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Just made this soup this morning and it turned out lovely so all you budding chef's might want to give it a try
Fry a little sliced onion and 3 minced cloves of garlic in a pot in a little olive oil. Then add a half a chicken stock cube and 1 can of mushrooms that you have blitzed in the blender to a paste.
Add a little black pepper and salt and litre water and 2 bay leaf.
Simmer for about 15 mins.
Enough for 2 bowls and serve with some garlic bread cretins
You can also add a bit cream before serving.
"I think I may have swine flu…….I've come out in rashers "
I just can't bring myself to eat canned mushrooms anymore.
When I first came here - a can of mushrooms was a bit of a luxury .... and a bit of a yakkety luxury at that, they were always so acidic and nasty. Have they improved any in the last 10 years??
Glyphdoctor wrote:I think I will add that to my Ramadan menu as I have a few days lacking a soup at the moment. Do you drain the mushrooms before pureeing them?
Yep I don't like using brine in can's because of the high salt content.
"I think I may have swine flu…….I've come out in rashers "
Goddess wrote:I just can't bring myself to eat canned mushrooms anymore.
When I first came here - a can of mushrooms was a bit of a luxury .... and a bit of a yakkety luxury at that, they were always so acidic and nasty. Have they improved any in the last 10 years??
Well I always drain them and I always cook them in a curry or shred them through a bolognese, or whatever and because of the load of garlic I use in everything I don't taste an acid taste at all. If I use tomato paste I always add a little sugar to balance any acidity.
I wouldn't eat canned one raw or in salad. I cook them if I use them and the soup really did turn out nice.
"I think I may have swine flu…….I've come out in rashers "
I used to drain them, wash them, hide them in masses of garlic and everything else and cook them - and would still be able to taste that really acidic astringent lemon taste. Just thinking of it now makes my toes curl up at the corners.
If I want to use mushrooms but don't want to splash out a tenner on a tray of them for a cheap dish - I pop down to the other shop and get a huge tray of oyster mushrooms which for some reason are as cheap as chips and use them as a base and add a few regular mushrooms for taste and colour.
When I have to use those grotty tinned mushrooms I drain them off & put them in the fridge in fresh water, then drain again before use. Doesn't imprive the texture but the flavour is better
That soup sounds worth a try when I get home. At the moment I am eating fresh mushrooms almost every day
A very quick recepie with a can of campbells condensed cream of mushroom soup.......
Add some sweated leeks and fresh mushrooms to a bowl of cooked rice (you could add a can of tuna if you wish) and then a can of the soup, add greted cheese on top and bake 15 mins. Very quick easy and tasty
Mushroom are somewhat of a luxury in egypt and i could only get them at either Abu Ashara or Metro in Hurghada and at a price.Cairo i think will be easy to find them put at the price i was paying think they must be imported but from where :dun: Don't really think they grow from camel ****
always keep your words soft and sweet just incase you have to eat them
I'm quite shocked that you can't get canned soup here! That's the best way to have a good cream of mushroom soup!
But, when I was in Qabawi, and I had bacon, we had bacon and eggs with tomatoes and mushrooms. Take a can of mushrooms, empty the brine, replace with water and shake a bit, then decant the water, and place mushrooms on a plate in the sun until they are almost dry. They then fry quite well with the bacon and eggs!
I might agree with you, but then we'd both be wrong!
Stan
A tray of mushrooms of about 250g is about 10 or 12 LE. Or organic Isis mushrooms are about 15 or 18 LE
Oyster mushrooms are about 3 LE for a double size tray.
Mushrooms are grown here - I just went and looked at the tray in the fridge and this lot came from a place called ElTartouty in a mystery location called Faquis somewhere in Egypt.
Canned soup is also available, Campbells condensed was about 10ish LE, and I've also seen Baxters floating around too.
Glyphdoctor wrote:Mushroom trays here are generally 8 or 9LE. I haven't seen oyster mushrooms here.
mushrooms are probably the same price here too - I just try not to look at the price anymore as I deem them a necessity!
Oyster mushrooms lurk in odd places - I've never seen them for sale in Carrefour, Alfa or Metro - only ever in a local Alexandrian chain of supermarkets
I have to report, this recipe on its own was a bit dull for our taste. However, I had some French onion soup base I had prepared in the freezer. When I mixed the two together, it was a real winner! We had the mixture served as soup alone and over roqaq. I've still got some onion soup base so I am going to whip up another batch of the mushroom soup today.
1 x Gloucestershire Old Spot or Tamworth Pigs Ear.
2 x slices home-smoked 'something ?
Old Carrots sliced.
1 x Celery Heads.
2 x Pork stock-cubes.
All sorts of my special Herbs x 1 handful.
Mushroom...
2 tbsps sesame oil
1 spring onion/scallion finely chopped
1 inch fresh root ginger, peeled and finely chopped
4 Chinese dried mushrooms, soaked in cold water for 30...
Hi,
With Halloween round the corner I'm feeling a bit domesticated and wondered if anyone has any good pumpkin soup recipes or butternut squash soup.
Many thanks
Jo x
P.S must be relatively simple!
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I would have put the 19 month old in it to give it some body :be:
Hahahaaa, after spending 4 very long days and nights with her I was ready to I tell you BB. :)
I've been back since Monday bringing all 'those tasty comestibles.
Wednesday night we had a BBQ....'fish parcels, chicken shlick, burgers, and salads to die-for & some 'wickeed wines.
Imported...
mushrooms are probably the same price here too - I just try not to look at the price anymore as I deem them a necessity!
me i much prefer croutons 
