Anyone have a recipe for homemade mushroom soup they'd like to share?

Thanks,

Rich

On Sep 22, 3:49 am, hermit > wrote:
> Anyone have a recipe for homemade mushroom soup they'd like to share?
>
> Thanks,
>
> Rich

I got one I make, it's simple and but it's good.

Onions, chopped fine
A bit of flour
A couple of cups of Half & Half
Fresh Mushrooms, just sliced
Little bit of butter

Saute your onions in butter, after the onions turn clear, add about a
tablespoon of flour and cook it another minute. In another pan,
slowly boil a couple of cups of Half & Half. Then add your onion
flour mixture. Keep stirring, then add your mushrooms. Garnish with
a dash of Paprika.

On Sep 22, 5:39 am, hc > wrote:
> On Sep 22, 3:49 am, hermit > wrote:
>
> > Anyone have a recipe for homemade mushroom soup they'd like to share?
>
> > Thanks,
>
> > Rich
>
> I got one I make, it's simple and but it's good.
>
> Onions, chopped fine
> A bit of flour
> A couple of cups of Half & Half
> Fresh Mushrooms, just sliced
> Little bit of butter
>
> Saute your onions in butter, after the onions turn clear, add about a
> tablespoon of flour and cook it another minute. In another pan,
> slowly boil a couple of cups of Half & Half. Then add your onion
> flour mixture. Keep stirring, then add your mushrooms. Garnish with
> a dash of Paprika.

And then individuals salt their own bowls at the table, right? I'd
also apply some black pepper to my bowl.

Bobo Bonobo® > wrote in news:1190465731.663440.153230
@r29g2000hsg.googlegroups.com:

> On Sep 22, 5:39 am, hc > wrote:
>> On Sep 22, 3:49 am, hermit > wrote:
>>
>> > Anyone have a recipe for homemade mushroom soup they'd like to
share?
>>
>> > Thanks,
>>
>> > Rich
>>
>> I got one I make, it's simple and but it's good.
>>
>> Onions, chopped fine
>> A bit of flour
>> A couple of cups of Half & Half
>> Fresh Mushrooms, just sliced
>> Little bit of butter
>>
>> Saute your onions in butter, after the onions turn clear, add about a
>> tablespoon of flour and cook it another minute. In another pan,
>> slowly boil a couple of cups of Half & Half. Then add your onion
>> flour mixture. Keep stirring, then add your mushrooms. Garnish with
>> a dash of Paprika.
>
> And then individuals salt their own bowls at the table, right? I'd
> also apply some black pepper to my bowl.
>
>


MUSHROOM SOUP

Makes 4 servings.

6 tbsp/75 g butter
1 small onion, thinly sliced
12 ounces/340 g button mushrooms
4 cups/900 ml light chicken stock or broth
1 sprig of flat parsley
Salt and pepper
2 ounces/56 ml high-quality sherry

Method
In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium
heat and add the onion. Cook until the onion is soft and translucent,
then add the mushrooms and the remaining butter. Let the mixture sweat
for about 8 minutes, taking care that the onion doesn't take on any brown
color. Stir in the chicken stock and the parsley and bring to a boil.
Immediately reduce the heat and simmer for about an hour.

After an hour, remove the parsley and discard. Let the soup cool for a
few minutes, then transfer to the blender and carefully blend at high
speed until smooth. Do I have to remind you to do this in stages, with
the blender's lid firmly held down, and with the weight of your body
keeping that thing from flying off and allowing boiling hot mushroom
purée to erupt all over your kitchen?

When blended, return the mix to the pot, season with salt and pepper, and
bring up to a simmer again. Add the sherry, mix well, and serve
immediately.

Improvisation
To astound your guests with a Wild Mushroom Soup, simply replace some of
those button mushrooms with a few dried cèpes or morels, which have been
soaked until soft, drained, and squeezed. Not too many; the dried
mushrooms will have a much stronger taste, and you don't want to
overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh
chanterelle or morel for each portion, and then slice into a cute fan and
float on top in each bowl.

tastes better the next day...never mind the blender part...use a wand
blender in the pot instead...less mess and less clean up.

