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Post by Evil Yoda on Oct 21, 2023 18:02:00 GMT -5
Shamelessly stolen from a local restaurant:
Soup is witchcraft We put plants, spices and dead animals into a cauldron and cook them, following instructions in a book written by old people...
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Post by mrsmlh on Oct 21, 2023 18:12:47 GMT -5
Love it
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Post by cowboyz on Nov 1, 2023 6:41:14 GMT -5
LOL.... true!
I love soup season.
Been cutting carbs since March so I am trying to find new soup recipes that can stand up to my old recipes!!
Today I am making hamburger soup! We'll see.
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Post by ishmael on Nov 2, 2023 17:00:54 GMT -5
Saw this the other day. Lot of work, but I'll be trying it this winter...
Ingredients
4 cups boiling water
2 cups dried porcini mushrooms (about 1 1/2 ounces)
1 tablespoon cornstarch
1 tablespoon lower-sodium soy sauce
⅝ teaspoon kosher salt
½ teaspoon black pepper
2 tablespoons olive oil
2 cups sliced shallots (about 8 ounces)
1 garlic clove, minced (about 1 teaspoon)
1 cup dry sherry
3 pounds assorted fresh mushrooms (such as cremini, portobello, shiitake and button), sliced
1 ½ tablespoons chopped fresh thyme
⅓ cup heavy cream
Pour 2 cups of the boiling water over the porcini mushrooms. Let stand 20 minutes. Drain the porcini mushrooms in a colander over a bowl, reserving the mushroom broth; set the mushrooms aside. Strain the mushroom broth through a cheesecloth-lined colander into a bowl; discard the solids. Stir in the cornstarch, soy sauce, salt, pepper and remaining 2 cups boiling water into the mushroom broth; set aside.
Heat the oil in a medium-sized nonstick skillet over medium-high. Add the shallots and garlic; cook, stirring occasionally, until the shallots are soft, 4 to 5 minutes. Add the sherry; bring to a boil, and cook for 30 seconds. Remove from the heat.
Stir together the porcini mushrooms, broth mixture, shallot mixture, fresh mushrooms and thyme in a 5-quart slow cooker. Cover and cook on HIGH until the vegetables are very tender and the flavors blend, about 4 hours. Uncover and cook until slightly thickened, about 20 minutes. Transfer 2 cups of the soup to a blender. Remove the center piece of the blender lid (to allow steam to escape); secure the lid on the blender. Place a clean towel over the opening in the blender lid (to avoid splatters). Blend until smooth, about 10 seconds. Return the puréed soup to the slow cooker; gently stir in the cream. Ladle the soup into bowls, and serve hot.
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summer23
Full Member
There is no path to peace. Peace IS the path.
Posts: 1,575
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Post by summer23 on Nov 3, 2023 6:24:36 GMT -5
There is a Honey Ham store that I pass when I go for my yearly mammogram. It is the only time I travel to that part of Columbia. They sell their frozen ham bones for $2. I bought three this time (they are large and my freezer can't handle more) for bean soup. I've made one batch so far and froze it in small portions. It's so easy to grab a container from the freezer to take to work and have for dinner. I made the soup and a batch of chili at the same time. That may have been a little too much for me. lol But my freezer was well stocked.
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Post by ishmael on Nov 3, 2023 14:33:00 GMT -5
There is a Honey Ham store that I pass when I go for my yearly mammogram. It is the only time I travel to that part of Columbia. They sell their frozen ham bones for $2. I bought three this time (they are large and my freezer can't handle more) for bean soup. I've made one batch so far and froze it in small portions. It's so easy to grab a container from the freezer to take to work and have for dinner. I made the soup and a batch of chili at the same time. That may have been a little too much for me. lol But my freezer was well stocked. LOVE bean soup!! It is our "go to" soup. We use ham hocks, add some diced ham, and, on occasion, diced tomatoes. I use vegetable broth when I make it.
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Post by msmaggie on Nov 26, 2023 11:25:46 GMT -5
LOL.... true! I love soup season. Been cutting carbs since March so I am trying to find new soup recipes that can stand up to my old recipes!! Today I am making hamburger soup! We'll see. Try this. Yummy. If you want to avoid potatoes carbs, switch out for turnips. I add a little hot sauce and have made without bacon as well. theforkedspoon.com/manhattan-clam-chowder/
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Post by msmaggie on Nov 26, 2023 11:28:05 GMT -5
There is a Honey Ham store that I pass when I go for my yearly mammogram. It is the only time I travel to that part of Columbia. They sell their frozen ham bones for $2. I bought three this time (they are large and my freezer can't handle more) for bean soup. I've made one batch so far and froze it in small portions. It's so easy to grab a container from the freezer to take to work and have for dinner. I made the soup and a batch of chili at the same time. That may have been a little too much for me. lol But my freezer was well stocked. LOVE bean soup!! It is our "go to" soup. We use ham hocks, add some diced ham, and, on occasion, diced tomatoes. I use vegetable broth when I make it. Started using ham shank instead of ham hocks. Lot more meat.
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Post by cowboyz on Nov 27, 2023 9:52:53 GMT -5
LOL.... true! I love soup season. Been cutting carbs since March so I am trying to find new soup recipes that can stand up to my old recipes!! Today I am making hamburger soup! We'll see. Try this. Yummy. If you want to avoid potatoes carbs, switch out for turnips. I add a little hot sauce and have made without bacon as well. theforkedspoon.com/manhattan-clam-chowder/Mmmm... looks good! I'll have try this next time my sis comes to visit. We love clams, my husband does not.
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Post by pickle20 on Nov 27, 2023 10:08:49 GMT -5
I am convinced that my wife's ramen recipe cured me of COVID last year. Not to get too gross but it was a coconut broth that ...um...helped loosen things up. I tell people I crapped out the COVID because after that ramen I felt so much better.
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summer23
Full Member
There is no path to peace. Peace IS the path.
Posts: 1,575
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Post by summer23 on Dec 15, 2023 17:27:31 GMT -5
I recently made a lentil and roasted cauliflower soup using vegetable broth. It was very good and has frozen well.
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Post by WKDWZD on Dec 15, 2023 17:57:21 GMT -5
Shamelessly stolen from a local restaurant: Soup is witchcraftWe put plants, spices and dead animals into a cauldron and cook them, following instructions in a book written by old people... Hmm! ... I must dig out my old recipe grimoire. 🦹🤫
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Post by Rael on Dec 21, 2023 16:45:17 GMT -5
I am convinced that my wife's ramen recipe cured me of COVID last year. Not to get too gross but it was a coconut broth that ...um...helped loosen things up. I tell people I crapped out the COVID because after that ramen I felt so much better. Umm, I think that ship has sailed...
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