In article .com>,
"sf" > wrote:

> Katra wrote:
>
> > Question about COM soups...
> >
> > I know that for a LOT of soups, chicken broth is a standard base,
> > but for french onion soup, beef broth is the main base.
> >
> > How well do you think that would work with mushrooms, or do you think
>
> > it'd be too rich and cover the flavor?
>
> I wouldn't use beef broth in mushroom soup, but if you want stronger
> mushroom flavor - toss in some Italian dried porccini mushrooms. I
> found some today at Far West Fungi in Ferry Building Market Place for
> $5 per ounce x 4 oz or $2.50 per oz per 8 oz (it's a humongous bag).
>
> http://www.ferrybuildingmarketplace....e.html#farwest
>
> sf
>

Sounds mahvelous, thanks!
I know how pungent porcinis are. <lol>
I really do need to get some dried ones, thanks!
And thanks for confirming my suspicions that beef broth
would probably be too strong...... :-)

--
K.

Sprout the Mung Bean to reply...

There is no need to change the world. All we have to do is toilet train the world and we'll never have to change it again. -- Swami Beyondanada

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