perc-o-prince
Well-known member
Rich was jonesin for some mushroom soup, so we had some. I hadn't made it in a few years, so it was a nice treat! We had it with a salad, wine, and a drizzle of the truffle oil Rich brought back from France!
Mushroom soup... it's what's for dinner!
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perc-o-prince
Well-known member
Rich (left) and Andy.
danemodsandy
Well-known member
Rich:
You're making me hungry!
Would a recipe be a possibility? I love good mushroom soup, but I don't have a recipe I'm completely happy with.
Also, are the octagonal plates one of the Independence patterns from the '70s? I used to have Cane, which had a brown wickerwork-patterned border. Whatever yours are, they're nice.
You're making me hungry!
Would a recipe be a possibility? I love good mushroom soup, but I don't have a recipe I'm completely happy with.
Also, are the octagonal plates one of the Independence patterns from the '70s? I used to have Cane, which had a brown wickerwork-patterned border. Whatever yours are, they're nice.
whirlcool
Well-known member
What a great dinner for a nice cold night! I'll bet that truffle oil really gave it a nice flavoring.
How have I lived 55 years never tasting real mushroom soup? Come to think of it, I've never had Campbell's that wasn't part of a casserole. Looks wonderful, as does all your food, Chuck!
jerrod6
Well-known member
I come from a family that grew mushrooms so we used to have left over mushrooms in everything. My mother would make a quick mushroom soup with cream, half and half, butter, and I don't know what else but it wasn't simmered that long. So after growing up with mushrooms for a quick every meal I am kind of off of them.
HOWEVER. Your soup looks absolutely great. It looks so rich and yummy! It makes me hungry. What a great dinner combination, the soup, salad and bread.
HOWEVER. Your soup looks absolutely great. It looks so rich and yummy! It makes me hungry. What a great dinner combination, the soup, salad and bread.
tennblondie78
Well-known member
OMG... I want your Sputnik chandelier!!
I make an expensive mushroom soup for Christmas. It runs about $25 now days. I use an assortment of dried mushroom, imported and domestic, plus the pricey dried morels. I place these in a kettle and let them soak for hours or overnight. Then I strain them through a colander lined with paper towels to get all the sand and such out. I return the mushroos and the filtered soaking liquid to the kettle and simmer it for 3-4 hours on low, adding salt and black pepper toward the end.
When the mushrooms are cooked I make a roux, of equal parts butter and flour, usually for me a cup of each. I cook this in a frying pan till its golden brown, let it cool a bit the thicken the soup with it by whisking it in. Adjust the seasoning and enjoy. Worth the cost at least once a year...
When the mushrooms are cooked I make a roux, of equal parts butter and flour, usually for me a cup of each. I cook this in a frying pan till its golden brown, let it cool a bit the thicken the soup with it by whisking it in. Adjust the seasoning and enjoy. Worth the cost at least once a year...
perc-o-prince
Well-known member
Hey Sandy- The plates are part of our Eternal Beau "everyday" china. It's made by Johnson Bros.
As far as a recipe, I'll try! This is best guess as I don't measure much. For the mushrooms, I used about 50/50 button and baby bella, but threw in some rehydrated porcini that I had leftover from something else. Use whatever you like.
1 large onion, diced
3 ribs celery, finely diced
3 large cloves garlic, smashed and diced
1# mushrooms, cut into chunks (not too small)
2-3 sprigs fresh thyme
dash of Worcestershire
pinch of kosher salt
6T butter
6T AP flour
3-15oz cans low sodium beef broth
1c half and half
Sweat the onion, celery and garlic in a couple tbsp. olive oil in a heavy-bottomed 6 or 8qt pot over low heat, stirring occasionally. While that's happening, bring one can of the broth to a simmer with about 1/2c of the mushrooms to bring out as much of their flavor as possible.
When the veggies are very tender and turning golden, about 15 min, add the mushrooms, thyme, Worcestershire and salt. Let the mushrooms sweat down, stirring occasionally, and they'll really shrink up as they let their moisture out- maybe another 15 minutes.
Turn the heat up to medium and add the butter and flour to the mushroom mixture, stirring constantly to avoid browning the roux. Cook about 2 minutes. Add 2 cans of the broth, whisking to avoid lumps, then add the heated broth. Bring to a light boil and add salt and pepper to taste.
Reduce the heat and add the half and half. Bring to serving temp, being careful not to boil it after the cream's been added.
If you need to thicken it more before putting the cream in, use a beurre blanc. Mix about 2 parts soft butter and 3 parts flour together. Whisk in maybe a teaspoon at a time until it's the desired consistency.
Have leftover? Take some of this and stir in cooked pieces of beef and some sour cream and serve over egg noodles for a nice stroganoff!
Yes, Allen, that oil was a perfect addition!
Enjoy!
Chuck
As far as a recipe, I'll try! This is best guess as I don't measure much. For the mushrooms, I used about 50/50 button and baby bella, but threw in some rehydrated porcini that I had leftover from something else. Use whatever you like.
1 large onion, diced
3 ribs celery, finely diced
3 large cloves garlic, smashed and diced
1# mushrooms, cut into chunks (not too small)
2-3 sprigs fresh thyme
dash of Worcestershire
pinch of kosher salt
6T butter
6T AP flour
3-15oz cans low sodium beef broth
1c half and half
Sweat the onion, celery and garlic in a couple tbsp. olive oil in a heavy-bottomed 6 or 8qt pot over low heat, stirring occasionally. While that's happening, bring one can of the broth to a simmer with about 1/2c of the mushrooms to bring out as much of their flavor as possible.
