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Please Fave the Original Submission here.
I think we can say that
is a "fun-gi" !
...*bricked* Yeah, ok, lame pun...enjoy the soup :P
Wuff trying out a new kitchen experiment here. This ended up a delicious dish, but wuffy learned a couple things making it and adjusted the recipe below to take those into account.
First, bacon! Yes, to add even more Umami to an already lovely dish!
Second, wuffy hit the original with a stick blender, then added the chopped King Trumpet mushrooms. The intent was to create a smooth, thick soup with a bit of texture from the King Trumpets - they stay nice and meaty in texture when cooked. Unfortunately, the dish never smoothed out completely, and Vrghr wasn't quite satisfied with the somewhat gritty texture that resulted. So, wuff revised the instructions to avoid the stick blender and just leave the mushrooms in a small dice. Feel free to blend this up if that's your preference!
A lovely, flavorful, hearty and warming dish. Lovely with a sandwich on a chilly day!
The Croûtons really add a great touch to this dish! Lovely contrasting crunch, nice toasty flavor. Don't skip them!
This has a really wonderful, full flavor! Absolutely NOT like the "Cream of 'shroom" soup in the red and white can!
Note: If you skip the bacon and use a stick (1/2 C) of butter instead, you can keep this a vegetarian w/dairy dish.
Ingredients:
4-6 strips Bacon (Optional – 1 stick (½ C) Butter)
1 lb Crimini (Baby Bella) Mushrooms
1 lb White Button Mushrooms
1 lb Oyster Mushrooms
~1 lb King (giant) Trumpet Mushrooms
6 oz dried Shiitake Mushrooms
6 oz dried Porcini Mushrooms
4 Shallots, minced
1 Qt Chicken Stock
~2 Cups Hot Water
1 C Marsala Wine
½ C White Wine
1 pt Half n Half
1 pt Heavy Cream
½ C chopped fresh Curly Parsley
2 Tbs minced Garlic
2 tsp Granulated Garlic
2 tsp Granulated Onion
1 tsp Toasted Onion powder
1 Tbs Better Than Bullion Chicken Base
2-3 tsp Omnivore Salt
2 tsp dried Marjoram
2 tsp dried Thyme
1 tsp ground Black Pepper
1 tsp Peri Peri powder
For the Croûtons:
½ loaf Italian Bread, cubed
4 TBS Butter, melted
1 Tbs Italian Seasoning mix
Butter Flavor Cooking Spray
Directions:
If you wish to make this a vegetarian (w/dairy), skip the bacon and use the butter instead, and don′t garnish with the bacon bits.
In a food processor, pulse the dried shiitake and porcini mushrooms until pulverized. Place in a microwave safe bowl with ½ C of Marsala wine and enough hot water to cover. Microwave until almost boiling (about 1 ½ minutes, adjusted for your microwave). Remove, and allow to steep and soften for about 15 minutes to half an hour.
Finely dice/mince/chop all the mushrooms except the King (giant) Trumpets; slice those into ~1/2 inch dice.
Dice the bacon. Fry in a very large skillet until crisp. Remove the bacon and reserve for topping the soup.
Saute the minced shallots and garlic in the bacon fat (or butter) until fragrant and the shallots are translucent.
Add the chopped/diced mushrooms and saute until they reduce by about ½ and give up their liquids.
Reduce heat to medium and add the re-hydrated dried mushrooms along with their liquid. Add the Marsala and White Wine. Allow to cook about 10-15 minutes, stirring occasionally.
Add the chicken stock, Chicken Base, and enough water to just cover the mushrooms. Stir in the seasonings.
Cover, and allow to simmer gently for about ½ hour (or more).
If a thicker soup is desired, whisk together about 2-3 TBS of flour to 2/3 C cold water to make a slurry. Stir into the soup and allow to come back to a gentle simmer/light boil, to activate the flour and thicken the soup.
About 10-15 minutes prior to serving, add the chopped parsley, half n half and the cream, reserving about 2-3 TBS of cream for garnish. Stir in and allow to simmer for the flavors to meld.
Make the croûtons
in a microwave safe bowl, add the Italian seasoning to the butter and heat until hot (about 20-30 seconds).
Whisk the seasoning and melted butter together.
Put the diced Italian bread into a medium bowl. Drizzle the seasoned, melted butter over while tossing to coat.
Pour the croûtons onto a cookie sheet in a single layer. Spray lightly with a bit of butter-flavor cooking spray (for extra flavor and toasty crispness.
Place in pre-heated 325 degree oven ~15 minutes, until crisp and lightly toasted.
Ladle into bowls, garnish with a drizzle of cream, some of the croûtons, and a sprinkle of the fried bacon bits. Chopped fresh parsley is also good.
DEVOUR!
