My mom made this soup the other day, and we liked it so much we took a picture of it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaYabLMeZJ9vNOBi86lumcAryy8VHnYkkQhSRLKgVFvFWcGo6AxXN9fVsKCIKtIfqlhAAR7_PEbxcZegczLAyJPXBmxnS73SM88xikXyOmpQRQY-wZaeZRbOZXXLDQzrQz1HKnxWtOK4OX/s200/2010-01-16+17.27.jpg)
(By "it" I mean the recipe. Who writes things down anymore?)
I took the day off of work today, sort of a "personal regeneration" kind of day, and I'm spending it making a double batch of this soup to put up. Variations from the recipe: using chicken broth instead of beef broth, and not putting in the cream (see "
Dairy is Taboo") - we can add the cream when we heat up the soup.
Soaking the mushrooms - because I had to take a child to day care, they soaked longer than 30 minutes. Not a problem.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqOU-uC61JDShwcMcSylxgZUReoF1onAKxmWTJ-Aekn6J3TI8cWDuHdiJGSTujPtkTi5mVJqg2oQIe_miXh3RC8ememPfVHzbtFXsPVlJUIw-ldoMD7e7aZUCfWSAPS9G543lMhNYsKXT3/s200/IMG_9119.jpg)
Chopping the shallots and garlic gave me an excuse to use the
ulu. Why I need an excuse to use the
ulu, I do not know.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJtLT7i1AX_6zJO8KqyHtov0gkARw1TGIkD0Nihz9E-Rhpl3-SnwCpyAv7Rmf2mCDH0TnnnOXblcgM1Iu6Kau7wgAPVWJ_92vrp9bESF3sDpV9As-msjv5aC5a8qdxpEq8yVmOvlWNRNQ8/s200/IMG_9122.jpg)
Straining the mushroom liquid took a long time. That was unexpected. I finally had to force the liquid through the filter because I was getting impatient.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSFykwhQAA1Yno6jUADH8XBnP_weBukzmaPXwfKtiVdjZU-rBW9IENH2eRMKOOZjjDmFrgT8qafz9y9h8EJUvDuNmi_GNIs1aSiUrSLnZ7172-WSGd3o4vKun6VEc1-4W85zC_kBrlkDqd/s200/IMG_9123.jpg)
Everything simmered on the stove, as I do not have a slow cooker large enough for a double batch of anything. I think, by the time everything got going, it simmered for 2 hours. I decided not to let the mushrooms get really tender because I was just going to can the soup anyway, so the time in the pressure canner would likely make the mushrooms softer. I ended up with 12 pints and a little bit for lunch. I'll be giving some of this away shortly (see "
Helping Hand").
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbmLqXT1XT6-4kSBkDTUXZpdg7_ta2OoxrR360KdJHfofn_Z_T8sc8YsLek06-WS0kMCuwGIQ9nJ3ef8ANsNimVQKINDP3hhNmBjaKxQkLfM1OQ2snjjhBUjRm-eJ0wOB3EMagVMawRr7V/s200/IMG_9125.jpg)
(10 lbs, 75 minutes in the canner.)
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