Chief Longwind Of The North
Certified/Certifiable
I was visiting my eldest son in Denver last week. DDIL picked us up at the airport. The first words out of her mouth (almost) were, "Can you make us some egg rolls?" Both her and my son love my egg roll recipe. After a few more minutes, we went to meet my son on his university campus. He was done with school for the day and he suggested that we go to one of his favorite restaurants, called Sweet Tomato. It was a large, very nicely appointed salad bar with a soup bar and a small desert bar. The place was great.
My son suggest I try one of the soups, a savory broth that he put raw mushrooms from the salad bar in. I tasted it, and it was a very pleasant, warm flavored soup. I was up there with the best I'd ever made. I watched him enjoying his soup and decided to analyse it so that I could recreate it at his home and give him the recipe. After rolling it around in my mouth for a bit without any additions, I tasted mushroom broth, sauce, a bit of soy sauce, and a touch of ginger.
I successfully made the soup (to go with the egg rolls of course). I gave him the recipe. In my Soups, Stew, And Chowders cookbook, I would call this an essence soup. But It's not in that cookbook as I've just learned how to make it. Now I share it with you, and it's so simple and tasty.
Ingredients:
3 cups water
2 tbs. cooking oil
3 tbs. soy sauce
1/8 tsp. (1/2 of a 1/4 tsp) ground ginger
8 0z fresh protabela mushrooms
1/4 tsp. salt
Heat oil in a sauce pan. Add the sliced mushrooms and salt. Saute over medium-high heat until half cooked. Add the remaining ingredients. Cook until the mushrooms are cooked through. Remove the mushrooms and use in another meal. They are still delicious and have great texture. Serve the broth hot, as an appetizer. Or you can use it as a soup base to which you can add strips of uncooked beef or pork, as at a pho restaurant. Add green onion, or sliced mushroom, whatever you want. The beauty of this broth is that it's like a mother sauce for soups. Once made, you can make a hundred small soups, if I can use similar terminology to mother sauces.
Try this and see if you don't enjoy it as much as me and my son.
May your hot things be hot, your cold things be cold, and your cheddar be a room temperature.
Seeeeya; Chief Longwind of the North
My son suggest I try one of the soups, a savory broth that he put raw mushrooms from the salad bar in. I tasted it, and it was a very pleasant, warm flavored soup. I was up there with the best I'd ever made. I watched him enjoying his soup and decided to analyse it so that I could recreate it at his home and give him the recipe. After rolling it around in my mouth for a bit without any additions, I tasted mushroom broth, sauce, a bit of soy sauce, and a touch of ginger.
I successfully made the soup (to go with the egg rolls of course). I gave him the recipe. In my Soups, Stew, And Chowders cookbook, I would call this an essence soup. But It's not in that cookbook as I've just learned how to make it. Now I share it with you, and it's so simple and tasty.
Ingredients:
3 cups water
2 tbs. cooking oil
3 tbs. soy sauce
1/8 tsp. (1/2 of a 1/4 tsp) ground ginger
8 0z fresh protabela mushrooms
1/4 tsp. salt
Heat oil in a sauce pan. Add the sliced mushrooms and salt. Saute over medium-high heat until half cooked. Add the remaining ingredients. Cook until the mushrooms are cooked through. Remove the mushrooms and use in another meal. They are still delicious and have great texture. Serve the broth hot, as an appetizer. Or you can use it as a soup base to which you can add strips of uncooked beef or pork, as at a pho restaurant. Add green onion, or sliced mushroom, whatever you want. The beauty of this broth is that it's like a mother sauce for soups. Once made, you can make a hundred small soups, if I can use similar terminology to mother sauces.
Try this and see if you don't enjoy it as much as me and my son.
May your hot things be hot, your cold things be cold, and your cheddar be a room temperature.
Seeeeya; Chief Longwind of the North
. When this had happened, I knew it was a healthy tree, so I jumped at the opportunity. I ordered the spores from some mushroom magazine I get ( knowing that I was going to attempt it at some point). And took advantage of the opportunity. Last year a bunch of oyster mushroom clusters formed. Honestly, didnt think the shitakes were going to take since its been so long. But , I do go out every few days to check, especially after it has been raining. The good thing is that the mushrooms grow right out of the spore plug holes. So Im 99.99 % sure that its what I think it is, and im not going to blow out my kidneys with the wrong shroom.
