(Fancy) cream of mushroom soup | dry + fresh mushrooms
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- Опубліковано 3 чер 2024
- Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: warbyparker.com/ragusea | Home try-ons are offered in the U.S. only.
**RECIPE, MAKES 4 DINNER-SIZE PORTIONS**
1 lb (454g) fresh mushrooms (cremini would be a safe bet)
1 oz (30g) dried mushroom (porcini would be a safe bet)
1 onion
1 cup (237mL) brandy (or whiskey, or white wine, or replace with water and give the soup of splash of vinegar to taste at the end)
4 cups (946mL) water
1 cup (237mL) cream (could use coconut cream instead
3-4 garlic cloves
1/4 cup (30g) flour
2 tablespoons Worcestershire sauce (could use soy sauce or yeast extract instead)
salt
pepper
olive oil
butter (could use more oil instead)
fresh herbs for garnish (I like tarragon and/or thyme and/or parsley)
If you are bothered by the bits of sand sometimes found on dry mushrooms, start by bringing the four cups of water to a boil, take them off the heat, stir in the dry mushrooms and let them steep for half an hour. Pass the resulting mushroom stock through a sieve with a coffee filter in it to get the sand out. Briefly rinse the rehydrated mushroom chunks. If you don't care about the sand, never mind.
Peel and roughly chop the onion. Heat a film of olive oil in a deep pan/pot and sauté the onion 5-10 minutes until it's starting to go soft and brown. Melt in a couple tablespoons of butter (or more olive oil) and stir in the flour to make a roux. Fry the roux a few minutes until it's starting to go brown and smell nutty.
Deglaze the pan with 3/4 of the brandy (reserve the rest for later) - be sure to turn off the heat first if you're using a gas stove (learn from my mistakes in the video). Gradually stir in the water (which may already be mushroom stock, if you did the sand-removing procedure) until smooth. Stir in the dried mushrooms, the Worcestershire sauce, grind in some pepper, cover and let simmer for at least a half hour (an hour is better).
Meanwhile, wash your fresh mushrooms, trim off any woody bits of stem they have and slice them thin. Heat a thick film of olive oil and melted butter (or just use oil) in a wide pan, stir in the mushrooms and give them a pinch of salt and a few grinds of pepper.
Stir the mushrooms until they release a ton of water and start simmering. At that point, you have a few minutes in which you can peel and mince the garlic. Once the water boils out of the mushrooms, you'll need to stir constantly to keep them from burning. Fry them until they've shrunk a lot and are brown. Stir in the garlic and fry it for a few minutes. Deglaze with the remaining brandy (again, off the heat if you're using gas), take if off the heat and reserve until the soup base is done.
When the soup base is done simmering, puree it until smooth. If you want to be extra fancy, pass it through a sieve and discard the fibers. Stir in the fresh mushroom mixture and 3/4 of the cream (you might not want all of it). Gently boil the soup for a few minutes until the cream thickens a bit. Taste and adjust seasoning - it'll probably need more salt. If you didn't use any alcohol, remember to give it a splash of vinegar to taste now. Add more cream if it needs it, and/or reserve the remaining cream for garnish.
Serve the soup hot in bowls, maybe drizzle a little cream on top just for pretty, and maybe let everybody garnish with their choice of fresh herbs at the table. - Навчання та стиль
He makes mushroom dishes when Lauren’s out of town. Hence why she wasn’t around to scream in terror this time when he nearly flambed his kitchen, not his soup.
Lmao.
Wtf? No coconut cream in mushroom soup! It's not Thai food. I would though put in Knorr mushroom stock. The rest? Wouldn't change a thing.
@jamewakk Coconut cream was just a vegan alternative he mentioned. Coconut or cashew cream would be a pretty normal swap at that point in the dish.
Hey! I was about to make this comment.
@@kyleuhlig1529 so better to use almond milk if you're vegan. Though i don't appreciate vegans stealing the food of my food.
Other women: "I bet he's cheating on me."
Lauren: "I bet he's cooking mushrooms."
he’s cheating on you with that fun-guy
@@akirenz STOP
@@akirenz get out, leave.
@@futurephone1329 Haha. Time to get the milk right?
