Tried this last night and it was wonderful! Don't be put off by the
"Red Lobster" in the title. It makes over 2 quarts, but looks as if it
would divide pretty easily. The recipe I copied had 1 C. of chopped
tomatoes in it, but as I was assembling the soup decided that *had* to
be a typo. It just doesn't lend itself to chopped tomatoes, IMHO.

----- Now You're Cooking! v5.60 [Meal-Master Export Format]

Title: Red Lobster Wild Mushroom Soup
Categories: soups and stews
Yield: 1

6 oz portabella mushrooms
6 oz shiitake mushrooms
8 oz button mushrooms
1 c butter
1 c all-purpose flour
1 ts chopped garlic
1 c diced yellow onions
2 ts chopped fresh thyme
2 sm bay leaves
1 pn cayenne pepper
1/4 ts black pepper
1/2 ts salt
3 tb cooking sherry
2 qts. beef stock
1 1/4 c heavy cream

1. Beef stock: Place 2 quarts water and 2 tablespoons beef-stock
base in a saucepot and simmer until beef-stock base has dissolved.
Remove stock from the heat and allow it to cool until it is
refrigerator temperature.
2. Wash all mushrooms in lukewarm water in a deep bowl. Mix the
mushrooms well to loosen the dirt. Remove them from the water by
hand,leaving the dirt behind.
3. Remove the stems from the shiitake mushrooms, and then slice all
of the mushrooms ?- inch thick. Keep the button mushrooms separate
from the others.
Soup

1. Heat a 6-8 quart saucepot over moderately high heat. Pour in the
melted butter. Add button mushrooms and diced yellow onions to hot
butter and cook until mushrooms are soft.
2. Add the remaining mushrooms and garlic and saute for about 5
minutes, stirring constantly.
3. Add the sherry and cook for an additional 3 minutes.
4. Reduce the heat and add the flour. Using a cooking spoon, mix
well and cook for 2 minutes or until butter and flour (roux) start
cooking away from the sides of the saucepot.
5. Add half of the cold beef stock and stir until liquid thickens.
6. Add the remainder of the stock and spices and simmer for 10
minutes.
7. Add the cream and allow soup to simmer for an additional 10
minutes.
Chef's Tip:

This soup needs a smooth texture. Since the flour flavor must be
completely
cooked out, your cooking time may vary. Make sure stock is cool before
adding it to the hot roux, (approximately 40° cool in the
refrigerator). If
roux and stock are both hot, your soup will be lumpy.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:

> Tried this last night and it was wonderful! Don't be put off by the
> "Red Lobster" in the title. It makes over 2 quarts, but looks as if it
> would divide pretty easily.
>
> ----- Now You're Cooking! v5.60 [Meal-Master Export Format]
>
> Title: Red Lobster Wild Mushroom Soup
> Categories: soups and stews
> Yield: 1
>
> 6 oz portabella mushrooms
> 6 oz shiitake mushrooms
> 8 oz button mushrooms
(snip the rest of the deliciousness)

I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
lobster tails that all three of the above are cultivated.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >, Terry Pulliam
Burd > wrote:

> Tried this last night and it was wonderful! Don't be put off by the
> "Red Lobster" in the title. It makes over 2 quarts, but looks as if it
> would divide pretty easily.
>
> ----- Now You're Cooking! v5.60 [Meal-Master Export Format]
>
> Title: Red Lobster Wild Mushroom Soup
> Categories: soups and stews
> Yield: 1
>
> 6 oz portabella mushrooms
> 6 oz shiitake mushrooms
> 8 oz button mushrooms
(snip the rest of the deliciousness)

I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
lobster tails that all three of the above are cultivated.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

> > 6 oz portabella mushrooms
> > 6 oz shiitake mushrooms
> > 8 oz button mushrooms
> (snip the rest of the deliciousness)
>
> I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> lobster tails that all three of the above are cultivated.

Yeah, Thats pretty lame, and why waste fresh shitakes in a soup when
dry ones will taste as good?

Robobass

Pest problem?
You know, I've noticed an infestation here. Everywhere I look in fact,
nothing but undeveloped, unevolved pond scum, totally convinced of
their own superiority, as they scurry about their short, pointless
lives.

In article >,
(robobass) wrote:

> > > 6 oz portabella mushrooms
> > > 6 oz shiitake mushrooms
> > > 8 oz button mushrooms
> > (snip the rest of the deliciousness)
> >
> > I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> > lobster tails that all three of the above are cultivated.
>
> Yeah, Thats pretty lame, and why waste fresh shitakes in a soup when
> dry ones will taste as good?
>
> Robobass
>

'cause fresh shitakes are getting cheaper now, (Wal-mart has 'em!), and
they taste a hell of a lot better than dried? ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

In article >,
(robobass) wrote:

> > > 6 oz portabella mushrooms
> > > 6 oz shiitake mushrooms
> > > 8 oz button mushrooms
> > (snip the rest of the deliciousness)
> >
> > I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> > lobster tails that all three of the above are cultivated.
>
> Yeah, Thats pretty lame, and why waste fresh shitakes in a soup when
> dry ones will taste as good?
>
> Robobass
>

'cause fresh shitakes are getting cheaper now, (Wal-mart has 'em!), and
they taste a hell of a lot better than dried? ;-)

K.

