Mushroom Soup Again tonight

This time I used unsalted butter to cook the mushrooms, leeks and thyme.

Mushroom Leek and Thyme
The base for Mushroom soup.

You might have seen a post of mine or on my Flickr site – this can also be used for Mushroom Leek and Chicken Fricassee. Just replace the thyme with tarragon and add some chunks of chicken. . It has a very French flavor to it. Umami galore too from the mushrooms. I use the Brown Baby Bella (Aka Crimini or Cremini). Lots of yummy Umami from those.

This time around I got a loaf of French Bread sliced it and top were coated with butter and garlic powder. Into the toaster oven on toast setting though broil would do the trick too. In any case let them toast until the garlic gained a little color.

Now this time too I used a full pound of mushrooms, two leeks and about 4 to 5 sprigs of fresh thyme. Definitely the way to go that and two quarts of chicken stock.

Reminds me I gotta do Pork Chops with sour cream and dill sauce again, that one uses marjoram, caraway seeds, and whole lot of flavor. I recall one Halloween years ago – I was cooking that very dish and the kid could smell it and asked what it was. I told him Pork Chops with Sour Cream and dill sauce.

I like making things taste good. I was thinking get a huge stock pot, 5 to 10 pounds of mushrooms and 8 or 10 leeks. And a few plastic packs of thyme, Plus enough chicken stock and I got a freezer full of chicken bones. I could can it maybe 16oz. process them and sell them. Hey a lot of big food business got started this way.

And the soup – someone was a little skeptical that it’d be good. Now of course he’s singing the soups accolades since this is now the 2nd time this week I’ve made this. Thinking about a veggie soup next. Or maybe even some Minestrone. Because soup is good in early spring. Plus it got to 70F here in DeKalb County GA today.

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