1-1/2# mushrooms, sliced
1 can Swanson chicken broth
some flour
some half&half
S&P

I don't feel the need to put onions/shallots in every damned thing I
make.

--Bryan

Food Snob® wrote:
>
> 1-1/2# mushrooms, sliced
> 1 can Swanson chicken broth
> some flour
> some half&half
> S&P
>
> I don't feel the need to put onions/shallots in every damned thing I
> make.

I think I normally pay $0.69/8 oz for mushrooms at
the Asian food store. It's more like $1.29 for the
exact same thing (same mushroom grower) at the
white people's supermarkets. White people are
stupid for shopping there.

On Apr 15, 11:35*am, Mark Thorson > wrote:
> Food Snob® wrote:
>
> > 1-1/2# mushrooms, sliced
> > 1 can Swanson chicken broth
> > some flour
> > some half&half
> > S&P
>
> > I don't feel the need to put onions/shallots in every damned thing I
> > make.
>
> I think I normally pay $0.69/8 oz for mushrooms at
> the Asian food store. *It's more like $1.29 for the
> exact same thing (same mushroom grower) at the
> white people's supermarkets. *White people are
> stupid for shopping there.

It would cost me more than that in gas to get to the Asian market
around here. I only go there to buy live lobsters or duck wings. I
don't remember them having particularly good produce prices, but I'll
look next time.

--Bryan

Food Snob® wrote:
> 1-1/2# mushrooms, sliced
> 1 can Swanson chicken broth
> some flour
> some half&half
> S&P
>
> I don't feel the need to put onions/shallots in every damned thing I
> make.
>
> --Bryan


The last time I bought mushrooms (I don't think it was at Aldi) I
almost got the sliced ones -- until I noticed they weren't clean.
It's a lot harder to brush the compost and horse shit away from the
individual slices, so I got the whole mushrooms instead and cleaned &
sliced them myself.

Bob

On Apr 15, 9:15 am, Food Snob® > wrote:
> 1-1/2# mushrooms, sliced
> 1 can Swanson chicken broth
> some flour
> some half&half
> S&P
>
> I don't feel the need to put onions/shallots in every damned thing I
> make.
>
Making mushroom soup is a good way to introduce people to cooking
because it is easy and variable and the results of what you do and
what ingredients you use are easily seen and tasted, usually in less
than an hour. You could start with your no-frills version and then
next time, add a tied bundle of thyme, bay leaf and parsley, then
maybe the time after that include sauteed shallots. In some version,
use real heavy cream. Maybe a dollop of sherry. Puree or not,
different versions, thicken or not. Pretty soon you've convinced
someone that there's a reason to play around with cooking..... -aem

In article
>,
Food Snob® > wrote:

> 1-1/2# mushrooms, sliced
> 1 can Swanson chicken broth
> some flour
> some half&half
> S&P
>
> I don't feel the need to put onions/shallots in every damned thing I
> make.
>
> --Bryan

Okay.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-11-2010

Sounds like a plan.

How about also planning ahead and making some duxelles for the
freezer?

It's worth the effort, IMHO.

Alex

On Apr 15, 12:15*pm, Food Snob® > wrote:
> 1-1/2# mushrooms, sliced
> 1 can Swanson chicken broth
> some flour
> some half&half
> S&P
>
> I don't feel the need to put onions/shallots in every damned thing I
> make.
>
> --Bryan

Not bad. They're .69 around here.

On 2010-04-17 13:27:15 -0700, maxine in ri said:

> On Apr 15, 12:15*pm, Food Snob® > wrote:
>> 1-1/2# mushrooms, sliced
>> 1 can Swanson chicken broth
>> some flour
>> some half&half
>> S&P
>>
>> I don't feel the need to put onions/shallots in every damned thing I
>> make.
>>
>> --Bryan
>
> Not bad. They're .69 around here.

I just got a big cheap tub to. I plan to try my hand at Polish Krupnik.
--
If you limit your actions in life to things that nobody can possibly
find fault with, you will not do much. -- Lewis Carroll