Earthy porcinis, button mushrooms and sage make up this exquisite soup.
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You can add any grain you like. Try adding quinoa maybe? See the lesson on "How to Cook Grains" for more ideas. And yes, you can leave out the sour cream.
It is important to understand that recipes are merely guides. In almost every case you are free to make substitutions and tweaks. Cheers!
I made this mushroom soup last night and it turned out really tasty, even though I forgot the step to add the flour!!!
Question for the group -- My largest burner has twice the BTU output of heat as the smallest burner. How does burner size/BTU correlate with instructions to use different heat levels such as high or medium high or even low heat?
Good question. Instructions on heat are just like instructions on time it may take to cook something. They are only guidelines. This is why a lot of people struggle with following written recipes, because that is what they do, follow, without a proper understanding of what other measures they should look for - like a simmer, a certain crust on the food, a certain colour etc.
Cooking forces you to use your senses. How do you develop your cooking senses? Learning through Rouxbe is the 1st step. Typically, in the instructions we may say, over low heat, over medium heat, yet we also (usually) give you another measure to visually look for, so you can use these as guidelines. However, guidelines need to be complemented by your increasing knowledge of what needs to happen in the pan, pot or oven.
Ultimately, your understanding of cooking will overtake the guidelines. I know for me, the few times I have worked on electric stoves, none of my time/temperature guidelines worked with that source of heat. I had to trust my understanding of what I was actually looking for. Hope that helps.
Okay, thanks for the logical explanation. You're right about the instructional videos providing more clues to temperature requirements than just where to set the flame height. So I'll keep experimenting with different lesson recipes until I get it right. Like on the mushroom soup recipe I used to much heat because I set my know to high when cooking the mushrooms down. I also didn't quite have enough liquid for the Barley, it was slightly browned on the bottom at 30 minutes into cooking. and it was on my smallest burner at the lowest setting.
Just made this soup, I could not find the dried mushrooms but went ahead with what I had. I used Marsala because of a previous post. Cut the mushrooms with egg cutter because of a previous post, great tip, tasted good, but needs more barley so I'm cooking another 1/2 cup right now.