Thread: Soup's (going) on!

In article
<[email protected]>,
maxine in ri <[email protected]> wrote:

> I've got the day off Monday, and it's supposed to be rainy. I was
> thinking of making some vegetable stock, and looking around the
> kitchen, find I am well stocked with dried mushrooms. A wide variety
> of dried mushrooms. Also a couple of packages of dried seaweed. The
> fridge has a couple of leeks, some parsley stems (and other veggie
> trimmings), a small head of cabbage, a couple of tiny fennel, and the
> usual complement of mirapoix.
>
> Normally, I'd just go with the fresh stuff, but I'm thinking of making
> that a mushroom based stock, since they're there and I've got time.
>
> Now, here's the part where I ask your help: I know that you're
> supposed to rehydrate the mushrooms, then add them to the soup,
> straining the liquid to remove any growing medium that was on the
> fungi. I've got some coffee filters for that step, but how do I know
> if the mushrooms are rid of all the growing medium (compost, manure,
> dirt) before throwing them in with the veggies? Or since I'll strain
> the stock as well, should I not worry about it?
>
> Ir maybe I should make two stocks, one mushroom and one vegetable?
>
> Decisions, decisions.
>
> Thanks for your input.
> maxine in ri

I keep dried mushrooms on hand as well, and I've never seen growing
media on any of mine... I'd not worry about it.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

[email protected]
Subscribe: [email protected]

On Aug 8, 5:40*pm, Omelet <ompome...@gmail.com> wrote:
> In article
> <18383ac5-5809-4904-b839-8a5aa249a...@j19g2000vbp.googlegroups.com>,
> *maxine in ri <weed...@gmail.com> wrote:
>
>
>
> > I've got the day off Monday, and it's supposed to be rainy. *I was
> > thinking of making some vegetable stock, and looking around the
> > kitchen, find I am well stocked with dried mushrooms. *A wide variety
> > of dried mushrooms. *Also a couple of packages of dried seaweed. *The
> > fridge has a couple of leeks, some parsley stems (and other veggie
> > trimmings), a small head of cabbage, a couple of tiny fennel, and the
> > usual complement of mirapoix.
>
> > Normally, I'd just go with the fresh stuff, but I'm thinking of making
> > that a mushroom based stock, since they're there and I've got time.
>
> > Now, here's the part where I ask your help: *I know that you're
> > supposed to rehydrate the mushrooms, then add them to the soup,
> > straining the liquid to remove any growing medium that was on the
> > fungi. *I've got some coffee filters for that step, but how do I know
> > if the mushrooms are rid of all the growing medium (compost, manure,
> > dirt) before throwing them in with the veggies? *Or since I'll strain
> > the stock as well, should I not worry about it?
>
> > Ir maybe I should make two stocks, one mushroom and one vegetable?
>
> > Decisions, decisions.
>
> > Thanks for your input.
> > maxine in ri
>
> I keep dried mushrooms on hand as well, and I've never seen growing
> media on any of mine... *I'd not worry about it.

You're right. I made the stock this afternoon using 2-1/4 oz ****ake
and wood-ear mushrooms, leek greens and some other stuff. After
straining the 7 cups of liquid, I had about a tablespoon of gunk in
the bottom of the pot.

Used 4 cups of the stock for pottage parmentier, hot potato leek
soup. Served with tabouli and naan, for a truly international
dinner<g>

thank you
maxine in ri

On Aug 8, 9:17*pm, maxine <weed...@gmail.com> wrote:
> On Aug 8, 5:40*pm, Omelet <ompome...@gmail.com> wrote:
>
>
>
> > In article
> > <18383ac5-5809-4904-b839-8a5aa249a...@j19g2000vbp.googlegroups.com>,
> > *maxine in ri <weed...@gmail.com> wrote:
>
> > > I've got the day off Monday, and it's supposed to be rainy. *I was
> > > thinking of making some vegetable stock, and looking around the
> > > kitchen, find I am well stocked with dried mushrooms. *A wide variety
> > > of dried mushrooms. *Also a couple of packages of dried seaweed. *The
> > > fridge has a couple of leeks, some parsley stems (and other veggie
> > > trimmings), a small head of cabbage, a couple of tiny fennel, and the
> > > usual complement of mirapoix.
>
> > > Normally, I'd just go with the fresh stuff, but I'm thinking of making
> > > that a mushroom based stock, since they're there and I've got time.
>
> > > Now, here's the part where I ask your help: *I know that you're
> > > supposed to rehydrate the mushrooms, then add them to the soup,
> > > straining the liquid to remove any growing medium that was on the
> > > fungi. *I've got some coffee filters for that step, but how do I know
> > > if the mushrooms are rid of all the growing medium (compost, manure,
> > > dirt) before throwing them in with the veggies? *Or since I'll strain
> > > the stock as well, should I not worry about it?
>
> > > Ir maybe I should make two stocks, one mushroom and one vegetable?
>
> > > Decisions, decisions.
>
> > > Thanks for your input.
> > > maxine in ri
>
> > I keep dried mushrooms on hand as well, and I've never seen growing
> > media on any of mine... *I'd not worry about it.
>
> You're right. *I made the stock this afternoon using 2-1/4 oz ****ake
> and wood-ear mushrooms, leek greens and some other stuff. *After
> straining the 7 cups of liquid, I had about a tablespoon of gunk in
> the bottom of the pot.
>
> Used 4 cups of the stock for pottage parmentier, hot potato leek
> soup. *Served with tabouli and naan, for a truly international
> dinner<g>
>
> thank you
> maxine in ri