--
Sprout the Mung Bean to reply...

>,,<Cat's Haven Hobby Farm>,,<Katraatcenturyteldotnet>,,<

http://cgi6.ebay.com/ws/eBayISAPI.dl...user id=katra

"robobass" > wrote in message
om...
> > > 6 oz portabella mushrooms
> > > 6 oz shiitake mushrooms
> > > 8 oz button mushrooms
> > (snip the rest of the deliciousness)
> >
> > I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> > lobster tails that all three of the above are cultivated.
>
> Yeah, Thats pretty lame, and why waste fresh shitakes in a soup when
> dry ones will taste as good?
>

Dry shitakes have a very different taste from the fresh ones.


--
Peter Aitken

Remove the crap from my email address before using.

"robobass" > wrote in message
om...
> > > 6 oz portabella mushrooms
> > > 6 oz shiitake mushrooms
> > > 8 oz button mushrooms
> > (snip the rest of the deliciousness)
> >
> > I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> > lobster tails that all three of the above are cultivated.
>
> Yeah, Thats pretty lame, and why waste fresh shitakes in a soup when
> dry ones will taste as good?
>

Dry shitakes have a very different taste from the fresh ones.


--
Peter Aitken

Remove the crap from my email address before using.

On Wed, 07 Jul 2004 21:01:23 -0500, Melba's Jammin'
> arranged random neurons, so they looked
like this:

>In article >, Terry Pulliam
>Burd > wrote:
>
>> Tried this last night and it was wonderful! Don't be put off by the
>> "Red Lobster" in the title. It makes over 2 quarts, but looks as if it
>> would divide pretty easily.
>>
>> ----- Now You're Cooking! v5.60 [Meal-Master Export Format]
>>
>> Title: Red Lobster Wild Mushroom Soup
>> Categories: soups and stews
>> Yield: 1
>>
>> 6 oz portabella mushrooms
>> 6 oz shiitake mushrooms
>> 8 oz button mushrooms
>(snip the rest of the deliciousness)
>
>I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
>lobster tails that all three of the above are cultivated.

Wise *ss :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

On Wed, 07 Jul 2004 21:01:23 -0500, Melba's Jammin'
> arranged random neurons, so they looked
like this:

>In article >, Terry Pulliam
>Burd > wrote:
>
>> Tried this last night and it was wonderful! Don't be put off by the
>> "Red Lobster" in the title. It makes over 2 quarts, but looks as if it
>> would divide pretty easily.
>>
>> ----- Now You're Cooking! v5.60 [Meal-Master Export Format]
>>
>> Title: Red Lobster Wild Mushroom Soup
>> Categories: soups and stews
>> Yield: 1
>>
>> 6 oz portabella mushrooms
>> 6 oz shiitake mushrooms
>> 8 oz button mushrooms
>(snip the rest of the deliciousness)
>
>I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
>lobster tails that all three of the above are cultivated.

Wise *ss :-)

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

In article >, Terry Pulliam
Burd > wrote:

> On Wed, 07 Jul 2004 21:01:23 -0500, Melba's Jammin'
> > arranged random neurons, so they looked
> like this:
>
> >In article >, Terry Pulliam
> >Burd > wrote:
> >
> >> Tried this last night and it was wonderful! Don't be put off by the
> >> "Red Lobster" in the title. It makes over 2 quarts, but looks as if it
> >> would divide pretty easily.
> >>
> >> ----- Now You're Cooking! v5.60 [Meal-Master Export Format]
> >>
> >> Title: Red Lobster Wild Mushroom Soup
> >> Categories: soups and stews
> >> Yield: 1
> >>
> >> 6 oz portabella mushrooms
> >> 6 oz shiitake mushrooms
> >> 8 oz button mushrooms
> >(snip the rest of the deliciousness)
> >
> >I have to grin, Squeaks. Where are the wild mushrooms? Dollars to
> >lobster tails that all three of the above are cultivated.
>
> Wise *ss :-)

It's a gift. :-)
I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
Jelly that I did last night. "Step aside, Children." "-)
-B

>
> Terry "Squeaks" Pulliam Burd
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

Melba's Jammin' wrote:
>

> I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> Jelly that I did last night. "Step aside, Children." "-)
> -B
>
> >



She's on a roll, folks. Seriously, Barb, you put us all
to shame. What're you entering in the fair this year?

gloria p

Melba's Jammin' wrote:
>
<big snippage>
>
> It's a gift. :-)
> I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> Jelly that I did last night. "Step aside, Children." "-)
> -B


Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
for this new concoction. S-O-B Jam.

