Freeze Dried Cream of Mushroom Soup
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- Опубліковано 10 вер 2024
- Bring on the Soups! It's starting to cool off and it's time for some recipes that warm your soul! This a simple soup recipe that is FREEZE DRYER FRIENDLY. Normally, the main ingredient in cream of mushroom soup is heavy whipping cream. How can you get a creamy texture with no heavy whipping cream? We are making a cashew cream and a Whole milk rue. It makes the same overall texture but will store long term.
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#freezedriedcreamofmushroomsoup #freezedriedsoup #freezedryingcookbook #retiredat40cookbook #freezedryerrecipes
I'm a big fan of cream of celery soup. Your recipe is extremely versatile and could be used with all kinds of ingredients. Really like the milk and flour version so it can be stored longterm after freeze drying. Plus, it's far more likely for me to have those ingredients on hand. Thanks!!
Hope you enjoy
Dang, now I have to run all the way into town and grab some fresh mushrooms.
Right after I milk the goat that is.
Thanks for the ideas! Lol
Ha! Have fun and happy freeze drying
I've cooked up and freeze-dried my own cream of chicken with great results. Cashews are too expensive for my budget -- always use a flour rue.
Great to hear that you have had success with cream of chicken as well
Will you give us your recipe here is comments, please.
@@sharonhobbs9068 I use several different methods of making the beginning broth: cook raw whole chicken, or parts with bones, in a stock pot with onions and seasonings; 2. Bake seasoned whole chicken or parts, remove meat from the bone and FD or can separately, put bones and drippings in a stock pot with added water and cook until bones are soft.
Either way, I can the broth with the fat floating on the top in half-pints, or pint jars. When I need cream of chicken soup, I skim the fat off the top of the jar and make a rue starting with 2-3 tablespoons of flour, adding butter if more fat is needed. Brown your rue lightly. Slowly add your broth and milk /half&half (approximately 1/4-1/2 cup at a time) stirring constantly until well incorporated and all lumps are gone. Check seasoning/taste and add seasonings (salt, pepper, chicken bouillon, etc.) to your taste. Continue adding liquid until desired amount is needed, and stir/cook to desired consistency. Remove from heat .
I haven't canned my soup because of the addition of flour, but have found FD on parchment paper, works well.
I use this recipe from Julia Child that I think it might freeze dry well. It does use some butter, but it could be removed & use broth they way you have in many recipes. I also add any seasoning & garlic too, depending on my final soup.
"NO CREAM" CREAMY FLAVOR BASE
Use this base for all kinds of different soups.
Ingredients:
2 tablespoons butter
1 large onion, diced
1/2 cup uncooked rice
4 cups liquid (Julia Child says to use water or broth or milk or a combination of these for the liquids.)
NO CREAM Creamy Flavor Base cooking instructions:
In a large pot or Dutch oven, melt the butter til shimmery on MEDIUM HIGH. Add the onion and rice, stir to coat with fat. Let cook, stirring frequently and adjusting heat if necessary, until the onions turn golden, about 10 minutes. Add 4 cups liquid and let cook, stirring occasionally, until the rice is soft rice is soft, about 30 minutes. Blend base until smooth with an immersion blender or transfer to regular blender.
Awesome Awesome Awesome! This is a real help for people that use this kind of item (“cream of” soups) to make their meals. Fantastic game changer. Thank you! ~Sharon from Florida
Glad to help, happy freeze drying!
In the past, I have made a cream of mushroom soup but using cauliflower with chicken broth for a thickener and, at the end, adding a touch of cream. I may make a variating with both the cauliflower and cashew (just less cashew since its higher calorie).
Microwaving is key to rehydrating, make sure to use hot water before microwaving
Can't wait to get my own freeze-dryer (and I'll be sure to use you link when we buy one). We grow our own food and can a bunch, but looking forward to freeze-drying. My wife is allergic to gluten's and grains so that limits our food choices. If you look at the ingredients on foods you'll find gluten's in foods you'd never expect them to be in, especially in processed meats. We find Boars Head meats to be the exception. My wife just made a grain-free mushroom soup to put into the stroganoff she made and it was delicious. Have to try freeze-drying it when we get ours. House should be built by April so freeze-dryer to come shortly after that.
