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moonlight wrote:Hi Buns,
That soup sounds good! I'm wanting another yummy soup. I made the Green Potato Soup recipe from MWL cookbook but it just never screams my name like the Mushroom Barley or the Sweet Potato Chowder. I loved both of those from the cookbook.
I wanted to comment on your adventure with your siblings. I think that your metabolism was burning higher because you were pumped and having fun so the calories from tequila and beer got burned up! Sounds like lots of fun!
bunsofaluminum wrote:SOUP IS MAGIC
So, a few days ago I took a baggie of something out of the freezer...cooked barley with carrots. So I made barley mushroom soup on the spot. Onions and celery, saute'd; the thawed cooked barley; eight cups of water; a couple of thick slices of cabbage, chopped. Some parsley. And cook for 30 minutes until it is food. Then I put in a big dollop of ketchup, and it needed something pungent, but I didn't have any horseradish BUT I have mustard with horseradish in it and squoze a big squeeze of that into the soup. PERFECT. I just love how barley thickens soup.
Which brings up the question, from Mary McDougall's mushroom barley soup recipe out of The Starch Solution...that recipe calls for 1/8 tsp of wasabi powder, and let me tell you, I know this from experience...that makes ZERO difference in the flavor. AT ALL. Is Mary a super taster or something? because I couldn't get even a hint of wasabi flavor. When I made a full tsp into a paste and turned a bowl upside down over it, I got an eye-watering whiff, so the wasabi is good. But 1/8 tsp for a huge pot of soup? Even that full tsp, activated and burning my nose hairs, didn't show up in the flavor of the soup. I stopped putting it in, because it wasn't making a smidgen of difference.
anyway,that huge squeeze of horseradish mustard added the tang I was looking for, and I have soup enough for a couple of dinners.
roundcoconut wrote:bunsofaluminum wrote:SOUP IS MAGIC
So, a few days ago I took a baggie of something out of the freezer...cooked barley with carrots. So I made barley mushroom soup on the spot. Onions and celery, saute'd; the thawed cooked barley; eight cups of water; a couple of thick slices of cabbage, chopped. Some parsley. And cook for 30 minutes until it is food. Then I put in a big dollop of ketchup, and it needed something pungent, but I didn't have any horseradish BUT I have mustard with horseradish in it and squoze a big squeeze of that into the soup. PERFECT. I just love how barley thickens soup.
Which brings up the question, from Mary McDougall's mushroom barley soup recipe out of The Starch Solution...that recipe calls for 1/8 tsp of wasabi powder, and let me tell you, I know this from experience...that makes ZERO difference in the flavor. AT ALL. Is Mary a super taster or something? because I couldn't get even a hint of wasabi flavor. When I made a full tsp into a paste and turned a bowl upside down over it, I got an eye-watering whiff, so the wasabi is good. But 1/8 tsp for a huge pot of soup? Even that full tsp, activated and burning my nose hairs, didn't show up in the flavor of the soup. I stopped putting it in, because it wasn't making a smidgen of difference.
anyway,that huge squeeze of horseradish mustard added the tang I was looking for, and I have soup enough for a couple of dinners.
OMG!
I was just about to pop onto these boards to say EXACTLY that soup is magic. I discovered the magic of soup on 2/5 and my eating hasn’t been the same since.
And soup nourishes you for 2/3 of th3 calories, and 1/3 the cost. It has been transformative to me!
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