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Old 08-07-2013, 07:44 PM   #11
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Thanks !!
I'm definitely making it! I have dry lobster, chanterelle and porcini in the freezer that I need to use up.
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Old 08-08-2013, 01:14 AM   #12
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Thanks !!
I'm definitely making it! I have dry lobster, chanterelle and porcini in the freezer that I need to use up.
Dry lobster? Huh?
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Old 08-08-2013, 01:46 AM   #13
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Not dried "lobsters" Addie. The thread is about mushroom soup. Those "dry lobster, chanterelle and porcini" refers to three types of mushrooms. Can you even DRY a lobster? Although I wouldn't put it past our son to try and make lobster jerky.
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Old 08-08-2013, 04:18 AM   #14
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Not dried "lobsters" Addie. The thread is about mushroom soup. Those "dry lobster, chanterelle and porcini" refers to three types of mushrooms. Can you even DRY a lobster? Although I wouldn't put it past our son to try and make lobster jerky.
I have never heard of a mushroom referred to in that manner. Lobster jerky. Oh dear. Ground beef in a test tube. The world of food is in a state of collapse.
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Old 08-09-2013, 04:46 AM   #15
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This sounds delicious!
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cream, mushrooms, onions, recipe, soup

CWS' Cream of Mushroom Soup I don't know how the rest of you make cream of mushroom soup, but this is how I do it: 2 lb of fresh and dried mushrooms (mixed blend, rehydrate the dried ones in 3 c of warm water for 30 minutes) 2 sticks of butter juice of 1 lemon 1 LARGE clove garlic, minced 1 c red onion, yellow onion, green onion tops, chopped 1/3 - 1/2 c flour (depends on how thick you want the soup) 1 tsp horseradish 1 T worchestshire sauce 1/4 tsp Sirarachi 1/4 c red wine or brandy 3 c mushroom broth (from the dried mushrooms--add more water if needed) S&P 1 c 1/2 + 1/2 cream 1 c milk (whole) 2 tsp grated lemon zest 2 T fresh chopped parsley Directions: 1. Rehydrate dried mushrooms. 2. Slice fresh mushrooms the size you want. 3. Chop onions. 4. Melt butter in a heavy pan. 5. Saute mushrooms (except those that were rehydrated) in butter for 2-3 minutes. Top with lemon juice and garlic, stir constantly. 6. Drain dried mushrooms (save that broth). Toss them in with the other mushrooms. 7. Splash in red wine. Keep stirring. 8. Remove mushrooms to a bowl. 9. Toss onions, horseradish, and Sirirachi sauce (1/4 tsp) together. Cook until onions are soft. 10. Add flour and stir until blended. 11. Gradually add the saved mushroom broth and stir constantly until mixture is thickened. 12. Puree hot mixture in FP. 13. Return to pan and add 1/4 c cream, reserved mushrooms, S&P. 14. To serve, top with lemon zest, dollop of sour cream to which 1/4 tsp of horseradish has been blended, chopped fresh it. Flat parsley and more grated lemon zest. That's how I make cream of mushroom soup. How do you make it? 3 stars 1 reviews
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