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Thread: Made mushroom soup tonight

  1. #1
    zxcvbob Guest

    Default Made mushroom soup tonight

    It tastes too mushroomy. I might need to get some Campbell's to mix
    with it. ;-)

    Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
    until the onion was mostly dissolved. Added 8 ounces of chopped "baby
    portobello" mushrooms and sauteed them for a couple of minutes until
    they shrunk down. Added a couple of heaping tablespoons of flour,
    stirred that around and cooked it a bit, then a quart of goose broth and
    a little black pepper and 2 beef bouillon cubes. I brought it to a
    boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
    tablespoon of cornstarch stirred into it. Brought it back to a boil,
    and turned it off.

    I think it might taste better tomorrow.

    ~bob

  2. #2
    Ophelia Guest

    Default Re: Made mushroom soup tonight


    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > It tastes too mushroomy. I might need to get some Campbell's to mix with
    > it. ;-)
    >
    > Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
    > the onion was mostly dissolved. Added 8 ounces of chopped "baby
    > portobello" mushrooms and sauteed them for a couple of minutes until they
    > shrunk down. Added a couple of heaping tablespoons of flour, stirred that
    > around and cooked it a bit, then a quart of goose broth and a little black
    > pepper and 2 beef bouillon cubes. I brought it to a boil, simmered it
    > about 5 minutes, then added 2 cups of milk with a heap tablespoon of
    > cornstarch stirred into it. Brought it back to a boil, and turned it off.
    >
    > I think it might taste better tomorrow.


    You could dilute it with more plain milk. You have a lot of flour and
    cornstarch in there which to me, concentrates it a bit too much. Anyway if
    you try that, let me know I just use onions, mushrooms, butter and
    chicken stock. When that is all cooked, I liquidise and add double cream
    and then reheat.

    --
    http://www.shop.helpforheroes.org.uk/


  3. #3
    ImStillMags Guest

    Default Re: Made mushroom soup tonight

    On Feb 1, 8:11*pm, zxcvbob <zxcv...@charter.net> wrote:
    > It tastes too mushroomy. *I might need to get some Campbell's to mix
    > with it. *;-)
    >
    > Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
    > until the onion was mostly dissolved. *Added 8 ounces of chopped "baby
    > portobello" mushrooms and sauteed them for a couple of minutes until
    > they shrunk down. *Added a couple of heaping tablespoons of flour,
    > stirred that around and cooked it a bit, then a quart of goose broth and
    > a little black pepper and 2 beef bouillon cubes. *I brought it to a
    > boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
    > tablespoon of cornstarch stirred into it. *Brought it back to a boil,
    > and turned it off.
    >
    > I think it might taste better tomorrow.
    >
    > ~bob


    when you warm it up try adding some sour cream ....makes a huge
    difference.


  4. #4
    Bryan Guest

    Default Re: Made mushroom soup tonight

    On Feb 2, 4:06*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:
    > "zxcvbob" <zxcv...@charter.net> wrote in message
    >
    > news:[email protected]..
    >
    > > It tastes too mushroomy. *I might need to get some Campbell's to mix with
    > > it. *;-)

    >
    > You could dilute it with more plain milk. * You have a lot of flour and
    > cornstarch in there which to me, concentrates it a bit too much. *Anyway if
    > you try that, let me know *I just use onions, mushrooms, butter and
    > chicken stock. *When that is all cooked, I liquidise and add double cream
    > and then reheat.
    >

    Double cream makes almost everything taste better.

    --Bryan

  5. #5
    John Kuthe Guest

    Default Re: Made mushroom soup tonight

    On Feb 2, 9:33*am, Bryan <bryangsimm...@gmail.com> wrote:
    > On Feb 2, 4:06*am, "Ophelia" <Ophe...@Elsinore.me.uk> wrote:> "zxcvbob"<zxcv...@charter.net> wrote in message
    >
    > >news:[email protected]..

    >
    > > > It tastes too mushroomy. *I might need to get some Campbell's to mix with
    > > > it. *;-)

    >
    > > You could dilute it with more plain milk. * You have a lot of flour and
    > > cornstarch in there which to me, concentrates it a bit too much. *Anyway if
    > > you try that, let me know *I just use onions, mushrooms, butter and
    > > chicken stock. *When that is all cooked, I liquidise and add double cream
    > > and then reheat.

    >
    > Double cream makes almost everything taste better.
    >
    > --Bryan


    Mmmmmmm! Rich creamy cream goodness! Double, triple, eventually you
    get BUTTER!! :-)

    John Kuthe...