It's funny because you're probably right, and for some reason, even though the ladies never need to eat stuff you make while they're away, somehow they are unhappy that you're enjoying yourself
this is one of those things that my mother would make in huge portions, serve with loads of pasta and reheat for 3 days. thats some nostalgia right there
@S O F I A bruv istg these bots are actually a liability
I'm Russian / Ukrainian so it wasn't this particular dish. However anything that's always liked in the household would be done the same way. Mostly borscht and potato salad. You make a whole pile of it then eat it for the next week 😁
@@curbotize i see this truly is an eastern european phenomenon. im polish and we rarely ever cook something that isnt reheated multiple times throughout the week. i dont think it helps that i sometimes eat triple the portion sizes shown in these videos
Edit: I'm realising this is more widespread than I had originally thought
@@QuackingEldrich_101 am bangladeshi and my dad always makes enough food for the week sp reheating food is something I'm ver familiar with
I was just thinking this would really look like some fuckin FOOD if it had egg noodles in it, like an alternative-universe stroganoff
I have literally only made one of Adam's recipes, and yet I find myself watching all of his videos. Speaks volumes of his ability to inform and entertain.
how's the recipe?
@@orangecat9559 Haven't tried this one. I made his shakshouka recipe from a while back.
@@mylesjefferson6869 how was that? good? i bet it was pretty nice
@@mira.r Highly recommend 👍
@@orangecat9559 I’ve tried his popular cutting board steak video and shrimp scampi and both were amazing
Adam at the store when Lauren’s out of town: “I’m worried that what you just heard was, ‘give me a lot of mushrooms.’ What I said was, ‘give me all the mushrooms you have.’”
"I need the biggest bag of mushrooms you've got."
"No that's too big."
"That's the party platter."
NGL, when I saw this video come out, the first thing that popped into my head was: Lauren's out of town, isn't she?
Oh my God, a PandR reference. Beautiful.
@@BiggusNickus “I know what I’m about, son”
Just want to say that I appreciate you giving alternate ingredients for those who don't want alcohol/dairy/animal products etc. Too few creators do it, and it makes it a lot easier to share these with my vegan friends.
1. There will be no alcohol in the finished product
2. Dairy and animal products are equivalent so no need to mention them separately
@@mrroo963 r/iamverysmart
@@mrroo963 okay bro
Seriously. So helpful.
I just had this thought and want to echo it. I appreciate the suggestions!
Really love how casually giving the vegan/lactose-free alternatives throughout the recipe. Really useful for me to hear them from the expert rather than needing to figure it out myself.
They also work as alternates if you run out of the standard ingredients.
Doing it correctly works too, and also alot better
why is everyone in America is either vegan, lactose intolerant or have gluten allergies???
@@aravindmuthu5748 Because they eat everything processed, and all those conservants are terrible for your gut microbiome
@@urielchami4556 i see
As a British man, I congratulate you on the pronunciation of Worcestershire sauce! Well done sir.
He's a British Loyalist
Adam "Or as the Brits would say" Ragusea
Do we not say... Wooster sauce?
i call it worstishtorshts
why do i feel like this is another one of those "Laurens out of the house" meals
You reading boys abyss, this is the first time I see another reader of this manga on UA-cam
@@malinaizetiopije8844 it started off good but its going downhill imo
@@chidozieomisa idk i still like it
I feel like cream of mushroom soup is just one of those comfort food that everybody had in their childhood.
I know for me, I had this thing that we always called "mom stew" which was cream of mushroom soup, whatever can vegetables we got that week (usually corn, carrots, peas, celery, etc), canned cubed chicken, and a bag of dried egg noodles, all thrown into a Crock-Pot and that was dinner for like a week straight. It was really modified with whatever we got from the food bank that week, but for a struggle meal it's surprisingly good.
The North American '60s were built on Campbell's and Kraft recipe segments on all of the popular TV shows (Ed Sullivan and so forth). A lot of it was foolproof almost-French-cuisine stuff - Cordon Bleu from a can or two - and, apart from being a little over-salted in most cases, it really wasn't bad at all. And, being nearly foolproof, even otherwise lousy cooks could make something entirely edible. But because it was all everywhere and samey, it sort of went out of fashion by the mid-'70s. (Except Rice Krispy Treats - they will have to pry them out of the world's cold, dead hands, even if nobody's using Parkay margarine to make them anymore.)
