"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Soups, Stews & Casseroles > Soups
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 10-13-2018, 08:01 PM   #1
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,090
Mushroom

In the greengrocer's yesterday I picked up a huge punnet of mushrooms (about 2lbs) and made it into soup today.

I had some a packet of dried chanterelles mushrooms in the cupboard which needed using so put them to soak over-night in water.

Sliced the fresh mushrooms (took forever) and sauted (sorry, can't do acute accent there) them in part butter & part veg oil, until lightly browned. Removed mushrooms to soup pot with the drained chanterelles (saved the soaking liquid).

Chopped and "sweated" two large onions until soft. Tipped into pot with the mushrooms and chanterelles, added 2 pints veg stock (from Knorr cubes) plus the soaking liquid from the chanterelles (strained to remove any gritty bits), 3 bay leaves, heaped teaspoon of dried oregano, several cranks of the pepper mill but no salt at this stage.

Brought to the boil then turned down the heat to a slow simmer for about 1/2 an hour until the chanterelles were softened. Whizzed the contents of the pot with the stick blender until fairly smooth (this is a bit rustic). Tasted for salt and adjusted it with a little more. Added a small can of Carnation evaporated milk (not condensed milk) and heated it through. (I have absolutely no idea why I had a can of "evap" in my store cupboard as I never use it. However, it worked well in this soup.)

I had some for lunch today and decanted the rest into single portion "Lock 'n' Lock" containers to go in the freezer (if they last that long!). Made 4-5 portions (the bowl I ate was rather large!).

It was an experiment but it turned out really well. It had a rather sinister colour but mushrooms tend to do that.
__________________

__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-16-2018, 04:44 PM   #2
Certifiable Executive Chef
 
Janet H's Avatar
Site Administrator
 
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,556
Sounds wonderful - I love mushroom soup! Clever of you to freeze it for later as it's a lot of work to make.. You could add some diced potatoes or rice to it after thawing for a nice change up.
__________________

__________________
Forget love... I'd rather fall in chocolate!
Janet H is offline   Reply With Quote
Old 10-18-2018, 05:19 PM   #3
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,090
Quote:
Originally Posted by Janet H View Post
Sounds wonderful - I love mushroom soup! Clever of you to freeze it for later as it's a lot of work to make.. You could add some diced potatoes or rice to it after thawing for a nice change up.
I thought it might be a bit too simple for DC. The prep only took about 5-10 minutes and it simmered gently on the stove while I went into the sitting room to watch "Grimm" and I finished it in the advert interval.

I live alone and I can't be bothered with fiddly bits of cooking so I always make soups and stews to eat one and freeze 4 or 5 portions. Instant dinner and it also means I have emergency rations if friends turn up on the doorstep without warning. (Which they do because they know there's always food!)
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-19-2018, 06:24 AM   #4
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,919
Mad Cook - I do the same, make regular sized meals and eat a portion and freeze individual other portions. But there are some meals that don't freeze well - they do freeze but not well - so those I am trying to make into smaller recipes - not always successful ...

But back to your visitors -

Started doing the above at my boarding barn - one evening there was a huge power failure - 6 young adults from the barn next door were desperate to watch the hockey game on TV - They hauled out my generator, set up, hooked up and settled in and... Each had a bid on different meal for supper out of my freezer. My stove was/is propane so heating them were no problem. - They supplied the beer. Power came back at the end of the game - they did the dishes and went to the barn to give the last hay.
...and a very good time was had by all...
__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Old 10-19-2018, 09:40 AM   #5
Master Chef
 
Mad Cook's Avatar
 
Join Date: Jun 2013
Location: North West England
Posts: 5,090
Quote:
Originally Posted by dragnlaw View Post
Mad Cook - I do the same, make regular sized meals and eat a portion and freeze individual other portions. But there are some meals that don't freeze well - they do freeze but not well - so those I am trying to make into smaller recipes - not always successful ...

But back to your visitors -

Started doing the above at my boarding barn - one evening there was a huge power failure - 6 young adults from the barn next door were desperate to watch the hockey game on TV - They hauled out my generator, set up, hooked up and settled in and... Each had a bid on different meal for supper out of my freezer. My stove was/is propane so heating them were no problem. - They supplied the beer. Power came back at the end of the game - they did the dishes and went to the barn to give the last hay.
...and a very good time was had by all...
We had a major power cut over Christmas a few years ago - lasted 3 nights due to severe snow storm, difficulty pin-pointing the seat of the problem and the time taken to dig the hole. I became known as "the candle lady" as I am a bit of a candle hoarder and had dozens of them. Made quite a lot of friends that Christmas and even now I've moved I still get Christmas cards saying "Thanks for the candles"!
__________________
Donít look for the light at the end of the tunnel. Stomp along and switch the bl**dy thing on yourself.
Mad Cook is offline   Reply With Quote
Old 10-19-2018, 05:00 PM   #6
Executive Chef
 
dragnlaw's Avatar
 
Join Date: Feb 2013
Location: Montreal
Posts: 2,919
Are you sure your mother didn't lose your twin sister some 73/74 years ago?

I hoard candles too!
__________________

__________________
Meddle not in the affairs of dragons for you are crunchy and taste good with ketchup.
dragnlaw is offline   Reply With Quote
Reply

Tags
mushroom, mushrooms bonanza, recipe

Mushroom In the greengrocer's yesterday I picked up a huge punnet of mushrooms (about 2lbs) and made it into soup today. I had some a packet of dried chanterelles mushrooms in the cupboard which needed using so put them to soak over-night in water. Sliced the fresh mushrooms (took forever) and sauted (sorry, can't do acute accent there) them in part butter & part veg oil, until lightly browned. Removed mushrooms to soup pot with the drained chanterelles (saved the soaking liquid). Chopped and "sweated" two large onions until soft. Tipped into pot with the mushrooms and chanterelles, added 2 pints veg stock (from Knorr cubes) plus the soaking liquid from the chanterelles (strained to remove any gritty bits), 3 bay leaves, heaped teaspoon of dried oregano, several cranks of the pepper mill but no salt at this stage. Brought to the boil then turned down the heat to a slow simmer for about 1/2 an hour until the chanterelles were softened. Whizzed the contents of the pot with the stick blender until fairly smooth (this is a bit rustic). Tasted for salt and adjusted it with a little more. Added a small can of Carnation evaporated milk (not condensed milk) and heated it through. (I have absolutely no idea why I had a can of "evap" in my store cupboard as I never use it. However, it worked well in this soup.) I had some for lunch today and decanted the rest into single portion "Lock 'n' Lock" containers to go in the freezer (if they last that long!). Made 4-5 portions (the bowl I ate was rather large!). It was an experiment but it turned out really well. It had a rather sinister colour but mushrooms tend to do that. 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:47 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.