  6. #6
    Lou Decruss Guest

    Default Re: Made mushroom soup tonight

    On Wed, 01 Feb 2012 22:11:01 -0600, zxcvbob <[email protected]>
    wrote:

    >It tastes too mushroomy. I might need to get some Campbell's to mix
    >with it. ;-)
    >
    >Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
    >until the onion was mostly dissolved. Added 8 ounces of chopped "baby
    >portobello" mushrooms and sauteed them for a couple of minutes until
    >they shrunk down. Added a couple of heaping tablespoons of flour,
    >stirred that around and cooked it a bit, then a quart of goose broth and
    >a little black pepper and 2 beef bouillon cubes. I brought it to a
    >boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
    >tablespoon of cornstarch stirred into it. Brought it back to a boil,
    >and turned it off.
    >
    >I think it might taste better tomorrow.


    I can't imagine "too mushroomy" You might try adding some broccoli.
    There's lots of broccoli mushroom recipes on google. It should tone
    down the mushrooms. I've made it and it's a good match. I don't use
    a recipe so I can't help you there.

    Lou

  7. #7
    zxcvbob Guest

    Default Re: Made mushroom soup tonight

    Lou Decruss wrote:
    > On Wed, 01 Feb 2012 22:11:01 -0600, zxcvbob <[email protected]>
    > wrote:
    >
    >> It tastes too mushroomy. I might need to get some Campbell's to mix
    >> with it. ;-)
    >>
    >> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
    >> until the onion was mostly dissolved. Added 8 ounces of chopped "baby
    >> portobello" mushrooms and sauteed them for a couple of minutes until
    >> they shrunk down. Added a couple of heaping tablespoons of flour,
    >> stirred that around and cooked it a bit, then a quart of goose broth and
    >> a little black pepper and 2 beef bouillon cubes. I brought it to a
    >> boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
    >> tablespoon of cornstarch stirred into it. Brought it back to a boil,
    >> and turned it off.
    >>
    >> I think it might taste better tomorrow.

    >
    > I can't imagine "too mushroomy" You might try adding some broccoli.
    > There's lots of broccoli mushroom recipes on google. It should tone
    > down the mushrooms. I've made it and it's a good match. I don't use
    > a recipe so I can't help you there.
    >
    > Lou



    It's pretty good today. (it was probably pretty good an hour after I
    made it) It just didn't like being rushed Not to mention that it
    was still boiling hot when I tried to taste it...

    "too mushroomy" was more of a joke than an /accurate/ description of the
    problem, and I thought it might help get the discussion moving

    ~bob

  8. #8
    sf Guest

    Default Re: Made mushroom soup tonight

    On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob <[email protected]>
    wrote:

    > "too mushroomy" was more of a joke than an /accurate/ description of the
    > problem, and I thought it might help get the discussion moving


    Now I'm disappointed.... too mushroomy is something I've strived to
    achieve.

    --

    Tell congress not to censor the web. Add your voice here.
    https://www.google.com/landing/takeaction/

  9. #9
    zxcvbob Guest

    Default Re: Made mushroom soup tonight

    On 2/2/2012 11:34 PM, sf wrote:
    > On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob<[email protected]>
    > wrote:
    >
    >> "too mushroomy" was more of a joke than an /accurate/ description of the
    >> problem, and I thought it might help get the discussion moving

    >
    > Now I'm disappointed.... too mushroomy is something I've strived to
    > achieve.
    >


    Try using the baby portobellos. The mushroom taste was pretty strong
    (compared to Campbell's anyway)

    ~bob

  10. #10
    Lou Decruss Guest

    Default Re: Made mushroom soup tonight

    On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob <[email protected]>
    wrote:

    >On 2/2/2012 11:34 PM, sf wrote:
    >> On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob<[email protected]>
    >> wrote:
    >>
    >>> "too mushroomy" was more of a joke than an /accurate/ description of the
    >>> problem, and I thought it might help get the discussion moving

    >>
    >> Now I'm disappointed.... too mushroomy is something I've strived to
    >> achieve.
    >>

    >
    >Try using the baby portobellos. The mushroom taste was pretty strong
    >(compared to Campbell's anyway)


    I like portobellos but maybe next time just use the cheaper button
    mushrooms.

    Lou

  11. #11
    zxcvbob Guest

    Default Re: Made mushroom soup tonight

    Lou Decruss wrote:
    > On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob <[email protected]>
    > wrote:
    >
    >> On 2/2/2012 11:34 PM, sf wrote:
    >>> On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob<[email protected]>
    >>> wrote:
    >>>
    >>>> "too mushroomy" was more of a joke than an /accurate/ description of the
    >>>> problem, and I thought it might help get the discussion moving
    >>> Now I'm disappointed.... too mushroomy is something I've strived to
    >>> achieve.
    >>>

    >> Try using the baby portobellos. The mushroom taste was pretty strong
    >> (compared to Campbell's anyway)

    >
    > I like portobellos but maybe next time just use the cheaper button
    > mushrooms.
    >
    > Lou



    The porto's were on sale and were cheaper than the button mushrooms,
    (89 for an 8 ounce package) that's why I had to try them.

