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Old 06-15-2009, 11:10 PM   #1
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Cream of Wild Mushroom Soup

Cream of Wild Mushroom Soup

White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps chopped fine
Oyster mushrooms - cleaned and chopped fine
Cremini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - soak in warm water (cover by 1 inch) to plump, chop fine, save liquid to add later
Onion - chopped fine
Salt and ground pepper
Butter
Burgundy wine
Beef stock
Sauté mushrooms and onions in butter till soft. Add salt and pepper to taste. Add dried porcini liquid and simmer till liquids are reduced and almost gone (this will intensify the mushroom flavor). Add Burgundy wine (to taste) and Beef stock in proportion to the amount of mushrooms you have and how thick or thin you like your soup. Simmer for 10 minutes.

To make the cream part of soup:
All-Purpose Flour
butter
1/2 and 1/2
Salt and ground pepper

Cook flour in butter (equal amounts of each) for 1 - 2 minutes. Add enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. Then add to the soup. Stir well and simmer for 5 minutes.

Sorry I don't have exact measurements as I made this recipe up. But the only part you need to worry about is the cream part and you can always make more and add it to soup till you get it the way you like it. Start off small and add more if necessary.
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Old 06-16-2009, 12:08 AM   #2
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Baby Bella's and Cremini are the same mushroom. They grow wild in my neck of the woods. I forget what the french name for this flavorful fungus. To kick up the flavor just a bit more, omit any salt you may have used in the recipe and replace with truffle salt added during the last 5 minutes or so of cooking.

OH, by the way, your recipe sounds like something reserved for kings and queens. In other works, it sounds grrrrrreat!, to quote a tiger.

Seeeeeeya; Goodweed of the North
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Old 06-16-2009, 12:23 AM   #3
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Quote:
Originally Posted by Goodweed of the North View Post
Baby Bella's and Cremini are the same mushroom. They grow wild in my neck of the woods. I forget what the french name for this flavorful fungus. To kick up the flavor just a bit more, omit any salt you may have used in the recipe and replace with truffle salt added during the last 5 minutes or so of cooking.

OH, by the way, your recipe sounds like something reserved for kings and queens. In other works, it sounds grrrrrreat!, to quote a tiger.

Seeeeeeya; Goodweed of the North
way thank you sir!!

i make this soup every holiday as my soup course and everyone loves and raves about it. it is very quick and easy to make. and i never have left overs. which is a problem because i don't eat much after cooking the meal.

in my area they are packaged under those names, they look different and taste different. maybe they taste different because they are in different stages of maturity and flavor intensifies with age? at any rate they make the soup taste great. is the truffle salt expensive? i have never seen it in the store, maybe a specialty store would have it?

take the soup for a test run and let me know what you think king goodweed!!
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Old 06-16-2009, 05:46 PM   #4
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way thank you sir!!

i make this soup every holiday as my soup course and everyone loves and raves about it. it is very quick and easy to make. and i never have left overs. which is a problem because i don't eat much after cooking the meal.

in my area they are packaged under those names, they look different and taste different. maybe they taste different because they are in different stages of maturity and flavor intensifies with age? at any rate they make the soup taste great. is the truffle salt expensive? i have never seen it in the store, maybe a specialty store would have it?

take the soup for a test run and let me know what you think king goodweed!!
Today is payday. I just might have to take you up on that. It does sound fabulous, and fabulous is a word I don't use casually.

Seeeeeya; Goodweed of the North
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Old 06-16-2009, 05:50 PM   #5
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i make a very similar soup, though add too much cream for the arteries to handles on more than an occassional basis!
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Old 06-16-2009, 06:05 PM   #6
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Originally Posted by Goodweed of the North View Post
Today is payday. I just might have to take you up on that. It does sound fabulous, and fabulous is a word I don't use casually.

Seeeeeya; Goodweed of the North
thank you again!! you just made me feel fabulous. i hope my recipe lives up to your expectations. i look forward to your review.
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Old 06-16-2009, 06:07 PM   #7
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i make a very similar soup, though add too much cream for the arteries to handles on more than an occassional basis!
i usually only make this soup for thankgiving, xmas and easter so thats not to bad. i make many other soups also that are very healthy.
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Old 06-16-2009, 06:19 PM   #8
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agreed! usually i cook veggie soups, 'cept less healthy food tastes so delicious! :) soups can be some of the more versatile, haelthy creations we can cook. though cream of- soups top the list for flavor! not that lesser-fat soups don't!
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Old 06-16-2009, 06:29 PM   #9
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agreed! usually i cook veggie soups, 'cept less healthy food tastes so delicious! :) soups can be some of the more versatile, haelthy creations we can cook. though cream of- soups top the list for flavor! not that lesser-fat soups don't!
yup yup!! i just posted Cream of Turkey (or Chicken) Soup that i usually only make with left over holiday turkey. we must not be wasteful!! there is always left over cream and turkey after a holiday meal. why always have that boiled carcass soup when you can have cream of ....
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Old 06-16-2009, 06:33 PM   #10
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ha, ha !(or ah-ha!) turkey frame soup! way better with cream & flour & milk & others added!
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