I hate mushrooms, also not American, so I never had this lol
There are actually a lot of interesting and tasty recipes generated when people struggle. Depression era food is quite creative. Artists will tell you that limits generate creativity.
@@Falcodrin I've tried a bunch of recipes I found on the Great Depression Cooking channel on youtube, and they were mostly pretty good. Limitations do indeed breed creativity
@@lordmuhehe4605 I'm American. Always seen the cans in stores. Never actually physically saw cream of anything outside the can. Also scared to try shrooms.
This mans really poured Henny in his soup
What a flex!
@@hikamihise1967 word?
@@Jiggleton bro your comment fucking killed me
no different than usin white wine, Henny isn't super expensive
Them chicago rappers making good soup
@@SanskarWagley considering the usual wine he uses for cooking is "3 dollars from kroger" it's a pretty big step up even if he's only using VS
This video went straight into my UA-cam favorites until I remembered to make it. That day was yesterday, and I've gotta say, it was outstanding. Some notes for anyone else who wants to try:
You're definitely going to want to add salt, and possibly acid, even if you do use wine/cognac. I used apple cider vinegar and fish sauce to adjust the flavor to taste and it came out great.
The "sand" from the dried mushrooms is definitely noticeable but not gritty enough to be irritating in my opinion.
I only had 3/4 cup of cream, so I substituted with a few heaping spoonfuls of Greek yogurt for the rest, and it worked great. Added a nice creamy tang and plenty of richness.
This will thicken up SIGNIFICANTLY when taken off the heat. After you add the cream I'd stop reducing when it still seems a bit too thin, because it'll thicken up as it cools. I got mine to the consistency I wanted and then put it in the fridge for later and when I came back it had a very custardy consistency. It loosens back up when heated, but something to be aware of. It'll form a skin on the top if it's too thick.
The thyme is a must, it's SO good. And the garlic toast is a brilliant side, I was originally going to put it over egg noodles like a stroganoff but that pairing works fantastic
I was thinking I would love a crockpot recipe episode- then realized that would potentially be boring. But because it’s Adam Regusea I feel like it would still be great to watch lol
if anyone could make it interesting it's Adam lol
May I suggest checking out Foresty Forest youtube channel. He lives in a van and he cooks quite a bit in a crock pot (but only ca. 2020 because he got a ninja after that). Hopefully you wouldn't mind the hiking and biking and van building he does in between the cooking!
The thing I don’t like about crockpots is that I can’t saute or get some nice brown color on my food. And I can’t put it in the broiler.
@@chelseet11 I usually sear the outside of anything I want seared in a pan first, then add to the crock pot. Best of both worlds.
Adam revealed on one of his older ask Adams that he's anti crockpot
Looks like Adam's wife is out of town again.
I've been in a serious soup mood for the better part of the the last two months, so I ran to the grocery store the day after I watched this video and got all the necessaries. Despite having never made mushroom soup before, this recipe turned out phenomenally for me, making far and away the best batch of soup I've ever tried in my life. Just an incredible recipe, and relatively quick all things considered, I can't say enough good things about this soup.
Are dried mushrooms a common ingredient in grocery stores? I've never seen them but I've never sought them out
@@sshuckle I've certainly never had trouble finding them at run-of-the-mill grocery stores in the US, but they are sometimes in unusual places. Try checking the spice aisle first, but I've also seen them with the produce, and even in the international section.
I just made this soup and it was outstanding... he wasn't kidding it literally tastes like an umami forest. Thanks for the recipe it's definitely one for the books.
The one time I was like "screw this I'm not washing my dried mushrooms" it was so sandy I got a crunch on every bite. Never again.
Heterogeneity
I don’t wash mushrooms if I can avoid it, but I always brush and/or cut off the dirt of all foraged mushrooms.
"Derpty derpty derp" You're fabulous, Adam, never change.
I'd recommend Maggi seasoning and perhaps a cube of porcini stock for a vegan alternative to Worsester Sauce. Soy sauce changes the flavour provile to much. Ditto for adding in cocunut, use cashew cream instead, goes great with fungi anyway!