When the veggies are very tender and turning golden, about 15 min, add the mushrooms, thyme, Worcestershire and salt. Let the mushrooms sweat down, stirring occasionally, and they'll really shrink up as they let their moisture out- maybe another 15 minutes.
Turn the heat up to medium and add the butter and flour to the mushroom mixture, stirring constantly to avoid browning the roux. Cook about 2 minutes. Add 2 cans of the broth, whisking to avoid lumps, then add the heated broth. Bring to a light boil and add salt and pepper to taste.
Reduce the heat and add the half and half. Bring to serving temp, being careful not to boil it after the cream's been added.
If you need to thicken it more before putting the cream in, use a beurre blanc. Mix about 2 parts soft butter and 3 parts flour together. Whisk in maybe a teaspoon at a time until it's the desired consistency.
Have leftover? Take some of this and stir in cooked pieces of beef and some sour cream and serve over egg noodles for a nice stroganoff!
Yes, Allen, that oil was a perfect addition!
Enjoy!
Chuck
hooverwheelaway
Well-known member
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- Jul 24, 2005
- Messages
- 1,490
Yummm!!
Looks delicious!!
Looks delicious!!
danemodsandy
Well-known member
Wow!
Looks really great, and thanks for the recipe. I'll be giving it a try this Saturday.
Interesting that your china is Johnson Bros. Since they're such an established manufacturer, I have to wonder if Nikko's Independence division was copying their shape. Cane was not a terribly expensive pattern; I remember paying $19.95 for four places at Rich's back in the day (1973).
Looks really great, and thanks for the recipe. I'll be giving it a try this Saturday.
Interesting that your china is Johnson Bros. Since they're such an established manufacturer, I have to wonder if Nikko's Independence division was copying their shape. Cane was not a terribly expensive pattern; I remember paying $19.95 for four places at Rich's back in the day (1973).
perc-o-prince
Well-known member
Just remember that by using different mushrooms, the flavor will be different. I would definitely add more porcini next time! Let us know how yours turns out!
Rich found some of the pattern back in the late '80's when we were putting together our household stuff, then a friend of ours from the UK helped us build upon it. It's much less expensive there and we were able to have it included with shipments of stuff we were selling for him.
C
Rich found some of the pattern back in the late '80's when we were putting together our household stuff, then a friend of ours from the UK helped us build upon it. It's much less expensive there and we were able to have it included with shipments of stuff we were selling for him.
C
warmsecondrinse
Well-known member
Mattl: That sounds similar to what my grandmother used to make. One of my few regrets is that I never asked her to take me through the woods where she grew up and show me which mushrooms were edible (and best cooked) and which mushrooms were best left alone.
perc-o-prince: That sounds delicious. I'll have to try it. Weirdly, despite the fact that there's so much dairy in the Polish diet, I've no recollection of my grandmother ever making any kind of cream-based mushroom soup.
Jim
perc-o-prince: That sounds delicious. I'll have to try it. Weirdly, despite the fact that there's so much dairy in the Polish diet, I've no recollection of my grandmother ever making any kind of cream-based mushroom soup.
Jim
jerrod6
Well-known member
Many thanks for that recipe
Chuck,
The recipe sounds wonderful! Thanks for sharing! We are big fans of mushroom anything! Will make this one for sure!
The recipe sounds wonderful! Thanks for sharing! We are big fans of mushroom anything! Will make this one for sure!
nurdlinger
Well-known member
I grew up in a Polish neighborhood in Detroit
Everyone, and I mean everyone, knew how to pick wild mushrooms. Except my mother. My grandmother knew all that stuff, but my mother never got the knowledge transfer. By the time I was old enough to realize I might want to learn, my grandmother was too old to teach me. I probably knew the Polish names for many varieties rather than the English names. Nowadays I can distinguish mushrooms from sagebrush or cowflops, but cannot identify any particular kind.
Everyone, and I mean everyone, knew how to pick wild mushrooms. Except my mother. My grandmother knew all that stuff, but my mother never got the knowledge transfer. By the time I was old enough to realize I might want to learn, my grandmother was too old to teach me. I probably knew the Polish names for many varieties rather than the English names. Nowadays I can distinguish mushrooms from sagebrush or cowflops, but cannot identify any particular kind.
ptcruiser51
Well-known member
Chuck!
Stupid question, but after all I'm from the Garden State!
'Shroom tops or the whole thing including stems? My late husbear used to schkeeve at shroom stems. Wash and pat dry first?
I've been looking for a recipe like this for years. Thanx for sharing. Can't wait to try it.
-Charlie-
Stupid question, but after all I'm from the Garden State!
'Shroom tops or the whole thing including stems? My late husbear used to schkeeve at shroom stems. Wash and pat dry first?
I've been looking for a recipe like this for years. Thanx for sharing. Can't wait to try it.
-Charlie-
norgeway
Well-known member
Looks GREAT
And that room is absolutely PERFECT!..What kind of stereo is in the background??..VM..??
And that room is absolutely PERFECT!..What kind of stereo is in the background??..VM..??
nurdlinger
Well-known member
Followup stupid question
"My late husbear used to schkeeve at shroom stems." No idea what "schkeeve" is. Does it indicate approval or disapproval?
"My late husbear used to schkeeve at shroom stems." No idea what "schkeeve" is. Does it indicate approval or disapproval?
