Mushroom soup

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was reading the posting "Broccoli Soup" and mushroom soup was
mentioned. Mushroom soup has been used for years in various casseroles
for the thickener and flavor. Any advice from those who don't care for
the 'canned soups' for casseroles and soups, as to what you are using
instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was
to make an apron and white sauce. I still can't make a good white
sauce after all these years; something happens to it along the way
every time. Too much this, too much that; I saw on an Emeril live
show him making it, and it was lumpy as h---. Made me smile.

That is what sieves are for🙂

"Ophelia" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the
'canned soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce
after all these years; something happens to it along the way every time.
Too much this, too much that; I saw on an Emeril live show him making it,
and it was lumpy as h---. Made me smile.

That is what sieves are for🙂

Yeah, I was waiting for him to bring it out -- but he went to commercial,
as I recall. C'etait amusant.
Dee Dee

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the 'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

I use homemade mushroom soup when available usually as a way to use up
what's left over but not enough for a meal. A white sauce with sauteed
mushrooms is good too. I use the canned mushroom soup if I don't have
any homemade soup or fresh mushrooms on hand.

Quoted message said:

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce after
all these years; something happens to it along the way every time. Too much
this, too much that; I saw on an Emeril live show him making it, and it was
lumpy as h---. Made me smile.
Dee Dee

In article <[email hidden]>,

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the 'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce after
all these years; something happens to it along the way every time. Too much
this, too much that; I saw on an Emeril live show him making it, and it was
lumpy as h---. Made me smile.
Dee Dee

That's one reason why Arrowroot is my favorite soup thickener. ;-)
I'm always able to make it work without any lumps.........

I'm planning a chunky mixed mushroom soup this weekend, to include
regular mushrooms from the grocery store and some fine sliced
portabello, fresh [censored], fresh oystermushroom and I also have a
package of dried Veiled Lady's (Dictyophora indusiata) I need to use up.
I'll reconstitute them in chicken broth first and use that as my base.

I'll thicken it first with [censored] mushroom powder and heavy cream, then
add arrowroot as needed until I like the final thickness.

Should be pretty good!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was
mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the
'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce
after
all these years; something happens to it along the way every time. Too
much
this, too much that; I saw on an Emeril live show him making it, and it
was
lumpy as h---. Made me smile.
Dee Dee

That's one reason why Arrowroot is my favorite soup thickener. ;-)
I'm always able to make it work without any lumps.........

I'm planning a chunky mixed mushroom soup this weekend, to include
regular mushrooms from the grocery store and some fine sliced
portabello, fresh [censored], fresh oystermushroom and I also have a
package of dried Veiled Lady's (Dictyophora indusiata) I need to use up.
I'll reconstitute them in chicken broth first and use that as my base.

I'll thicken it first with [censored] mushroom powder and heavy cream, then
add arrowroot as needed until I like the final thickness.

Should be pretty good!
--

So -- do you almost always use arrowroot for your thickener when you make a
regular bechamel/white sauce?
Thanks.
Dee Dee

In article <[email hidden]>,

Dee Randall said:

"OmManiPadmeOmelet" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was
mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the
'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

The first thing in "Home Ec" -- now that Really dates me -- we did was to
make an apron and white sauce. I still can't make a good white sauce
after
all these years; something happens to it along the way every time. Too
much
this, too much that; I saw on an Emeril live show him making it, and it
was
lumpy as h---. Made me smile.
Dee Dee

That's one reason why Arrowroot is my favorite soup thickener. ;-)
I'm always able to make it work without any lumps.........

I'm planning a chunky mixed mushroom soup this weekend, to include
regular mushrooms from the grocery store and some fine sliced
portabello, fresh [censored], fresh oystermushroom and I also have a
package of dried Veiled Lady's (Dictyophora indusiata) I need to use up.
I'll reconstitute them in chicken broth first and use that as my base.

I'll thicken it first with [censored] mushroom powder and heavy cream, then
add arrowroot as needed until I like the final thickness.

Should be pretty good!
--

So -- do you almost always use arrowroot for your thickener when you make a
regular bechamel/white sauce?
Thanks.
Dee Dee

If I've googled correctly, Bechamel is made with flour.

I don't like flour as a thickener. IME it breaks too easily and does not
stand up well to refrigeration.

Arrowroot never "breaks" for me and it's even thicker after it's
chilled. ;-)

I like arrowroot. A lot.

All you do is take some COLD water and stir in the arrowroot until it's
all smooth. Takes a few seconds. The amount depends on how much soup. I
used 3 HEAPING Tbs. the other day for my egg drop soup, 2 quarts. Came
out delightfully thick and very silky. The amount of cold water was a
small juice glass, I'd guess maybe 6 oz.

Take that water slurry and slowly dribble it into your boiling soup,
stirring as you do it. It's similar to using corn starch, but I get
better results with it and it adds a slight peppery flavor of it's own.

