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Old 12-05-2016, 01:14 AM   #1
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Ms. Mofet's Cream of Wild Mushroom Soup

Ms. Mofet's Cream of Wild Mushroom Soup

Sorry I don't have exact measurements as I made this recipe up as I went.
Amounts depend on how much soup you want to make.
I used equal amounts each fresh mushroom. And dried mushrooms till it tasted the way I liked it.
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 thickness you like.
Start off small and add more if necessary.

White Button mushrooms - caps and stems cleaned and chopped fine
Shiitake mushrooms - stems discarded - caps cleaned and chopped fine
Oyster mushrooms - cleaned and chopped fine
Crimini mushrooms - caps and stems cleaned and chopped fine
Baby Bella mushrooms - caps and stems cleaned chopped fine
Dried porcini mushrooms - ground to powder
Dried Shiitake mushrooms - ground to powder
Onion - chopped fine - to taste
Fresh parsley - chopped fine - to taste (or dry)
Salt and ground pepper - to taste
Butter
Burgundy wine
Beef stock

Sauté fresh mushrooms and onions in butter till soft.
Add parsley, salt and pepper to taste.
Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor).
Add Beef stock and Burgundy wine (to taste) in proportion to the amount of mushrooms you have and how thick or thin you like your soup.
Taste and correct seasoning and dried mushroom.
Simmer for 10 minutes.

To make the cream part of soup:
(Rule of thumb: 1 TBSP fat, 1 TBSP flour, 1 cup liquid)

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.
Whisk in enough 1/2 & 1/2 to make a very thick mixture.
Add salt and ground pepper to taste.
Cook for about 1 minute stirring.

Tip: You may add a bit of fresh grated nutmeg if you desire.

Add to the soup.
Stir well and simmer for 5 minutes.

Wild mushroom soup without the cream



Cream of wild mushroom soup

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Old 12-05-2016, 02:29 AM   #2
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Thank you.

Man, both look good.
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Old 12-05-2016, 02:31 AM   #3
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Originally Posted by buckytom View Post
Thank you.

Man, both look good.
Thank you BT. Let me know what you think.
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Old 01-26-2017, 05:58 PM   #4
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Cold weather and talk of cream of mushroom soup has me wanting to make this.
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Old 01-26-2017, 06:18 PM   #5
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Crimini and baby bellas are the same.
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Old 01-27-2017, 08:48 AM   #6
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Another delicious offering from Ms. Mofet.
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Old 01-27-2017, 09:16 AM   #7
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Another delicious offering from Ms. Mofet.
Thank you mad cook.
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Old 01-28-2017, 03:35 AM   #8
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MsM, this looks fantastic! I'll have to glean some mushrooms from Mom's house...I do have a bag of dried wood ear mushrooms.
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Old 01-28-2017, 12:20 PM   #9
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You can substitute any mushrooms you want. I've never had woods ear mushrooms.
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Old 01-28-2017, 12:51 PM   #10
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Old 01-28-2017, 09:30 PM   #11
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MsM, I made a version of your soup tonight with beef stock and red wine, rather than my usual chicken stock and white wine. While I like both combo's, your take was really delicious for a change tonight.
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Old 01-28-2017, 09:33 PM   #12
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MsM, I made a version of your soup tonight with beef stock and red wine, rather than my usual chicken stock and white wine. While I like both combo's, your take was really delicious for a change tonight.
Glad you liked it Kay. Did you have garlic bread with it?
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Old 01-28-2017, 09:52 PM   #13
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Nope, no garlic bread. It was a soup and salad (Asian chicken coleslaw) kinda night.
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cream, cream of mushroom soup, recipe, soup

Ms. Mofet's Cream of Wild Mushroom Soup [B][U]Ms. Mofet's Cream of Wild Mushroom Soup[/U][/B] Sorry I don't have exact measurements as I made this recipe up as I went. Amounts depend on how much soup you want to make. I used equal amounts each fresh mushroom. And dried mushrooms till it tasted the way I liked it. 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 thickness you like. Start off small and add more if necessary. White Button mushrooms - caps and stems cleaned and chopped fine Shiitake mushrooms - stems discarded - caps cleaned and chopped fine Oyster mushrooms - cleaned and chopped fine Crimini mushrooms - caps and stems cleaned and chopped fine Baby Bella mushrooms - caps and stems cleaned chopped fine Dried porcini mushrooms - ground to powder Dried Shiitake mushrooms - ground to powder Onion - chopped fine - to taste Fresh parsley - chopped fine - to taste (or dry) Salt and ground pepper - to taste Butter Burgundy wine Beef stock Sauté fresh mushrooms and onions in butter till soft. Add parsley, salt and pepper to taste. Add dried mushrooms and simmer till liquid is reduced and almost gone (this will intensify the mushroom flavor). Add Beef stock and Burgundy wine (to taste) in proportion to the amount of mushrooms you have and how thick or thin you like your soup. Taste and correct seasoning and dried mushroom. Simmer for 10 minutes. [B][U]To make the cream part of soup:[/U][/B] (Rule of thumb: 1 TBSP fat, 1 TBSP flour, 1 cup liquid) 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. Whisk in enough 1/2 & 1/2 to make a very thick mixture. Add salt and ground pepper to taste. Cook for about 1 minute stirring. [B]Tip:[/B] You may add a bit of fresh grated nutmeg if you desire. Add to the soup. Stir well and simmer for 5 minutes. Wild mushroom soup without the cream [IMG]https://www.discusscooking.com/attachments/photobucket/img_1490326_0_d6258da0ceff533039b2d881bc4c9fa0.jpg[/IMG] Cream of wild mushroom soup [IMG]https://www.discusscooking.com/attachments/photobucket/img_1490326_1_2d26dfdf9c8f135d7bfecf025391c152.jpg[/IMG] 3 stars 1 reviews
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