Sorry to follow up my own post, but tomorrow night we'll be having
vichyssoise.

"maxine" <[email protected]> wrote in message
news:[email protected]...


You're right. I made the stock this afternoon using 2-1/4 oz ****ake
and wood-ear mushrooms, leek greens and some other stuff. After
straining the 7 cups of liquid, I had about a tablespoon of gunk in
the bottom of the pot.

---------

From what I have seen, it is mostly grit I think.

On Aug 9, 2:49*am, "Ophelia" <ophe...@elsinore.me.uk> wrote:
> "maxine" <weed...@gmail.com> wrote in message
>
> news:[email protected]...
>
> You're right. *I made the stock this afternoon using 2-1/4 oz ****ake
> and wood-ear mushrooms, leek greens and some other stuff. *After
> straining the 7 cups of liquid, I had about a tablespoon of gunk in
> the bottom of the pot.
>
> ---------
>
> * * From what I have seen, it is mostly grit I think.

All of which filtered out in the straining. All was good.

maxine in ri

"maxine" <[email protected]> wrote in message
news:[email protected]...
On Aug 9, 2:49 am, "Ophelia" <ophe...@elsinore.me.uk> wrote:
> "maxine" <weed...@gmail.com> wrote in message
>
> news:[email protected]...
>
> You're right. I made the stock this afternoon using 2-1/4 oz ****ake
> and wood-ear mushrooms, leek greens and some other stuff. After
> straining the 7 cups of liquid, I had about a tablespoon of gunk in
> the bottom of the pot.
>
> ---------
>
> From what I have seen, it is mostly grit I think.

All of which filtered out in the straining. All was good.
---------------------

Absoflippinlutely!!!

On Sat, 8 Aug 2009 10:24:29 -0700 (PDT), maxine in ri
<[email protected]> wrote:

>Now, here's the part where I ask your help: I know that you're
>supposed to rehydrate the mushrooms, then add them to the soup,
>straining the liquid to remove any growing medium that was on the
>fungi. I've got some coffee filters for that step, but how do I know
>if the mushrooms are rid of all the growing medium (compost, manure,
>dirt) before throwing them in with the veggies? Or since I'll strain
>the stock as well, should I not worry about it?
>
>Ir maybe I should make two stocks, one mushroom and one vegetable?

UNless you gathered them yourself, you're probably OK ignoring the
issue. I routinely keep different kinds of dried fungus here at the
house, and I've never seen any sand or the like when they're
rehydrated. I've 2 cups of demiglace in the fridge, made with
shiitake mushrooms, and I added the rehydration liquor into
the mix for the flavor.

For a slightly different approach to the issue, the next time you
see button m.'s on sale, mince then sautee them in butter, put
up in rolls (wrapped in foil) like dough. These are duxelles. Cut
off patties as needed for soups, gravies and so on. You could
do the same with rehydrated shiitake m's or chinese black
fungus. You can doctor it up as you like. See more here:

http://en.wikipedia.org/wiki/Duxelles

Alex

On Sun, 9 Aug 2009 07:49:30 +0100, "Ophelia" <[email protected]>
wrote:

>
>"maxine" <[email protected]> wrote in message
>news:[email protected]...
>
>
>You're right. I made the stock this afternoon using 2-1/4 oz ****ake
>and wood-ear mushrooms, leek greens and some other stuff. After
>straining the 7 cups of liquid, I had about a tablespoon of gunk in
>the bottom of the pot.
>
>---------
>
> From what I have seen, it is mostly grit I think.
>
Part of that is probably spores. If you swirl the shrooms a little
while rehydrating all the sand should drop out. Also, leeks are
notorious for collecting mud in the stalks. DId you split and
wash the mud out before putting them in the pot? Some
people forget to do this, and I know it's unsettling to find
mud in the bottom of your dish, or worse, taste grit.

Alex