The soup that the mushroom grower was talking about sounded good.
Cilantro, coconut milk, ginger ..... Anytime these ingredients are involved, I'm interested
And the stuffed mushrooms sounded yummy. Too bad most of the interesting mushrooms are $$$
Yes, I am poor.
Given the recent weather, I've been thinking along the lines of chili/stew/soup/gumbo. One of these days I want to try making a pot of French onion soup.
I made marinated mushrooms for Thanksgiving and again for Christmas, and they were consumed both times way too early.
I used canned whole mushrooms, but I've done it with fresh button mushrooms. Never tried dried.
3 4-oz jars mushrooms, drained.
1/3 cup red wine vinegar
1/3 cup olive oil (or vegetable oil)
1 tsp mustard
1 TBL brown sugar
1 tsp salt
1 TBL parsley flakes
1 small white onion, thinly sliced.
Bring all ingredients, except mushrooms, to a boil and simmer for 5 minutes, until onions are translucent.
Add mushrooms and simmer 5 more minutes. Cool and store overnight in frig.
I would like to make my own starter for bread and bake it in my new combo cooker. If I ever have more than one day off a week it's a done deal.
I've seen different French onion soup recipes that call for chicken broth added to the beef broth, for red wine added, white wine, cognac, heck, even one adding apple cider. Just wondering how different variations would affect the overall flavor.
Today is ham&beans kinda day...... I've got a big pot cooking right now!
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Thomas Keller's recipe from Bouchon is considerably more time-consuming. It requires a day to make beef stock and a day for the soup. It's easy to find on Google, but only if you're prepared to go to those lengths for soup. And as always with soups, it's better after sitting in the fridge for a couple of days.
St. Louis favorite: Famous-Barr's onion soup
Time was, every Famous-Barr store had a restaurant that ladled up bowl after bowl of French onion soup. Read more
Find your favorite local recipes in "Special Requests" and "More Special Requests" Cookbooks
Yield: About 4 quarts
5 pounds unpeeled onions
1/2 cup (1 stick) unsalted butter
1 1/2 teaspoons freshly ground black pepper
2 tablespoons paprika
3/4 cup all-purpose flour
1 bay leaf
3 quarts beef broth (regular or low-sodium)
1 cup white wine, optional
Caramel coloring or Kitchen Bouquet, optional
2 teaspoons salt or to taste
Sourdough or French baguettes, thinly sliced, optional
Swiss or Gruyere cheese, optional
1. Peel onions and slice 1/8 inch thick. Melt butter in a 6-quart (or larger) stockpot. Add onions; cook, uncovered, over low heat for 1 1/2 hours, stirring occasionally.
2. Sprinkle with pepper, paprika and flour and add bay leaf; sauté over low heat 10 minutes, stirring frequently.
3. Slowly pour in broth and wine, stirring constantly. Increase heat and bring to a boil.
4. As soon as the soup boils, reduce heat to low and simmer very slowly for 2 hours.
5. If desired, adjust color to a rich brown with caramel coloring. Season with salt. Refrigerate overnight so flavors can blend.
6. To serve, reheat soup. If desired, pour into ovenproof crocks or bowls. Top with a slice of bread and a sprinkling of grated cheese. Heat under the broiler until cheese melts and bubbles, about 5 minutes.
Per cup: 145 calories; 6g fat; 3.5g saturated fat; 15mg cholesterol; 5g protein; 18g carbohydrate; 6g sugar; 3g fiber; 760mg sodium; 35mg calcium.