Congrats on the purchase Pete. If you are freeze drying for a specific diet, you will find it helpful. Especially in situations where there may not be an alternative choice. Let us know how the stroganoff turns out!
Excellent!!
Yummy I want one
Fantastic!
Many thanks!
Good morning y’all
good morning (3 days late!)
@@live.life.simple. lol
Thank you for making video. I would like to know settings temperature.
I don't mess with Temps or settings on this
As far as the cheat sheet on freeze drying times that you talk about, where can I find that?
No longer necessary for newer software
Hello there! Love your videos. Hope this is helpful feedback…sometimes the lighting in your video is so bright it washes out what you are trying to show us. Especially when working on metal or white counters and using white dishes. One time you were wearing a white t-shirt and using white dish. When shown to camera, we couldn’t really see your finished product.
Having trouble finding info on freeze-drying green tomatoes for future frying. Picked several boxes due to a freeze warning & I would think green ones should ben good, but none of the videos have a tasting of the fried tomatoes. Pretty puleeeeze?
Just a quick question, I noticed you are using only the medium FD, what happened to the large one and why??? Thanks
I have been freeze drying for 5 years. I had the large for 1.5 years. After that amount of time, the large is too much for me. It is great for building up a food supply fast, but at a certain point it was too much for our needs.
Help! Not sure what I did but I changed Fahrenheit to Celsius and cannot figure out how to change it back to Fahrenheit on my freeze dryer. Any suggestions?
how do you know the fat won't go rancid?
I have the low profile oilless pump from H. R. Do you know who manufactures their pumps. It was 14 months old and not covered under warranty. They didn't fix it. I had to purchase another pump. Do you know if they can be rebuilt?
I'm not sure if they manufacturer
I will watch your video but i madexa homemade cheese sauce with heavy cream and freeze dried it and it came out perfect. So im thinking you just cant freeze dry straight heavy cream
I received an e-mail from Harvest Right about a new update for the freeze dryer, do you know anything about it? Does it include the candy update also?
Yes, it came out last week. I have not updated yet. It was supposed to have some bug fixes.
So if 1/4 of a tray is one reconstituted can of soup, what would be amount found in one can of soup?
2/4 of a tray is one can reconstituted
@@live.life.simple. but I'm looking for the unreconsituted amount. My wife recipes call for condensed soup
Try using homemade chicken stock then you have Cream of Chicken Mushroom Soup.
…but which did you prefer??
It would really help to know what the settings are for the freeze dryer also.
Not sure what you mean by settings? You should not have to change settings at all unless you are using very old software
There is 12 grams of fat in 1 oz of cashews. can this be long storeage? Please, what is the term long time storage mean. 10 years? 25 years? What is the total fat allowed to call it long storage? Example:
80/20% fat ground beef, washed VS cashew cream. Thank you very much in advance. I am really trying to figure this out. I don't want to be surprised in 10- 20 years with rancid food. (Or anyone else who might be eating it) I live in California and doubt i will be able to afford the electricity after next year. $500 a month now. Before my FD my bill was $80-120. I very rarely used into the 2nd tier price. Now i use half into the 2nd tier. If i ever hit tier 3 i will be bankrupted! There is a rumor limits will be set with penalties in a year or so!😡🤬 thanks again for your videos and help.
People often ask how long things will last. There is no way I can guarantee results. It could even vary from one cashew to the next.
@@live.life.simple. have you opened hight fat foods you put up years ago?
You should leave commie Cali! Move to a free state like Florida or Tennessee! I don’t see any hope for California, sadly.
@@sharonhobbs9068
i am a 72 year old widow. Could never afford a move.
Has anyone tried this using oat or coconut instead of cashew?
Oat would probably do well
So why do you want to freeze dry food
I can think of about 100 reasons
why can't you just make it the regular way and give him a decent recipe instead of adding all these nuts
Heavy cream will not store for long term
Are you using oxygen absorbers when you vacuum seal?
Good question I’d like to know as well!
Yes