Looking to make a good cream of mushroom soup do I start with chicken broth
or just milk

TINY wrote:
> Looking to make a good cream of mushroom soup do I start with chicken broth
> or just milk
>

I'd start with mushrooms.

TINY wrote:
> Looking to make a good cream of mushroom soup do I start with chicken
broth
> or just milk


Cream of Mushroom Soup

4 tablespoons butter
1/2 pound mushrooms
1 quart chicken broth
2 tablespoons flour
1 cup cream
Salt & pepper

Melt half the butter in skillet, add mushrooms, chopped or ground,
cover; cook on simmer 5 minutes. Add to broth. Cook 5 minutes. Melt
rest of butter in saucepan, add flour. When it bubbles, stir in broth;
add cream and seasoning.

Recipe URL:
http://www.cdkitchen.com/recipes/rec...oup44128.shtml

TINY wrote:
> Looking to make a good cream of mushroom soup do I start with chicken
broth
> or just milk


Cream of Mushroom Soup

4 tablespoons butter
1/2 pound mushrooms
1 quart chicken broth
2 tablespoons flour
1 cup cream
Salt & pepper

Melt half the butter in skillet, add mushrooms, chopped or ground,
cover; cook on simmer 5 minutes. Add to broth. Cook 5 minutes. Melt
rest of butter in saucepan, add flour. When it bubbles, stir in broth;
add cream and seasoning.

Recipe URL:
http://www.cdkitchen.com/recipes/rec...oup44128.shtml

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
>

Here is a Cream of Mushroom Soup recipe from Allrecipes.com that seems
to have good reviews:

Creamy Mushroom Soup


INGREDIENTS:

* 1/4 cup butter
* 1 cup chopped shiitake mushrooms
* 1 cup chopped portobello mushrooms
* 2 shallots, chopped
* 2 tablespoons all-purpose flour
* 1 (14.5 ounce) can chicken broth
* 1 cup half-and-half
* salt and pepper to taste
* 1 pinch ground cinnamon (optional)

DIRECTIONS:

1. Melt the butter in a large saucepan over medium-high heat. Saute
the shiitake mushrooms, portobello mushrooms, and shallots for about 5
minutes, or until soft. Mix in the flour until smooth. Gradually stir
in the chicken broth. Cook, stirring, 5 minutes, or until thick and
bubbly.
2. Stir in the half-and-half, season with salt and pepper, and
sprinkle with cinnamon. Heat through, but do not boil.

http://soup.allrecipes.com/az/CrmyMshrmSp.asp



Rusty
Sacramento, CA

In article
>,
"TINY" > wrote:

> Looking to make a good cream of mushroom soup do I start with chicken broth
> or just milk

I start by sauteeing mushrooms with sliced onions, really slowly. Then
I sprinkle in a little flour and cook, following up with a warmed
milk/cream mixture.

Priscilla
--
"You can't welcome someone into a body of Christ and then say only
certain rooms are open." -- dancertm in alt.religion.christian.episcopal

Goomba38 wrote:
> TINY wrote:
> > Looking to make a good cream of mushroom soup do I start with
chicken broth
> > or just milk
> >
>
> I'd start with mushrooms.

Yes, dehys... their flavor is more intense. First thing is to
rehydrate the 'shrooms. Add the dehy water to the soup, being careful
to not add the last bit, it will contain sand and other schmutz.

WILD RICE CREAM OF MUSHROOM SOUP

1 oz. dried porcini mushrooms
1 oz. dried shitake mushrooms
3 tbsp. butter
1 lg. onion, chopped
1/3 c. uncooked wild rice
6 c. beef broth
1/2 lb. fresh mushrooms, sliced
1/4 c. unsifted all-purpose flour
1 c. heavy cream
1/4 c. sherry
Chopped parsley

In medium bowl, soak dried mushrooms in 2 cups of hot water 1 hour.
Strain mushrooms through double thickness cheesecloth; reserve mushroom
liquid. Cut off and discard tough stems; cut caps into 1/4 inch wide
strips. In 3 quart saucepan, melt 1 tablespoon butter. Over medium high
heat, saute onion 3 minutes or until tender. Add rice, broth,
reconstituted mushrooms, and the mushroom liquid. Bring to boiling;
simmer, covered, 35 minutes or until rice is just tender.