This recipe contains alcohol. Please use it and in your dishes responsibly.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
******************************I think we can say that
is a "fun-gi" ! ...*bricked* Yeah, ok, lame pun...enjoy the soup :P
Open For Critique / Constructive Criticism ******************************Wuff trying out a new kitchen experiment here. This ended up a delicious dish, but wuffy learned a couple things making it and adjusted the recipe below to take those into account.
First, bacon! Yes, to add even more Umami to an already lovely dish!
Second, wuffy hit the original with a stick blender, then added the chopped King Trumpet mushrooms. The intent was to create a smooth, thick soup with a bit of texture from the King Trumpets - they stay nice and meaty in texture when cooked. Unfortunately, the dish never smoothed out completely, and Vrghr wasn't quite satisfied with the somewhat gritty texture that resulted. So, wuff revised the instructions to avoid the stick blender and just leave the mushrooms in a small dice. Feel free to blend this up if that's your preference!
A lovely, flavorful, hearty and warming dish. Lovely with a sandwich on a chilly day!
The Croûtons really add a great touch to this dish! Lovely contrasting crunch, nice toasty flavor. Don't skip them!
This has a really wonderful, full flavor! Absolutely NOT like the "Cream of 'shroom" soup in the red and white can!
Note: If you skip the bacon and use a stick (1/2 C) of butter instead, you can keep this a vegetarian w/dairy dish.
Ingredients:
4-6 strips Bacon (Optional – 1 stick (½ C) Butter)
1 lb Crimini (Baby Bella) Mushrooms
1 lb White Button Mushrooms
1 lb Oyster Mushrooms
~1 lb King (giant) Trumpet Mushrooms
6 oz dried Shiitake Mushrooms
6 oz dried Porcini Mushrooms
4 Shallots, minced
1 Qt Chicken Stock
~2 Cups Hot Water
1 C Marsala Wine
½ C White Wine
1 pt Half n Half
1 pt Heavy Cream
½ C chopped fresh Curly Parsley
2 Tbs minced Garlic
2 tsp Granulated Garlic
2 tsp Granulated Onion
1 tsp Toasted Onion powder
1 Tbs Better Than Bullion Chicken Base
2-3 tsp Omnivore Salt
2 tsp dried Marjoram
2 tsp dried Thyme
1 tsp ground Black Pepper
1 tsp Peri Peri powder
For the Croûtons:
½ loaf Italian Bread, cubed
4 TBS Butter, melted
1 Tbs Italian Seasoning mix
Butter Flavor Cooking Spray
Directions:
If you wish to make this a vegetarian (w/dairy), skip the bacon and use the butter instead, and don′t garnish with the bacon bits.
In a food processor, pulse the dried shiitake and porcini mushrooms until pulverized. Place in a microwave safe bowl with ½ C of Marsala wine and enough hot water to cover. Microwave until almost boiling (about 1 ½ minutes, adjusted for your microwave). Remove, and allow to steep and soften for about 15 minutes to half an hour.
Finely dice/mince/chop all the mushrooms except the King (giant) Trumpets; slice those into ~1/2 inch dice.
Dice the bacon. Fry in a very large skillet until crisp. Remove the bacon and reserve for topping the soup.
Saute the minced shallots and garlic in the bacon fat (or butter) until fragrant and the shallots are translucent.
Add the chopped/diced mushrooms and saute until they reduce by about ½ and give up their liquids.
Reduce heat to medium and add the re-hydrated dried mushrooms along with their liquid. Add the Marsala and White Wine. Allow to cook about 10-15 minutes, stirring occasionally.
Add the chicken stock, Chicken Base, and enough water to just cover the mushrooms. Stir in the seasonings.
Cover, and allow to simmer gently for about ½ hour (or more).
If a thicker soup is desired, whisk together about 2-3 TBS of flour to 2/3 C cold water to make a slurry. Stir into the soup and allow to come back to a gentle simmer/light boil, to activate the flour and thicken the soup.
About 10-15 minutes prior to serving, add the chopped parsley, half n half and the cream, reserving about 2-3 TBS of cream for garnish. Stir in and allow to simmer for the flavors to meld.
Make the croûtons
in a microwave safe bowl, add the Italian seasoning to the butter and heat until hot (about 20-30 seconds).
Whisk the seasoning and melted butter together.
Put the diced Italian bread into a medium bowl. Drizzle the seasoned, melted butter over while tossing to coat.
Pour the croûtons onto a cookie sheet in a single layer. Spray lightly with a bit of butter-flavor cooking spray (for extra flavor and toasty crispness.
Place in pre-heated 325 degree oven ~15 minutes, until crisp and lightly toasted.
Ladle into bowls, garnish with a drizzle of cream, some of the croûtons, and a sprinkle of the fried bacon bits. Chopped fresh parsley is also good.
DEVOUR!
******************************This recipe contains alcohol. Please use it and in your dishes responsibly.
Allergy warning – please read all recipes carefully and be aware of any allergies or sensitivities that may affect your health and well-being
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 701px
File Size 195.7 kB
Comments