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Sat, Nov 1, 08 at 14:16
| I was in a restaurant and had the MOST WONDERFUL mushroom soup. In fact, I spent the entire 'eating experience' trying to figure out what was in the soup. It did not taste like a 'cream' of mushroom soup, so if there was any milk or cream in it, it was a very small amount. I definitely picked up the flavor of a good chicken stock. But what was so wonderful was that the soup was absolutely infused with the flavor of mushrooms -- hard to describe -- but it just screamed "mushrooms". It was slightly thickened, but no more than that. Otherwise, it was fairly thin in consistency, sort of like a thick consommé, which is why I'm thinking it was built on chicken stock, with perhaps pureed mushrooms for flavor, and perhaps something else to heighten that flavor and to slightly thicken it a bit more. I have read that you can dry mushrooms, and then use a food processor to pulverize them to a powder and use that as a flavor rub or to thicken liquids, and I'm wondering if perhaps that's what they did here. Does this ring a bell with anyone? I'd be so grateful, as I'm determined to recreate this wonder. (And yes, I did ask for the recipe, but was told they don't give them out!) MacThayer |
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| I do something like that.... 8 oz white button mushrooms 8 oz portobello mushrooms 1/4 cup finely chopped sweet yellow onion 1/8 pound butter ( half a stick) 3 T flour 1 quart chicken broth...home made is best pint of milk...if if you don't want to use milk use another 2 cups chicken broth. And a shot....about 3 tablespoonsful of dry sherry wine Wipe the mushrooms and finely chop...very fine...the porto bellos and half the white, sautee along with the onions in the butter. When soft and they have given up most of their liquid, add the flour and stir and then whisk in half of the chicken broth.... Add the other half of the white mushrooms, sliced and the rest of the broth and the sherry, simmer for 30 to 40 minutes. I like to use the 2 cups of milk and 2 oz of cream cheese ( about 1/4 of an 8 oz package), after the soup has simmered for 30 minutes....and heat just enough to melt the cream cheese into it. I then omit the extra 2 cups of broth. |
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- Posted by ginger_st_thomas (My Page) on Sat, Nov 1, 08 at 14:49
| MUSHROOM CONSOMME (serves 8) 3 lbs mushrooms or mushroom stems (domestic and/or wild mushrooms), cleaned, trimmed & quartered 1/2 lb fresh mushrooms, cleaned, trimmed & quartered 5 lbs chicken scraps including backs, necks & gizzards but no livers 1 white onion, coarsely chopped 2 carrots, peeled & coarsely chopped 1 rip celery, chopped 12 black peppercorns 1/4 tsp whole allspice berries 2 bay leaves 1/2 bunch fresh parsley, rinsed 1/2 tsp dried thyme 1/2 tsp salt Aquavit or vodka, for garnish - optional Combine all ingredients except aquavit in a large stock pot over low heat. Cover with 2 to 3 gallons cold water & slowly bring to a boil. Reduce the heat & simmer at least 6 hours, skimming frequently. The broth can simmer up to 24 hours. It should reduce by 1/2 & turn black. |
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| I do one similar to Lindac's and it's excellent. Serve with some brie toast made from No Knead Bread. |
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