7.19.2011

Fancy Mushroom Soup



I have a confession to make. I have an unhealthy obsession with Mad Men. I don’t have a TV so I know I am a little behind.  I got it on Netflix and I can’t stop watching it, I have watched season 1 and 2 in the last two weeks and now I am waiting for season 3 to show up in my mailbox and I think am going through withdrawals!
I love the drama, the way they speak and how they dress, Peggy is so cleaver and Joan is so sassy. I even think I might have a crush on Harry Crane, the guy with the bowtie. The guys get to drink in the office and the ladies get to stay home and have dinner on the table. So what I don’t like about the show is how the guys are all cheating on their wives, and everyone is always smoking, I mean I know it’s the 60’s and everything but it is still gross. But you know what is more disturbing, WHAT are they eating! Does anyone else notice this? I know, I know it’s these nostalgic Americana recipes, but it’s not really cooking.  In the sixties we were given the gift of premade food. Kraft macaroni and cheese, Betty Crocker cake mix, Campbell’s chicken noodle soup, Jell-O, Tang, and stuff like that. But why didn’t people realize how wrong this idea was.

This last episode I watched Peter’s wife made a roast chicken for dinner and Green Bean Casserole. Have you heard of this nonsense? You dump two cans of cut green beans and one can of campbell’s cream of mushroom soup into a baking dish and bake it for like 20 minutes and then top it with French Fried Onions, which always come in a can. If you don’t get it, just trust me, THIS IS WRONG.

Now I don’t want to be super judgmental and if you want to make green bean casserole, please show you care and make it from scratch. Here is my Fancy Mushroom Soup recipe, you can modify it and add cream and blend it with your immersion blender and it will substitute perfectly into your GBC recipe.
8oz. Crimini Mushrooms
3oz. White button Mushrooms
1oz. Dried Mushrooms
3oz. Butter (the good stuff)
½ onion
1 shallot
5 cloves garlic
24oz. Chicken Broth (or vegetable broth if you want to go veg.)
3 or 4 sprigs of Thyme
Sherry  
Salt and Pepper


simmer simmer simmer

Finely chopped the fresh mushrooms and place in your pot on low heat, mushrooms brown better without liquid so if you can watch them and not let them burn, then brown them now, otherwise add the butter.  Add the onion, garlic and shallot, let simmer a little longer. Thyme and then add the broth and dried mushrooms. Simmer. Simmer. Simmer for about 40 minutes. Add a little Sherry about a third of a cup will do give or take. Now salt and Pepper to taste.

Now if you want GBC and you need Cream of Mushroom Soup add a splash or two of cream and let simmer while you find your immersion blender and then blend. Delicious.

Just promise me that you will won’t buy that canned stuff again. Pretty please?!


2 comments:

  1. Oh my gosh, girl. You make my mouth water because I cannot get those mushies over here in Korea! I love your blog - you are so talented.

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  2. Yuck!!!! Canned anything freaks me out !!! Being that I am 6th generation Californian I have been surrounded by fresh produce , a lt of fresh cooking etc. I did however have to take the worst class ever called cutting and canning. I believe it was a portion of PPID. We had to do a comparison project between generic vs brand name products...seeing how I had never consumed a veg out of a can I didnt realize just how tragic this would be! I picked asparagus ,spinach and beets!!!! Really!!!! Oh yeah asparagus one bite and I was sick !!!! Literally no food for the day !!!! Yikes !!!! I called my mom and thanked her for never feeding us canned A-N-Y-T-H-I-N-G!!!! :) still loving your blog !!!!

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