I never thought I'd see th day when there was too much mushroom flavor. But I just ate a late lunch of enhanced
mushroom soup. Here's what happened.
1/4 cup ware in a small saucepan
1 large pinch dried Chaterelle Mushrooms
1 large pinch dried porcine Mushrooms
1/4 cup chopped Portabella Mushrooms
12 oz can Cream of Mushroom soup
Heat water over medium heat to simmer. Add the dried mushrooms, cover, and cook over medium heat for ten minutes to re-hydrate. Add the chopped, fresh portabellas and cover. Cook another 10 minutes to cook hte fresh mushrooms. Add enough water to make 6 oz. in the pot. Add the condensed cream of mushroom soup. Cover and heat until hot. Stir to make creamy.
The first bite was sooooo good. There was all kinds of mushroom flavor. By the time I was done with my bowl full of soup, I needed a glass of apple juice to bring some normalcy to my mouth. Now if this soup had been combined with, say, a scotch broth, or a beef consume, it would have enhanced both flavors.
Before today, I didn't know you couod have too much mushroom flavor
Seeeeeya; Chief Longwind of the North