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Dueling Bubbas; Creamy Triple Mushroom Soup


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Posted by Don, Dueling Bubbas on January 30, 2017 at 14:56:46:

In Reply to: Mushroom Soup Recipe....... posted by Jackitup on January 29, 2017 at 17:58:31:

Jon,

Below is a killer mushroom soup from Melinda Lee's web site. It's from Soup for Every Body by Joanna Pruess with Lauren Braun

Not the one you're looking for, but worth considering as it uses a great technique to enhance the mushroom flavor by reducing the soaking water from the dried mushrooms.

Don

from http://www.melindalee.com/recipes/creamy-triple-mushroom-soup/ :

Creamy Triple Mushroom Soup

This combination of fresh white and baby portobello mushrooms, along with dehydrated (dried) shiitakes, is sure to please. Reducing the water used to soak the dried shiitakes down to 1/2 cup and then using that liquid in the soup adds a more intense mushroom flavor to this soup. One could use all shiitake or other exotic mushrooms, but this combination is more economical, and still has a wonderful, deep flavor.

2 cups, very hot water
2 ounces, dried shiitake mushrooms
1/2 pound, white mushrooms – wiped and trimmed
1/2 pound, baby portobello mushrooms – wiped and trimmed
2 tablespoons, unsalted butter (or substitute olive oil)
1 tablespoon, vegetable oil
2 tablespoons, minced shallots
2 cups, vegetable (or chicken stock)
1 bay leaf
4 sprigs fresh thyme or 1 teaspoon dried thyme leaves
salt and freshly ground pepper
1/2 pint crème fraiche, sour cream, or plain yogurt (cow’s milk or soy)

for garnish:
freshly snipped chives – or –
thinly sliced scallions


Pour the hot water over the dried shiitakes and soak until the mushrooms are softened. Strain the mushrooms in a strainer lined with moistened paper towels, reserving the liquid. Bring the liquid to a boil over high heat and reduce to 1/2 cup. Set aside.

Remove and discard the mushrooms’ woody stems and cut the mushrooms into thin slices. Finely chop the white and baby portobello mushrooms. If you do this is a food processor, pulse until finely chopped. Do not let the machine run (that will puree the mushrooms).

In a deep saucepan, heat the butter and oil over medium heat. Cook the shallots until they are wilted and golden – about 5 minutes. Add the chopped fresh mushrooms and cook until they have given up their liquid, stirring often. Pour in the stock, add the bay leaf, thyme, salt, and plenty of pepper along with the sliced shiitakes and the reserved mushroom liquid. Partially cover the sauce pan and simmer for 15 minutes. Remove the bay leaf. Stir in the crème fraiche and simmer just to heat through. Ladle into heated bowls, sprinkle with chives or scallions, and serve.


Recipe adapted from: Soup for Every Body by Joanna Pruess with Lauren Braun RD, LD (The Lyons Press)




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