Greetings! I’ve been doing a lot of heavy meals since Christmas and a few weeks ago, after Surf-N-Turf egg rolls, I started to dial things back dramatically, especially during the week. This weekend I stuck with Chicken Friday, but decided to go with something weirdly in-between Saturday, smoked mushroom soup. I found a recipe that looked interesting online and made a few tweaks….including cold smoking the mushrooms. This was shockingly good, a steaming bowl of Umami! Very filling, even for a carnivore, and the mushroom smoke session really made a wonderful impact on the soup in the end!
Ingredients:
4 tablespoons butter
1 chopped onion
1 chopped large carrot
2 chopped celery
1 tablespoon minced garlic
1 teaspoon fresh thyme
2 medium chopped Portabella mushrooms
1 handful chestnut mushrooms
6 beef Bullion cubes into
5 cups Boiling water
2 tablespoons Worcestershire sauce
Dash of red pepper flakes
Salt and Pepper to taste
Mushrooms on for about an hour long cold smoke with Hickory pellets in the awesome tube….thank you again
Steve H
!
Prepped the veggies and when shrooms had a good smoke session sliced up the portabellas.
Butter heated on Med, veggies into the Dutch oven, garlic a few minutes later.
Then the shrooms…..they smelled wonderfully Smokey, the aroma was awesome.
Then the prepped bullion. Adding the extra bullion cube I learned from
jcam222
and it’s been a game changer for my soups. After a bit of stirring I added the Worcestershire, S&P and dash of red pepper.
Into a bowl… I wasn’t sure what to expect, but it was so good. The Smokey Umami was incredibly satisfying and makes you grin. My wife’s first sip was followed by “Holy Sh**!” and she really doesn’t swear. My daughters wouldn’t touch it because, “Mushrooms, yuck!” But my wife and son loved it. I really couldn’t believe the amazing flavor. I’m going to toy around with this as a base for some meat soups and stews in the future. However, will be adding this as a pure addition to the rotation too.
Thanks for your Time!
Ingredients:
4 tablespoons butter
1 chopped onion
1 chopped large carrot
2 chopped celery
1 tablespoon minced garlic
1 teaspoon fresh thyme
2 medium chopped Portabella mushrooms
1 handful chestnut mushrooms
6 beef Bullion cubes into
5 cups Boiling water
2 tablespoons Worcestershire sauce
Dash of red pepper flakes
Salt and Pepper to taste
Mushrooms on for about an hour long cold smoke with Hickory pellets in the awesome tube….thank you again
Steve H
!
Prepped the veggies and when shrooms had a good smoke session sliced up the portabellas.
Butter heated on Med, veggies into the Dutch oven, garlic a few minutes later.
Then the shrooms…..they smelled wonderfully Smokey, the aroma was awesome.
Then the prepped bullion. Adding the extra bullion cube I learned from
jcam222
and it’s been a game changer for my soups. After a bit of stirring I added the Worcestershire, S&P and dash of red pepper.
Into a bowl… I wasn’t sure what to expect, but it was so good. The Smokey Umami was incredibly satisfying and makes you grin. My wife’s first sip was followed by “Holy Sh**!” and she really doesn’t swear. My daughters wouldn’t touch it because, “Mushrooms, yuck!” But my wife and son loved it. I really couldn’t believe the amazing flavor. I’m going to toy around with this as a base for some meat soups and stews in the future. However, will be adding this as a pure addition to the rotation too.
Thanks for your Time!
I always hated mushrooms, because of the texture and I thought they were soggy things that came in a can. In college a few of us were drunk at a country friend’s place one spring and he fried up some morels and other caps along with a bunch of other drinking food stuff and it blew my mind. I’ve liked them ever since. We’ll not the canned ones.But, I understand, thank you for the like!
