Mushroom soup

Post by **Ebikatsu** » Fri Jul 24, 2009 11:30 am

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.

Post by **Glyphdoctor** » Fri Jul 24, 2009 11:42 am

That's actually quite a good idea for using those slimy canned mushrooms.

Post by **Ebikatsu** » Fri Jul 24, 2009 11:48 am

Glyphdoctor wrote:That's actually quite a good idea for using those slimy canned mushrooms.

Post by **Glyphdoctor** » Fri Jul 24, 2009 11:58 am

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?

Post by **Goddess** » Fri Jul 24, 2009 12:04 pm

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??

Post by **Ebikatsu** » Fri Jul 24, 2009 12:07 pm

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.

Post by **Ebikatsu** » Fri Jul 24, 2009 12:10 pm

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.

Post by **Goddess** » Fri Jul 24, 2009 12:16 pm

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.

Post by **FABlux** » Fri Jul 24, 2009 2:52 pm

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

Post by **Goddess** » Fri Jul 24, 2009 3:13 pm

That's the spirit Fabby - keep stuffing yourselves full of mushrooms over there! It worked to cure my craving for fish and chips!

Post by **Ebikatsu** » Fri Jul 24, 2009 3:32 pm

Oooooooooooh!!!

Oyster mushrooms with beef and noodles in a black bean sauce with spring onions and ginger

Yum

Post by **jewel** » Fri Jul 24, 2009 5:21 pm

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

Post by **Hurghadapat** » Fri Jul 24, 2009 7:14 pm

Oh Ebikatsu you really enjoy having cretins in your mushroom soup

me i much prefer croutons

Post by **Wills** » Fri Jul 24, 2009 7:20 pm

Are mushrooms not in season all year in Egypt?

Post by **Hurghadapat** » Fri Jul 24, 2009 9:42 pm

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 ****

Post by **LivinginLuxor** » Fri Jul 24, 2009 9:47 pm

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!

Post by **Goddess** » Sat Jul 25, 2009 12:09 pm

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.

Post by **Glyphdoctor** » Sat Jul 25, 2009 12:17 pm

Mushroom trays here are generally 8 or 9LE. I haven't seen oyster mushrooms here.

Post by **Goddess** » Sat Jul 25, 2009 1:16 pm

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

Post by **Glyphdoctor** » Thu Nov 19, 2009 8:32 am

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.