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Old 11-17-2015, 08:36 AM   #1
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Mushroom Soup

Just wondering, is it necessary to fry the mushrooms when making mushroom soup?

Thank you.

Gilli

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Old 11-17-2015, 09:35 AM   #2
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You would usually sauté the mushrooms (and other aromatics) in the soup pot before adding the stock and other ingredients.

I suppose you could make soup by adding raw mushrooms to the stock. Not sure it would taste as good.
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Old 11-17-2015, 09:41 AM   #3
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Sautéing vegetables before using in a recipe does several things: it browns them, adding flavor; it causes them to release moisture, concentrating flavor; and it flavors the fat you're cooking them in, which adds flavor to the rest of the dish. Oh, one more: some flavors are fat-soluble, so cooking in fat releases those.

So doing that will make for a much better-tasting dish, whatever it is.
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Old 11-17-2015, 12:31 PM   #4
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Quote:
Originally Posted by GotGarlic View Post
Sautéing vegetables before using in a recipe does several things: it browns them, adding flavor; it causes them to release moisture, concentrating flavor; and it flavors the fat you're cooking them in, which adds flavor to the rest of the dish. Oh, one more: some flavors are fat-soluble, so cooking in fat releases those.

So doing that will make for a much better-tasting dish, whatever it is.
GG, that's a fact I didn't know. Could you elaborate please?
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Old 11-17-2015, 12:50 PM   #5
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GG, that's a fact I didn't know. Could you elaborate please?
Think about a marinade or salad dressing - including some kind of oil is necessary to carry some flavors. Indian cooking often starts with blooming spices in oil or butter (usually ghee) to release and intensify their flavors.

Here are a couple of resources:

https://books.google.com/books?id=mI...pounds&f=false

http://foodreference.about.com/od/Fa...at-In-Food.htm

If you're interested in learning more, use advanced Google search for "fat-soluble flavors" and restrict the results to Google Scholar. There are lots of textbooks that describe the chemistry.
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Old 12-09-2015, 02:32 PM   #6
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What if you can't consume a lot of oil for health reasons? In view of what you say about the oil releasing the flavours, I suppose dry frying the mushrooms wouldn't work either.

Gillian
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Old 12-09-2015, 02:38 PM   #7
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Ive done it both ways, and its delicious both ways.
But as mentioned above, there is definitely a different taste ( and a different texture too)
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Old 12-09-2015, 03:04 PM   #8
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You don't drown them in oil. I would use no more than 2 tablespoons of oil at the max.
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Old 12-09-2015, 03:20 PM   #9
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heres a link to a mushroom barley soup, that I have made in the past, that sautés the mushrooms. Recipe has step by step pics ( including the mushroom sautéing )
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Old 12-09-2015, 03:23 PM   #10
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heres a link to a mushroom barley soup, that I have made in the past, that sautés the mushrooms. Recipe has step by step pics ( including the mushroom sautéing )
You pulled a cin and forgot the link.
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