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Author Topic: Carmelized onion, fennel, and mushroom soup  (Read 294 times)

K Frame

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Carmelized onion, fennel, and mushroom soup
« on: October 03, 2022, 08:34:50 AM »

This looks freaking awesome...

Going to park this here and give it a try in the coming weeks.

https://www.saveur.com/caramelized-onion-fennel-and-mushroom-soup-recipe/
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charby

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #1 on: October 03, 2022, 11:57:38 AM »

Yea! I need to make this too. Now, I wished I would have reserved some of my fall mushrooms I harvested instead of eating them all.

This would go really good with some grilled lamb chops and Cali mix of veggies.
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K Frame

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #2 on: October 03, 2022, 12:35:37 PM »

The biggest problem I'm going to run into is finding mushrooms other than white buttons.

The stores I go to really don't have much variety at all. Portobellos are considered exotic...

If I'm lucky I'll be able to get shitaki... Can't remember the last time I saw cremini mushrooms in the stores around me. Probably pre COVID.
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charby

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #3 on: October 03, 2022, 01:48:17 PM »

Check at an Asian grocery stores, they might have some unique dried mushrooms.
Iowa- 88% more livable that the rest of the US

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K Frame

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #4 on: October 04, 2022, 06:51:49 AM »

That's not a bad idea.
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K Frame

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #5 on: October 11, 2022, 11:11:08 AM »

Going to make this this week. I have a fennel bulb coming in my Imperfect Foods order.
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K Frame

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #6 on: October 16, 2022, 06:42:37 PM »

Hey Charby, EXCELLENT soup!

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charby

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #7 on: October 16, 2022, 08:39:57 PM »

Iowa- 88% more livable that the rest of the US

Uranus is a gas giant.

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K Frame

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Re: Carmelized onion, fennel, and mushroom soup
« Reply #8 on: October 17, 2022, 07:38:19 AM »

I should have added that I did do one thing a bit differently. I used 2 quarts of boxed stock as the base. Then I simmered maybe a pound of stew meat in it to add that flavor, and then, finally, I added some Knorr beef base to give it some salt and an extra beef punch.

I also discovered as I was cleaning up that I forgot to put the garlic in.

And the easiest way to carmelize onions?

Electric skillet. Those things rock.
Carbon Monoxide, sucking the life out of idiots, 'tards, and fools since man tamed fire.