Also I add a pinch of crushed red pepper.

Epicurious.com © CondéNet, Inc. All rights reserved.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

hermit > wrote in
:

>
> Anyone have a recipe for homemade mushroom soup they'd like to share?
>


Go to Juniors restaurant in Penang, Malaysia.

They have the best mushroom soup I have tasted anywhere in the world.

"PeterLucas" > wrote in message
0.25...
> hermit > wrote in
> :
>
>>
>> Anyone have a recipe for homemade mushroom soup they'd like to share?
>>
>
>
> Go to Juniors restaurant in Penang, Malaysia.

Will they give you the recipe? That's what the OP asked for.

>
> They have the best mushroom soup I have tasted anywhere in the world.

And you *have* eaten mushroom soup *everywhere* in the world? You must eat
nothing else, and be fat as an elephant.

"Sammy" > wrote in
:

>
> "PeterLucas" > wrote in message
> 0.25...
>> hermit > wrote in
>> :
>>
>>>
>>> Anyone have a recipe for homemade mushroom soup they'd like to
>>> share?
>>>
>>
>>
>> Go to Juniors restaurant in Penang, Malaysia.
>
> Will they give you the recipe? That's what the OP asked for.


Well, dimwit......... the OP can go to Juniors and ask them for it,
can't they?



>
>>
>> They have the best mushroom soup I have tasted anywhere in the world.
>
> And you *have* eaten mushroom soup *everywhere* in the world? You
> must eat nothing else, and be fat as an elephant.
>


FOT.

(**** off troll)

"PeterLucas" > wrote in message
0.25...
> "Sammy" > wrote in
> :
>
>>
>> "PeterLucas" > wrote in message
>> 0.25...
>>> hermit > wrote in
>>> :
>>>
>>>>
>>>> Anyone have a recipe for homemade mushroom soup they'd like to
>>>> share?
>>>>
>>>
>>>
>>> Go to Juniors restaurant in Penang, Malaysia.
>>
>> Will they give you the recipe? That's what the OP asked for.
>
>
> Well, dimwit......... the OP can go to Juniors and ask them for it,
> can't they?

Probably not. Most people don't have the vivid imagination that you have.
>
>
>
>>
>>>
>>> They have the best mushroom soup I have tasted anywhere in the world.
>>
>> And you *have* eaten mushroom soup *everywhere* in the world? You
>> must eat nothing else, and be fat as an elephant.
>>
>
>
> FOT.
>
> (**** off troll)
>

So.....since you have no reading comprehension, you can't stay on subject,
and can't answer questions that are asked, you just spout off anything? And
how does that make *ME* the troll?

FOAD, Ass-Wipe

hermit wrote:
> Anyone have a recipe for homemade mushroom soup they'd like to share?
>
> Thanks,
>
> Rich

Sheldon has one for wild mushroom soup that I'd like to make. Perhaps
he'll post it again here

hermit > wrote:

> Anyone have a recipe for homemade mushroom soup they'd like to share?

Mushroom Soup
(quantities are approximate)

10-12 large dried porcini (caps only if possible)
1 onion, whole
1 medium-sized carrot, whole
a handful of dried roots, such as celery, parsley, etc. (they are sold
as Suppengewürz in Germany, if that's any help)
1.8 oz pearl barley (large-sized)
3-4 medium-sized potatoes, cubed
2.5-3.3 quarts water
salt and pepper to taste

Soak porcini in cold water overnight. Chop the mushrooms, put in
a pot with water. Strain the soaking liquid and add it to the soup.
Bring to the boil over medium heat. Add onion, carrot and dried roots
and simmer for 30-40 minutes. Add pearl barley and continue to cook
until it's almost ready. Remove onion and carrot from the soup
and discard. Try for seasoning and add any if required. Add the
potatoes and cook until they are ready. Serve with a dollop of sour
cream in each plate.


