Ping: Pastorio, "wild" mushroom soup

Bob,

I just made a lovely chicken foot stock today with onion, garlic,
celery, ginger and a little white pepper. I've removed the feet and
about 1/2 the veggies and was going to drain out and puree the rest
before adding them back.

I want to use this stock to make a "wild" cream of mushroom soup that
will be low fat and low carb. I'm doing that protein fast thing that
Lyle McDonald wrote about. Been stalled _way_ too long but this seems to
be working but I'm getting sick of chicken breasts. lol

Plan is to use finely sliced white mushrooms from the grocery store
along with portabello, baby 'bellos, and ****ake. If I decide to go to
Austin this weekend, I might add some fresh Oyster mushrooms to that as
well and/or any other oddball mushrooms (that are not overpriced anyway)
that central market might have on hand. Maybe some enoki.

I was going to slice those fairly fine (I'd leave the enoki's fairly
whole tho') then thicken with ****ake mushroom powder and add just a
little bit of fat free sour cream.

Any other suggestions? :-)

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:
Bob,

I just made a lovely chicken foot stock today with onion, garlic,
celery, ginger and a little white pepper. I've removed the feet and
about 1/2 the veggies and was going to drain out and puree the rest
before adding them back.

I'd lose the veggies. They won't have much flavor but will dilute the
intensity of the mushroom flavor.

I want to use this stock to make a "wild" cream of mushroom soup that
will be low fat and low carb. I'm doing that protein fast thing that
Lyle McDonald wrote about. Been stalled _way_ too long but this seems to
be working but I'm getting sick of chicken breasts. lol

Try boneless, skinless thighs. They'd work well in this soup.

Plan is to use finely sliced white mushrooms from the grocery store
along with portabello, baby 'bellos, and ****ake. If I decide to go to
Austin this weekend, I might add some fresh Oyster mushrooms to that as
well and/or any other oddball mushrooms (that are not overpriced anyway)
that central market might have on hand. Maybe some enoki.

I was going to slice those fairly fine (I'd leave the enoki's fairly
whole tho') then thicken with ****ake mushroom powder and add just a
little bit of fat free sour cream.

I'd saute a few of them to get a bit of brown on them for some Maillard
flavor, then I'd poach all the shrooms in the stock to get the most
flavor out of them (low simmer for a good hour). With a few cloves of
garlic. No salt until the end. Then I'd reduce the liquid to concentrate
it (take it down to maybe 2/3 of the original volume).

And I'd lose the cream. It just comes out like a pale imitation of a
real cream soup. You won't need the cream with this approach.

Any other suggestions? :-)

You're actually handing me an opening line like that...? LOL

Pastorio

"Bob (this one)" "Bob wrote

I'd saute a few of them to get a bit of brown on them for
some Maillard flavor

For those who are wondering:

http://en.wikipedia.org/wiki/Maillard_Reaction

--
Bob

Kanyak's Doghouse
http://www.kanyak.com

In article ,
"Bob (this one)" "Bob wrote:

OmManiPadmeOmelet wrote:
Bob,

I just made a lovely chicken foot stock today with onion, garlic,
celery, ginger and a little white pepper. I've removed the feet and
about 1/2 the veggies and was going to drain out and puree the rest
before adding them back.

I'd lose the veggies. They won't have much flavor but will dilute the
intensity of the mushroom flavor.

Ok, I'll put them aside for some salad later on.
Cooked veggies go good with tuna.


I want to use this stock to make a "wild" cream of mushroom soup that
will be low fat and low carb. I'm doing that protein fast thing that
Lyle McDonald wrote about. Been stalled _way_ too long but this seems to
be working but I'm getting sick of chicken breasts. lol

Try boneless, skinless thighs. They'd work well in this soup.

Chicken with the mushrooms?
I have some of those in the freezer.
I use them a lot for stir fry.

I did not intend to add any meat tho', it was just going to be lots and
LOTS of mushrooms. I only mentioned the chicken breasts as it's been a
mainstay this week due to the low fat nature of this diet... I was not
going to use them in the soup! I'd _never_ use breast meat in soup!
It tends to come out "dry" even in a liquid medium IME.


Plan is to use finely sliced white mushrooms from the grocery store
along with portabello, baby 'bellos, and ****ake. If I decide to go to
Austin this weekend, I might add some fresh Oyster mushrooms to that as
well and/or any other oddball mushrooms (that are not overpriced anyway)
that central market might have on hand. Maybe some enoki.

I was going to slice those fairly fine (I'd leave the enoki's fairly
whole tho') then thicken with ****ake mushroom powder and add just a
little bit of fat free sour cream.

I'd saute a few of them to get a bit of brown on them for some Maillard
flavor, then I'd poach all the shrooms in the stock to get the most
flavor out of them (low simmer for a good hour). With a few cloves of
garlic. No salt until the end. Then I'd reduce the liquid to concentrate
it (take it down to maybe 2/3 of the original volume).

Ok, good idea!
I did not think of sautee'ing the mushrooms.
Probably use just a bit of butter and olive oil, and
grated fresh garlic cloves. I use garlic powder a lot,
but I don't think it'd do for this. ;-)


And I'd lose the cream. It just comes out like a pale imitation of a
real cream soup. You won't need the cream with this approach.

That's good.
It will make it lower in fat.


Any other suggestions? :-)

You're actually handing me an opening line like that...? LOL

Hee! Well, I DO respect a lot of your cooking ideas!
It's not like you don't have any experience or anything....... ;-D


Pastorio

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson