Luxor4u

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.

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

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

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?

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.

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 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

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

Oooooooooooh!!!

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

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

Oh Ebikatsu you really enjoy having cretins in your mushroom soup me i much prefer croutons

Are mushrooms not in season all year in Egypt?

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 ****

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!

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.

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

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.