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Pastimes : Ask God -- Ignore unavailable to you. Want to Upgrade?

To: Grainne who wrote (13651)	4/7/1998 10:26:00 PM
From: Jane Hafker	Read Replies (1) \| Respond to of 39621

Christine, most certainly we have a lovely fellowship around salads. But I must pass this one on to you before I forget, in case you are a mushroom lover. Have been trying to perfect homemade cream of mushroom for years. IT just hasn't really hit. So, last week I had a clearance bag of mushrooms just slightly browning to where they have a little more taste. Like bananas you use for bread, versus bananas you eat. Big difference in taste. This is all I did. It was Four Star. O.k. Wash the mushrooms and just take off the stems ends as fast as you can. Some of them I pulled out because the whole bag was only $1.00. Then quick wash and into a pot of purified water they went. This was just to stop them from continuing to brown and I didn't know I wanted soup. Then cooked them of course until lightly done. Water was not dark, so were mushrooms. Poured the whole thing in the blender and lightly hit grate. Now all mushrooms are perfect little pieces in brown juice. Back on the stove. What now. All I had was some IMO (imitation sour cream). Half a pint. Into the pot. What now. Took an medium onion and back into the blender to mush, then into the pot. The only seasoning I used was salt and a splash of red pepper. I didn't even thicken it any more with corn starch because I couldn't stop eating it. Best stuff you can imagine, and total cooking time about 3 minutes total effort. The thing about mushrooms is they only go with garlic and wine. Another thing I do is brown ginger and garlic in butter and MAYBE just maybe I'll dump some of that in a small batch of mushroom soup to see what it turns into. But I guess I sprinkled a tiny bit of garlic powder for sure. Must have. But just a little. Anyway, try it. More IMO and thickening next time for me. IMO was so good I don't even want to try sour cream. Maybe you've been making this all along, but I just finally got it down to a perfect science. I could eat a pot of it a week. Another thing that has made planet earth a happier place is instant mashed potatoes. As in instant. Micro potatoes to real done. Cut them in two and squeeze the potatoe out of the skin. (brown skins in butter with salt and pepper of course.) Into the blender with lots of milk and blend. Dump out and eat. Cooking time, less than one minute. But they are a tiny bit more glutenous than hand mashed, but who cares, I say.