Please don't hesitate to call on me, if I can be of further service.

Boli

Melba's Jammin' wrote:
>
<big snippage>
>
> It's a gift. :-)
> I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> Jelly that I did last night. "Step aside, Children." "-)
> -B


Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
for this new concoction. S-O-B Jam.

Please don't hesitate to call on me, if I can be of further service.

Boli

In article >, wrote:

> Melba's Jammin' wrote:
> >
> <big snippage>
> >
> > It's a gift. :-)
> > I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> > Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> > yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> > r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> > Jelly that I did last night. "Step aside, Children." "-)
> > -B
>
>
> Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
> for this new concoction. S-O-B Jam.
>
> Please don't hesitate to call on me, if I can be of further service.
>
> Boli

It's a contender, Boli!! Stay with me.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >, wrote:

> Melba's Jammin' wrote:
> >
> <big snippage>
> >
> > It's a gift. :-)
> > I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> > Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> > yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> > r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> > Jelly that I did last night. "Step aside, Children." "-)
> > -B
>
>
> Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
> for this new concoction. S-O-B Jam.
>
> Please don't hesitate to call on me, if I can be of further service.
>
> Boli

It's a contender, Boli!! Stay with me.
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >,
wrote:

> Melba's Jammin' wrote:
> >
>
> > I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> > Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> > yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> > r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> > Jelly that I did last night. "Step aside, Children." "-)
> > -B

> She's on a roll, folks. Seriously, Barb, you put us all
> to shame. What're you entering in the fair this year?
>
> gloria p

Don't know yet. Some of my best stuff are the combinations I ocme up
with -- there are a couple categories for them, but not as many as good
stuff I've got. Peaches are around the corner. Again, I make killer
fruit butters but can only enter two lots - and apple butter is one I
don't do. Strawberry Jelly is around the corner. Grape Jelly doesn't
interest me much. I haven't had the best luck with jams -- the judges
like them soften than I usually make them. I'm contemplating a
concoction of apricot-mango-pineapple. How's that grab ya?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

In article >,
wrote:

> Melba's Jammin' wrote:
> >
>
> > I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
> > Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
> > yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
> > r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
> > Jelly that I did last night. "Step aside, Children." "-)
> > -B

> She's on a roll, folks. Seriously, Barb, you put us all
> to shame. What're you entering in the fair this year?
>
> gloria p

Don't know yet. Some of my best stuff are the combinations I ocme up
with -- there are a couple categories for them, but not as many as good
stuff I've got. Peaches are around the corner. Again, I make killer
fruit butters but can only enter two lots - and apple butter is one I
don't do. Strawberry Jelly is around the corner. Grape Jelly doesn't
interest me much. I haven't had the best luck with jams -- the judges
like them soften than I usually make them. I'm contemplating a
concoction of apricot-mango-pineapple. How's that grab ya?
--
-Barb, <www.jamlady.eboard.com> An update on 7/4/04.

: Melba's Jammin' wrote:
: <big snippage>
:> It's a gift. :-)
:> I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
:> Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
:> yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
:> r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
:> Jelly that I did last night. "Step aside, Children." "-)
:> -B

Bolivar > wrote:
: Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
: for this new concoction. S-O-B Jam.

: Please don't hesitate to call on me, if I can be of further service.

: Boli

Oh. My. God. That is inspired. Don't know how well it would
go down in Minnesota, but it'd be a hit here in Cali. Barb,
please consider this post a purchase order "-)

Years ago, I got into beer-making. Yum. Decided that, were I to
market the fruits of my labour, I would put my cats, Sadie and
Norman Bates, on the label, and call it 'Pussy Brew.' Would've
made a fortune off the frat boys...

Tammy in Sacramento, California

: Melba's Jammin' wrote:
: <big snippage>
:> It's a gift. :-)
:> I've been up to my wise *ss in sugar, pectin, and boiling water tonight:
:> Blackberry Jam, Beet Jelly, and this amazing stuff that I haven't named
:> yet: Strawberry-Blueberry-Orange Jam. Mighty fine. I told the
:> r.f.preserving folks about the killer Apricot Jelly and Nectarine Pepper
:> Jelly that I did last night. "Step aside, Children." "-)
:> -B

Bolivar > wrote:
: Ahhh, Barb, I'm soooo disappointed in your not seeing the obvious name
: for this new concoction. S-O-B Jam.

: Please don't hesitate to call on me, if I can be of further service.

: Boli

Oh. My. God. That is inspired. Don't know how well it would
go down in Minnesota, but it'd be a hit here in Cali. Barb,
please consider this post a purchase order "-)

Years ago, I got into beer-making. Yum. Decided that, were I to
market the fruits of my labour, I would put my cats, Sadie and
Norman Bates, on the label, and call it 'Pussy Brew.' Would've
made a fortune off the frat boys...

Tammy in Sacramento, California