Comments on: catching up http://www.notmartha.org/archives/2007/01/22/catching-up/ (p.s. I now have comments, yay.) Thu, 04 Dec 2008 04:13:13 +0000 http://wordpress.org/?v=2.5.1 By: megan http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-2596 megan Sat, 03 Feb 2007 05:41:53 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-2596 Some notes on the soup after making it the second time: This turns out thicker than you would expect from the ingredients and it's packed so full of mushrooms and barley it's a sight. It's more delicious than I remembered -- I'm letting it cool right now and I keep going into the kitchen to grab spoonfuls out of the pot (this batch is just for me and Scott). I realized late that this is actually a vegan soup. I never thought vegan could be this good, it's so very -- umami? I threw in 1/8th a cup of fresh parsley as I was taking it off the heat, I don't know if I'd want more than that. I used 3/4 teaspoon of salt and that seems to do the trick. I used 1 cup of large shallot instead of 1 cup of onion and I think I prefer it (I've never been a fan of onions unless they are carmelized). I think this will be a regular in my house. Some notes on the soup after making it the second time:

This turns out thicker than you would expect from the ingredients and it's packed so full of mushrooms and barley it's a sight. It's more delicious than I remembered -- I'm letting it cool right now and I keep going into the kitchen to grab spoonfuls out of the pot (this batch is just for me and Scott).

I realized late that this is actually a vegan soup. I never thought vegan could be this good, it's so very -- umami?

I threw in 1/8th a cup of fresh parsley as I was taking it off the heat, I don't know if I'd want more than that. I used 3/4 teaspoon of salt and that seems to do the trick. I used 1 cup of large shallot instead of 1 cup of onion and I think I prefer it (I've never been a fan of onions unless they are carmelized).

I think this will be a regular in my house.

]]> By: cindy http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1735 cindy Tue, 23 Jan 2007 21:19:40 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1735 I've noticed the directions in some of the book's recipes are strange like that. But so far I've enjoyed it since getting it for Christmas. I've made the basic tomato sauce, potato and cheese pizzas, and Andrea's pasta and ribs. I've noticed the directions in some of the book's recipes are strange like that. But so far I've enjoyed it since getting it for Christmas. I've made the basic tomato sauce, potato and cheese pizzas, and Andrea's pasta and ribs.

]]> By: Kristi http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1725 Kristi Tue, 23 Jan 2007 15:24:37 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1725 The recipe states to strain the mushrooms and reserve the liquid, then they are both added. The dirt and grit comments make a lot of sense. Instead of cheesecloth, strain using coffee filter(s), which most of us have around the kitchen. The recipe states to strain the mushrooms and reserve the liquid, then they are both added. The dirt and grit comments make a lot of sense. Instead of cheesecloth, strain using coffee filter(s), which most of us have around the kitchen.

]]> By: Karen M http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1724 Karen M Tue, 23 Jan 2007 13:43:23 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1724 What everybody else said. You want to strain that mushroom soaking liquid. I can't even make myself think of not doing that...eeew. I should say I give my fresh mushrooms slightly more of a wash than most cooks recommend for the same reason. We all love our mushroom barley soup here, and this looks like a great version. Need to try that this weekend... What everybody else said. You want to strain that mushroom soaking liquid. I can't even make myself think of not doing that...eeew. I should say I give my fresh mushrooms slightly more of a wash than most cooks recommend for the same reason.

We all love our mushroom barley soup here, and this looks like a great version. Need to try that this weekend...

]]> By: Kiddley » Blog Archive » Soup Swap Day http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1721 Kiddley » Blog Archive » Soup Swap Day Tue, 23 Jan 2007 11:12:56 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1721 [...] For those of you who live in the United States, the 23rd of January is National Soup Swap day (via Not Martha). [...] [...] For those of you who live in the United States, the 23rd of January is National Soup Swap day (via Not Martha). [...]

]]> By: Vanessa http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1719 Vanessa Tue, 23 Jan 2007 08:58:38 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1719 Mmm, that recipe sounds good. I think I'll try that come winter… Mmm, that recipe sounds good. I think I'll try that come winter…

]]> By: K1rk http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1711 K1rk Tue, 23 Jan 2007 03:53:28 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1711 It is absolutely the grit issue. You don't have to go through straining the soaking liquid, though. Here's a trick I use that I learned from a cajillion hours of reading cookbooks. Soak the mushrooms in a pyrex measuring cup or some other bowl that has a spout on the edge. After they have soaked, lift the mushrooms out of the soaking liquid and do what you need to do with them. After you've finished working with the mushrooms and the water has settled, there will be either a little or a lot of sand and grit at the bottom of the cup. Pour off the liquid leaving the grit in the bottom. Err on the side of leaving too much of the soaking water in the bowl. You don't want to end up pouring the grit into your soup. It is absolutely the grit issue.

You don't have to go through straining the soaking liquid, though. Here's a trick I use that I learned from a cajillion hours of reading cookbooks.

Soak the mushrooms in a pyrex measuring cup or some other bowl that has a spout on the edge. After they have soaked, lift the mushrooms out of the soaking liquid and do what you need to do with them.

After you've finished working with the mushrooms and the water has settled, there will be either a little or a lot of sand and grit at the bottom of the cup. Pour off the liquid leaving the grit in the bottom. Err on the side of leaving too much of the soaking water in the bowl. You don't want to end up pouring the grit into your soup.

]]> By: iportion http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1710 iportion Tue, 23 Jan 2007 02:50:31 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1710 Man that looks good makes me crave more mushrooms. Man that looks good makes me crave more mushrooms.

