Mushroom and Leek Soup
 

"Alan S" > wrote in message
...
> Mushroom and Leek Soup
>
> Possible food-poisoning alert. I am describing what I did, not
> recommending that anyone else do the same :)
>
> I hate waste. Do you ever forget about a bag of mushrooms at the back
> of the fridge? We keep ours in brown paper bags, so when they are
> forgotten they don't rot, they just turn into desiccated shadows of
> themselves. Impossible to peel, dry and leathery. So I usually toss
> them in the bin.
>
> Some time before I went off on my wanders around South America I put
> some mushrooms in the fridge, and over the next three months they
> successfully evaded detection. I found them again when I was looking
> for space to store a leek I had just bought.
>
> Serendipity.
>
> On the way to toss them in the bin I changed my mind and chopped them
> up instead, discarding a couple of "soft" bits. I also chopped up
> about half a medium onion and the same amount of leek. I sauteed the
> veges in a tablespoon of butter and some olive oil and added a chopped
> garlic clove, some salt and grated pepper and some grated nutmeg. The
> only carbs were a flat tablespoon of flour to make a light roux with
> the sauteed veges and oils before adding a couple of cups of water;
> then I simmered it for a couple of hours.
>
> I reserved about a quarter of the soup and blended the rest with a
> stick blender before re-combining. The result was delicious with a
> dollop of cream, with the texture of the unblended veges adding to the
> dining experience.
>
> Serves one. SWMBO doesn't like mushrooms :)
>
> Cheers, Alan, T2, Australia.

I used to dry my own mushrooms in the dehydrator if I got a really good
price on them. But these days I get a huge jar of dried ones at Costco. I
like the dried ones because I can turn them into a powder in the Magic
Bullet. Makes a good thickener for sauces. If I need fresh ones, I buy
them loose and only as much as I'll use in whatever recipe I am
making...which is usually tuna casserole.

Mushroom and Leek Soup
 

particular brand at costco? Lee
"Julie Bove" > wrote in message
...
>
> "Alan S" > wrote in message
> ...
>> Mushroom and Leek Soup
>>
>> Possible food-poisoning alert. I am describing what I did, not
>> recommending that anyone else do the same :)
>>
>> I hate waste. Do you ever forget about a bag of mushrooms at the back
>> of the fridge? We keep ours in brown paper bags, so when they are
>> forgotten they don't rot, they just turn into desiccated shadows of
>> themselves. Impossible to peel, dry and leathery. So I usually toss
>> them in the bin.
>>
>> Some time before I went off on my wanders around South America I put
>> some mushrooms in the fridge, and over the next three months they
>> successfully evaded detection. I found them again when I was looking
>> for space to store a leek I had just bought.
>>
>> Serendipity.
>>
>> On the way to toss them in the bin I changed my mind and chopped them
>> up instead, discarding a couple of "soft" bits. I also chopped up
>> about half a medium onion and the same amount of leek. I sauteed the
>> veges in a tablespoon of butter and some olive oil and added a chopped
>> garlic clove, some salt and grated pepper and some grated nutmeg. The
>> only carbs were a flat tablespoon of flour to make a light roux with
>> the sauteed veges and oils before adding a couple of cups of water;
>> then I simmered it for a couple of hours.
>>
>> I reserved about a quarter of the soup and blended the rest with a
>> stick blender before re-combining. The result was delicious with a
>> dollop of cream, with the texture of the unblended veges adding to the
>> dining experience.
>>
>> Serves one. SWMBO doesn't like mushrooms :)
>>
>> Cheers, Alan, T2, Australia.
>
> I used to dry my own mushrooms in the dehydrator if I got a really good
> price on them. But these days I get a huge jar of dried ones at Costco.
> I like the dried ones because I can turn them into a powder in the Magic
> Bullet. Makes a good thickener for sauces. If I need fresh ones, I buy
> them loose and only as much as I'll use in whatever recipe I am
> making...which is usually tuna casserole.
>