    ~bob

  12. #12
    sf Guest

    Default Re: Made mushroom soup tonight

    On Fri, 03 Feb 2012 10:16:31 -0600, zxcvbob <[email protected]>
    wrote:

    > Lou Decruss wrote:
    > > On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob <[email protected]>
    > > wrote:
    > >
    > >> On 2/2/2012 11:34 PM, sf wrote:
    > >>> On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob<[email protected]>
    > >>> wrote:
    > >>>
    > >>>> "too mushroomy" was more of a joke than an /accurate/ description of the
    > >>>> problem, and I thought it might help get the discussion moving
    > >>> Now I'm disappointed.... too mushroomy is something I've strived to
    > >>> achieve.
    > >>>
    > >> Try using the baby portobellos. The mushroom taste was pretty strong
    > >> (compared to Campbell's anyway)

    > >
    > > I like portobellos but maybe next time just use the cheaper button
    > > mushrooms.
    > >
    > > Lou

    >
    >
    > The porto's were on sale and were cheaper than the button mushrooms,
    > (89 for an 8 ounce package) that's why I had to try them.
    >

    Wow, 89?!?! That price is a real "throwback". I don't think I've
    seen mushrooms that cheap in 20 years (maybe more).


    --

    Tell congress not to censor the web. Add your voice here.
    https://www.google.com/landing/takeaction/

  13. #13
    Lou Decruss Guest

    Default Re: Made mushroom soup tonight

    On Fri, 03 Feb 2012 10:16:31 -0600, zxcvbob <[email protected]>
    wrote:

    >Lou Decruss wrote:
    >> On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob <[email protected]>
    >> wrote:
    >>
    >>> On 2/2/2012 11:34 PM, sf wrote:
    >>>> On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob<[email protected]>
    >>>> wrote:
    >>>>
    >>>>> "too mushroomy" was more of a joke than an /accurate/ description of the
    >>>>> problem, and I thought it might help get the discussion moving
    >>>> Now I'm disappointed.... too mushroomy is something I've strived to
    >>>> achieve.
    >>>>
    >>> Try using the baby portobellos. The mushroom taste was pretty strong
    >>> (compared to Campbell's anyway)

    >>
    >> I like portobellos but maybe next time just use the cheaper button
    >> mushrooms.
    >>
    >> Lou

    >
    >
    >The porto's were on sale and were cheaper than the button mushrooms,
    >(89 for an 8 ounce package) that's why I had to try them.


    WOW! That's a great price. I'm happy when I see them for 2 bucks. I
    love them on pizza.

    Lou

  14. #14
    Storrmmee Guest

    Default Re: Made mushroom soup tonight

    its interesting that you used both flour and cornstarch, Lee
    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    > It tastes too mushroomy. I might need to get some Campbell's to mix with
    > it. ;-)
    >
    > Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
    > the onion was mostly dissolved. Added 8 ounces of chopped "baby
    > portobello" mushrooms and sauteed them for a couple of minutes until they
    > shrunk down. Added a couple of heaping tablespoons of flour, stirred that
    > around and cooked it a bit, then a quart of goose broth and a little black
    > pepper and 2 beef bouillon cubes. I brought it to a boil, simmered it
    > about 5 minutes, then added 2 cups of milk with a heap tablespoon of
    > cornstarch stirred into it. Brought it back to a boil, and turned it off.
    >
    > I think it might taste better tomorrow.
    >
    > ~bob




  15. #15
    Storrmmee Guest

    Default Re: Made mushroom soup tonight

    i was thinking if you used all beef broth and added barley it might be nice,
    Lee
    "Ophelia" <[email protected]> wrote in message
    news:[email protected]..
    >
    > "zxcvbob" <[email protected]> wrote in message
    > news:[email protected]..
    >> It tastes too mushroomy. I might need to get some Campbell's to mix with
    >> it. ;-)
    >>
    >> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
    >> the onion was mostly dissolved. Added 8 ounces of chopped "baby
    >> portobello" mushrooms and sauteed them for a couple of minutes until they
    >> shrunk down. Added a couple of heaping tablespoons of flour, stirred
    >> that around and cooked it a bit, then a quart of goose broth and a little
    >> black pepper and 2 beef bouillon cubes. I brought it to a boil, simmered
    >> it about 5 minutes, then added 2 cups of milk with a heap tablespoon of
    >> cornstarch stirred into it. Brought it back to a boil, and turned it
    >> off.
    >>
    >> I think it might taste better tomorrow.

    >
    > You could dilute it with more plain milk. You have a lot of flour and
    > cornstarch in there which to me, concentrates it a bit too much. Anyway
    > if you try that, let me know I just use onions, mushrooms, butter and
    > chicken stock. When that is all cooked, I liquidise and add double cream
    > and then reheat.
    >
    > --
    > http://www.shop.helpforheroes.org.uk/




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