Do you like mushroom soup?!
Answers:
Yes! I absolutely adore mushrooms and they me!.
We have a very special bond!.Www@FoodAQ@Com
We have a very special bond!.Www@FoodAQ@Com
Yes especially this one from Epicurious!.com!.!.!.!.
Wild Mushroom Soup
Ingredients2 cups warm water
3/4 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped peeled carrots
1/2 cup chopped leek (white and pale green parts only)
22 ounces fresh wild mushrooms (such as crimini or stemmed shiitake), sliced
1/2 cup dry white wine
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup chopped peeled russet potato
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley or chives
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets!.
PreparationCombine 2 cups warm water and dried porcini mushrooms in small bowl!. Let mushrooms soak until soft, about 30 minutes!. Using slotted spoon, remove mushrooms from liquid!. Squeeze excess liquid from mushrooms back into bowl!. Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind!.
Melt 1 tablespoon butter in heavy large pot over medium heat!. Add onion, carrots and leek!. Sauté until vegetables are tender and pale golden, about 10 minutes!. Add remaining 1 tablespoon butter and fresh mushrooms; sauté until mushrooms are tender and brown, about 10 minutes!. Stir in porcini and wine!. Cook until liquid evaporates, about 5 minutes!. Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid!. Bring to boil!. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes!.
Discard bay leaf!. Cool slightly!. Working in batches, puree soup in blender!. Return soup to pot!. Mix in cream!. Bring to simmer!. Season with salt and pepper!. (Can be prepared 1 day ahead!. Cover and refrigerate!. Rewarm before serving, thinning with more stock, if desired!.)
Ladle soup into bowls!. Sprinkle with chopped parsley!.Www@FoodAQ@Com
Wild Mushroom Soup
Ingredients2 cups warm water
3/4 ounce dried porcini mushrooms*
2 tablespoons (1/4 stick) butter
1 cup chopped onion
1 cup chopped peeled carrots
1/2 cup chopped leek (white and pale green parts only)
22 ounces fresh wild mushrooms (such as crimini or stemmed shiitake), sliced
1/2 cup dry white wine
4 cups (or more) chicken stock or canned low-salt chicken broth
1 cup chopped peeled russet potato
1 tablespoon chopped fresh thyme or 1 teaspoon dried
1 bay leaf
1/2 cup whipping cream
Chopped fresh parsley or chives
*Dried porcini mushrooms are available at Italian markets, specialty foods stores and many supermarkets!.
PreparationCombine 2 cups warm water and dried porcini mushrooms in small bowl!. Let mushrooms soak until soft, about 30 minutes!. Using slotted spoon, remove mushrooms from liquid!. Squeeze excess liquid from mushrooms back into bowl!. Strain 1 cup soaking liquid into another small bowl, leaving any sediment behind!.
Melt 1 tablespoon butter in heavy large pot over medium heat!. Add onion, carrots and leek!. Sauté until vegetables are tender and pale golden, about 10 minutes!. Add remaining 1 tablespoon butter and fresh mushrooms; sauté until mushrooms are tender and brown, about 10 minutes!. Stir in porcini and wine!. Cook until liquid evaporates, about 5 minutes!. Add 4 cups stock, potato, thyme, bay leaf and 1 cup reserved porcini soaking liquid!. Bring to boil!. Reduce heat and simmer until potato is very soft, stirring occasionally, about 30 minutes!.
Discard bay leaf!. Cool slightly!. Working in batches, puree soup in blender!. Return soup to pot!. Mix in cream!. Bring to simmer!. Season with salt and pepper!. (Can be prepared 1 day ahead!. Cover and refrigerate!. Rewarm before serving, thinning with more stock, if desired!.)
Ladle soup into bowls!. Sprinkle with chopped parsley!.Www@FoodAQ@Com
NO !!! NOT AT ALL
Just the smell of cooking mushrooms makes me throw up!. Really !! I've had this happen to me since I was a kid!. I've had to leave peoples houses and even some restaurants if it is too close to me or very strong!. I can even tell if someone fried mushrooms the day before!. If they are in a sauce or on a pizza I usually can't smell them and can actually eat them(though I try to pick out the big chunks)!. I have a severe allergy to mold, so I don't know if that has anything to do with it or not!.Www@FoodAQ@Com
Just the smell of cooking mushrooms makes me throw up!. Really !! I've had this happen to me since I was a kid!. I've had to leave peoples houses and even some restaurants if it is too close to me or very strong!. I can even tell if someone fried mushrooms the day before!. If they are in a sauce or on a pizza I usually can't smell them and can actually eat them(though I try to pick out the big chunks)!. I have a severe allergy to mold, so I don't know if that has anything to do with it or not!.Www@FoodAQ@Com
Not the canned variety - except for cooking other stuff!. I have a recipe for creamed mushroom soup that is to die for if I just want soup!.Www@FoodAQ@Com
I like mushrooms, but mushroom soup is way too earthy for me!. TOO MUCH MUSHROOM!.Www@FoodAQ@Com
I love mushroom soup!. It's my usual quick lunch in cold weather!.Www@FoodAQ@Com
love creamy mushroom soup!.Www@FoodAQ@Com
NO!!! I hate mushrooms in any form!.Www@FoodAQ@Com
I love Cream of Mushroom soup with crusty bread for dipping and paired with a green salad!.
WAWww@FoodAQ@Com
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Of course!.Www@FoodAQ@Com
Yes it is so delicious!. I love mushrooms!.Www@FoodAQ@Com
Yes !.!.!.!. freshly made - not the creamed stuff in the can (which is only good to use in recipes)Www@FoodAQ@Com
yes quite lovely on a cold rainy dayWww@FoodAQ@Com
Not reallyWww@FoodAQ@Com