didn't come close to 10 servings but there was
plenty of the asiago spread leftover for extra toasts.
From the Food and Wine website:
http://www.pathfinder.com/FoodWine/trecipes/3884.html
Wild Mushroom Soup With Asiago Toasts
SERVINGS: 10
6 tablespoons unsalted butter
1 pound white mushrooms, thinly sliced
1 medium Vidalia onion, chopped
2 shallots, minced
1 1/4 pounds mixed wild mushrooms, trimmed and thickly sliced
2 tablespoons Cognac
2 1/2 quarts chicken stock or canned low-sodium broth
10 thyme sprigs
2 bay leaves
3/4 cup heavy cream
Salt and freshly ground pepper
1 cup freshly grated Asiago cheese (4 ounces)
1/4 cup cream cheese (2 ounces)
1 large egg yolk
1 baguette, sliced 1/4 inch thick and toasted
1/4 cup snipped chives
1. Melt 2 tablespoons of the butter in a large, heavy saucepan.
Add the white mushrooms and cook over high heat, stirring occasionally,
until golden,
about 8 minutes. Transfer to a plate.
2. Melt the remaining 4 tablespoons of butter in the saucepan.
Add the onion and shallots and cook over moderate heat until softened. Add
the wild mushrooms and cook, stirring occasionally, until tender,
about 20 minutes. Add the Cognac and cook until evaporated. Stir
in the stock, thyme sprigs, bay leaves and cooked white mushrooms and bring
to a simmer. Reduce the heat to moderately low and cook for 45 minutes.
Discard the thyme sprigs and bay leaves.
3. Working in batches, puree the soup in a blender until smooth.
Return the soup to the saucepan, stir in the cream and season with salt and
pepper.
4. In a mini food processor, combine the Asiago, cream cheese
and egg yolk and pulse until creamy. Spread the Asiago cream on the baguette
toasts and arrange on a rimmed baking sheet.
5. Preheat the broiler. Broil the toasts
8 inches from the heat for about 2 minutes, or until golden and
bubbling.
6. Ladle the soup into shallow bowls and float the Asiago toasts
on top. Garnish with the chives and serve.
-- Grace Parisi
Victor Sack
Don't know if this one's spiffy enough to stand out of the crowd, but it
tastes mostly of mushrooms... which is more than can be said about a lot
of mushroom soups.
Mushroom Soup
(quantities are approximate)
10-12 large dried porcini (caps only if possible)
1 yellow onion, whole
1 medium carrot, whole
a handful of dried roots, such as celery, parsley, etc. (they are sold
as Suppengewuerz in Germany, if that's any help)
1.8 oz pearl barley (large-sized)
3-4 medium-sized potatoes, finely cubed
10-13 cups water
salt and pepper to taste
Soak porcini in cold water overnight. Chop the mushrooms finely, put in
a pot with water. Strain the soaking liquid and add it to the soup.
Bring to the boil over medium heat. Add onion, carrot and dried roots
and simmer for 30-40 minutes. Add pearl barley and continue to cook
until it's almost ready. Remove onion and carrot from the soup
and discard. Try for seasoning and add any if required. Add the
potatoes and cook until they are ready. Serve with a dollop of sour
cream in each plate.
Victor
<RJ>
You really need;
Lots of sliced fresh mushrooms
and
A packet of dried mushrooms for the flavor.
( I use Polish when I can get them )
and chicken stock.
Rinse and soak the dried mushrooms.
Sautee the fresh sliced mushrooms with butter & onion
Add chicken stock, and the soaked mushrooms
Simmer.
We serve the soup with egg noodles and a touch of sour cream.
In a pinch, I have substituted half a packet of KNORR
mushroom soup mix. for the dried mushrooms....
<rj>
<RJ>
Myra
"Victor Sack" <sa...@uni-duesseldorf.de> ha scritto nel messaggio
news:1en1ad5.gpbzft66ccaoN%sa...@uni-duesseldorf.de...
When porcini are soaked in milk instead of water you can hardly taste the
difference between dried and fresh.
Myra
in Rome
Rodney Myrvaagnes
farmer who also forages brought some Slipperyjacks and Blewitts (sp?)
to the Union Square Greenmarket in NYC, where we shop every Saturday
AM.
