It would take a heck of a long time to get this book to you, I'm sure, if you ordered it. So, here is the recipe.
Mushroom Mushroom Soup - Andrew Schloss
“Dinner’s Ready – Turn a Single Meal into a Week of Dinners”
Need to start with 1 3/4 cups gravy
Gravy:
5 T. flour
1/4 cup vege oil
1/2 tsp. rubbed dry sage
2 T. ground coriander
4 cups chicken broth
Juice of 1 lemon
3 T. chopped cilantro
In saucepan, mix the 1/4 cup oil with the flour; cook over moderate heat for 1 minute, stirring constantly.
Add sage, coriander and chicken broth; simmer fr 15 minutes.
Add lemon juice, 1 T. of the cilantro and salt and pepper to taste.
For Soup:
¼ oz. dried wild mushrooms, any type
2 cups hot water
1 lb. white mushrooms, stems trimmed and cleaned
2 tsps. butter
1 medium onion, chopped
1 3/4 cups gravy
Salt & pepper to taste
1 T. chopped parsley leaves
Soak the dried mushrooms in the hot water in a bowl until softened, about 20 min. Remove the mushrooms from the water and finely chop them. Strain soakingliquid thru a paper towel set in a strainer or a coffee filter. Set aside both the mushrooms and the soaking liquid. Meanwhile, slice half the white mushrooms and finely chop the rest. Set both aside.
Melt the butter in a large soup pot over medium heat and cook onion in it until softened, stirring frequently, about 2 min.
Add the sliced mushrooms and cook until lightly browned. Add the remaining fresh mushrooms and the chopped wild mushrooms and cook until the mushrooms release their liquid, about 4 min.
Add the reserved gravy and soaking liquid and heat thru. Season with salt and pepper and stir in the parsley, if desired
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It's really quite tasty!! Enjoy
Mushroom Mushroom Soup - Andrew Schloss
“Dinner’s Ready – Turn a Single Meal into a Week of Dinners”
Need to start with 1 3/4 cups gravy
Gravy:
5 T. flour
1/4 cup vege oil
1/2 tsp. rubbed dry sage
2 T. ground coriander
4 cups chicken broth
Juice of 1 lemon
3 T. chopped cilantro
In saucepan, mix the 1/4 cup oil with the flour; cook over moderate heat for 1 minute, stirring constantly.
Add sage, coriander and chicken broth; simmer fr 15 minutes.
Add lemon juice, 1 T. of the cilantro and salt and pepper to taste.
For Soup:
¼ oz. dried wild mushrooms, any type
2 cups hot water
1 lb. white mushrooms, stems trimmed and cleaned
2 tsps. butter
1 medium onion, chopped
1 3/4 cups gravy
Salt & pepper to taste
1 T. chopped parsley leaves
Soak the dried mushrooms in the hot water in a bowl until softened, about 20 min. Remove the mushrooms from the water and finely chop them. Strain soakingliquid thru a paper towel set in a strainer or a coffee filter. Set aside both the mushrooms and the soaking liquid. Meanwhile, slice half the white mushrooms and finely chop the rest. Set both aside.
Melt the butter in a large soup pot over medium heat and cook onion in it until softened, stirring frequently, about 2 min.
Add the sliced mushrooms and cook until lightly browned. Add the remaining fresh mushrooms and the chopped wild mushrooms and cook until the mushrooms release their liquid, about 4 min.
Add the reserved gravy and soaking liquid and heat thru. Season with salt and pepper and stir in the parsley, if desired
-------------
It's really quite tasty!! Enjoy
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com