Soup is on.

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Bert2368, Dec 2, 2019.

Help Support Kitchen Knife Forums by donating:

  1. Dec 9, 2019 #31

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    629
    Location:
    Hellish frozen Northern wasteland, aka MN
    This one can be a sauce if you don't add stock-

    Slowly saute' sweet onions in butter and a little light olive oil with frequent sirring until they have turned an even gold, then add garlic & thyme. As soon as garlic is a bit transparent, add thickly sliced portobello mushrooms or whatever fungus you like along with some lemon juice, saute a bit longer. Add some dry white wine and possibly Worcestershire and/or balsamic vinegar, salt, black pepper and a tiny pinch of sugar, then stir in a bit of medium roux when the mushrooms have released liquid.

    Taste. If you overdid either the lemon & vinegar or the sugar, adjust by adding more of one or the other to offset the excessive sweetness or sourness.

    If you're making it as a side to a nice steak, stop there. For soup, add your stock of choice, perhaps some additional herbs and more roux as liked.

    20191208_194415.jpg
     
    Last edited: Dec 9, 2019
    Midsummer and Carl Kotte like this.
  2. Dec 9, 2019 #32

    Random

    Random

    Random

    Supporting Member

    Joined:
    Dec 4, 2019
    Messages:
    88
    Location:
    East
    Rainy day here. It sounds like a good opportunity for a pot of bean and bacon soup.
     
  3. Dec 9, 2019 #33

    krx927

    krx927

    krx927

    Senior Member

    Joined:
    Oct 24, 2014
    Messages:
    868
    Do you mind sharing a recipe?
     
  4. Dec 9, 2019 #34

    boomchakabowwow

    boomchakabowwow

    boomchakabowwow

    Senior Member

    Joined:
    Feb 1, 2013
    Messages:
    1,857
    index.jpg

    :D
     
    Carl Kotte and parbaked like this.
  5. Dec 9, 2019 #35

    Random

    Random

    Random

    Supporting Member

    Joined:
    Dec 4, 2019
    Messages:
    88
    Location:
    East
    I don't use a recipe for this but can tell you basically how I do it.

    1 pound of navy beans (dry) soaked overnight in plenty of cold water.

    The next day, dice onion, carrots, celery in proportions you like for the quantity of beans.
    Drain beans and set aside.
    In a large pot, fry about 1/2 pound of bacon until 1/2 done. You want it limp but with a good bit of fat rendered.
    Remove the bacon to cool slightly, then dice to the size you prefer.
    Remove the rendered bacon fat from the pot and save for later use.
    Dice the bacon into the size you like, then return to the pot and fry until almost crisp.
    Crush a couple of garlic cloves and to the bacon for 1-2 minutes.
    Add the onion, carrots, and celery and cook until onions are translucent.
    Add the beans and water to cover. Bring to boil then reduce to simmer.
    Add salt and pepper, and cook for 2-3 hours watching to add water as needed.
    As you approach the end of the cooking time, adjust water or cooking to give the consistency you like.
    Before serving I mix a stick of butter into the pot and adjust S&P.

    As always, add and adjust to make it your own.

    I have made a vegan version of this using oilve oil, vegan bacon bits, and vegan butter that is pretty good.

    Bon appetit -- I don't speak french but the TV chefs say that a lot.
     
  6. Dec 20, 2019 #36

    Xenif

    Xenif

    Xenif

    Senior Member

    Joined:
    Jan 3, 2018
    Messages:
    1,237
  7. Dec 20, 2019 #37

    Michi

    Michi

    Michi

    Supporting Member

    Joined:
    Jan 13, 2019
    Messages:
    1,635
    Location:
    Brisbane, Australia
    @Xenif That looks really nice. Tell us more, please! :)
     
    Last edited: Dec 20, 2019
  8. Dec 20, 2019 #38

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,090
    Location:
    Copenhagen
    Deleted due to embarrassment.
     
    Last edited: Dec 20, 2019
    Lars likes this.
  9. Dec 20, 2019 #39

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,090
    Location:
    Copenhagen
    Deleted due to embarrassment.
     
    Last edited: Dec 20, 2019
    Lars likes this.
  10. Dec 20, 2019 #40

    Lars

    Lars

    Lars

    Founding Member

    Joined:
    Mar 9, 2011
    Messages:
    638
    Location:
    Denmark
    That's some weird looking soup, DamageInc.
     
  11. Dec 20, 2019 #41

    DamageInc

    DamageInc

    DamageInc

    Idiot

    Joined:
    Apr 20, 2015
    Messages:
    2,090
    Location:
    Copenhagen
    Damn, I'm in the wrong thread.
     
    M1k3 likes this.
  12. Dec 20, 2019 #42

    Bert2368

    Bert2368

    Bert2368

    Senior Member

    Joined:
    Nov 29, 2018
    Messages:
    629
    Location:
    Hellish frozen Northern wasteland, aka MN
    But your taste is excellent! You're welcome to stay-
     

Draft saved Draft deleted

Share This Page