OHHHHHMYGOD SEEING MAGGI MENTIONED HERE AS AN INDIAN MAKES SO EXCITED
@@ddbsiblings7265 OHHH MY GOD AS A FRENCH TOO IT'S GREAT TO SEE LOVE FOR MAGGI SPREADING
Its ironic how ive never made any of adams's recipies and yet he manages to teach me how to cook stuff everyday. I like the dishes but i love the specific techniques and ideas I can apply to other dishes that i make. I even took from him the specific care for cooking he shows (the timing, how to cook and distinguish meats, how to combine flavours, etc.)
Got me inspired with this one so I gave it my own twist:
For the stock I used dashi, in other words, I steeped shitake mushrooms and kombu for a day, then brought to a mild simmer and strained out all the solids.
I cooked the onion roux in a similar manner to how you would cook french onion soup (i.e. bring onions to near caramelisation, then add the flour so that bringing the roux to the chocolate stage takes the onions across the line)
Rather than brandy I used whiskey (hence the caramelised onions)
And I used my 3 favourite mushrooms (oyster, potello and button).
Would strongly recommend.
I also used dried shitake mushrooms but good idea to use the kombu to make a dashi!! Now to find some kombu for my next batch 😊
Maximum shroom is what they called me in college!
oh.
Sweet
In Poland, Cream Mushroom soup is one of the meals that is made for Christmas Eve (aside from Borsht with "Ears", and it's quite simple: Chicken Boulion Base a.k.a Rosół (Chicken, Soup Vegetables with Onion and spices), Dried Shrooms (Porcini, Bay Bolete) and as thickener - Cream or Sour Cream mixed with teaspoon of flour.
If they're available where you live, sprobój Kurki (Chanterelle mushrooms in English) w twoich zupach lub pieróg 👀👌🏾 najpyszniejsze
I love cooking but most recipes on this site are not kosher friendly, so i always feel sad about making a far simpler and blander version of any dish i see. Very happy when Adam gives solid alternatives for ingredients, one of the reasons i like his videos so much.
Thanks and keep up the good work :D
I really reccomend exploring the world of syrian jewish cuisine. Great up eating it, it's excellent.
But every time I’ve gone to a kosher restaurant, the food has been fantastic!
Adam please dont pour liquor straight from the bottle. I've seen too many horror stories of the bottle blowing up in peoples hands because the flame runs up the stream and into the bottle
For real. If things go wrong, you’re holding a Molotov cocktail as it bursts.
@@Sootpelt sounds like a fun at home experiment!
Thanks for this, I learned something new
@@Noam-Bahar you should turn off the gas stove before pouring, that's the easiest way. Can't ignite if there's no flame. Then relight the burner once you're done.
reading these replies, watching adam's newer videos, and in general using gas stoves, i really do not see why anybody would want to use a gas stove lmao
In England, we have a sauce from Yorkshire called "Hendersons Relish". It's like Worcestershire Sauce, except no anchovies, so it's vegetarian/vegan. And frankly nicer. It works will as a replacement, but also works as a vinegar substitute for say chips (French Fries to my Colonial Cousins reading this).
None of your colonial cousins eat fries like that. 🤣🤣🤣😉 Malt vinegar isnt that good. Though balsamic is good.
@@metamorphicorder nah bro I'm american I don't like vinegar on fries but let people enjoy stuff man they've been doing it like that for centuries, I see the appeal, no need to talk shit let people be happy lol
French fries aren't chips though. Chips are fat, French fries are long and skinny
@@dilboteabaggins as an Aussie American (even though i certainly don't sound it) We call the long, skinny chips, usually served hot "Hot Chips" and the thin, round chips, usually served straight out the bag "Cold Chips." People get so confused by that.
Basically. What one country calls one thing, another country might call another.
@@metamorphicorder "None of your colonial cousins eat fries like that."
Yes, they do.
It may not be common, but I know of at least two places near me that provide malt vinegar and french fries (presumably for use together), and that's without going to a fish and chips place (there's one near me that I wanted to try, but they decided to mix business with personal politics which had nothing to do with their business).
Something I really ljke about Adam is that he gives tips yo make recioes vegetarian or vegan, and its bice to be able to cook for people you love if theyre not meat or animal product consumers
Adam, my man - you are always excellently organized, sufficiently scientific, and you emphasize your preferences with the reasoms they exist - - - Most informative and enjoyable! Many thanks.
