Strainer Trim
The rich taste of mushroom soup because it has a cream base and is smooth as velvet. But fat is just a little oil used © mushrooms jump. Body blatantly rich in flavor, is light but complete.
The secret is in the henhouse. I tried to make more commercial titles, ecological and expensive, and are available standard canned variety. The soup is still good, but cover an octave higher with the full set, homemade equipment is best. (After My recipe is simple to make chicken broth)
This recipe serves 4
Be sure to try the tests periodically as the flavor of ingredients may have change impacts, and adjust the amounts to your taste.
2 cups sliced Portabella mushrooms
2 tablespoons olive oil
Salt to taste
Dash Allspice
½ cup Sauterne
Moscato (If you do not Sauterne, I used Trader Joe's Paso Robles)
1 1 / 2 cups homemade chicken broth
1 clove garlic, minced
Sour cream or crème fresh for garnish
Heat olive oil in a saucepan © Sauta large enough to contain all fungi. © jumped with salt and pepper and garlic. Sauterne Add the mushrooms and cook until soft and black.
Put mushrooms in a word processor © Pure Food and E. © When the mushrooms are completely pure ed gradually add the chicken broth. It should be the consistency of thin pea soup. Do not add any material If you do not need. Stop adding to the desired consistency.
The heat just before serving. Garnish with a swirl of cream or crème sure fraiche.
and cook, remove and reduce the liquid. Then pour the liquid through a fine strainer, put it in the refrigerator and spoon after the frozen fat. Very easy.
Depending on how much you earn, it takes about an hour of slow cooking on the stove. You do not, let stand in refrigerator while cooking or watching television.
I am using only the populations of the chicken pieces, adding more vegetables or spices. I like my taste and add pure strain Depending on how you'll use later, making a big batch and freeze in plastic bags. I have the chicken back to a local butcher, but there will be space. If you use pieces of meat like the breast and thighs, be doubly sure to simmer so that the flesh is still soft. Do not trim the fat before making reservations, it improves the taste, then remove all the fat once it has cooled.
(NOTE: Use the chicken as a base liquid for polenta is divine!)
Step 1:
Put chicken pieces in large pot with enough water to cover. Bring to a boil, then simmer for at least an hour. If chicken breasts or thighs out of use once the meat is cooked.
Step 2:
Remove the chicken stock and reduce liquid by 50%
Step 3:
Pour the liquid through a fine strainer or a pure action, line strainer with cheesecloth. Cool.
Step 4:
Refrigerate the population overnight. Fat cooled coagulates on the surface and is easily removed with a large spoon. Shares are gel. Spoon into freezer bags. They can be stored in the freezer for 4 months.
Taken from the Portabella Mushroom Chapter of my upcoming book, Make It Sing Cuisine http://makeitsingcuisine.blogspot.com
The concept of my new book (in progress) Make It Sing Cuisine, evolved from my experience of working for the past 16 years in Africa as a designer for indigenous artisans. In any exotic language or culture where I lived, I discovered that people could understand the concept of transforming their products from ordinary to exceptional simply by asking them, “How can you make it SING?” Everyone on the planet understands the idea of and the joy inherent in singing. Now I am applying that same idea to cooking.
After returning to the US and rediscovering the pleasure of cooking in America, with supermarkets, stoves and an abundance of produce and other foodstuffs, I was inspired to write my book. I love cooking and creativity and I hope the blog and book will inspire the same in you.
Before moving overseas I worked for over 15 years in the culinary field in various restaurants on both coasts. I was also a caterer working in the homes of senators, diplomats, mayors, artists, actors, and executives.