Meanwhile, in medium skillet, melt remaining butter. Over medium high
heat, saute fresh mushrooms 3 minutes or until golden. In small bowl,
mix flour with cream, adding cream gradually and stirring until
blended. Add sauteed mushrooms and cream mixture to soup. Heat,
stirring, until boiling. Simmer 10 minutes or until thickened. Stir in
sherry; simmer 2 minutes. Garnish soup with parsley.
---

Sheldon

"Sheldon" > wrote in message
oups.com...
>
> Goomba38 wrote:
> > TINY wrote:
> > > Looking to make a good cream of mushroom soup do I start with
> chicken broth
> > > or just milk
> > >
> >
> > I'd start with mushrooms.
>
> Yes, dehys... their flavor is more intense. First thing is to
> rehydrate the 'shrooms. Add the dehy water to the soup, being careful
> to not add the last bit, it will contain sand and other schmutz.
>
> WILD RICE CREAM OF MUSHROOM SOUP
>
> 1 oz. dried porcini mushrooms
> 1 oz. dried shitake mushrooms
> 3 tbsp. butter
> 1 lg. onion, chopped
> 1/3 c. uncooked wild rice
> 6 c. beef broth
> 1/2 lb. fresh mushrooms, sliced
> 1/4 c. unsifted all-purpose flour
> 1 c. heavy cream
> 1/4 c. sherry
> Chopped parsley
>
> In medium bowl, soak dried mushrooms in 2 cups of hot water 1 hour.
> Strain mushrooms through double thickness cheesecloth; reserve mushroom
> liquid. Cut off and discard tough stems; cut caps into 1/4 inch wide
> strips. In 3 quart saucepan, melt 1 tablespoon butter. Over medium high
> heat, saute onion 3 minutes or until tender. Add rice, broth,
> reconstituted mushrooms, and the mushroom liquid. Bring to boiling;
> simmer, covered, 35 minutes or until rice is just tender.
>
> Meanwhile, in medium skillet, melt remaining butter. Over medium high
> heat, saute fresh mushrooms 3 minutes or until golden. In small bowl,
> mix flour with cream, adding cream gradually and stirring until
> blended. Add sauteed mushrooms and cream mixture to soup. Heat,
> stirring, until boiling. Simmer 10 minutes or until thickened. Stir in
> sherry; simmer 2 minutes. Garnish soup with parsley.
> ---
>
Sounds like a good recipe. All except the sherry, (I hate sherry). Thanks.

Elaine

Thank you everybody
"Priscilla Ballou" > wrote in message
...
> In article
> >,
> "TINY" > wrote:
>
>> Looking to make a good cream of mushroom soup do I start with chicken
>> broth
>> or just milk
>
> I start by sauteeing mushrooms with sliced onions, really slowly. Then
> I sprinkle in a little flour and cook, following up with a warmed
> milk/cream mixture.
>
> Priscilla
> --
> "You can't welcome someone into a body of Christ and then say only
> certain rooms are open." -- dancertm in alt.religion.christian.episcopal

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


Let us restore integrity and honor to the White House

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?
--
K.

In article >,
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 think you could make a nice golden mushroom soup with beef broth. I'd
hold well back on the cream for that, though. Maybe a little sour
cream? Hmmm.

Priscilla
--
"You can't welcome someone into a body of Christ and then say only
certain rooms are open." -- dancertm in alt.religion.christian.episcopal

In article >,
Priscilla Ballou > wrote:

> In article >,
> 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 think you could make a nice golden mushroom soup with beef broth. I'd
> hold well back on the cream for that, though. Maybe a little sour
> cream? Hmmm.
>
> Priscilla

Interesting that you see Cream of chicken soup but never see cream of
beef soup. A little cream added to beef stock is actually pretty good,
but I've never ever done that when I make french onion soup! The grated
cheese pretty well takes care of it. ;-)

Could be an interesting experiment with 'shrooms?
--
K.

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

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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
Katra > wrote:
(snip)
>
>
> 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 haven't done it, but I think it will depend on how strong the beef
broth is -- and you might consider using half each of chicken and beef
broths. I use both in my onion soup with great success. FWIW.
--
-Barb, <www.jamlady.eboard.com> Sweet Potato Follies added 2/24/05.
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

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.


Rodney Myrvaagnes J36 Gjo/a


Let us restore integrity and honor to the White House

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.

You haven't tried a Mushroom Beef Barley... it's a classic??? I think
mushrooms go much better with beef than with chicken. And I definitely
would not mix chicken with beef stock, BLECH!

Sheldon

In article >,
Melba's Jammin' > wrote:

> In article >,
> Katra > wrote:
> (snip)
> >
> >
> > 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 haven't done it, but I think it will depend on how strong the beef
> broth is -- and you might consider using half each of chicken and beef
> broths. I use both in my onion soup with great success. FWIW.

Danke! :-)

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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.

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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

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

> 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.
>
> You haven't tried a Mushroom Beef Barley... it's a classic??? I think
> mushrooms go much better with beef than with chicken. And I definitely
> would not mix chicken with beef stock, BLECH!
>
> Sheldon
>

Heh. I've not cooked with barley for awhile... since I've been doing low
carb. Mom made the most wonderful stews with barley as a base! I like
barley.

