Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 You guys have to try this soup, it's possibly my favorite now. Mark Double Mushroom Soup With Sauteed Shitakes 2 teaspoons olive oil 3 whole shallots, diced 1/4 cup Marsala wine or white grape juice 1 pound white mushrooms, chopped fine 1/2 pound shiitake mushrooms 1 teaspoon thyme, minced 2 1/2 cups veg. stock 2 teaspoons parsley Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add veg. stock and bring to a boil. reduce heat cover and simmer for 30 minutes. strain the soup and return to the sauce pan. you should have about 3 cups. this may be done up to 1 day in advance Heat remaining teaspoon of oil in large non-stick skillet. sliver the musroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat. stirring occasionally untill softened and light brown. ladle the soup into large bowls and garnish with slivered shitake's and parsley. ______________________________\ ____ Finding fabulous fares is fun. Let FareChase search your favorite travel sites to find flight and hotel bargains. http://farechase./promo-generic-14795097 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 I will make it for sure. Katie Mark Midnite <midnight_weeds wrote: You guys have to try this soup, it's possibly my favorite now. Mark Double Mushroom Soup With Sauteed Shitakes 2 teaspoons olive oil 3 whole shallots, diced 1/4 cup Marsala wine or white grape juice 1 pound white mushrooms, chopped fine 1/2 pound shiitake mushrooms 1 teaspoon thyme, minced 2 1/2 cups veg. stock 2 teaspoons parsley Heat 1 teaspoon of oul in non-reactine pan. Add shallots and cook over moderate heat till slightly soft but not browned. Add marsala and cook till just evaporated but no more. Add white mushrooms shitake stems, thyme 1/2 teaspoon salt and pepper and cook of 10 minutes. Add veg. stock and bring to a boil. reduce heat cover and simmer for 30 minutes. strain the soup and return to the sauce pan. you should have about 3 cups. this may be done up to 1 day in advance Heat remaining teaspoon of oil in large non-stick skillet. sliver the musroom caps and add them to the pan and season w/ salt & pepper. Cook over moderate heat. stirring occasionally untill softened and light brown. ladle the soup into large bowls and garnish with slivered shitake's and parsley. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 Me too. Ilove mushrooms, I ate a mushroom and eggplant saute for dinner over rice tonight. Donna --- Katie M <cozycate wrote: > I will make it for sure. Katie > > Mark Midnite <midnight_weeds wrote: > You guys have to try this soup, it's possibly my > favorite now. > Mark > > Double Mushroom Soup With Sauteed Shitakes > > 2 teaspoons olive oil > 3 whole shallots, diced > 1/4 cup Marsala wine or white grape juice > 1 pound white mushrooms, chopped fine > 1/2 pound shiitake mushrooms > 1 teaspoon thyme, minced > 2 1/2 cups veg. stock > 2 teaspoons parsley > > Heat 1 teaspoon of oul in non-reactine pan. Add > shallots and cook over moderate heat till slightly > soft but not browned. Add marsala and cook till just > evaporated but no more. > Add white mushrooms shitake stems, thyme 1/2 > teaspoon > salt and pepper and cook of 10 minutes. Add veg. > stock > and bring to a boil. reduce heat cover and simmer > for > 30 minutes. strain the soup and return to the sauce > pan. you should have about 3 cups. > this may be done up to 1 day in advance > Heat remaining teaspoon of oil in large non-stick > skillet. sliver the musroom caps and add them to the > pan and season w/ salt & pepper. Cook over moderate > heat. stirring occasionally untill softened and > light > brown. > ladle the soup into large bowls and garnish with > slivered shitake's and parsley. > > We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix- Midnight Lightning ______________________________\ ____ Looking for earth-friendly autos? Browse Top Cars by " Green Rating " at Autos' Green Center. http://autos./green_center/ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 My husband isn't as fond of eggplant as I am, and I backed off on it a bit when I found out how low in nutritional value it actually is, but I do like it and it is very alcalanizing. I made an eggplant-portabello parmesean that was to die for. Even the meat eaters of the crowd raved about it and the mushroom hater ate it happily, too, until he found out what was in it. Katie Donnalilacflower <thelilacflower wrote: Me too. Ilove mushrooms, I ate a mushroom and eggplant saute for dinner over rice tonight. Donna --- Katie M <cozycate wrote: > I will make it for sure. Katie > > Mark Midnite <midnight_weeds wrote: > You guys have to try this soup, it's possibly my > favorite now. > Mark > > Double Mushroom Soup With Sauteed Shitakes > > 2 teaspoons olive oil > 3 whole shallots, diced > 1/4 cup Marsala wine or white grape juice > 1 pound white mushrooms, chopped fine > 1/2 pound shiitake mushrooms > 1 teaspoon thyme, minced > 2 1/2 cups veg. stock > 2 teaspoons parsley > > Heat 1 teaspoon of oul in non-reactine pan. Add > shallots and cook over moderate heat till slightly > soft but not browned. Add marsala and cook till just > evaporated but no more. > Add white mushrooms shitake stems, thyme 1/2 > teaspoon > salt and pepper and cook of 10 minutes. Add veg. > stock > and bring to a boil. reduce heat cover and simmer > for > 30 minutes. strain the soup and return to the sauce > pan. you should have about 3 cups. > this may be done up to 1 day in advance > Heat remaining teaspoon of oil in large non-stick > skillet. sliver the musroom caps and add them to the > pan and season w/ salt & pepper. Cook over moderate > heat. stirring occasionally untill softened and > light > brown. > ladle the soup into large bowls and garnish with > slivered shitake's and parsley. > > We gotta stop smokin', stop, stop. I mean cigarette smoking. - Jimi Hendrix- Midnight Lightning ________ Looking for earth-friendly autos? Browse Top Cars by " Green Rating " at Autos' Green Center. http://autos./green_center/ Everyone is raving about the all-new Mail beta. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 alcalanizing??? i love eggplant. I hate mushrooms. nasty texture. naaaaaastyyyyy. but I love eggplant & don't give a hoot how low in nutrition it is. better than _____ (fill in your fave 'bad' food). Bethie Katie M <cozycate wrote: My husband isn't as fond of eggplant as I am, and I backed off on it a bit when I found out how low in nutritional value it actually is, but I do like it and it is very alcalanizing. Recent Activity 54 New Members 88 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2007 Report Share Posted February 25, 2007 My spell check did not work. That is supposed to be alkalizing. Katie Beth Renzetti <elmothree2000 wrote: alcalanizing??? i love eggplant. I hate mushrooms. nasty texture. naaaaaastyyyyy. but I love eggplant & don't give a hoot how low in nutrition it is. better than _____ (fill in your fave 'bad' food). Bethie Katie M <cozycate wrote: My husband isn't as fond of eggplant as I am, and I backed off on it a bit when I found out how low in nutritional value it actually is, but I do like it and it is very alcalanizing. Recent Activity 54 New Members 88 New Files Visit Your Group Quote Link to comment Share on other sites More sharing options...
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