Basics: Recipe for Crimini Mushroom Stock with Celeriac and Leeks

Brown mushroom soup doesn't take good photos, so it won't be featured in this article.

A photo of the ingredients for the soup? Yes / Yes.

Making mushroom stock requires a little effort and time and is probably as easy as making stock. But the result is anything but normal. Roasting enhances the flavor and brings out the natural sweetness.
I could have added carrots and garlic to the pan, which I may do later in the recipe, but I kept it simple and clean.

By the way: clean your mushrooms. This small brush is very useful for work,

However, one pass with a paper towel is enough.

Cut well; An inch and a half isn't that big.

Peel and cut the celery, also known as celery root.
I used a sharp knife to peel these animals, but a wide vegetable peeler would work just as well.

For this soup I keep the light green parts of the leek. If you have it, use it now.

Some chopped red onion, some sea salt, some hot paprika, some pork powder and...

Fry everything until golden brown and caramelized.

Wait, you're not done yet. Place the roasted vegetables in a pot, cover with water, bring to a boil, reduce the heat and cook the soup for 1 hour, longer if desired.

Once the seasoning is to your liking, pour the sauce through several cheesecloths into a large measuring cup or bowl. Allow to cool, then refrigerate in an airtight container or freeze in an ice cube tray, then transfer to a zip-top bag and place back in the freezer.

I use it when I want to add depth to vegetarian dishes like risotto, soups (cream of mushroom soup anyone?), and casseroles.

Oh, one more thing: Item sizes are approximate. The only mistake you can make is to side with the few.

Christine's Easy Roasted Cremini Mushroom Soup with Celery and Scallions

(printing process)

Resources:

2 pounds cremini mushrooms, cleaned and coarsely chopped

1 large sesame, peeled and roughly chopped

3 green onions, 1 inch thick, white and light green parts, washed, cut into 2 inch pieces

1 medium yellow onion, peeled and roughly chopped

1 teaspoon minced pork (my local, prepared with hasta noodles )

Sea salt and freshly ground black pepper to taste

1/3 cup dry white wine or dry vermouth

Olive oil for the pan

Preparation:

Preheat the oven to 375 degrees.

Pour about 2 teaspoons of olive oil into a large pot, then add the prepared mushrooms, chopped sesame seeds, leeks and onions.

Spread the pork powder over the vegetables with a little sea salt and black pepper and mix everything with clean hands so that everything is well coated.

Cover the baking sheet with foil, place in the oven and bake for 15 minutes.

Remove the foil from the oven and watch for any moldy liquid around the vegetables. In this case, remove the foil completely and continue cooking until the crust turns golden brown and the juice has evaporated. Shake the pan occasionally. If the mushrooms do not release their juice, cover the pan with foil and continue cooking for a few minutes or follow the instructions above until the mushrooms are cooked through.

When the vegetables are ready, remove them from the oven, check and season them, then place them in a large pot and immediately deglaze the roasting pan with 1/3 cup white wine or dry vermouth, scraping up any brown bits . In the appendix. Pour this delicacy into a container with 5 cups of cold, chlorine-free water.

Bring the liquid to a boil, then reduce the heat, partially cover the pot, and simmer for 45 minutes to 1 hour if you want a stronger flavor.

When the soup has reached your desired flavor, remove it from the heat and allow it to cool until it is safe to pour in the vegetables. And please pay attention to the vegetables! You can even add them to risottos, omelettes and potato pancakes.

To store, allow to cool completely, then place several pieces of cheesecloth in an airtight container or freeze in an ice bucket as I suggested above.

A special note from Christine Cooks:
I've been looking forward to this recipe (and others in the works), but I have to tell you that making a Happy Meal isn't at the top of my list right now.
I am deeply saddened by the suffering of the Japanese people and donate to many important places. If you would like to join me in making a donation to help the Japanese community in its time of need, please click on the red bar at the top of this page to go to Portland. - Mercy Corps Foundation donation page -
Or by donating through the Red Cross website to provide emergency relief for Japan. No donation is too small; A $10 donation makes a big difference. Please join me. Thank you.

Copyright © 2005-2011, Christine Cooks. All rights reserved

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