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Thread: Sheldon's Dried Mushroom Soup

  1. #1
    Goomba Guest

    Default Sheldon's Dried Mushroom Soup

    Years ago you shared a recipe for a mushroom soup. I have found a
    wonderful, fairly inexpensive source for various dried mushrooms from my
    favorite Asian store. I just can't find your recipe

    Would you please share it again? Thanks in advance!
    Goomba

  2. #2
    Brooklyn1 Guest

    Default Re: Sheldon's Dried Mushroom Soup

    On Fri, 16 Dec 2011 15:18:09 -0500, Goomba <[email protected]>
    wrote:

    >Years ago you shared a recipe for a mushroom soup. I have found a
    >wonderful, fairly inexpensive source for various dried mushrooms from my
    >favorite Asian store. I just can't find your recipe
    >
    >Would you please share it again? Thanks in advance!
    >Goomba


    How many years ago? It could have been any recipe I had found with a
    search. But dried mushrooms can be used in any mushroom soup. The
    soup I make most often that contains mushrooms is beef barley
    mushroom... in fact I plan to make that next as I already did my pea
    soup. This time I am going to use a 50/50 blend of barley and wild
    rice. I never follow a recipe the same way twice, a recipe is just a
    guide. This is the recipe I wrote up years ago, feel free to refer to
    it and alter it however you like, that's what I do considering
    available ingredients on my palete, the pot being my canvas.

    Beef Barley Soup w/'Shrooms

    Use 10 quart SS pot.
    Brown 2 lbs. beef bones + 1 lb. diced beef chuck (1/2" dice).
    Add 2 lg. diced onions - lightly saute.
    Add 6 quarts cold water.
    Add 1 lb. barley - rinsed.
    Add 3 bay leaves
    Add 1/4 cup chopped parsely stems - reserve leaves for garnish.
    Bring to boil - lower heat - partialy cover -
    simmer 2 hours - add water as needed.
    Add 2 lbs. sliced 'Shrooms (mushrooms) - simmer 1/2 hour more.
    Add 1 cup each, diced carrots and celery - simmer until tender (1/2
    hr.).
    Remove bones, and bay leaves.
    Season to taste w/salt & pepper.
    Serve with chopped parsely leaves as garnish.
    ---

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