What is wrong with mixed broths? Some of the best bone stock mom used to
make was with mixed bones. Beef, chicken, turkey, venison...... whatever
bones were saved in the freezer.

While bone stock might not be the "quality" of fresh meat or veggie
stocks, it's economical and FAR far higher in both macro and trace
minerals! I know making bone stock does not appeal to you personally
Sheldon, but I assure you it is extremely nutritious, and a good base
for stews and even rice.
--
K.

Katra wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > 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.
> >
> > You haven't tried a Mushroom Beef Barley... it's a classic??? I
think
> > mushrooms go much better with beef than with chicken. And I
definitely
> > would not mix chicken with beef stock, BLECH!
> >
> > Sheldon
> >
>
> Heh. I've not cooked with barley for awhile... since I've been doing
low
> carb. Mom made the most wonderful stews with barley as a base! I like

> barley.
>
> What is wrong with mixed broths? Some of the best bone stock mom used
to
> make was with mixed bones. Beef, chicken, turkey, venison......
whatever
> bones were saved in the freezer.

Hey, you forgot the freakin' fish heads.

Sheesh, we're talking decent coozine here, not POW slop...

Sheldon

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

> Katra wrote:
> > In article .com>,
> > "Sheldon" > wrote:
> >
> > > 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.
> > >
> > > You haven't tried a Mushroom Beef Barley... it's a classic??? I
> think
> > > mushrooms go much better with beef than with chicken. And I
> definitely
> > > would not mix chicken with beef stock, BLECH!
> > >
> > > Sheldon
> > >
> >
> > Heh. I've not cooked with barley for awhile... since I've been doing
> low
> > carb. Mom made the most wonderful stews with barley as a base! I like
>
> > barley.
> >
> > What is wrong with mixed broths? Some of the best bone stock mom used
> to
> > make was with mixed bones. Beef, chicken, turkey, venison......
> whatever
> > bones were saved in the freezer.
>
> Hey, you forgot the freakin' fish heads.
>
> Sheesh, we're talking decent coozine here, not POW slop...
>
> Sheldon
>

<snicker>
Seafood stock is not made with fish heads...
It's made with shrimp, crab and lobster shells!

Sheesh Shel'! ;-D
--
K.