YMMV. :-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was mentioned.
Mushroom soup has been used for years in various casseroles for the
thickener and flavor. Any advice from those who don't care for the 'canned
soups' for casseroles and soups, as to what you are using instead.
Are you "whipping up" a little bechamel/white sauce each time?

When I was young and scared of it, I followed a long forgotten recipe
for white sauce. I think it had proportions of 1:1:1... 1t butter,
1t flour and 1C milk - or something close. It started off looking
like pure milk, but after sitting in a covered double boiler for 20
minutes (that's indelibly imprinted on my brain) in a double boiler;
voila... perfect white sauce!

Lumpy white sauce isn't part of my vocabulary - the secret is to whisk
it if you're not doing the double boiler method. I use a flat whisk
which isn't very common, but it can be found. If it thickens and
lumps up on you immediately, you used too much flour for the amount of
liquid.

PS: This should give you an idea about what a flat whisk is...
http://tinyurl.com/d6xxb

On Tue 11 Oct 2005 10:38:46p, sf wrote in rec.food.cooking:

Quoted message said:

Dee Randall said:

I was reading the posting "Broccoli Soup" and mushroom soup was
mentioned. Mushroom soup has been used for years in various casseroles
for the thickener and flavor. Any advice from those who don't care
for the 'canned soups' for casseroles and soups, as to what you are
using instead. Are you "whipping up" a little bechamel/white sauce
each time?

When I was young and scared of it, I followed a long forgotten recipe
for white sauce. I think it had proportions of 1:1:1... 1t butter,
1t flour and 1C milk - or something close. It started off looking
like pure milk, but after sitting in a covered double boiler for 20
minutes (that's indelibly imprinted on my brain) in a double boiler;
voila... perfect white sauce!

Lumpy white sauce isn't part of my vocabulary - the secret is to whisk
it if you're not doing the double boiler method. I use a flat whisk
which isn't very common, but it can be found. If it thickens and
lumps up on you immediately, you used too much flour for the amount of
liquid.

PS: This should give you an idea about what a flat whisk is...
http://tinyurl.com/d6xxb

Both methods good. 1:1:1 ratio for thin white sauce suitable for soups and
as a component for other thin bases; 2:2:1 ratio for medium white sauce
suitable for most "saucing" needs; 3:3:1 ratio for thick white sauce
suitable for binding things like croquettes. As a general rule, I add salt
and white pepper to taste, 1/4 teaspoon Worcestershire sauce per cup of
sauce, and a dash of cayenne...a seasoning combination my mom taught me
years ago.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/dzijap.jpg

Popie-In-The-Bowl

OmManiPadmeOmelet said:

That's one reason why Arrowroot is my favorite soup thickener. ;-)
I'm always able to make it work without any lumps.........

I'm curious - how much do you use as compared to flour or cornstarch -
more or less? Also, do you have to wait till the boiling point, like
CS, to see how thick it's really going to be?

--
The Doc says my brain waves closely match those of a crazed ferret.
At least now I have an excuse.

In article <[email hidden]>,

sf said:

When I was young and scared of it, I followed a long forgotten recipe
for white sauce. I think it had proportions of 1:1:1...

That ratio would get you something akin to mortar.

Quoted message said:

1t butter,
1t flour and 1C milk - or something close.

More like 1 tablespoon each butter and flour to the 1 cup milk. With a
little salt and pepper for flavor.
--
http://www.jamlady.eboard.com

In article <[email hidden]>,

Wayne Boatwright said:

Both methods good. 1:1:1 ratio

I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
Mortar. And when you get to 2:2:1, it gets worse. <g>

Quoted message said:

for thin white sauce suitable for soups and
as a component for other thin bases; 2:2:1 ratio for medium white
sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
sauce suitable for binding things like croquettes.

--
http://www.jamlady.eboard.com

In article <[email hidden]>,

(AlleyGator) said:

OmManiPadmeOmelet said:

That's one reason why Arrowroot is my favorite soup thickener. ;-)
I'm always able to make it work without any lumps.........

I'm curious - how much do you use as compared to flour or cornstarch -
more or less? Also, do you have to wait till the boiling point, like
CS, to see how thick it's really going to be?

About the same as cornstarch.
It _is_ starch after all... :-)
It just makes a much "silkier" thickener than corn starch and has a
different flavor.

I make sure the liquid I am adding the slurry to is boiling and it
thickens AS I stir it in. That makes it easy to stop adding it if you
think you have it as thick as you like. It's almost instantanious.

I've not used flour in so long, I can't really judge the amount compared
to flour.

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Wayne Boatwright said:

Both methods good. 1:1:1 ratio

I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
Mortar. And when you get to 2:2:1, it gets worse. <g>

Quoted message said:

for thin white sauce suitable for soups and
as a component for other thin bases; 2:2:1 ratio for medium white
sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
sauce suitable for binding things like croquettes.

