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Thread: Soup's (going) on!

  1. #1
    maxine in ri Guest

    Default Soup's (going) on!

    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

  2. #2
    Omelet Guest

    Default Re: 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]

  3. #3
    maxine Guest

    Default Re: Soup's (going) on!

    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

  4. #4
    maxine Guest

    Default Re: Soup's (going) on!

    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.

  5. #5
    Ophelia Guest

    Default Re: Soup's (going) on!


    "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.



  6. #6
    maxine Guest

    Default Re: Soup's (going) on!

    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

  7. #7
    Ophelia Guest

    Default Re: Soup's (going) on!


    "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!!!




  8. #8
    Chemiker Guest

    Default Re: Soup's (going) on!

    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

  9. #9
    Chemiker Guest

    Default Re: Soup's (going) on!

    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

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