I cleaned them and sliced 1/4 lb. of each, sauted a shallot in a
little olive oil, sauted the mushrooms (salt and pappered) til they
released liquid, and covered with water to simmer for a while. I took
out a few of the nicest Slipperyjack cap slices and roughly pureed the
soup with a hand blender.
Served with the slices put back and a dribble of Madeira in each of
two bowls. THe bowls weren't quite full, but the soup was so intense
and earthy I could have gotten away with more water.
You can't get much simpler than that, except for finding the wild
mushrooms.
The slipperyjacks are a kind of bolete, related to cepes or porcini.
The blewitts are gentler, but have a character totally unlike any
cultivated mushrooms.
It is possible the slipperyjacks so dominated the soup that cultivated
Crimini or Portabellos could have substituted for the Blewitts, but I
think it would be different, if possibly just as good.
On Wed, 10 Jan 2001 19:55:41 GMT, ste...@bigfoot.nospam.com (Hag &
Stenni) wrote:
Nancree
Whenever I've made mushroom soup, I have found that it is a MOST unattractive
color, very unappetizing. So I add a little milk to make "Cream of Mushroom"
soup.
Any comments about the color""
~Nancree~
===================
Victor Sack
> "Victor Sack" <sa...@uni-duesseldorf.de> ha scritto nel messaggio
> news:1en1ad5.gpbzft66ccaoN%sa...@uni-duesseldorf.de...
> >
> > Mushroom Soup
>
> When porcini are soaked in milk instead of water you can hardly taste the
> difference between dried and fresh.
Thanks for this tip! I didn't know that and will be trying it next
time. I have to say that, for this soup, I actually prefer the taste of
dried porcini. Also, won't the soup be cloudy if you use milk?
Victor
Myra
"Victor Sack" <sa...@uni-duesseldorf.de> ha scritto nel messaggio
news:1en1ad5.gpbzft66ccaoN%sa...@uni-duesseldorf.de...
When porcini are soaked in milk instead of water you can hardly taste the
difference between dried and fresh.
Myra
in Rome
pha...@my-deja.com
Hag:
Rob's gourmet has the best Shiitake mushroom soups around
[www.123soup.com]. They have Cream of Shiitake and Vegan Vegetable, The
32 serving is a very good deal. Drying mushrooms concentrates the
flavor like tomatoes. :)
Rob
In article <3a5cbd4c...@news.newsguy.com>,
Sent via Deja.com
http://www.deja.com/
Ponce de Leon
with Chipotle Pepper
A Spicy Combination of Chinese and Tex-Mex Flavors
Ingredients
12 - Shitake Mushrooms, fresh or dried, cut or broken into pieces (6-9
pieces/mushroom)
1 cup - Broccoli Florets, cut into bite size pieces
1 - Onion, medium size, sliced and cut into small pieces
2 oz. - Water Chestnuts, sliced thin
1 cup - Carrots, shredded
2 cups - Cabbage, shredded
2 tsp. - Garlic, chopped or crushed
1 lb. - Tofu, cut into small cubes
1 - Chipotle Pepper, finely cut or chopped
1 tsp. - Ginger, powdered
1/2 tsp. - Mustard, dry powder
1/2 tsp. - Turmeric, powder
1/4 cup - Soy Sauce
2 tbsp. - Corn Starch
Preparation
Put 5-6 cups of water into a pot and place on the stove top on high heat.
Add all the ingredients except the Soy Sauce and Corn Starch. Bring to a
boil and then reduce the heat to simmer. in a cup, mix the Corn Starch with
the soy Sauce until the Corn Starch is evenly dispersed. When the onions
become translucent, pour in the Soy Sauce - Corn Starch mixture and mix well
until all the Corn starch is dissolved. Do no let the soup come to a boil.
Remove from the stove and serve.
Note: A 1 lb. package of frozen Stir-Fry vegetables can be substituted for
the Broccoli and Water Chestnuts.
Sergio Perozzo
I use a few dry PORCINI and grind them with the spice mill till they are
pulverized.
then I add the powder to the soup.
I do the same when I saute regular mushrooms. Just before they are done
I trow in the powder, and they taste like porcini
"<RJ>" <bara...@shen-heightsaccess.net> wrote in message
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