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Wild Mushroom Soup
Posted: Nov 24, 2012
Just curious if you made the mushroom soup recipe I posted and that we made. It turned out soooo good. I did find out that hubby puts a few more doo-dads in there that aren't in the recipe. He LOVES to cook, so he plays around a bit. He also put some mushroom powder in there, but I don't think he deviates too far from that recipe.
;
Not yet, but ready to. - Mushroom-loving family.
[ In Reply To ..]Things got out of hand around my place this past week, so we didn't get a chance to make it. I do have the recipe printed out and ready to make on my next day off.
Not Required - Was Just Curious, LOL
[ In Reply To ..]It's a good fall/winter soup. I live in FL where it's warm, but we like to make it Thanksgiving anyway.
: ) - Mushroom-loving family.
[ In Reply To ..]LOL. Actually, I was disappointed because I really did want to make it Thursday, had everything ready and then *poof* went the plan. I live in the Pacific Northwest so hot soup is a necessity.
Mushroom soup - good for Christmas Eve - wheres_my_job
[ In Reply To ..]Traditionally, if you're Slovak you serve lima beans, prunes, fish and mushroom something on Christmas Eve. I'll try to remember to make it.
Would love to hear - how Slovaks
[ In Reply To ..]traditionally came to serve such an *interesting* combination on Xmas Eve. If you don't know, please feel free to make something up. LOL
I think because all those things can be dried... - wheres_my_job
[ In Reply To ..]They don't eat meat on Christmas Eve, so that's why fish. Lima beans, prunes, and mushrooms can all be dried. Well, fish can be too. I'm thinking way back when, no refrigeration, cold winter weather. That's my theory, and I'm stickin' to it :)
I missed your recipe. - L&L
[ In Reply To ..]Does it use sour cream. A local (out of business) sandwich shop used to make a thick Hungarian mushroom soup and I've been looking for the recipe for ages. It is almost like the BH&G quick strogonoff sauce which uses sour cream.
No Sour Cream - Recipe , See Msg
[ In Reply To ..]WILD MUSHROOM SOUP-Serves 4
3 cups chicken stock or low-salt chicken stock (may need a bit more)
1 ounce dried porcini mushrooms
1/2 stick unsalted butter
2 celery stalks
1/2 cup minced onions
2 gloves garlic, minced
8 ounces fresh shiitake mushrroms, stemmed, sliced
2 tablespoons all purpose flour
1/2 teaspoon oregano
1/8 teaspoon dried crushed red pepper
1 cup half-and-half
1 tablespoon Madeira
Bring the 3 cups stock to simmer in heavy medium saucepan. Add porcini's. Remove from heat. Cover and let steep 30 minutes. Drain; reserve soaking liquid. Chop porcini
Melt butter in heavy large saucepan over medium heat. Add celery, onions and garlic and saute until onion tender, 8 mins or so. Add porcini and shiitake shrooms and saute 3 mins. Add flour, oregano and dried red pepper and saute 3 mins. Gradually whisk in shroom soaking liquid (leave sediment behind) and half and half. Bring to boil. Reduce heat and simmer till a bit thick, about 10 mins. Add Madeira and simmer 2 mins. Season to taste with salt and pepper. (Can make the day before. Cover and refrigerate. Simmer before serving, using more chicken stock if needed.)
Thick Hungarian mushroom soup? I'm in! - wheres_my_job
[ In Reply To ..]Both sound good - sour cream version and recipe without it. Um, yummy.
Speaking of recipes...could use Hungarian goulash recipe - wheres_my_job
[ In Reply To ..]I was taking a class once, and the professor had us over to his house, and he made us the best goulash I ever had. I keep looking for THAT recipe - haven't found a good one yet. His was really thick and dark.
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