October 8th, 2012, 12:41 PM #121
Orphy, you could try it with veggie broth and that gardein stuff, but I'm not sure it would be quite right. The shredded chicken really makes the soup.
Originally Posted by orpheus
If you do try it and it's good, let me know!
October 10th, 2012, 08:40 AM #122
Ha! Nah, not Canadian, SoCal-ian living in Virginia.
Originally Posted by Tracy M
Like I mentioned it the OP, I'm just a soup whore. I make broth based soups, both hot and cold during the summer months and thicker soups, chowders and stews during the winter. I have 4 or 5 "go to" soups I rotate thru every month. I mostly lean towards Asian soups like Miso's and variants during summer because of the clean and light tastes. My absolute FAV is the Tom Yum Gui (Thai) and its Shrimp and Beef variants. I mentioned in a previous post. Ingredients are hard to find but it’s the absolute pinnacle of soups. In fact, it’s the most widely made soup food in the world and is well known for being a Cancer Fighting soup. I fell in love with it when I stopped in Songkhla, Thailand in the mid 90’s. It was a streetfood there and I was hooked! Any good Thai restaurant will carry one of the Tom Yum’s. I just prefer the Chicken base “Gui” (Guy).
This weekend I’ll be making a batch of She-Crab Bisque because I have about 2 dozen Blue Crabs in the freezer that need a home.
I’ll post pics as soon as she’s done. I just need to find a fresh box of Tobiko eggs.
October 11th, 2012, 02:31 AM #123
since it's raining tomorrow, i will be making white chili. i know it's not a soup but it was mentioned a few posts ago.
October 18th, 2012, 08:40 AM #124
She Crab Soup didnt happen becasue I couldnt find the right roe to put in it. Masago is a inferior roe versus Tobiko and I didnt want to do all the work with crap ingredients.
I did however put another crock of Split Pea Soup on this morning before work. I smell like a giant Garlic Clove now. lol.
October 18th, 2012, 02:32 PM #125
Can you SMELL IT? Can U???
October 18th, 2012, 03:54 PM #126
this is true. no japanese stores near you?
Originally Posted by nocturn
October 18th, 2012, 04:52 PM #127
Last edited by nocturn; October 18th, 2012 at 05:06 PM.
October 18th, 2012, 05:03 PM #128
Anyone have a good Cream of Mushroom soup recipe I could pilfer? I want to attempt to make a CoM soup with Shiitake.
October 18th, 2012, 07:35 PM #129
Ohhh! I think I found a Cream of S'hroom recipe I'm going to try this weekend! I got it off of allrecipes.com. Ive never had a bad soup from there.
(Adjusted for 12 servings)
Cream of Shiitake Mushroom Soup
3/4 cup butter
3 cups chopped shiitake mushrooms
3 cups chopped portobello mushrooms
6 shallots, chopped
1/4 cup and 2 tablespoons all-purpose
3 (14.5 ounce) cans chicken broth
3 cups half-and-half
salt and pepper to taste
3 pinches ground cinnamon (optional)
1. Melt the butter in a large saucepan over medium-high heat. Saute the shiitake mushrooms, portobello mushrooms, and shallots for about 5 minutes, or until soft. Mix in the flour until smooth. Gradually stir in the chicken broth. Cook, stirring, 5 minutes, or until thick and bubbly.
2. Stir in the half-and-half, season with salt and pepper, and sprinkle with cinnamon. Heat through, but do not boil.
I'll probably add a dash of Thyme in lieu of cinnamon. Thyme goes well with the earthy taste of Mushrooms. A little off topic but has anyone grilled Large Portabellas with Blue Cheese and Thyme??? HOLY S**T MAN! Geogirl, unless you dont eat cheese also, the Grilled Portabellas w/Blue cheese would be right up your alley:
Grilled Portabella and Blue Cheese:
4 large Portabella Mushrooms cleaned and without the stem part
Dry, freshly crumbled, top shelf Blue Cheese, either a Bleu d'Auvergne, Roquefort, Stilton depending on how sharp you like it. Most of the sharpness will "bake out" of it so dont be afraid. Use the best grade BC you can find also. Not cheap "salad" or Maytag type stuff. Trust me, the Sharper and saltier, the better!
Adjust amounts to whatever works for you.
Brush the Portabellas "Cap" with the EVOO. Just the cap and not the underneath the cap. Place the cap face down on foil.
Finely chop the Thyme and Rosemary and mix well with the crumbled Bleu Cheese.
Pile the Cheese mixture into the Mushroom and place the mushroom/cheese on a high heat grill (400+ deg) for 7-10 minutes or until the cheese has melted and is browning.
Serve HOT= MIND BLOWN!
Last edited by nocturn; October 18th, 2012 at 07:42 PM.
October 19th, 2012, 01:06 AM #130