Hey Adam. I just watched your NY Style pizza video and then looked at some of the comments, and your replies, compared to your modern comments and replies.
You’ve come a LONG way as a UA-camr, and it’s very clear you’ve hit your stride and are much more confident and don’t give as much attention to the toxic comments. Good on you man! Your channel gets better and better each week and it’s a highlight for many of our days. I’m glad you aren’t sinking into the comment wars anymore haha, just keeping it positive. Thanks for what you do!!
When I was small I used to buy this from a can and I loved it so much
From fellow mushroom lovers everywhere, thank you!
That looks absolutely delicious. Making my mouth water over here!
Mushrooms is the best, love them in so many things and it is an ingredient I never get tired of. Live in southern-ish Sweden and I grew up picking mushrooms during late summer and autumn. You can never have too many mushroom recipes and this sounds amazing.
Just as a note, if you want the acidity, but you can't use alcohol, sour cream or creme fraiche as some of your cream component would go really well :)
I was literally just thinking about making cream of mushroom soup yesterday. I have literally never made it and haven't had it in years, no idea why I was thinking of it. Adam, you have impeccable timing.
I can’t describe how excited it made me, a British person, FINALLY hearing an American pronounce Worcestershire sauce correctly
wu
·
stuh
·
shuh no Rs. ok, thanks google
"correct"
Shame he can't pronounce "Herb".
@@garethhanby the pronunciation is different in America I believe?
@@garethhanby Herb in America is genuinely pronounced without the H.
I might try adding onions in my mushroom soup next time, sounds like a nice twist on how we usually make it
Man I love going into the woods, collecting mushrooms and eating them the same day! Also, rosemary and thyme are my go-to mushroom herbs.
Indeed, 'tis the season! We're between two mushroom shows this week, and I've got a freezer full of Boletus edulis and Lactarius deliciosus. Bon appétit!
@@chezmoi42 Absolutely! Can't wait to try out this recipe with some fresh picked Amanita phalloides I picked this week from the forest!
@@disingenuity8668 Gahhh! I don't even like to joke about it! Stick with A. rubescens and stay safe, mon ami.
Me too, collecting mushrooms is just so fun. It is like a little treasure hunt where you can always learn more.
I must say I love your pots and pans. Very stylish, minimalist, yet also ornate.
Been looking to eat more mushrooms lately, this'll be perfect
Honestly I find, as a massive mushroom lover, I can usually just add mushrooms to basically any food I'm making
Mushrooms are quite a good time
@@ozymandias1378 This is specially true for the shrooms that turn blue
@@JefeInquisidorGOW mushrooms that turn blue fix people's internal blue fs
As a rather newly-minted vegetarian, this whole playlist is fantastic. Lots of pretty easy recipes, a couple that are a little more involved. Even better are the tips that will transfer between recipes, like using marmite for a meaty flavor.
I cooked this tonight and it turned out absolutely fantastic. One of my favorite things I have ever cooked.
I didn't think it was going to turn out, tasting it as I went It seemed too acidic until I added the cream. Once the cream got added in everything fell into place
I just made this, this afternoon and it was easily the best mushroom soup I have ever had. Thank you for this amazing recipie!
Made this mushroom soup. It tasted really good, like a canned soup (which i personally like) but way more creamier and having a strong mushroom flavor.
Adam, I made a double batch of this recipe as a first dinner course for my family on Thanksgiving. It is addictingly delicious and was a huge hit. Thanks.
We used to do this soup all the time when we had shrooms in the woods. But we almost exclusively used chanterelles, for me those became just the most delicious mushrooms especially in soups. And i adore the lack of uniformity, every shroom looks different which for me makes eating them twice as fun.
Can we just appreciate how Adam takes the time to write subtitles for every video
Great Adam, I love how you talk the facts and fast, with a touch of humor.
I appreciate all the substitution suggestions to make this vegan. Thanks!
I love Mushrooms and soup so much that I watched this video in the morning, went and bought the ingredients today and just finished eating it, it was delicious and I didn't need to sieve it.
that's so nice :)
I just wanted to say, I've been making this almost every week for my family because it just tastes like a 5 star hotel soup. I've tried so many of your recipes and what I like from your recipes is that you're so tolerable for substituting a few ingredients, you give that assurance that it will taste good even if you swapped the ingredients.