]]> By: chronicler http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1709 chronicler Tue, 23 Jan 2007 02:32:22 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1709 We could have all stopped with mj. She is correct. <i>How to Cook Everything</i> was written meticulously and guarantees success with every recipe, if, followed exactly. It helps novice cooks cook well, and then allows those of us who are a bit more experienced a chance to experiment a bit. However, I don't recommend not straining as the nasty bits are exactly that. Looks like I'm making soup tomorrow! We could have all stopped with mj. She is correct. How to Cook Everything was written meticulously and guarantees success with every recipe, if, followed exactly. It helps novice cooks cook well, and then allows those of us who are a bit more experienced a chance to experiment a bit. However, I don't recommend not straining as the nasty bits are exactly that.

Looks like I'm making soup tomorrow!

]]> By: stephanie s http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1707 stephanie s Tue, 23 Jan 2007 00:48:53 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1707 oooh, don't just toss the mushrooms in without soaking, sometimes not all of the mushroom reconstitutes itself and you could lose a tooth if you are not careful... and yeah, the reserving and adding the mushroom liquid later is to make sure you don't get the gritty bits in there. oooh, don't just toss the mushrooms in without soaking, sometimes not all of the mushroom reconstitutes itself and you could lose a tooth if you are not careful... and yeah, the reserving and adding the mushroom liquid later is to make sure you don't get the gritty bits in there.

]]> By: megan http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1705 megan Tue, 23 Jan 2007 00:26:41 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1705 Jamie - the soup is thick and packed full of the ingredients. It's very satisfying. There are dozens of other soups in the book that start with stocks, the chapter starts with a long talk about how to make stock and why it's good, so I figure there is a reason this one does not use it. Liz P - Maybe, but this soup just doesn't need to be that precise. Besides which the amount of soaking liquid isn't specified, it's just "to cover", so I doubt it. Nia - I'm pretty sure it's not a mistake, it's a pretty precise sort of book. The book has dozens of other soups that start with sauteeing the vegetables that go into them so I think there is a reason this one doesn't start with that. Though I don't disagree that it might add flavor I'm not sure that is what the recipe is trying to bring out. Jamie - the soup is thick and packed full of the ingredients. It's very satisfying. There are dozens of other soups in the book that start with stocks, the chapter starts with a long talk about how to make stock and why it's good, so I figure there is a reason this one does not use it.

Liz P - Maybe, but this soup just doesn't need to be that precise. Besides which the amount of soaking liquid isn't specified, it's just "to cover", so I doubt it.

Nia - I'm pretty sure it's not a mistake, it's a pretty precise sort of book. The book has dozens of other soups that start with sauteeing the vegetables that go into them so I think there is a reason this one doesn't start with that. Though I don't disagree that it might add flavor I'm not sure that is what the recipe is trying to bring out.

]]> By: Amy S. http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1704 Amy S. Tue, 23 Jan 2007 00:25:24 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1704 Maybe it depends on the brand of porcini, but every time I've used them, they've been quite sandy. I wouldn't just add them dry, but I've got a very low tolerance for grit between my teeth (shudder). I always swish them around in their soaking liquid to de-grit them, then strain the soaking liquid through cheesecloth. I also agree that sauteing the onions first is a very good idea. Maybe it depends on the brand of porcini, but every time I've used them, they've been quite sandy. I wouldn't just add them dry, but I've got a very low tolerance for grit between my teeth (shudder). I always swish them around in their soaking liquid to de-grit them, then strain the soaking liquid through cheesecloth.

I also agree that sauteing the onions first is a very good idea.

]]> By: Nia http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1701 Nia Mon, 22 Jan 2007 23:59:41 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1701 I think this is a mistake. Why you even need to soak the mushrooms in the first place? Save a step and throw the dry mushrooms right in the pot. I would sautee the veggies -at least the carrots and onion- in a little olive oil or butter beforehand to add flavor. Sauteeing the barley might work too. I think this is a mistake. Why you even need to soak the mushrooms in the first place? Save a step and throw the dry mushrooms right in the pot. I would sautee the veggies -at least the carrots and onion- in a little olive oil or butter beforehand to add flavor. Sauteeing the barley might work too.

]]> By: Jess http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1700 Jess Mon, 22 Jan 2007 23:27:37 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1700 I agree with mj - I think it's the dirt thing. Lots of little particles get caught in the strainer, but aren't big enough to dump back in the soup with the mushrooms! I agree with mj - I think it's the dirt thing. Lots of little particles get caught in the strainer, but aren't big enough to dump back in the soup with the mushrooms!

]]> By: cheriwan http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1696 cheriwan Mon, 22 Jan 2007 22:15:34 +0000 http://www.notmartha.org/archives/2007/01/22/catching-up/#comment-1696 I think I'm on the fence about the straining issue. I've not been one for the straining when adding any dried mushroon to soup, as I find they are easier to chop up while dried, and then I dump the whole thing in. However, when I make risotto, I alwyas strain them, add the mushroom "broth" at the beggining, then add the porcinis in towards the end. It's a great way to infuse more flavor. I love that steel-cut oat idea, I'm going to have to try it!! I think I'm on the fence about the straining issue. I've not been one for the straining when adding any dried mushroon to soup, as I find they are easier to chop up while dried, and then I dump the whole thing in. However, when I make risotto, I alwyas strain them, add the mushroom "broth" at the beggining, then add the porcinis in towards the end. It's a great way to infuse more flavor. I love that steel-cut oat idea, I'm going to have to try it!!

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