Soupe aux girolles à ma façon
Soup with chanterelles

2.5 l (2.5 quarts) mix of beef, chicken and mushroom stock, preferably
all home-made, with mushroom stock predominating
about 500 g (a bit over a pound) fresh chanterelles
about 50 g (1.8 oz) pearl barley (large-sized)
4 smallish potatoes, diced
salt and freshly-ground black pepper
some chives, chopped
optionally, sour cream

If the stock mix is too concentrated, dilute with water, as the soup
will get more concentrated mushroom taste from the chanterelles. Cook
pearl barley in water until not quite ready, drain. Rinse the
chanterelles briefly and chop the large ones. Heat the stock mixture
and add the chanterelles, pearl barley, and potatoes. Simmer for about
15 minutes. Season to taste and serve, optionally putting a dollop of
sour cream in each plate and sprinkling with chives.

Victor

Alan provided:

> MUSHROOM SOUP
>
> Makes 4 servings.
>
> 6 tbsp/75 g butter
> 1 small onion, thinly sliced
> 12 ounces/340 g button mushrooms
> 4 cups/900 ml light chicken stock or broth
> 1 sprig of flat parsley
> Salt and pepper
> 2 ounces/56 ml high-quality sherry
>
> Method
> In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium
> heat and add the onion. Cook until the onion is soft and translucent,
> then add the mushrooms and the remaining butter. Let the mixture sweat
> for about 8 minutes, taking care that the onion doesn't take on any brown
> color. Stir in the chicken stock and the parsley and bring to a boil.
> Immediately reduce the heat and simmer for about an hour.
>
> After an hour, remove the parsley and discard. Let the soup cool for a
> few minutes, then transfer to the blender and carefully blend at high
> speed until smooth. Do I have to remind you to do this in stages, with
> the blender's lid firmly held down, and with the weight of your body
> keeping that thing from flying off and allowing boiling hot mushroom
> purée to erupt all over your kitchen?
>
> When blended, return the mix to the pot, season with salt and pepper, and
> bring up to a simmer again. Add the sherry, mix well, and serve
> immediately.
>
> Improvisation
> To astound your guests with a Wild Mushroom Soup, simply replace some of
> those button mushrooms with a few dried cèpes or morels, which have been
> soaked until soft, drained, and squeezed. Not too many; the dried
> mushrooms will have a much stronger taste, and you don't want to
> overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh
> chanterelle or morel for each portion, and then slice into a cute fan and
> float on top in each bowl.
>
> tastes better the next day...never mind the blender part...use a wand
> blender in the pot instead...less mess and less clean up.
>
> Also I add a pinch of crushed red pepper.
>
> Epicurious.com © CondéNet, Inc. All rights reserved.


This is the mushroom soup recipe from _Anthony Bourdain's Les Halles
Cookbook_. It's a very good one, and one that I was going to type in
response to the OP, but you beat me to it.

I think Epicurious might have overstepped if it claims that it holds a
copyright on it.


Bob

On Sat, 22 Sep 2007 23:55:58 -0700, "Bob Terwilliger"
> wrote:

