JoAnn L.
Master Chef
Hamburger vegetable soup
Chili
Bean soup
Tomato soup with toasted cheese sandwich
Taco soup
Chili
Bean soup
Tomato soup with toasted cheese sandwich
Taco soup
Do give it a try. Just remember not to put all the roasted hot pepper in before tasting. The variation in how hot even the same kind of peppers are can make a huge difference. I have to make some soon.I went back and looked at your Roasted Root Veggie Bisque, Taxi. I put that one in my faves, also. Sounds delish, and thanks for reposting it!
I have a bunch of different mushrooms (shiitake, crimini, button, oyster, and baby king oyster) that I'd like to tirn into a soup. Any suggestions? I'm not sure if a creamy soup would work. I think that might kill all of the different nuances, but I dunno.
I have a bunch of different mushrooms (shiitake, crimini, button, oyster, and baby king oyster) that I'd like to tirn into a soup. Any suggestions? I'm not sure if a creamy soup would work. I think that might kill all of the different nuances, but I dunno.
I thought about that, but I have a lot of mushrooms. It wpuld make a lot of soup that way, and a lot would probably end up being wasted.
Just use what you need for the pho and use the rest for something else.
Savory Wild Mushroom Bread Pudding | Emerils.com
The chocolate comes after....
Mushroom Barley Soup
2 onions
3-4 garlic cloves
1T olive oil
6 cups of mushroom broth - recipe below
2 large potatoes
2 carrots
2 bay leaves
1 t salt
pepper
1/2 C barley
2 T butter
3/4 lb white mushrooms sliced
1/4 lb fresh shiitakes stemmed and sliced
2-3 t lemon juice
1 T snipped dill
sour cream and more dill for garnish
Saute onions and garlic in oil until soft. Add mushroom broth, potatoes, carrots, bay, barley and s/p to taste. Simmer covered for 1 hour.
Saute mushroom in butter for about 5 minutes until they begin to give off liquid and then add to soup along with any pan juices. simmer for 10 minutes more.
Just before serving add lemon juice and dill. Reseason with s/p as needed. Serve with a dab of sour cream in center of bowl and top with more snipped dill.
Mushroom broth:
2 oz mixed dried mushrooms - hubby uses about 1/3 Shiitakes
12 C water
1 onion
2 garlic clovesd
1 lb fresh chopped mushrooms
1 T olive oil
3/4 t peppercorns
1/2 t salt
Soak dried mushrooms in 2 C water. Sizzle up fresh veggies in oil until soft. add seasoning and soaked mushrooms w/ liquid and all the rest of the water, cover and simmer for 1 hour. Strain.
Thanks, looks tasty. I would first think the shrooms would get lost, but I guess that's the reason for the shroom broth.
I'm also a lover of soup who is married to someone who does not like soup. He'll tolerate eating it on a limited basis, assuming it is more chunky than broth. I like broth. My favorite is honestly a basic homemade chicken soup, but beef vegetable is a close second. I make homemade dumplings to go in it (not the kind that are in traditional chicken and dumplings; I'm talking drop dumplings you boil. No rising.). The one soup my husband does like is potato, because it isn't brothy at all; more like thinned out mashed potatoes, which are his favorite. I should make that this week when the temperature here drops.
I rather like a hearty bowl of clam chowder during cold rainy winter weather. Snowdens clam chowder is my favorite.