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Old 08-27-2011, 09:15 AM   #21
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I made this soup last night and took some pics along the way. I'll be making it again. It was very good.

My only real change was the mushrooms. I picked up some dried mushrooms from the town grocer consisting of shiitake, woodear and paddystraw. Dried is the only "fancy" mushrooms that they carry, so I used those (reconstituted) along with some crimini and was probably more around 18 oz of mushrooms rather than the 24 oz called for. It seemed to work well though, because until I got the stick blender out I was thinking it was going to be too thick. It was just the consistency I like after it was blended. The plus side to using some dried mushrooms is I saved the liquid for some risotto Also, I used some of the chicken broth to deglaze the skillet before adding everything to the liquid.
So here's the pics. A soup is born
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Old 08-27-2011, 09:28 AM   #22
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Looks wonderful!

My Mother always used a mix of fresh and dried mushrooms. It give a little depth of flavor. The sherry is a nice finish.
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Old 08-27-2011, 09:33 AM   #23
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Quote:
Originally Posted by pacanis View Post
I made this soup last night and took some pics along the way. I'll be making it again. It was very good.

My only real change was the mushrooms. I picked up some dried mushrooms from the town grocer consisting of shiitake, woodear and paddystraw. Dried is the only "fancy" mushrooms that they carry, so I used those (reconstituted) along with some crimini and was probably more around 18 oz of mushrooms rather than the 24 oz called for. It seemed to work well though, because until I got the stick blender out I was thinking it was going to be too thick. It was just the consistency I like after it was blended. The plus side to using some dried mushrooms is I saved the liquid for some risotto Also, I used some of the chicken broth to deglaze the skillet before adding everything to the liquid.
So here's the pics. A soup is born
You can make my recipes any day Pac, you do them more than a little justice :)
Looks wonderful! I use whatever mushrooms are available, the ones I suggested are just the easiest to find here :) I don't measure anything ever, I just gave an estimate of the quantities as close to the amount as possible
Thank you for the nice compliments and for trying my recipes :) You've really made me feel good!
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Old 08-27-2011, 09:39 AM   #24
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Thanks
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Old 08-27-2011, 11:42 AM   #25
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That is a beautiful soup, Pac. I'm thinking of making some myself, need to pick up a couple stalks of celery.
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Old 08-27-2011, 12:25 PM   #26
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Thanks Princess. Odette had a nice recipe to follow along.
That's important for someone like me who doesn't make a lot of soups.
And no "ingredient malfunctions"
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Old 08-27-2011, 12:30 PM   #27
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Thanks Princess. Odette had a nice recipe to follow along.
That's important for someone like me who doesn't make a lot of soups.
And no "ingredient malfunctions"
Thanks Pac :)
P.S The word punnet is no longer part of my vocabulary
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Old 08-27-2011, 12:55 PM   #28
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P.S The word punnet is no longer part of my vocabulary
Why is that?
Once you told us how many shrooms were in a punnet, I don't think anyone had a problem with the term. It's good to learn others' descriptions for food items. Cuz ya just never know
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Old 08-27-2011, 01:09 PM   #29
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Why is that?
Once you told us how many shrooms were in a punnet, I don't think anyone had a problem with the term. It's good to learn others' descriptions for food items. Cuz ya just never know
Well in that case, I'll punnet away Just trying not too confuse anyone but since I have to learn all your descriptions and terms I guess you guys can learn mine too :)
Well if ya do rock up in Botswana with that bowl of soup, I live just past the 3 rd tree, 4th hut and left by the third goat
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Old 08-27-2011, 01:22 PM   #30
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I'll bring fresh produce.
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Odette's Cream of Mushroom Soup 1.5 pounds of chopped mushrooms (Mix of portabello, shitake and oyster mushrooms) 2 leeks finely chopped 2 cloves of crushed garlic splash of olive oil 3 sprigs of fresh thyme stalks removed or 1 tsp of dried 1 bayleaf Aromat seasoning or salt and cracked black pepper to taste 3 tbs of flour 3 tbs of butter 2.5 cups of milk 1/2 cup of sour cream or creme fraiche 2 cups of good chicken broth Heat a large skillet or pan, add olive oil. Add chopped leeks and garlic and fry till translucent. Add chopped mushrooms, thyme, bayleaf and aromat or salt and pepper. Fry till mushrooms are cooked. In your soup pot add the butter and melt over a medium heat. Whisk in the flour and cook for 2 mins. Slowly add the milk while whisking then add the chicken broth. Simmer till it thickens. Add the mushroom and leek mix to this. Then simmer gently for 10 mins. Remove bay leaf. Mix a little of the soup with the sour cream then add back to the pot. Do this to prevent the cream from splitting. Blend lightly with stick blender till slightly chunky or smooth if preferred. Serve with good crusty sour dough bread and extra sour cream swirled on top. 3 stars 1 reviews
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