>Alan provided:
>
>> MUSHROOM SOUP
>>
>> Makes 4 servings.
>>
>> 6 tbsp/75 g butter
>> 1 small onion, thinly sliced
>> 12 ounces/340 g button mushrooms
>> 4 cups/900 ml light chicken stock or broth
>> 1 sprig of flat parsley
>> Salt and pepper
>> 2 ounces/56 ml high-quality sherry
>>
>> Method
>> In the medium saucepan, melt 2 tablespoons/28 g of the butter over medium
>> heat and add the onion. Cook until the onion is soft and translucent,
>> then add the mushrooms and the remaining butter. Let the mixture sweat
>> for about 8 minutes, taking care that the onion doesn't take on any brown
>> color. Stir in the chicken stock and the parsley and bring to a boil.
>> Immediately reduce the heat and simmer for about an hour.
>>
>> After an hour, remove the parsley and discard. Let the soup cool for a
>> few minutes, then transfer to the blender and carefully blend at high
>> speed until smooth. Do I have to remind you to do this in stages, with
>> the blender's lid firmly held down, and with the weight of your body
>> keeping that thing from flying off and allowing boiling hot mushroom
>> purée to erupt all over your kitchen?
>>
>> When blended, return the mix to the pot, season with salt and pepper, and
>> bring up to a simmer again. Add the sherry, mix well, and serve
>> immediately.
>>
>> Improvisation
>> To astound your guests with a Wild Mushroom Soup, simply replace some of
>> those button mushrooms with a few dried cèpes or morels, which have been
>> soaked until soft, drained, and squeezed. Not too many; the dried
>> mushrooms will have a much stronger taste, and you don't want to
>> overwhelm the soup. Pan sear, on high heat, a single small, pretty, fresh
>> chanterelle or morel for each portion, and then slice into a cute fan and
>> float on top in each bowl.
>>
>> tastes better the next day...never mind the blender part...use a wand
>> blender in the pot instead...less mess and less clean up.
>>
>> Also I add a pinch of crushed red pepper.
>>
>> Epicurious.com © CondéNet, Inc. All rights reserved.
>
>
>This is the mushroom soup recipe from _Anthony Bourdain's Les Halles
>Cookbook_. It's a very good one, and one that I was going to type in
>response to the OP, but you beat me to it.
>
>I think Epicurious might have overstepped if it claims that it holds a
>copyright on it.
>
>
>Bob

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In article >,
hermit > wrote:

> Anyone have a recipe for homemade mushroom soup they'd like to share?
>
> Thanks,
>
> Rich

Om's "wild" mushroom soup:

32 oz. chicken broth
2 cups water
2 cups heavy cream
8oz. each of Shitake, white button and portabello mushrooms (and oyster
mushrooms if you can find them)
1 whole onion
1 shallot
2 cloves garlic
2 oz. butter (1/2 stick)
1/8 cup olive oil
Salt and Pepper

Steam the mushrooms with the 2 cups of water for 10 minutes once the
water comes to a boil. Strain off the water and reserve. Set mushrooms
aside to cool.

Slice the onions and shallot fine, press the garlic. Add those three
items to a skillet with the butter and olive oil, saute' until they
start to clear.

Set aside.

Chop the now cooled mushrooms as desired, course or fine. I personally
like to slice them thinly.

Add the mushroom steaming water to the chicken stock in a large pot,
stir in the heavy cream. Bring up to a simmer and add the other cooked
ingredients. Let them all simmer together for 15 minutes or so to mingle
the flavors.

If you want a thicker soup, take 1/2 cup of cold water and add 2 heaping
tbs. of Arrowroot or cornstarch and mix well, then add that slowly to
the simmering soup while stirring.

Add salt and pepper to taste. Dried Celery or parsley leaf makes a nice
garnish.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

_.-In rec.food.cooking, hermit wrote the following -._
>
> Anyone have a recipe for homemade mushroom soup they'd like to share?

http://www.fauxascii.com/food/thumbs..._soup.5281.jpg
http://www.fauxascii.com/food/Mushroom_Soup.html

Mushroom Soup ****
Servings 4-6
1 1/2 lbs. fresh mushrooms
5 tbsp butter
1 medium onion, chopped
1/3 cup flour
4 cups chicken stock
1 tbsp butter
1 tsp salt
1/4 tsp ground nutmeg
white pepper
1 cup heavy cream
+ wash mushrooms
+ seperate caps from stems
+ slice half of caps
+ fine chop other half half of caps and all of stems
+ saute onion in butter until translucent
+ add chopped (not sliced) mushrooms
+ saute 3 minutes
+ stir in flower
+ add stock and (stirring constantly) bring to boil
+ reduce to simmer
+ let simmer 15 min
+ in seperate saucepan saute sliced mushrooms in 1 tsp butter until they have reduced but not browned
+ add to soup
+ season with salt and white pepper
+ stir in heavy cream, heat

:F_P:#####################
Mushroom_Soup



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