In article >,
Rodney Myrvaagnes > wrote:

> On Sun, 20 Mar 2005 22:02:13 -0600, Katra
> > wrote:
>
> >In article >,
> > Rodney Myrvaagnes > wrote:
> >
> >> On Sun, 20 Mar 2005 09:48:41 GMT, "TINY" > wrote:
> >>
> >> >Looking to make a good cream of mushroom soup do I start with chicken
> >> >broth
> >> >or just milk
> >> >
> >> I like to start with the most interesting mushrooms I can afford or am
> >> willing to spring for. Saute them with S&P in butter and/or OO, puree
> >> in a blender or processor, put back in pot, add minced garlic, and
> >> then decide how much liquid it needs.
> >>
> >> Chicken stock or water will work. Simmer just enough to get the garlic
> >> cooked to your liking.
> >>
> >> Add a little creme fraiche at the end (let your conscience be your
> >> guide). Sprinkle a chopped fresh herb on and serve.
> >>
> >>
> >>
> >>
> >> Rodney Myrvaagnes J36 Gjo/a
> >
> >
> >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?
>
> If you are using strong-tasting mushrooms, like shiitakes, or even
> fresh porcini($$$$) I would not expect beef to hurt. If you were using
> ordinary white button mushrooms beef broth might dominate.

Thanks!

I have a LOT of dehydrated shitakes on hand at the moment and was trying
to think how best to use some of them up. I usually just powder them and
use them as a meat flavoring/sprinkle (and they are REALLY good that
way!) but was thinking about trying to make some soup with some of them.

Heaven knows these things are cheap enough at the asian market. I also
have a couple of packages of veiled lady mushrooms that have a nice, but
very light, flavor. Great in chicken based soups with leeks.

--
K.

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