Mushroom Soup

tattoed_bum

if you dont want to thin your soup anymore ,make up a thickish paste of powdered milk and add this to it this should give the colour without the thining

chezba

Thanks for all your suggestions. have added some powdered milk paste and it has started to lighten.

Thanks again.
Tracy

Stephen_Leak

I had this happen with my first batch of mushroom soup. I bought closed cup mushrooms, but left them too long and they opened. The dark underside of the cup is the obvious culprit. The soup looked like a dark grey granite effect worktop, but tasted OK. Subsequent batches, made while the cups are still closed, have been a more normal mushroom colour, although still a bit darker than the commercial "cream of" stuff.

thriftlady_2

Why on earth would you want to replicate some mass-produced muck from a can?

Your soup clearly is superior to tinned soup because you have used plenty of mushrooms and a few other simple ingredients.

When I make mushroom soup it is always dark grey. It has never occured to me to mind.

chezba

thriftlady wrote: »

Why on earth would you want to replicate some mass-produced muck from a can?

Your soup clearly is superior to tinned soup because you have used plenty of mushrooms and a few other simple ingredients.

When I make mushroom soup it is always dark grey. It has never occured to me to mind.

I suppose it was a case of my 'eating with my eyes' and the colour seemed off putting. However the taste of the soup is far superior than anything tinned so will just go with it. I do plan to use some of it as a steak sauce with added Philadelphia so that will change the colour also. I have approx 5 litres of it to get into the freezer! :rotfl:

foxybabe

Does anyone have a nice easy recipe for cream of mushroom soup. I have got some mushies need using and I luurve cram of mushroom soup. Never made it before though so it needs to be easy.

Many thanks in advance>

tracyk

Fry some onions, garlic & the mushrooms in some butter & oil.

Add some chicken stock & some cream and/or milk. Season well.

Blend & there you are - simples! (could do with a meerkat soundbite! )

Primrose

If you want to stretch it further and have any green/puy lentils in your storecupboard, soak them in boiling water for an hour and then cook them in your soup. You can whizz with a stick blender to turn everything into a purree so that you won't even know they're there

timmmers

Aldi sell dried assorted chinese style mushrooms...they are nice to bulk out and flavour mushy soups...soak them and then add. They often have them really cheap, but beware that they look a meagre amount dry but swell like mad when soaked so don't use too many ..just a little extra oomph to soups and maybe stirfries and asian dishes.

t

Trinny

Hello there

I use the mary berry freezer cook book recipe. It tastes like cream of mushroom but it has slices of mushroom in it

Melt 2oz butter
Fry 1 onion chopped for 5mins
Add 8oz mushrooms finely chopped - stalks too
cook for another 5 mins
Add 1oz plain flour - cook 1 min
Add 1 and a quarter pint of good chicken stock
stir as you add the stock to stop lumps developing
Cook on low simmer for 20 mins
(Can be frozen at this stage - or if its to eat now - then add milk/ cream - around 1/4 pint - heat and serve immediately

A favourite with OH

Trin