You will need:
A shitload of mushrooms (chestnut mushrooms work best),
A couple of cloves of garlic,
Some single cream,
Freshly ground black pepper,
A fucking great big massive stockpot.
1. Chop all the mushrooms up, fairly roughly but keep them quite small, especially if you don't have a blender.
2. Stick the mushrooms in the fucking great big massive stockpot, along with the bashed up cloves of garlic.
3. Pour in cold water, just enough so that it almost covers the mushrooms.
4. Bring to the boil, stirring constantly, then reduce heat and allow to simmer gently for around one hour. During this time, you should check the soup periodically, and give it a gentle stir every 10 minutes or so. If the water has all evaporated, add a little more.
5. Remove from the heat and blend the soup, together with single cream to taste (it'll look a sort of brownish-grey colour). If you don't have a blender, just stir in the single cream.
6. Chuck LOADS of freshly ground black pepper in there, simmer it gently for another 5-10 minutes or so, stirring constantly.
7. Serve with loads of (ideally freshly-baked) granary bread.
You will need:
Vast quantities of onions - red, white, whatever you can get your hands on. Chives too if they're in season, shallots if you can get them, and scallions if it's the right time of year;
A couple of cloves of garlic;
Beef stock - home made or stock cubes & water;
A fucking great big huge massive stockpot;
Crusty bread rolls;
English to American translations:
"Scallions" are "spring onions"
Cheddar cheese is fairly similar to Monterey Jack
Worcestershire sauce is a liquid garnish, great for anything meaty. It is sold in the US but is fairly expensive there, although one bottle goes a LONG WAY and will last for months after opening. Look for "Lea & Perrins". This is optional so if you can't find it, don't worry about it, although you should get it if you can.
1. Chop up all the onions and stick them all in the great big fucking massive stockpot. If this sets off the waterworks, you should top, tail & peel the skin off the onions, then soak them in cold water for ten minutes before chopping them up - this will prevent you looking like a 4 year old who has just been told that Santa is dead.
2. Bash up some garlic and stick that in there as well.
3. Pour in the beef stock until it covers all the onions.
4. Bring it to the boil and then allow it to simmer over a medium heat for about 1 hour, stirring occasionally.
5. Slice the bread rolls in half lengthways, then slice the cheese and put a generous helping on each half of the bread. Pour over a dash of Worcestershire sauce (bear in mind that a little goes a long way - this stuff has a fairly strong taste so you really don't need very much), then stick it under a grill for just a couple of minutes, just until the cheese is bubbling a little and oozing.
6. Serve the soup and bread & cheese immediately. Lovely!
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|carcinogen_crush - August 16, 2007 (12:30 PM)
Sounds like a nice, nice recipe.
On the topic of mushrooms. . .
I was milling around Whole Foods waiting for a friend of mine yesterday, and I came across some Shiitake snack mushrooms. I almost couldn't resist, they looked so good. Man.
But anyway, I'm gonna try this.
|Felix_Arabia - August 16, 2007 (12:41 PM)
Do you know any recipes for French onion soup?
|honestgamer - August 16, 2007 (01:30 PM)
I like mushrooms, but I haven't traditionally been a fan of the 'cream of mushroom' soup around here. Oddly, my in-laws were talking just the other night about 'mushroom' versus 'cream of mushroom' soup, so this is a timely recipe posting (at least for me).
Personally, I like cream of asparagus soup. I also like broccoli/cheddar soup, but that's sort of a given. Cheese is good.
|lisanne - August 16, 2007 (01:32 PM)
Yeah, soup rules, doesn't it? My recipes were a godsend at University when we'd all run out of cash and still had weeks left with no food. We used to club together and buy all the marked-down stuff at the local supermarket, and I'd make a huge batch of soup out of it. Cheap, filling and GREAT for a hangover.
I can do French onion as well, yep! I'll type it up later, although my version isn't so much French onion, as person who doesn't like cheese and faffy stuff stuck in a bowl of soup onion. How does beefy-onion soup with a crusty lump of bread topped with lightly-toasted cheese & Worcestershire sauce sound?
EDIT: Venter, if you want normal mushroom soup without the cream, just do the exact same recipe minus the cream, and try to use a few different types of mushrooms as well so it looks pretty.
|Felix_Arabia - August 16, 2007 (06:05 PM)
|mardraum - August 17, 2007 (08:11 PM)
what about pot soup?
|lisanne - August 18, 2007 (03:41 AM)
That really tastes much better in either brownies or chocolate cake...