You're right barb. The previous post was indicating that the "1" which
represented milk (the last in the ratio), represented "1 cup".

To spell it out...

1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s.
3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s.

Sorry...

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

On Wed 12 Oct 2005 11:09:34a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in
rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> Both methods good. 1:1:1 ratio

I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
Mortar. And when you get to 2:2:1, it gets worse. <g>

>for thin white sauce suitable for soups and
> as a component for other thin bases; 2:2:1 ratio for medium white
> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
> sauce suitable for binding things like croquettes.

You're right barb. The previous post was indicating that the "1"
which represented milk (the last in the ratio), represented "1 cup".

To spell it out...

1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s.
3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s.

Sorry...

Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!!

Well, of course you did, Ophelia. <vbg>

BTW, I got some lamb kidneys from the butcher yesterday. Hotpot can't be
too far away!

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Oct 2005 11:09:34a, Ophelia wrote in rec.food.cooking:

Quoted message said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in
rec.food.cooking:

> In article <[email hidden]>,
> Wayne Boatwright <[email hidden]> wrote:
>
>> Both methods good. 1:1:1 ratio
>
> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
> Mortar. And when you get to 2:2:1, it gets worse. <g>
>
>
>>for thin white sauce suitable for soups and
>> as a component for other thin bases; 2:2:1 ratio for medium white
>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick
>> white
>> sauce suitable for binding things like croquettes.

You're right barb. The previous post was indicating that the "1"
which represented milk (the last in the ratio), represented "1 cup".

To spell it out...

1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium
w.s.
3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick
w.s.

Sorry...

Well now Wayne *I* knew wot you meant <Grin> Sheesh that
Barb!!!!!!!!

Well, of course you did, Ophelia. <vbg>

BTW, I got some lamb kidneys from the butcher yesterday. Hotpot can't
be
too far away!

hehhe

Btw you have mail🙂

In article <[email hidden]>,

Ophelia said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in
rec.food.cooking:

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> Both methods good. 1:1:1 ratio

I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
Mortar. And when you get to 2:2:1, it gets worse. <g>

>for thin white sauce suitable for soups and
> as a component for other thin bases; 2:2:1 ratio for medium white
> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
> sauce suitable for binding things like croquettes.

You're right barb. The previous post was indicating that the "1"
which
represented milk (the last in the ratio), represented "1 cup".

To spell it out...

1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s.
3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s.

Sorry...

Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!!

I like clear communication and straight talk. And accuracy.
--
http://www.jamlady.eboard.com

On Wed 12 Oct 2005 12:30:21p, Melba's Jammin' wrote in rec.food.cooking:

Quoted message said:

In article <[email hidden]>,

Ophelia said:

"Wayne Boatwright" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Wed 12 Oct 2005 07:14:58a, Melba's Jammin' wrote in
rec.food.cooking:

> In article <[email hidden]>,
> Wayne Boatwright <[email hidden]> wrote:
>
>> Both methods good. 1:1:1 ratio
>
> I think you wrote it wrong, Wayne. 1:1:1 says equal parts of all.
> Mortar. And when you get to 2:2:1, it gets worse. <g>
>
>
>>for thin white sauce suitable for soups and
>> as a component for other thin bases; 2:2:1 ratio for medium white
>> sauce suitable for most "saucing" needs; 3:3:1 ratio for thick white
>> sauce suitable for binding things like croquettes.

You're right barb. The previous post was indicating that the "1"
which represented milk (the last in the ratio), represented "1 cup".

To spell it out...

1 tablespoon butter, 1 tablespoon flour, 1 cup milk = thin w.s.
2 tablespoons butter, 2 tablespoons flour, 1 cup milk = medium w.s.
3 tablespoons butter, 3 tablespoons flour, 1 cup milk = thick w.s.

Sorry...

Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!!

I like clear communication and straight talk. And accuracy.

Well, you got it, didn't you? :-)

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

(snipped Ophelia and probably more)

Quoted message said:

Quoted message said:

Quoted message said:

Well now Wayne *I* knew wot you meant <Grin> Sheesh that Barb!!!!!!!!

I like clear communication and straight talk. And accuracy.

Well, you got it, didn't you? :-)

Sure. But what about the poor schlub who stumbles through in hope of a
recipe for white sauce might not. And wouldn't know enough about
cooking to question the ratio. That's what I meant.
--
http://www.jamlady.eboard.com

"Melba's Jammin'" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

(snipped Ophelia and probably more)

Quoted message said:

Quoted message said:

>
> Well now Wayne *I* knew wot you meant <Grin> Sheesh that
> Barb!!!!!!!!

I like clear communication and straight talk. And accuracy.

Well, you got it, didn't you? :-)

Sure. But what about the poor schlub who stumbles through in hope of
a
recipe for white sauce might not. And wouldn't know enough about
cooking to question the ratio. That's what I meant.

O hugs Barb and knows what she means xxxx