My husband has made this recipe for us twice now by following your recipe. It is soooooo good!! Our favorite homemade mushroom soup recipe for sure!!
Woah that shot at 0:30 , just absolute perfection. Great video Adam!
Adam, this is a great looking recipe ! I am a particular fan of mushrooms, especially Chantarelles. Currently living in Vienna, Austria and they have a great chantarelle season and create a multitude of dishes based on them. The sauces tend to be thick and creamy and full of mushrooms and served with dumplings like the Semmelknoedel or Servietenknoedel.
Made this tonight. We, wife and I, loved it. Will make it part of my culinary repertoire, and point others to this channel.
Made this tonight and it was the best soup I've ever had. Thanks for the recipe!
I just love mushrooms!! Thank you for this recipe.
In my case, I have never tasted cream of mushroom soup until when I was 20, on a buffet restaurant (I was a student back then so those chances are just once in a year experience since I don't have a job). Ever since then, I have always loved it, and now that I can always have them whenever I want. I've got to try this recipe asap.
I made this for my mom and I. I did not have the wine you have, so I substituted mirin (japanese cooking wine).That turned out to be a very good substitution. Though I expect it made for a sweeter soup. My mom said it was the best mushroom soup she has ever had. I definitly plan to make this again.
Made this recipe, and the result was exquisite. The combination of fresh and dried mushrooms gave the soup such a deep flavour. Five stars :)
👌🏻 Good soup.
Wow. Cool guy watches le tiktok.
Agree
Serious nostalgia from this. canned Cream of mushroom was something I made near daily while going through one of the hardest emotional times of my life, it brought me a lot of comfort and made me feel good. Great video, great recipe to spruce up an already tasty dish.
I don't cook often but really want to start, and if I saw that fire "burst" happen to me when cooking I probably would have just cried. Thank you for showing how to properly deal with it (and even bringing it up in the first place so it's less of a surprise)!
re-cooked it today with fresh chanterelles from the local Swedish forest and dried Chinese mushrooms I had in the kitchen. Instead of pepper I used half a homegrown habanero. Great!
Yowser! You answered my question to "what's for dinner tonight?" Worked out great! Thanks
I love mushrooms so much! Love this recipe man! :)
Excellent recipe, I have the same thought about mushroom soup and this is a massive improvement
Mushroom soup is my favorite. Also THANK YOU THANK YOU for listing your ingredients in metric!
Sir Ragusea, can I ask you to do a video regarding honey variety and crystalization for us please? Not the honey website but REAL honey haha (would be good for a perfect ad transition). And why does honey starts to crystalize after we harvest it (if it is true) and etc... and stuffs regarding real and fake honey too. Maybe a video about mead?
Honey (without chemical stabilisers) is a slightly oversaturated solution. So just like when you do an oversaturated solution with salt (a brine), the dissolved sugar will crystalise over time. Fun fact: you can fix it by heating gently, since warm honey absorbs more sugar, and even more fun fact: honey theoretically has an infinite shelf-life.
@@jaspervanheycop9722 Honey is unspoilable is the only thing I know jsjsjs
Made this for my family for a late Thanksgiving dinner last night with pork tenderloin and mashed potato's. One of the best meals we have had, thanks so much for such a great recipe! Next time we will definitely be making a double batch!
That sounds great
I'm actually going to go make this! I love mushrooms and our local farmers market usually has some amazing looking mushrooms.
Best mushroom soup I've ever had. And I love mushroom soup.
I used to make mushroom soup from scratch (not nearly as fancy as yours), and holy effing hell that was tasty af!
Adam: 1 lb of mushrooms
Me: so 3 lbs. 1lb I'll eat while chopping, and 1lb alone doesn't look like enough for me
If you want to eat mushrooms while you make this soup, be sure to stick with the button mushrooms. Shiitake must _always_ be cooked; chanterelles are not best eaten raw, as the flavor develops with cooking, and they have been known to cause gastric distress for some people.
My mother taught me how to forage for morel mushrooms when I was little, and she tells me that the first time she took me mushroom hunting I ate the entire bag of morels we had collected in the car on the ride home. I have no memory of that, but I believe it, mushrooms are freakin' delicious.