When I make a real browned bone stock, I mix my meatbones too.

````````````````````

Katra wrote:

> What is wrong with mixed broths? Some of the best bone stock mom used
to
> make was with mixed bones. Beef, chicken, turkey, venison......
whatever
> bones were saved in the freezer.
>
> While bone stock might not be the "quality" of fresh meat or veggie
> stocks, it's economical and FAR far higher in both macro and trace
> minerals!

AFAIC, I think a stock made with oven browned (well trimmed) bones and
a variety of vegetables which are oven browned too, make a richer
tasting stock than one made with only plain (raw) meat.

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

> When I make a real browned bone stock, I mix my meatbones too.
>
> ````````````````````
>
> Katra wrote:
>
> > What is wrong with mixed broths? Some of the best bone stock mom used
> to
> > make was with mixed bones. Beef, chicken, turkey, venison......
> whatever
> > bones were saved in the freezer.
> >
> > While bone stock might not be the "quality" of fresh meat or veggie
> > stocks, it's economical and FAR far higher in both macro and trace
> > minerals!
>
> AFAIC, I think a stock made with oven browned (well trimmed) bones and
> a variety of vegetables which are oven browned too, make a richer
> tasting stock than one made with only plain (raw) meat.
>
>
>

MMmm... I know what you mean. ;-)
"raw" bone stock is ok, but if you use roasted bones, there is no
matching the flavor!!!

Back when I was in college, I used to use a toaster oven a lot in my
apt. When I was a senior, I had clinicals and had to be at "school" at
the hospital at 6 am. I got off about 3 then had to be to work at 5 pm
to work until around midnight.

I did not get much sleep (or study time) that entire year. :-P
Still managed to make straight B's, one A and one C in my classes too!
I've no idea how I did that. <lol>

I did a lot of food prep on weekends and lived mostly on salad and
chicken or turkey parts roasted in that toaster oven!

I'd slice lettuce, tomatoes, etc. and store them all in separate
containers in the 'frige on weekends and make enough to last the week. I
had separate poultry parts in bags in the freezer.

The toaster oven produced some tasty roasted "pan drippings" that went
into a container in the freezer all week, and I'd also save the roasted
bones. Once the "drippings" container got full of frozen roasted broth,
I'd take it and the roasted bones I saved and make a wonderful roasted
stock out of that, and use it to cook rice in!

I used the pressure cooker to do the bones.

It was pretty amazing. ;-d

Kat

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

On Tue, 22 Mar 2005 01:30:25 -0600, Katra
> wrote:

>
><snicker>
>Seafood stock is not made with fish heads...
>It's made with shrimp, crab and lobster shells!
>

Oh, come on. Roasted crustacean shells are great if you have enough,
but they are not the only game in town. Codfish heads make a great
stock if you can find one.




Rodney Myrvaagnes J36 Gjo/a


Let us restore integrity and honor to the White House

Katra wrote:
> In article .com>,
> "Sheldon" > wrote:
>
> > Katra wrote:
> > > In article
.com>,
> > > "Sheldon" > wrote:
> > >
> > > > 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.
> > > >
> > > > You haven't tried a Mushroom Beef Barley... it's a classic???
I
> > think
> > > > mushrooms go much better with beef than with chicken. And I
> > definitely
> > > > would not mix chicken with beef stock, BLECH!
> > > >
> > > > Sheldon
> > > >
> > >
> > > Heh. I've not cooked with barley for awhile... since I've been
doing
> > low
> > > carb. Mom made the most wonderful stews with barley as a base! I
like
> >
> > > barley.
> > >
> > > What is wrong with mixed broths? Some of the best bone stock mom
used
> > to
> > > make was with mixed bones. Beef, chicken, turkey, venison......
> > whatever
> > > bones were saved in the freezer.
> >
> > Hey, you forgot the freakin' fish heads.
> >
> > Sheesh, we're talking decent coozine here, not POW slop...
> >
> > Sheldon
> >
>
> <snicker>
> Seafood stock is not made with fish heads...
> It's made with shrimp, crab and lobster shells!
>
> Sheesh Shel'! ;-D
> --
> K.

You're exposing your trailer trash inbreeding. First there is no such
thing as "seafood" stock, it's "fish" stock. And only a taste-in-ass
hillybilly would prepare mixed shrimp-lobster stock... and crabs is
something you got. <G>

Sheldon

In article >,
Rodney Myrvaagnes > wrote:

> On Tue, 22 Mar 2005 01:30:25 -0600, Katra
> > wrote:
>
> >
> ><snicker>
> >Seafood stock is not made with fish heads...
> >It's made with shrimp, crab and lobster shells!
> >
>
> Oh, come on. Roasted crustacean shells are great if you have enough,
> but they are not the only game in town. Codfish heads make a great
> stock if you can find one.
>
>
>
>
> Rodney Myrvaagnes

Uh, I was replying to SHELDONG!!!

I was not being serious. :-)

Personally, I prefer crustacean shell stock to fishhead stock,
but I'm well aware that a good fish stock can be made from
waste from making fillets, (LOTS of meat on those bones!),
and fish heads......

Kat

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

Katra wrote:
>
> I did a lot of food prep on weekends and lived mostly on salad and
> chicken or turkey parts roasted in that toaster oven!
>
> I'd slice lettuce, tomatoes, etc. and store them all in separate
> containers in the 'frige on weekends and make enough to last the
week. I
> had separate poultry parts in bags in the freezer.
>
> The toaster oven produced some tasty roasted "pan drippings" that
went
> into a container in the freezer all week, and I'd also save the
roasted
> bones. Once the "drippings" container got full of frozen roasted
broth,
> I'd take it and the roasted bones I saved and make a wonderful
roasted
> stock out of that, and use it to cook rice in!
>
> I used the pressure cooker to do the bones.
>
> It was pretty amazing.

>

No kidding!
You're making me hungry.

:-D

One of my friends in college made a "famous" Garbage Soup every weekend
which consisted of the remains of the previous week.

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

> Katra wrote:
> >
> > I did a lot of food prep on weekends and lived mostly on salad and
> > chicken or turkey parts roasted in that toaster oven!
> >
> > I'd slice lettuce, tomatoes, etc. and store them all in separate
> > containers in the 'frige on weekends and make enough to last the
> week. I
> > had separate poultry parts in bags in the freezer.
> >
> > The toaster oven produced some tasty roasted "pan drippings" that
> went
> > into a container in the freezer all week, and I'd also save the
> roasted
> > bones. Once the "drippings" container got full of frozen roasted
> broth,
> > I'd take it and the roasted bones I saved and make a wonderful
> roasted
> > stock out of that, and use it to cook rice in!
> >
> > I used the pressure cooker to do the bones.
> >
> > It was pretty amazing.
>
> >
>
> No kidding!
> You're making me hungry.
>
> :-D

<grins>

>
> One of my friends in college made a "famous" Garbage Soup every weekend
> which consisted of the remains of the previous week.

Did he include a soup rock? <lol>

It's amazing how good "leftovers" soup is!
I've been known to occasionally "graze" thru the freezer looking for
soup makings...

Whenever we slaughtered an emu, we'd de-bone the meat to save on freezer
space, cut up the bones and use a very large stock pot to make a very
rich emu stock. Mom cooked some down once to make an emu "demi-glace".



>

--
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

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra