It tastes too mushroomy. I might need to get some Campbell's to mix
with it. ;-)

Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
until the onion was mostly dissolved. Added 8 ounces of chopped "baby
portobello" mushrooms and sauteed them for a couple of minutes until
they shrunk down. Added a couple of heaping tablespoons of flour,
stirred that around and cooked it a bit, then a quart of goose broth and
a little black pepper and 2 beef bouillon cubes. I brought it to a
boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
tablespoon of cornstarch stirred into it. Brought it back to a boil,
and turned it off.

I think it might taste better tomorrow.

~bob

"zxcvbob" > wrote in message
...
> It tastes too mushroomy. I might need to get some Campbell's to mix with
> it. ;-)
>
> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
> the onion was mostly dissolved. Added 8 ounces of chopped "baby
> portobello" mushrooms and sauteed them for a couple of minutes until they
> shrunk down. Added a couple of heaping tablespoons of flour, stirred that
> around and cooked it a bit, then a quart of goose broth and a little black
> pepper and 2 beef bouillon cubes. I brought it to a boil, simmered it
> about 5 minutes, then added 2 cups of milk with a heap tablespoon of
> cornstarch stirred into it. Brought it back to a boil, and turned it off.
>
> I think it might taste better tomorrow.

You could dilute it with more plain milk. You have a lot of flour and
cornstarch in there which to me, concentrates it a bit too much. Anyway if
you try that, let me know I just use onions, mushrooms, butter and
chicken stock. When that is all cooked, I liquidise and add double cream
and then reheat.

--
http://www.shop.helpforheroes.org.uk/

On Feb 1, 8:11*pm, zxcvbob > wrote:
> It tastes too mushroomy. *I might need to get some Campbell's to mix
> with it. *;-)
>
> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
> until the onion was mostly dissolved. *Added 8 ounces of chopped "baby
> portobello" mushrooms and sauteed them for a couple of minutes until
> they shrunk down. *Added a couple of heaping tablespoons of flour,
> stirred that around and cooked it a bit, then a quart of goose broth and
> a little black pepper and 2 beef bouillon cubes. *I brought it to a
> boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
> tablespoon of cornstarch stirred into it. *Brought it back to a boil,
> and turned it off.
>
> I think it might taste better tomorrow.
>
> ~bob

when you warm it up try adding some sour cream ....makes a huge
difference.

On Feb 2, 4:06*am, "Ophelia" > wrote:
> "zxcvbob" > wrote in message
>
> ...
>
> > It tastes too mushroomy. *I might need to get some Campbell's to mix with
> > it. *;-)
>
> You could dilute it with more plain milk. * You have a lot of flour and
> cornstarch in there which to me, concentrates it a bit too much. *Anyway if
> you try that, let me know *I just use onions, mushrooms, butter and
> chicken stock. *When that is all cooked, I liquidise and add double cream
> and then reheat.
>
Double cream makes almost everything taste better.

--Bryan

On Feb 2, 9:33*am, Bryan > wrote:
> On Feb 2, 4:06*am, "Ophelia" > wrote:> "zxcvbob" > wrote in message
>
> ...
>
> > > It tastes too mushroomy. *I might need to get some Campbell's to mix with
> > > it. *;-)
>
> > You could dilute it with more plain milk. * You have a lot of flour and
> > cornstarch in there which to me, concentrates it a bit too much. *Anyway if
> > you try that, let me know *I just use onions, mushrooms, butter and
> > chicken stock. *When that is all cooked, I liquidise and add double cream
> > and then reheat.
>
> Double cream makes almost everything taste better.
>
> --Bryan

Mmmmmmm! Rich creamy cream goodness! Double, triple, eventually you
get BUTTER!! :-)

John Kuthe...

On Wed, 01 Feb 2012 22:11:01 -0600, zxcvbob >
wrote:

>It tastes too mushroomy. I might need to get some Campbell's to mix
>with it. ;-)
>
>Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
>until the onion was mostly dissolved. Added 8 ounces of chopped "baby
>portobello" mushrooms and sauteed them for a couple of minutes until
>they shrunk down. Added a couple of heaping tablespoons of flour,
>stirred that around and cooked it a bit, then a quart of goose broth and
>a little black pepper and 2 beef bouillon cubes. I brought it to a
>boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
>tablespoon of cornstarch stirred into it. Brought it back to a boil,
>and turned it off.
>
>I think it might taste better tomorrow.

I can't imagine "too mushroomy" You might try adding some broccoli.
There's lots of broccoli mushroom recipes on google. It should tone
down the mushrooms. I've made it and it's a good match. I don't use
a recipe so I can't help you there.

Lou

Lou Decruss wrote:
> On Wed, 01 Feb 2012 22:11:01 -0600, zxcvbob >
> wrote:
>
>> It tastes too mushroomy. I might need to get some Campbell's to mix
>> with it. ;-)
>>
>> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter
>> until the onion was mostly dissolved. Added 8 ounces of chopped "baby
>> portobello" mushrooms and sauteed them for a couple of minutes until
>> they shrunk down. Added a couple of heaping tablespoons of flour,
>> stirred that around and cooked it a bit, then a quart of goose broth and
>> a little black pepper and 2 beef bouillon cubes. I brought it to a
>> boil, simmered it about 5 minutes, then added 2 cups of milk with a heap
>> tablespoon of cornstarch stirred into it. Brought it back to a boil,
>> and turned it off.
>>
>> I think it might taste better tomorrow.
>
> I can't imagine "too mushroomy" You might try adding some broccoli.
> There's lots of broccoli mushroom recipes on google. It should tone
> down the mushrooms. I've made it and it's a good match. I don't use
> a recipe so I can't help you there.
>
> Lou


It's pretty good today. (it was probably pretty good an hour after I
made it) It just didn't like being rushed Not to mention that it
was still boiling hot when I tried to taste it...

"too mushroomy" was more of a joke than an /accurate/ description of the
problem, and I thought it might help get the discussion moving

~bob

On Thu, 02 Feb 2012 14:26:27 -0600, zxcvbob >
wrote:

> "too mushroomy" was more of a joke than an /accurate/ description of the
> problem, and I thought it might help get the discussion moving

Now I'm disappointed.... too mushroomy is something I've strived to
achieve.

--

Tell congress not to censor the web. Add your voice here.
https://www.google.com/landing/takeaction/

On 2/2/2012 11:34 PM, sf wrote:
> On Thu, 02 Feb 2012 14:26:27 -0600, >
> wrote:
>
>> "too mushroomy" was more of a joke than an /accurate/ description of the
>> problem, and I thought it might help get the discussion moving
>
> Now I'm disappointed.... too mushroomy is something I've strived to
> achieve.
>

Try using the baby portobellos. The mushroom taste was pretty strong
(compared to Campbell's anyway)

~bob

On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob >
wrote:

>On 2/2/2012 11:34 PM, sf wrote:
>> On Thu, 02 Feb 2012 14:26:27 -0600, >
>> wrote:
>>
>>> "too mushroomy" was more of a joke than an /accurate/ description of the
>>> problem, and I thought it might help get the discussion moving
>>
>> Now I'm disappointed.... too mushroomy is something I've strived to
>> achieve.
>>
>
>Try using the baby portobellos. The mushroom taste was pretty strong
>(compared to Campbell's anyway)

I like portobellos but maybe next time just use the cheaper button
mushrooms.

Lou

Lou Decruss wrote:
> On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob >
> wrote:
>
>> On 2/2/2012 11:34 PM, sf wrote:
>>> On Thu, 02 Feb 2012 14:26:27 -0600, >
>>> wrote:
>>>
>>>> "too mushroomy" was more of a joke than an /accurate/ description of the
>>>> problem, and I thought it might help get the discussion moving
>>> Now I'm disappointed.... too mushroomy is something I've strived to
>>> achieve.
>>>
>> Try using the baby portobellos. The mushroom taste was pretty strong
>> (compared to Campbell's anyway)
>
> I like portobellos but maybe next time just use the cheaper button
> mushrooms.
>
> Lou


The porto's were on sale and were cheaper than the button mushrooms,
(89¢ for an 8 ounce package) that's why I had to try them.

~bob

On Fri, 03 Feb 2012 10:16:31 -0600, zxcvbob >
wrote:

> Lou Decruss wrote:
> > On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob >
> > wrote:
> >
> >> On 2/2/2012 11:34 PM, sf wrote:
> >>> On Thu, 02 Feb 2012 14:26:27 -0600, >
> >>> wrote:
> >>>
> >>>> "too mushroomy" was more of a joke than an /accurate/ description of the
> >>>> problem, and I thought it might help get the discussion moving
> >>> Now I'm disappointed.... too mushroomy is something I've strived to
> >>> achieve.
> >>>
> >> Try using the baby portobellos. The mushroom taste was pretty strong
> >> (compared to Campbell's anyway)
> >
> > I like portobellos but maybe next time just use the cheaper button
> > mushrooms.
> >
> > Lou
>
>
> The porto's were on sale and were cheaper than the button mushrooms,
> (89¢ for an 8 ounce package) that's why I had to try them.
>
Wow, 89¢?!?! That price is a real "throwback". I don't think I've
seen mushrooms that cheap in 20 years (maybe more).


--

Tell congress not to censor the web. Add your voice here.
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On Fri, 03 Feb 2012 10:16:31 -0600, zxcvbob >
wrote:

>Lou Decruss wrote:
>> On Fri, 03 Feb 2012 08:22:59 -0600, zxcvbob >
>> wrote:
>>
>>> On 2/2/2012 11:34 PM, sf wrote:
>>>> On Thu, 02 Feb 2012 14:26:27 -0600, >
>>>> wrote:
>>>>
>>>>> "too mushroomy" was more of a joke than an /accurate/ description of the
>>>>> problem, and I thought it might help get the discussion moving
>>>> Now I'm disappointed.... too mushroomy is something I've strived to
>>>> achieve.
>>>>
>>> Try using the baby portobellos. The mushroom taste was pretty strong
>>> (compared to Campbell's anyway)
>>
>> I like portobellos but maybe next time just use the cheaper button
>> mushrooms.
>>
>> Lou
>
>
>The porto's were on sale and were cheaper than the button mushrooms,
>(89¢ for an 8 ounce package) that's why I had to try them.

WOW! That's a great price. I'm happy when I see them for 2 bucks. I
love them on pizza.

Lou

its interesting that you used both flour and cornstarch, Lee
"zxcvbob" > wrote in message
...
> It tastes too mushroomy. I might need to get some Campbell's to mix with
> it. ;-)
>
> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
> the onion was mostly dissolved. Added 8 ounces of chopped "baby
> portobello" mushrooms and sauteed them for a couple of minutes until they
> shrunk down. Added a couple of heaping tablespoons of flour, stirred that
> around and cooked it a bit, then a quart of goose broth and a little black
> pepper and 2 beef bouillon cubes. I brought it to a boil, simmered it
> about 5 minutes, then added 2 cups of milk with a heap tablespoon of
> cornstarch stirred into it. Brought it back to a boil, and turned it off.
>
> I think it might taste better tomorrow.
>
> ~bob

i was thinking if you used all beef broth and added barley it might be nice,
Lee
"Ophelia" > wrote in message
...
>
> "zxcvbob" > wrote in message
> ...
>> It tastes too mushroomy. I might need to get some Campbell's to mix with
>> it. ;-)
>>
>> Sauteed a half an onion (finely minced) in 3/4 of a stick of butter until
>> the onion was mostly dissolved. Added 8 ounces of chopped "baby
>> portobello" mushrooms and sauteed them for a couple of minutes until they
>> shrunk down. Added a couple of heaping tablespoons of flour, stirred
>> that around and cooked it a bit, then a quart of goose broth and a little
>> black pepper and 2 beef bouillon cubes. I brought it to a boil, simmered
>> it about 5 minutes, then added 2 cups of milk with a heap tablespoon of
>> cornstarch stirred into it. Brought it back to a boil, and turned it
>> off.
>>
>> I think it might taste better tomorrow.
>
> You could dilute it with more plain milk. You have a lot of flour and
> cornstarch in there which to me, concentrates it a bit too much. Anyway
> if you try that, let me know I just use onions, mushrooms, butter and
> chicken stock. When that is all cooked, I liquidise and add double cream
> and then reheat.
>
> --
> http://www.shop.helpforheroes.org.uk/