@@bartolomeothesatyr Yikes! It's a good thing you were young and healthy. Morels must always be cooked before eating, because they contain a hemolytic (red blood cell-destroying) substance that is neutralized by the heat.
I started out with morels, too; we used to find them in a neighbor's pasture. I didn't like them, though, and until I was forty I pushed mushrooms to the edge of my dish. Finally I made the effort to learn to eat them. When we retired we moved to France, and I discovered the beauty of fungi and was hooked. I've been an amateur mycologist for 25+ years.
This mushroom soup is the epitome of mushroom soup. I love mushrooms and I think I would be amazed by this soup.
Made soup recipe during the cold times, where everyone wants a warm dish, Adam is pure genius
Looks delicious! I like some grated nutmeg in mine along with some crushed hazelnuts on top if I have any around.
4:03 For another vegetarian/vegan alternative to Worcestershire sauce I would highly recommend something called Henderson's Relish.
Can't beat a good bit o' th' 'Endos.
Plenty of vegan worcestershire sauces on the market in the US at least. Kroger’s worcestershire sauce is vegan and Annie’s is another popular brand but a bit harder to find I assume.
Made this tonight and I can confirm it was delicious! We used white wine instead of Henny but MAN did it taste good.
I love mushrooms and this looks amazing. def gonna try it!
One food science question I have relating to Pizza: Whenever I make a frozen pizza in my oven, it always tastes a bit sweeter than any other kind of pizza. Is this just because frozen pizza brands put sugar into them, or is it some kind of difference that has to do with either the freezing process or the home oven?
I feel like it happens when I make pizza the normal way in my home oven too, but I've only done that a couple times a few years ago so I might just be mixing up the memories.
They just put more sugar on the frozen stuff so it lasts longer without spoiling.
They put sugar in their sauce for sure, but it's also that they use a tomato product that has been boiled for hours (and thus develops that sweet flavour of stewed tomato). It'll naturally be a lot less tart and acidic than a fresh sauce or crushed up tomatoes. (which is a negative imho, frozen pizza sauce, or bottled sauce which is basically the same, tastes like jam to me, not tomatoes). If they put fresh tomato sauce on a frozen pizza, it'd dehydrate in the freezer or split and turn soupy.
@@jaspervanheycop9722 TBH I kinda like the taste of frozen pizzas. It's a great comfort food
Hey Adam - is that talk you did about who owns recipes going to be on replay somewhere? I signed up and then missed it.
Hi Adam, this looks like an amazing recipe. This will be on my list of "fancy recipes" to do when the mood strikes. Thanks!
i was soooo hoping you'd done a video on mushroom soup!!! so excited for fall i could cry fr
Adam I always appreciate your instructions on alcohol alternatives to use. As a Muslim, a lot of recipes get an automatic dq and hearing alternatives for a recipe from the source is always nice.
Lauren is on business trip I see
Mushroom soup and steamed white rice is one of my favorite dishes
I love mushrooms…and soup…excited to try this recipe
I've made Adam's "Coq au Vin" recipe twice, and both times, the sand in the dried mushrooms really did bother me, unlike Adam. I'll try the coffee filter shown in this video next time.
i knew adam wouldn't survive with a gas stove, not with how much he spills everywhere, glad to know i was right that stove is looking hella dirty
Im kinda scared that he could die at some point from the gas stove
I was hella scared when he spilled the Cognac the first time.
even if he does pass, at least he died doing what he loved, seasoning his stove not the food
Ultimate taste the forest experience comes when you add wild rice to a good mushroom soup.
tried this recipe tonight- turned out phenomenal! goes great with garlic bread!
As a black man…. I appreciate your use of Hennessy 😌
"Woody bits" of the stem are still edible and you can barely notice them in a stew, its a mushroom, not wood, you dont need to cut it away
Hey Adam!! I’m usually one of those people who watches a ton of videos and never cooks anything, but I did actually make this!!! It turned out really well and everyone who ate it really enjoyed it too. I’m glad that I got to try it out!
I'm making this for my mum's birthday. I'm sure she's gonna luv it.
its literally a mushroom sauce :D
Lmao
No
Who drew your "Heterogeneity" text? I like that style and you use it in your other videos as well.
Possibly your best recipe yet
Ill be making that on sunday, thank you mr john oliver of the kitchen